I need a healthy sweet potato recipe. I’m tired of eating it plain. Any suggestions?
John
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March 17, 2009 at 3:00 pm
i put splenda on mine. makes it taste like the stuff my mom makes at thanksgiving with butter and brown sugar. almost.
March 17, 2009 at 3:01 pm
Skin a raw sweet potato and cut it into "fries" of equal size, no more than 1/2 inch thick (I cut the potato into round slices about 1/2 inch thick and then cut the slices into fries). Spread them out evenly on a baking sheet and spice to taste. I like to use a little kosher salt, fresh ground black pepper, smoked paprika, and a little cayenne when I want something spicy. Lightly spray with olive oil and bake at 400 degrees for 20 minutes. Remove from oven, flip with a spatula or tongs, season and spray the other side, then back in the oven for 20 more minutes at 400. The "fries" won’t be real crispy, so if you want a little more crunch you can finish under the broiler for the last minute or two, but be careful not to burn them. My wife and I love them this way.
March 17, 2009 at 3:14 pm
Baked Sweet Potato Nuggets
INGREDIENTS
* 2 tablespoons olive oil
* 3 large sweet potatoes
* 2 pinches dried oregano
* 2 pinches salt
* 2 pinches ground black pepper
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
2. Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
3. Bake in a preheated 350 degrees F (175 degrees C) oven for 40 - 60 minutes or until soft (time will depend on how thick you cut the potatoes).
March 17, 2009 at 3:21 pm
And Now for Dessert: Hummingbird Cupcakes
I lifted the original recipe for these from Better Homes and Gardens. You can view their version by registering on their site and searching for Caramel-Frosted Hummingbird Cake. For me, the frosting gilds the lily and the regular sugar and oil make the mix too rich. These are excellent cupcakes, simply dusted with powdered sugar.
3 eggs, lightly beaten
2 cups whole wheat flour
2 cups sugar or sugar substitute for baking (I use Splenda)
1 Tablespoon baking powder
1 teaspoon salt
¼ teaspoon ground cloves
Four large bananas, mashed
1 cup unsweetened applesauce
1 ½ teaspoons vanilla extract
2 cups raw sweet potatoes, peeled and shredded
8 ounces crushed pineapple
Beat the eggs and let them sit for half an hour, until they reach room temperature. While they warm, line the cups of a jumbo muffin pan with paper liners or spray generously with non-fat cooking spray. Preheat the oven to 350 degrees Fahrenheit.
Combine the dry ingredients in a bowl, then mix in the rest of the ingredients, one at a time, stirring until well mixed. Fill the cupcake tins two-thirds of the way full.
Bake for 25 - 30 minutes, until a toothpick or knife inserted in the middle comes out clean. Let them cool on a wire rack, then wrap tightly in foil or an airtight plastic container to keep them moist. If you want you can add a little powdered sugar to the top…. but it makes them slightly less healthy
.
March 17, 2009 at 3:44 pm
Ohhhh now I’m hungry, thanks for sharing those recipes.