Sweet Potatoes

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We love a good sweet potato. They are buttery, starchy and sweet, satisfying multiple cravings in just one bite. Another reason to love this tuberous root vegetable is its high contents of fiber, vitamin B, and antioxidants. Because sweet potatoes can go both ways, we've compiled some of our favorite and simple recipes, both savory and sweet. 

 

Baked Sweet Potato with Roasted Garlic

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Ingredients:

  • 1 head of garlic, in tact
  • 1 med-large sweet potato
  • olive oil for drizzling
  • celtic sea salt or pink Himalayan salt
  • fresh cracked pepper

Preheat oven to 400F degrees. Line a small baking sheet with parchment paper. With a vegetable brush, clean your sweet potato very well, leaving the skin on. Make a few punctures at the top of your potato with a fork and place on baking sheet. Cook for about 45 minutes or until soft. 

To roast garlic, cut garlic head down the middle crosswise. You want to end up with both halves mostly in tact where you can see all the pods of garlic cloves. Set each individual half in a piece of parchment and  drizzle with about 1 tsp olive oil, salt and pepper. Wrap each piece up and tie together with cooking twine or string. You may use aluminum foil if you don't have parchment, but we do not recommend cooking with aluminum for health reasons. Place your garlic on the same baking sheet as your sweet potato and bake for 40 minutes or until golden and aromatic. 

Once cooked through, remove your sweet potato and garlic from the oven and allow to cool for a few minutes. You may remove the skin on your sweet potato or leave it on and make a slit on the top. Drizzle olive oil over your sweet potato and tope with roasted garlic, salt and pepper. You may add butter instead of olive oil if you prefer. 

 

Quinoa Stuffed Sweet Potato with Cilantro Lime Avocado Sauce

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Ingredients:

  • 1 sweet potato
  • 1 cup quinoa
  • 2 cups filtered water
  • 1/2 cup organic frozen corn
  • 1 handful spinach
  • 1 small ripe avocado
  • 1/3 cup chopped cilantro
  • 1 lime, juiced
  • 1/4 tsp celtic sea salt
  • water to thin
  • diced tomato

Preheat oven to 400F degrees. Line a small baking sheet with parchment paper. With a vegetable brush, clean your sweet potato very well, leaving the skin on. Make a few punctures at the top of your potato with a fork and place on baking sheet. Cook for about 45 minutes or until soft. 

Meanwhile cook quinoa. Rinse under cold water in a mesh sieve to remove its bitter coating. Place in a saucepan with 2 cups of filtered water and salt to taste. Bring to a boil over medium high heat. Once boiling reduce heat to low, cover, and simmer for 10-15 minutes. When there are 5 minutes left on your timer, add in  corn and cover quickly. Once done stir and fluff quinoa and add spinach. Toss the quinoa so the spinach leaves get slightly wilted. 

To prepare the sauce, add avocado, cilantro, lime juice, and salt to a blender. Blend on high until thoroughly combined adding water 1 tbsp at a time as needed to thin. Taste and add more salt if needed. 

When your sweet potato is done, remove from oven and allow to cool. Make a slit down the middle and fill with quinoa and top with avocado sauce and diced tomato. 

Recipe adapted from Minimalist Baker

 

Chocolate Sweet Potato Pudding

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Ingredients:

  • 2 large sweet potatoes
  • 1 banana
  • 1/2-1 cup milk of choice
  • 1 tsp vanilla extract
  • 3 tbsp cacao powder
  • pinch of sea salt
  • maple syrup to taste

Roast the potatoes in the oven at 400F for one hour and then turn off the oven and let then sit for one hour. Peel and add to a blender along with banana, 1/2 cup milk, vanilla, cacao, salt. Start with 1/2 cup of milk and slowly add in more until you reach your desired consistency. We suggest blending in the maple syrup at the end because you may be surprised to find that you don't even need any. 

Top with mini chocolate chips, cacao nibs, toasted coconut, or berries. Can be served as breakfast, desert, or a healthy snack. 

Image Credit:

BBC Good Food