Sweet Potato, Sausage, & Kale soup

This is my version of a recipe I found.

1-2 Tb. olive oil
1 lg. onion, chopped
1 tsp. salt
1/4 tsp. fresh ground pepper
1/4 tsp. crushed red pepper (may want to omit if using a spicy sausage)
3 garlic cloves, minced
1 lb. kielbasa sausage, chopped (can use less)
5 c. sweet potato, peeled & chopped
2 c. water
1 qt. chicken stock
1 bunch kale, washed and torn
1 can cannellini beans or white beans, drained and rinsed

Heat oil in a large soup pot over medium-high heat. Add onion and saute until tender and almost translucent. Add salt, pepper, red pepper, and garlic. Cut sausage into bite size pieces and add to pan. Cook until sausage is lightly browned. Add sweet potato, water, and broth and bring to a boil. Reduce heat and simmer 8 minutes. Gradually add kale and cook until tender. Stir in beans and cook until thoroughly heated.

Sweet Potato Cornbread w/Orange or Maple Butter

This is so yummy served warm!

1 c. flour
1/2 c. cornmeal
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
2 eggs
1 c. mashed sweet potato
1/4 c. oil
3 Tb. maple syrup
1/2 c. buttermilk

Combine flour, cornmeal, baking powder, soda, salt, & cinnamon. In separate bowl combine eggs, sweet potato, oil, syrup, and buttermilk. Add wet mixture to dry and stir just to combine. Pour into a 9 in. greased pan and bake at 375 degrees for 20-25 minutes. Serve with orange or maple butter.

ORANGE BUTTER
1 stick butter, softened
grated zest of 1 orange

MAPLE BUTTER
1 stick butter, softened
2 Tb. maple syrup

Twice Baked Cranberry Sweet Potatoes

5 med. sweet potatoes
1/2 c. cranberry relish
1/2 c. dried cranberries, chopped
2 Tb. butter
1/2 tsp. salt
1/2 c. chopped walnuts

Bake potatoes at 325 degrees for 1 1/4 - 1 1/2 hrs. until tender. Cut each potato lengthwise and scoop pulp into a bowl reserving the shell. Mash pulp and stir in relishm cranberries, butter, and salt. Spoon potato mixture back into the shells and place in a 9x13 baking dish. Sprinkle with walnuts. Bake at 325 degrees for 25-35 minutes until heated through.

Sweet Potato Lentil Stew

This is originally from Fix-It and Forget-It Lightly - I've changed a few things. :)

4 c. vegetable or chicken broth
3 c. sweet potatoes, peeled and cubed
1 ½ c. lentils, rinsed
3 med. sized carrots, chopped
1 med. onion, chopped
½ c. celery, chopped (opt.)
4 garlic cloves, minced
1 - 1 ½ tsp. ground cumin
1/2 tsp. ground ginger
¼ tsp. cayenne pepper
1-2 tsp. salt
¼ - 1/2 c. minced fresh cilantro or parsley
Shredded Monterey Jack (opt.)

Combine the first eleven ingredients in slow cooker. Cook on low 5-6 hours or just until vegetables are tender. Stir in cilantro just before serving. Top with shredded monterey jack if desired.