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:
SWEET POTATO HUMMUS
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.
SWEET POTATO QUINOA PATTIES
This is a great recipe for meatless Monday.