MASHED SWEET POTATOES Ingredients 3 lbs of Sweet Potato 18 oz of fat free vanilla yogurt 1/8 or 1/4 c. Pure maple syrup (depending on sweetness level) 1 oz pecans Directions Wash sweet potatoes and poke with fork a few times. Bake at 400 for 1 hour. Once cooled enough to handle, peel potatoes and place flesh into a mixing bowl. Beat in maple syrup and yogurt until smooth. Pour into 2 qt casserole pan (sprayed with Pam). Sprinkle with 1 T brown sugar. Top with 1 oz of chopped pecans.
Cook at 350 for 40-50 minutes (until heated through)
Whenever I make meatloaf or pot roast or pork roast or anything of that nature, I always cook one potato and one sweet potato (in chunks) with the meat, and sometimes a couple of carrots, too. I think I'm going to try the sweet potato and cranberry bake recipe, and I might also try it with raisins substituted for the cranberries. (Or maybe in addition to.)
This challenge is making me want to get creative and cook things I've never cooked before. I really loved the brussel sprouts from the first week, though I never did buy any beets last week so I guess I'll be doing that particular challenge long after the fact...
Sweet Potato and Cranberry Bake Cube 2 pounds of sweet potatoes. In a bowl, mix 2 tablespoons coarse grain mustard, 1 tablespoon olive oil, 1 tablespoon honey, 1 tablespoon lemon juice, dashes of salt, pepper, and thyme. Add the sweet potatoes to the mixture and coat evenly. Add 1/2 cup fresh cranberries. Place in a baking dish. Bake covered in a 350 degree oven, for one hour or until tender. Bake another ten minutes uncovered to brown the potatoes.
As it happens I had already planned to make this sweet potato & chick pea curry tomorrow: www.food.com/recipe/sweet-pot ato-curry -with-spinach-and-chickpeas-8 4474 I'll use some other leafy greens instead of spinach as we don't have local spinach at this time of year but we do have kang kong, choy sum and a few others. Probably taro leaves would be my choice if I can find them.
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