Thursday, April 11, 2013

Sweet Potatoes!!!





Sweet Potatoes!!!    A surprisingly Awesome adventure!


Sweet Potato Wedges
1-2 pounds Sweet Potatoes (about 4-5 med. Potatoes)
2 tbsp. olive oil
½ tsp. salt
½ tsp. pepper
Heat oven to 450 f.  Grease baking sheet. Cut potatoes into ½” wedges. Toss into a large bowl, drizzle with olive oil and salt and pepper. Toss gently until all are covered. Place potatoes on pan in single layer. Bake uncovered, turning at least once half way, until potatoes are tender – (easily pierced with fork) about 25-30 minutes. 


Mashed Sweet Potatoes
1-2 pounds Sweet Potatoes (about 4-5 med. Potatoes)
½ c Plain or vanilla yogurt (I use plain homemade)
1 tbsp. honey
2 tbsp real butter
 Pinch of salt
2 tbsp. chopped pecans or walnuts to sprinkle on top before serving.
Wash and Place sweet potatoes into med- large pan and cover with water. Bring to boil on high heat, then cover with lid, reduce heat to med low, and cook until tender- about 30-35 minutes.
Drain, slip off skins (skins come off very easily at this point. Replace back into pan and mash until smooth and the consistency you like. Stir in remaining ingredients except pecans. Heat over med heat- stirring frequently -until all is heated thoroughly. Serve with sprinkled chopped nuts.


Sweet Potato and Squash Hash Cakes
1 tsp. olive oil or coconut oil
2 cups unpeeled sweet potato, shredded (abt. 1 large)
2 cups summer squash unpeeled, shredded (abt. 2 med)
¼ c shredded onion
2 eggs
¼ cup lemon juice
2 tbsp. chopped fresh chives
1 tbsp. whole wheat flour
½ tsp. salt
½ tsp. pepper
In bowl, mix all ingredients, except oil .  In nonstick fry pan, heat oil on med heat. Place about 1/3 c pile of the mixture into stacks on the fry pan. Flatten slightly with spatula and cook about 5 minutes on each side until  golden brown. (resembles small, round hash brown) .
 
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