LIV_Recipes-Header_Sweet-Potatoes_08-08-25-copy

Sweet Potatoes

Mediterranean Sweet Potato
Sweet Potato Bake
Halibut with Sweet Potatoes and Spinach

Recipe_Mediterranean-Sweet-Potato_08-08-25-copy

Mediterranean Sweet Potato

 Prep Time: 5 Minutes | Cook Time: 25 Minutes | Servings: 4

Ingredients

  • 4 LIV Organic Sweet Potatoes
  • 1-15 oz. can chickpeas
  • 1/2 Tbsp. olive oil
  • 1/2 tsp. cumin
  • 1/2 tsp. coriander
  • 1/2 tsp. cinnamon
  • 1/2 tsp. paprika
  • 1 pinch sea salt or lemon juice (optional)

 Garlic Herb Sauce:

  • 1/4 cup hummus
  • 1/2 LIV Organic Lemon, juiced
  • 3/4 tsp. dried dill
  • 3 cloves garlic, minced
  • water (to thin)
  • Salt to taste

Toppings (optional):

  • 1/4 cup cherry tomatoes, diced
  • 1/4 cup chopped parsley
  • 3 Tbsp. LIV Organic Red Onion, chopped
  • 2 Tbsp. lemon juice
  • Chili garlic sauce

Directions

  1. Preheat oven to 400ºF. Line a baking sheet with foil.
  2. Rinse and scrub potatoes and cut in half, length-wise. 
  3. Toss rinsed and drained chickpeas with olive oil and spices and place on the baking sheet.
  4. Rub the sweet potatoes with olive oil and spices and place on the same baking sheet. Place the baking sheet in the oven and bake for about 25 minutes, or until the sweet potatoes are fork tender.
  5. Garlic Herb Sauce: While the potatoes are roasting, add hummus, lemon juice, dill, and garlic to a mixing bowl. Whisk to combine. Add water to thin. Taste and adjust seasonings as needed.
  6. Parsley-Tomato Salad (optional): Combine tomato, parsley, and red onion with lemon juice and set aside to marinate.
  7. Remove sweet potatoes and chickpeas from the oven. 
  8. For serving, flip potatoes flesh-side up and smash down the insides a little bit. Top with chickpeas, garlic herb sauce, parsley-tomato salad, and chili garlic sauce(optional). Serve immediately.

 Recipe courtesy of minimalistbaker.com

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Recipe_Sweet-Potato-Bake_08-08-25-copy

Sweet Potato Bake

 Prep Time: 15 Minutes | Cook Time: 50 Minutes | Servings: 6

Ingredients

  • 4-5 Liv Organic Sweet potatoes (finely sliced, skin on)
  • 4 tbsp unsalted butter, melted
  • 2 garlic cloves, minced
  • 2 tbsp olive oil, plus extra for brushing the skillet & basting
  • Black pepper to taste
  • 1tbsp fresh rosemary leaves, finely chopped, plus more for garnish

Directions

  1. Preheat oven to 350ºF. Brush skillet base and sides with olive oil. 
  2. Slice sweet potatoes 3-4mm think. A mandoline will make short work of this. 
  3. Place slices in large bowl and toss with butter, garlic olive oil, rosemary, salt and pepper. 
  4. Layer potato slices in skillet in a circular pattern, overlapping the slices. 
  5. Cover skillet with foil and bake for 30 minutes until potatoes are soft. 
  6. Bake uncovered for another 20 minutes until the tops are golden. 

Garnish and Serve immediately. 

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Halibut with sweet potatoes and spinach

Miso Halibut with Organic Sweet Potatoes and Spinach

 Prep Time: 20 Minutes | Cook Time: 20 Minutes | Servings: 2

 This recipe is comprised of three elements that are assembled: Halibut, Liv Produce Organic Sweet Potatoes, and Spinach.

1. Organic Sweet Potato Puree

Ingredients

  • 1 large Liv Produce Organic Sweet Potato 
  • 1 tsp. Vanilla Extract 
  • ¼ tsp. nutmeg 
  • ½ tsp. cinnamon 
  • 1 tbsp. butter 
  • 2 tbsp. whipping cream 
  • Salt to taste 

Directions

  1. Peel Liv Produce Organic Sweet Potato and slice into 1” cubes 

  2. Add cubes to medium saucepan and add enough water to cover cubes 

  3. Over high heat, bring to boil. Reduce heat to simmer until tender to the fork 

  4. Drain cubes and place in a mixing bowl 

  5. Add vanilla extract, nutmeg, cinnamon, butter and use beater to whip into a puree 

  6. Slowly add whipping cream to bring to a smooth texture. 

  7. Set aside

2. Wilted Baby Spinach

Ingredients

  • 1 ½ cups of fresh baby spinach leaves 

  • 2 tsp olive oil 

Directions

  1. In a medium-sized non-stick pan, heat olive oil until warm 

  2. Add baby spinach to pan and wilt until bright green and soft

  3. Set aside off heat

3. Halibut

Ingredients

  • 12 oz of halibut (Cod or other flaky white fish)

  • ¼ cup sake 

  • 1/8 cup soy sauce 

  • 2 tbsp Miso 

  • 2 tbsp brown sugar

  • 2 tbsp olive oil (1 tsp. for sauce, the rest for frying fish)

  • Juice from ½ of a lemon

  • 1/8 cup of water

  • Optional: roasted hazelnuts as garnish

Directions

  1. In mixing bowl, whisk together sake, soy sauce, miso, brown sugar, olive oil, lemon juice and water. Set aside. 

  2. In a small stainless steel or wrought iron pan, heat olive oil to medium heat. 

  3. Carefully add fish to pan and sear each side until slightly brown. Hint: Use two spatulas to flip fish and keep it together. 

  4. Add prepared miso sauce to pan and continue to cook under medium heat until fish is cooked through and flaky.

  5. Remove from heat.

Assembly

  1. On a plate of choice, lay down a bed of half of the Liv Produce Organic Sweet Potato puree. 

  2. On the puree, add a layer of the prepared wilted spinach leaves. 

  3. Add half of the fish on the potatoes and wilted spinach. 

  4. Drizzle some of the sauce from the pan on the fish and garnish with chopped hazelnuts. 

  5. Enjoy!

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