Tag: Vegan

Garlic Chili Edamame

Garlic Chili Edamame

A friend in Hawaii owned a restaurant with her husband that served these wonderfully garlicky and spicy edamame. It was my first introduction to this unique little bean, but my first taste made me a die-hard fan. A lot of people like them plain, but […]

Lentil Kale Stew

Lentil Kale Stew

Have I mentioned that I love Kale? It was not always so… My first introduction to this thick, green, leafy vegetable was during my first pregnancy. A friend had given me a bunch of her old Fit Pregnancy magazines to look over. I found them […]

Everyday Sweet Potatoes

Everyday Sweet Potatoes

While some only think of sweet potatoes as a seasonal dish, they are a year round staple in my house.

In the past, the thought of sweet potatoes only drummed up thoughts of Thanksgiving dinner. My mom always served them loaded with brown sugar, butter and heaps of toasted marshmallows.  I am still not sure how those ever got labeled as dinner food and not dessert but a tradition it remains.

It’s just that there are another 364 days in the year and I really like sweet potatoes so these have become a weekly staple in my home.  My son, Jonah, who is severely autistic has been known to eat giant plates full of this little roasted gem in one sitting so I keep having to make larger and larger portions so that there is enough for the rest of us!

When I make a full batch, I use a large cookie sheet and do them in the oven.  But I frequently do a half batch in my air fryer and I must say that they are pretty amazing that way too!  Either way you make them, they are a healthy, low fat, carbohydrate source with so many delicious ways to use them.

 

Here are a few ideas:

Add them to Salads

Add them to soups

Smash them a bit and spread them on toasted bread with turkey and cranberry sauce.

Sprinkle them with slivered almonds, oats & chia seeds and pour over some milk and honey for a yummy breakfast.

Or just serve them up as a side dish for any meal.

Having a stash of these in my fridge for the week makes it so easy to use them for just about anything.

Hope you enjoy them as much as we do!

Love,

Rohnda

Everyday Sweet Potatoes

November 14, 2017
: 6-8
: 10 min
: 25 min
: 35 min
: Easy

Make up a big batch of these Roasted Sweet Potatoes as a side dish or store them and add them to meals all week long!

By:

Ingredients
  • 6 to 8 cups of cubed, peeled sweet potatoes
  • 2 Tbls of Oil (olive, avocado or melted coconut oil)
  • 1 Tbls onion powder
  • 2 tsp salt
  • 2 tsp Smoked Paprika (regular will work too)
  • A sprinkle of Black or Cayenne Pepper to tase
Directions
  • Step 1 Preheat oven to 375 degrees
  • Step 2 Peel Sweet Potatoes and dice them into cubes (about 3/4 inch squared).
  • Step 3 Place in a large bowl and sprinkle with oil and stir to evenly coat.
  • Step 4 Add spices and toss again.
  • Step 5 Place on one large or two small cookie sheets, trying to have them spread out evenly and not clumped together.
  • Step 6 Place in preheated oven and bake for 10 minutes and then stir gently.
  • Step 7 Bake another 10 min.
  • Step 8 Stick a fork in one of the larger cubes to see if they are soft.
  • Step 9 Switch oven to Broil and broil on high for 2 to 3 minutes.
  • Step 10 Stir and broil for another minute or two, just until starting to brown.
  • Step 11 Remove from oven and serve or let them cool and then store in the refrigerator for a week or so.

 

Notes:

If using an air fryer, you may need to do a half batch, depending on the size of your appliance.  Mine usually takes about 20 minutes with a toss halfway through.

If following the Trim Healthy Mama plan, these make a perfect addition to your E meals and I find I am more likely to incorporate more E’s when I have these around.

My son likes to add a few additional spices to these but I prefer them pretty basic so that they can work lots of different flavor options.  But feel free to add any of your favorite spice flavors!