Mashed Potato Iron Chef Challenge: Sweet and Savory Frozen Sweet Potato Tarts

The mashed potato Vegan MoFo Iron Chef Challenge turned out to be a great way to clean out my fridge and pantry.

For the Crust:

1/3 cup raw hazelnuts
1 cup raw walnuts
1/2 cup almond meal
1/2 tsp kosher salt
1 clove garlic
fresh ground nutmeg, to taste
fresh cracked pepper, to taste
3 tbsp coconut oil

Combine all ingredients in a food processor and pulse until nuts are ground to small crumbs. Divide mixture in 4 mini-tart pans and freeze

For the Filling:

2 medium sweet potatoes, peeled and cut into large chunks
3/4 cup coconut milk
1/2 piece of ginger, grated
1/2 tsp kosher salt
dash cayenne
fresh ground nutmeg, to taste
fresh cracked pepper, to taste

Boil sweet potatoes in salted water until soft. Drain and rinse in cold water. Add remaining ingredients and mash, leaving mixture chunky. Transfer potatoes to bowl and chill in freezer for 1 hour. Churn in ice cream maker until firm. Fill crusts and serve.


Sweet Potato Lentil Stew

Sweet Potato Lentil Stew Recipe


2 tbsp olive oil
1 medium onion, diced
2 carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
3 small (or 2 medium) sweet potatoes, cubed
6 cups water
2 bouillon cubes (I use Rapunzel Brand)
1 1/2 cups dried red lentils
2 tbsp tomato paste
1 Turkish bay leaf
salt pepper cayenne and cumin, to taste

Heat olive oil in a stockpot over medium heat. Cook onions, carrots, celery, and garlic until soft. Add remaining ingredients and bring soup to boil over high heat. Reduce to low and cover, stirring occasionally, until sweet potatoes are cooked, about 30 minutes.

Serve with a splash of fresh lime juice (optional)


Sweet Potato and Hazelnut Ravioli

When I was an omni, one of my favorite dishes was manti, or Turkish Ravioli. It’s a labor intensive dish that I only got to enjoy when we were visiting family in Turkey or when our relatives came to visit. Since it was such a rare treat, I would stuff my face until I literally felt like my stomach would explode. I recently had to urge to create a vegan version of my favorite childhood dish.

Traditionally, the dumplings are filled with ground beef or lamb so I considered using crumbled tempeh or seitan as a filling, but I ultimately decided against creating such a literal translation of the dish and a filling that consists of roasted sweet potato, hazelnuts, and roasted garlic. Of course, the end result did not taste exactly like manti, but it was certainly delicious.

Ravioli Dough Recipe

1 cup whole wheat pastry flour
2 cups all purpose flour, plus additional for dusting
1/2 tsp salt
2 tbsp olive oil
1 1/2 tsp flax meal
2 tbsp boiling water
1 cup water


Combine flax meal and boiling water in a small bowl and set aside for several minutes, until mixture thickens.

Place flour and salt in food processor. Pulse to combine

Slowly add wet ingredients (including flax mixture) to food processor

If dough is sticky, add additional flour to food processor until dough is smooth

Divide dough into four balls and lightly dust with flour. Place dough in a bowl, covered and refrigerate for a least one hour.

Using either a rolling pin or pasta roller, roll dough into thin sheets and cut to desired size and shape.


Sweet Potato – Hazelnut Filling Recipe

2 sweet potaotes
1 bulb garlic
1 cup raw hazelnuts
1/2 tsp salt
1/4 tsp fresh grated nutmeg
1/8 tsp cayenne pepper
canola oil


Preheat oven to 450.

Scrub sweet potatoes and prick several times.

Place bulb of garlic on a piece of foil and lightly coat with canola oil and close up foil in a packet.

Place garlic packet, sweet potatoes, and hazelnuts on a baking sheet and bake.

Remove hazelnuts from oven when toasted, approximately 5 minutes. Blanch nuts in cold water and remove skins.

When sweet potatoes are very soft, remove garlic and sweet potatoes from oven. Allow to cool.

Peel sweet potatoes and garlic. Combine all ingredients in food processor and process until smooth.

Fill raviolis with mixture and boil for approximately three minutes. Serve with sauce of your choice.