It’s the perfect time of year for this low-calorie, full flavored root veggie. Get your sweet potato on.
Tag: sweet potatoes
Instead of reaching into a bag of super salty, oily potato chips from the convenience store, make your own crispy- and healthier- spuds. Use sweet potatoes instead of white potatoes for a dose of vitamin A. Football fans, get crunchin’ with these oven-roasted, lightly salted sweet potato chips. Garlic makes this recipe mouthwatering and savory. No matter which team wins, you’ll feel good about snacking on such healthy and delicious game -ime snacks.
Sweet potatoes are one of my favorite foods. Roasted, mashed, braised, stewed – I’ll take them any way I can get them. And that’s a good thing because they’re brimming with fiber and powerful antioxidants, like beta carotene. On a recent Saturday, I decided to get creative and make gnocchi with a couple of HUGE sweet potatoes I had on hand. What a delight! The dough comes together in a snap and the only time-consuming (but fun) part is rolling it out and cutting it into little puffy balls of pasta. After I boiled them for a few minutes, I simmered the sweet and tender morsels in a mixture of broth, butter, sage and maple syrup. The sweet ingredients brought out the sweetness of the sweet potatoes and the savory ingredients (Parmesan cheese, sage, nutmeg) made the perfect contrast. I think you’re gonna love this recipe! Let me know!
Looking for new ways to spruce up potatoes at dinnertime? Here’s a fun-to-eat baked sweet potato recipe to try. Stuffed with creamy filling made with freshly squeezed orange juice, Greek yogurt, brown sugar and pistachios these potatoes are sure to please any crowd. Don’t forget to add mini marshmallows on top to get the kids excited to eat them.
Fall in love with sweet potatoes again and again with these 10 deliciously healthy recipes.
One medium tuber contains 105 calories and 4 grams of fiber. These babies are bursting with antioxidant vitamins A and C, potassium and manganese. They also contain lycopene, another antioxidant that’s been shown to help fight certain types of cancer and heart disease.
Thick pieces of potato wedges drizzled with a touch of maple syrup makes a delightful side dish.
Recipe: Food Network Kitchens’ Maple-Roasted Sweet Potatoes (pictured above)
Enjoy pieces of roasted sweet potatoes in this protein-packed dish.
Recipe: Sweet Potato Quinoa
There has been plenty of talk about potatoes in recent media. Are they good for you? Should they be allowed in school lunches? Is the potato, a vegetable, bad? I am here to set the record straight, even though the beloved potato can speak for itself and the nutrition label says it all. So here it is, the truth about potatoes.
You may be surprised to learn that the potato is a nutritional powerhouse. A medium-sized spud weighs in at 110 calories and has no fat or cholesterol. Sounds great, right? Well it gets better. Potatoes contain 45% of the daily recommended value for vitamin C and have as much or more potassium (620 mg) than bananas, broccoli and spinach. With less than 3 % of Americans consuming the recommend intake of potassium, potatoes are the most inexpensive source in the produce aisle. Potatoes are gluten free and a good source of fiber, antioxidants and B Vitamins as well. Still not convinced? Potatoes are an affordable, well liked and versatile component to many meals. Plus, there are thousands of varieties found within the seven types of potatoes — one for each day of the week.
Only 3 more days ’till Thanksgiving! Today’s side dish: the classic Sweet Potato Casserole, made over. Depending on how you make it, sweet potato casserole is a Thanksgiving classic that can be healthy or …. anything but! Our 5-ingredient version has all the flavor, but a fraction of the fat. Plus, get easy add-on ideas to make it your own.
We’re teaming up with other food and garden bloggers to host Fall Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
Early this fall, I went on a tour of my CSA’s farm. We walked past rows upon rows of waning okra, squash and tomatoes, then saw a glimpse of what was coming up next: the tiny greens sprouts that will become the spicy arugula I love so much, the beginnings of covet-worthy kale and the heart-shaped leaves of growing sweet potatoes, almost ready to be plucked from the ground.
Each week when I get my knobby, misshapen sweet potatoes, I think about the farm as I drizzle on oil to roast them. But this week’s batch marked my last box of the season, so I’m breaking out of my roasting routine and going in a new direction. Here are the sweet potato recipes I’m trying this week.
Don’t confuse these holiday favorites with yams. Loaded with vitamins, they’re a sweeter alternative to a plain old potato. Here are 12 ways to try them.
Fall is my favorite food time of the year. I absolutely love the warm, comforting flavors of winter squash and root vegetables. Butternut squash is often on our dinner table because its mild sweetness and creamy texture work well with many dishes.
This cassoulet, based off a traditional sausage-and-bean stew from France, features my beloved butternut squash. The squash provides loads of nutrients: beta-carotene, vitamin A, vitamin C, potassium and fiber to name a few. Along with the beans, the chicken sausage packs a protein (and flavor) punch without going overboard on fat.
This one’s not for a speedy weeknight meal, but you can get it on the table in an hour or so.