I just love baked sweet potatoes; don’t you? Delicious, satisfying, overflowing with vitamins and antioxidants, they are the perfect Thanksgiving side dish.
For the nutritional skinny and drop-dead interesting facts about the sweet potato, read my yesterday’s Blog post. And then cook these … Or, whip these up and while they’re baking, read yesterday’s post. Either way, it’s a win/win situation
Baked Sweet Potato Fries
2 medium sweet potatoes, scrubbed and dried
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt, freshly ground
1/2 teaspoon pepper, freshly ground
1/2 teaspoon Hungarian paprika
Preheat oven to 425° F.
Slice each sweet potato into really thin slices, then toss with oil, salt and Toss with oil, salt, and paprika. Spread in a single layer on a baking sheet and bake until lightly browned on the bottom, depending on how thin they are anywhere from 8 minutes to 15 (more or less; don’t hold me to it!). Turn slices over and brown the other side. About 8 to 15 minutes.
Scalloped Sweet Potatoes and Apples
Do you realize that sweet potatoes are one of the healthiest foods out there, and apples, too, so imagine the amount of vitamins and antioxidants that will be rushing through your body when you cook up and serve up this sweet potato and apple recipe!
4 medium sweet potatoes, precooked and sliced
3 medium-sized apples (tart is best), peeled and sliced
1/3 cup butter
1/3 cup sugar, organic
Dash of salt
1/4 cup hot water, but not boiling
Preheat oven to 375 degrees.
Place a layer of potatoes, then apples on top and then sweet potatoes again and then apples in a shallow casserole dish! Get the idea? Alternating levels!!
Dot the butter here and there.
Sprinkle each layer with a bit of the sugar.
Pour water in pan.
Cover and bake for about 25 minutes.
Remove cover and back for another 25 minutes, until liquid has evaporated and the top of this power-dish is golden brown.
Mashed Sweet Potatoes
2 cups cooked sweet potatoes, mashed
1/2 cup evaporated organic sugar
1 egg; 2 egg whites
1/3 cup melted butter
1/2 cup reduced fat milk
1/2 tsp. each nutmeg & cinnamon
salt to taste
Preheat oven to 375 degrees.
Peel, cook (boil in water) and mash the sweet potatoes with electric or hand mixer.
Combine remaining ingredients and mash into potatoes.
Bake for 20 to 30 minutes in small baking pan.
Whipped Sweet Potatoes & Parsnips
1 lb. parsnips
1 lb. sweet potatoes
1/2 cup melted butter
salt, freshly ground
1/4 tsp. ground allspice
Peel and slice parsnips and potatoes.
Cook vegetables in a small amount of boiling salted water until tender, about 15 minutes; drain.
Spread the word … NOT the icing,
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