collage_sweet_potato_v1_650Rosemary-Garlic Roasted Sweet Potato Wedges

#Servings: 4
Serving size: ¼ of the wedges

What you need!
2-3 medium (about 1 pound) Sweet potatoes, washed, peel-on
1 tablespoon Extra virgin olive oil
2 teaspoons Fresh rosemary leaves, minced
1 teaspoon Garlic powder
½ teaspoon Ground black pepper
½ teaspoon Sea salt (optional)

What you do!
1. Preheat oven to 400F. Place oven rack in center of oven.
2. Cut sweet potatoes in half lengthwise. Then cut each half lengthwise into 4 equal wedges.
3. Place the cut potato wedges in a large shallow baking dish or tray. Add oil, rosemary, garlic powder, cracked black pepper, and sea salt (optional), and toss all to coat.
4. Place in the oven and roast for 20-30 minutes, or until desired doneness. Using a metal spatula turn wedges halfway through the cooking process. Remove from oven and allow to cool slightly before serving.
5. Serve and enjoy!

 


Chipotle-Orange Mashed Sweet Potatoes

#Servings: 6
Serving size: ½ cup

What you need!
2 pounds Sweet potatoes, washed, peel-on
1 teaspoon Chipotle powder
½ teaspoon Ground cumin powder
1 tablespoon Fresh cilantro, chopped
1 tablespoon Fresh Orange juice
½ teaspoon Sea salt (optional)

What you do!
1. Preheat oven to 375F. Place oven rack in center of oven.
2. Gently poke one side of each sweet potato a few times with a fork. Arrange the sweet potatoes on a baking tray poked side up.
3. Place the tray in the oven and baked until the sweet potatoes are soft throughout, about 45 minutes. Check softness by carefully inserting a sharp knife into the center of the potato. If there is no resistance, the potatoes are done.
4. Remove the tray from the oven and allow to cool briefly until they are able to be picked up by hand.
5. When cooled just enough, slice each potato lengthwise on one side with sharp knife. Squeeze the potato out of the cut side into a medium bowl. Discard the skin, eat it, or save it for another recipe.
6. When all the sweet potato flesh is in the bowl, add the other ingredients to the bowl. Mash the sweet potatoes with a fork or potato masher, until desired smoothness is reached and all ingredients are evenly incorporated.
7. Serve and enjoy!



7-Vegetable Sweet Potato Soup

#Servings: 6-8
Serving size: 1 cup

What you need!
1 tablespoon Extra virgin olive oil
3 cups (about 2 medium) Sweet potatoes, peeled, diced 1-inch chunks
1 medium (about 4 ounces) Granny smith apple, stem off, core out, diced 1-inch chunks
1 cup Yellow onion, peeled, diced 1-inch chunks
3 cloves Fresh garlic, peeled
½ cup Celery, leaves off, diced 1-inch chunks
½ cup Red Bell Pepper, seeds and ribs removed, diced 1-inch chunks
½ cup Carrots, peeled, diced 1-inch chunks
1 cup Cauliflower, cored, diced 1-inch chunks
4 cups Fat-free low-sodium vegetable or chicken broth
2 teaspoons Apple cider vinegar
3 teaspoon Ground curry powder
2 teaspoon Ground cumin powder
2 tablespoons Fresh cilantro leaves only, chopped
½ teaspoon Ground black pepper
½ teaspoon Sea salt (optional)
¼ cup 0% fat plain Greek yogurt (optional)

What you do!
1. Preheat oven to 400. Place sweet potatoes, apple, yellow onion, garlic, celery, red bell pepper, carrots, cauliflower, curry powder, cumin, salt (optional), and pepper on a baking tray. Drizzle olive oil over vegetables and gently toss to evenly coat all vegetables.
2. Make sure vegetables are spread evenly in a single layer on the tray. Use 2 trays if needed. Place in the oven and roast for 20-30 minutes or until vegetables are tender. Halfway through the cooking process turn the vegetables once using a metal spatula
3. Remove vegetables from oven. Transfer to a medium sized soup pot. Add broth and bring to a boil over medium-high heat
4. Remove from heat and allow to cool slightly. Add cilantro and stir to combine.
5. Place 1 cup at a time into a blender and puree until smooth. Place pureed soup into a separate medium bowl. Continue pureeing until all vegetables are smooth.
6. If a looser consistency is desired, whisk in additional broth or water to finished puree
7. For a creamy consistency, garnish with Greek yogurt
8. Serve and enjoy!



Roasted Sweet Potato Hummus

#Servings: 6
Serving size: 1/3 cup

What you need!
1-2 medium Sweet potatoes, washed, peel-on
2 tablespoons Extra virgin olive oil
1 each 15-ounce can Chickpeas, low-sodium, drained, rinsed
3 tablespoons tahini paste
2 cloves Fresh garlic, peeled
1 tablespoon Fresh lemon juice
½ teaspoon sea salt (optional)
2 teaspoon Smoked paprika
1 teaspoon Ground cumin

What you do!
1. Preheat the oven to 400F. Gently poke one side of each sweet potato a few times with a fork. Arrange the sweet potatoes on a baking tray poked side up. Place the tray in the oven and baked until the sweet potatoes are soft throughout, about 45 minutes. Check softness by carefully inserting a sharp knife into the center of the potato. If there is no resistance, the potatoes are done. Remove from the oven and allow to cool slightly.
2. While the sweet potatoes are cooling place the remainder of the ingredients into a food processor. Once the sweet potatoes have cooled enough to handle, scoop out the flesh, discard the skin, and add them to the food processor.
3. Cover, and run the food processor until the hummus is smooth and well combined.
4. Serve with cut vegetables and enjoy!

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