by Emily Lee in Healthy Recipes, October 1, 2015
by Kiri Tannenbaum in Healthy Recipes, March 2, 2015
Sweet potatoes, a creamy vitamin A powerhouse, are just as symbolic of autumn as the season’s vivid foliage. They’re also far, far underutilized. If you’re in the habit of passing up sweet potatoes in favor of white potatoes, now’s the time to revisit this versatile root vegetable as we enter its peak season. Sure, we’re all familiar with traditional preparation methods: baked, split down the middle and slathered with butter; the classic marshmallow-topped casserole that makes its once-yearly appearance on Thanksgiving. But there are healthier — and more imaginative — methods of dressing up this superfood for a fall soiree. Explore its savory side, or play up its sweetness with rich fall spices. Definitely experiment with different textures. Whether you prefer them mashed, pureed, cubed or whole, here are seven comforting takes on this in-season spud that will make you forget white potatoes in a heartbeat.
Twice-Baked Sweet Potatoes (pictured at top)
These are not your average baked sweet potatoes. Pat and Gina Neely up the ante on this classic presentation by scooping out the cooked insides and mixing them with a little bit of cream cheese, brown sugar, butter and lots of fall spices. Completing this extra step will be well worth it when you taste the result.
by Dana Angelo White in Healthy Recipes, September 27, 2013
by Amie Valpone in Healthy Recipes, February 2, 2013
You may want to sit down for this one: In spite of its moniker, shape and thin outer skin, the sweet potato is not actually related to the common potato. These tubers, first cultivated in South America at about 2500 B.C., are instead part of the morning glory family. While the most recognizable are orange-fleshed, these beauties can be white or yellow inside with their skin ranging from white to yellow, orange, red or purple.
by Robin Miller in Uncategorized, January 28, 2013
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.
by Amie Valpone in Healthy Recipes, December 9, 2012
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!
by Toby Amidor in Healthy Recipes, September 29, 2012
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.
by Katie Cavuto-Boyle in Uncategorized, November 8, 2011
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
by Dana Angelo White in 5-Ingredient Recipes, November 22, 2010
- Twice-baked potatoes, made with russet potatoes.
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.
by Liz Gray in In Season, November 17, 2010
- Dana's Sweet Potato Casserole
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.
Get the easy, healthy recipe »
- Alton's Chipotle-Smashed Sweet Potatoes
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.
Get 5 sweet potato recipes, plus more ideas from fall fest bloggers »