Sweet Potato Bake with Creamy Dijon Sauce

22 Nov

This is dish #2 in my attempt to creatively use sweet potatoes, which are not Zak’s favorite item.  Nonetheless, we both really enjoyed this.  The dish seemed decadent thanks to the bold flavors of the dijon, tahini, and sweet potatoes, but was actually very healthy.  Just take a look at the nutritional facts for beet greens and sweet potatoes.  Vitamin A galore!  Substitute water for the milk and you’ll have a delicious vegan entrée on your hands.  I was also impressed with how quickly and easily this dish came together.  Basically, this is a new favorite way to use up sweet potatoes from the CSA.

Sweet Potato Bake with Creamy Dijon Sauce

Adapted from Blog.Hcibooks.com

2 cups medium shell pasta

3-4 cups beet greens, tough center ribs removed and roughly chopped

2-3 small sweet potatoes, cut into 1/2″ cubes

3/4 cups 1% milk

1/4 cup salted cashews

1/2 cup sliced almonds

2 tbs. soy sauce

1 tbs. Brummel & Brown

2 tsp. tahini sauce

2 1/2 tsp. lemon juice, divided

1/2 tsp. Dijon mustard

Pinch of powdered ginger

Small pinch of nutmeg

1/2 tsp. fresh thyme, finely minced

1 tbs. fresh sage leaves, finely minced

1/4 tsp. paprika

Freshly cracked black pepper

1/2 cup panko bread crumbs

Preheat oven to 400º.

Bring two large pot of lightly salted water to a boil.  In first pot, add sweet potato cubes and boil in salted water until tender, roughly 10-15 minutes.  Add pasta to second pot and cook according to package instructions.  3 minutes before pasta is cooked, add chopped beet greens to boiling water.  When pasta is cooked through and beet greens are tender, drain and set aside.

Add milk, cashews, Brummel & Brown, tahini, 2 tsp. lemon juice, mustard, ginger, nutmeg, thyme, paprika, and freshly cracked black pepper to food processor.  Pulse in 1-2 second bursts until mixture is smooth and creamy (roughly 15 pulses).

Combine pasta, beet greens, sweet potatoes and sauce in a casserole dish and stir well to combine.  Top with panko bread crumbs.  Bake 15 minutes until hot and bubbly and panko crumbs are golden brown.

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