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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