Potato Sweetness

I picked up some nice red garnet sweet potatoes this weekend. I love sweet potatoes. My plan is to cook them and then freeze the meat. That saves time when I need them down the road whether I have them plain or in a recipe.

Sweet potatoes are a nutritious addition to your food rainbow. They're benefits include:

high in potassium

high in Vitamin A

great source of fiber

high in antioxidants

low in calories

A nice baked or boiled sweet potato is delicious with a little grass fed butter, but you can do so much more. Check out the following recipes:


Ramp up your hummus with the addition of sweet potatoes.

2 medium-sized sweet potatoes

1 (15 oz.) can chickpeas, drained and rinsed

1/4 c. fresh lemon juice (approximately 1 or 2 lemons)

1/4 c. tahini

2 T. extra virgin olive oil

2 tsp. ground cumin

1 garlic clove, minced

1/4 tsp. salt

1/8 tsp. ground black pepper

1/4 to 1/2 c. water

Cook the sweet potatoes - Peel sweet potatoes and cut into 1-inch pieces; place in a steamer basket over a pot of boiling water. Reduce heat to simmer, cover, and cook until sweet potatoes are tender, about 10 minutes. Let cool for a few minutes; slice down the middle and scoop out pulp.

Place sweet potato in a food processor. Add the chickpeas, lemon juice, tahini, olive oil, cumin, garlic, and 1/4 cup of the water. Process until smooth, approximately 1 minute. Add remaining water, if needed, and continue processing to achieve desired consistency.

Add salt and pepper; stir to combine.

Let cool. Garnish with a sprinkling of paprika before serving, if desired. Store in an airtight container in the refrigerator for up to a week.



This is a great recipe for meatless Monday.