The other night for dinner I just wanted to keep it simple. A grilled piece of chicken, lemon broccoli and a baked sweet potato. As I sat down at the dinner table and took a bite of my perfectly baked sweet potato, just for a second, time stopped. It was so delicious. I officially confess that I’m currently a sweet potato addict. With their stunning color, sweet insides, and satisfying effect, how could I not be?! What’s with the obsession?
Aside from being super tasty, this nutrient dense veggie consistently tops super food lists, and it’s no surprise why….Just one sweet potato has five times the daily recommendation for vitamin A, double the fiber of a basic ’ole russet, and more potassium than a banana. Bursting with antioxidants, they help fight inflammation and prevent diseases. And high in natural sugars but low on the glycemic index, they’re a steady source of energy for people with diabetes and a favorite fuel for athletes.
But, the holidays aren’t the only time to break out the sweet potato recipes. So, here are a few of my favorite ways to prepare this super sweet (or savory) root vegetable….
Moroccan Spiced Sweet Potatoes: Preheat oven to 400ºF. Peel three large sweet potatoes and cut them into about 3/4-inch cubes. Place the cubes in a bowl and sprinkle with cumin, turmeric, cinnamon, cayenne pepper, paprika, salt, and a generous olive oil drizzle. Stir until potatoes are well coated in oil and spices. In a single layer, spread the spiced sweet potatoes over a baking sheet. Roast potatoes in oven for 15 minutes, then stir the sweet potatoes, return them to the oven, and roast for 15 minutes more, or until tender. Once the sweet potatoes have finished roasting, give them a taste and add a pinch more salt, if needed. Roughly chop cilantro and sprinkle over top before serving.
Mashed Sweet Potatoes: Cut sweet potatoes into chunks, put them in a pot, cover with cold water, and salt the water. Bring to a boil and cook until tender when pierced with a fork, about 15 minutes. Drain the sweet potatoes and return them to the pot. Add a tablespoon of olive oil or butter, a splash of chicken stock or milk, season lightly with salt, and mash until smooth. Serve warm. If you’re craving sweet potato casserole, top with toasted nuts and a sprinkle of cinnamon.
Sweet Potato Hash: Peel and chop three large sweet potatoes and place in a glass casserole dish. Sprinkle with garlic powder, onion powder, thyme, salt, pepper, and paprika. Drizzle with olive oil and toss to coat. Roast in the oven at 450 degrees for 55 – 65 minutes, stirring 3 – 4 times. Each time you stir the sweet potatoes, use a spatula to scrape up any edges that have stuck to the pan. Once your sweet potatoes have about 15 minutes left, it’s time to make the caramelized garlic and onion. Next, add your garlic and onion to a skillet with a touch of olive oil, then cook it for 12 – 15 minutes, until browned and soft. We want the garlic and onion to be caramelized but not burnt. Stir often to avoid overcooking it too quickly. Once your sweet potatoes have finished roasting, add the cooked garlic and onion to the casserole dish and stir to combine. Your sweet potato hash is ready to serve!
Saffron And Sunflowers 