Tag: sweet potato

Cheesy Sweet Potato Fries

Published on by The Crimson CraveLeave a comment

by Dana Ferrante ’17

It’s Wednesday at 12:10pm. You’re in the servery. Well, it’s not just you, but about 30 other people who decided to eat at 12:10 just like you did. (How inconsiderate of them! #butactually.) First the trays run out, then the forks, and finally, your patience is gone.

Then, from the end of the line, you see a mouthwatering mountain of sweet potato fries…Heaven. It’s finally your turn in line, and everything is right with the world.

This d-hall hack is for the days when you want sweet potato fries, and sweet potato fries only. This fry/nacho hybrid is quite simple, low-commitment, and only involves 2 seconds of your precious, between-class time.

 

 

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You’ll need…

  • A nice big plate of sweet potato fries
  • Cheese: feta from the salad bar, cheddar from the chili station, American/Swiss cheese from the sandwich
  • Scallions from the chili station
  • If you like it hot… Try some chill powder, hot pepper flakes, anything you can find.

How it’s done:

  1. Get some sweet potato fries. Pile on any cheese you’d like, some scallions, and anything you can think of that tastes good with cheese and potatoes.
  2. Throw it in the microwave. 45 seconds will do it.
  3. YUM!

Dipping Sauce Ideas:

  • Sour cream mixed with dill (you know, those spices you always think about using but never do?)
  • Sriracha
  • Your classic fries and ketchup
  • Who knows, maybe even mustard

 

Beyond the Salad Bar: Arugula and Sweet Potato Salad

Published on by danaferranteLeave a comment

sweet potato d-hall hack

By Dana Ferrante ’17

Many times, the salad bar in the d-hall seems a bit lackluster. After looking at the same vegetable options each day, it often feels like there isn’t a single thing you could put on your greens to make them taste better.

It is for this –and many other reasons– why sweet potato night is one of my favorite days of the week. Each perfectly browned cube holds the potential to make your salad the best one you’ve had all week. Not only are sweet potatoes a super-vegetable, packed with vitamin A and vitamin C, but they are also an oh-so-sweet source of fiber.

 

You’ll need:

-2 bowls (for optimized salad tossed-ness)

 

Ingredients:

-2 cups of arugula

-1 cup of sweet potatoes

-one large serving spoon of feta cheese

-one large serving spoon (or however much you can personally endure) of red onions (either raw or in olive oil)

-olive oil to taste

-grounded black pepper to taste

 

Directions:

1.) Take a large bowl, and fill it with arugula, sweet potatoes, feta and red onions.

2.) Season with olive oil and grounded black pepper.

3.) Grab another large bowl. Cover the salad with the bowl, and holding down the sides, gently toss the salad.

4.) Enjoy!

 

Inspired by a recipe from the kitchen of Chef Diane Kochilas. Check out her website here: http://www.dianekochilas.com/.