Recipe of the week: Sweet potato hash

The other day I had a couple of left over sweet potatoes, I used them up by making a hash. We liked it so much I'm making it again tonight. This is a vegan recipe, if you want to make it Paleo, don't use the beans...you can always add meat to it. Let me know what you think. A Votre Sante! Sweet Potato Hash 2-3 medium cooked sweet potatoes peeled and diced 1-2 Tbsp olive oil 5 oz mushrooms (I used Crimini) 1 large zucchini quartered and chopped 3-4 green onions chopped (white and green) 1 can black beans hand full of cilantro 1/2 tsp salt pinch of cumin pepper to taste In a large skillet, heat oil, saute mushrooms on medium heat for 2 minutes then add the zucchini. After 2-3 more minutes add the green onion and sweet potatoes. Drain the black beans and add salt, pepper, and cumin. After everything is heated thoroughly add the cilantro. Remove from heat and serve. Enjoy.

Recipe of the week: Twice baked sweet potatoes

My family loves twice baked potatoes and when I saw this recipe I knew I had to try it.  Sweet potatoes are so tasty and much better for you than regular potatoes.  You can read here about their health benefits.  I made a couple of changes to the original recipe, instead of a shallot I used a large green onion that I bought from the farmer's market.   It was the size of a small lemon and I used olive oil instead of butter, you can use either.  I'd use whatever I have on hand.  My picture isn't as pretty as the original, but they sure were tasty!  Let me know what you think.  A Votre Sante!

Twice baked sweet potatoes


2 medium or large sweet potatoes
1 1/2 Tbsp olive oil
1/2 onion
1 bunch of spinach leaves
1/4 cup light sour cream
2 ounces light cream cheese
1 cup chickpeas
1/4 cup shredded mozzarella cheese
salt and pepper to taste


Instructions
Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling, saute the onion and olive oil over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside.


Scrape the sweet potato out of the peel, leaving a thin layer inside with the peel so that it can stand up on its own. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach mixture, and salt and pepper.


Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.

(The link to the original post is here, their picture was better than mine)  http://pinchofyum.com/healthy-sweet-potato-skins.

Recipe of the Week: Crustless Sweet Potato Pie

About 15 years ago I started making sweet potato pie, the greatest compliment I ever got was from my late father in law....he grew sweet potatoes and was from the south, he said mine was the best he'd ever had!  I really don't care for pie crust or pumpkin pie but I like the flavor (I make pumpkin pie squares as posted here).  Sweet potatoes are a great alternative, in my opinion the texture is much better.  Today I decided to use up the left over sweet potatoes and make a crustless pie (mostly Paleo friendly...I used buttermilk but you could use coconut milk).  We're having it with whipped cream but you could certainly have ice cream or yogurt.  Let me know what you think.  A Votre Sante!

3-4 medium sweet potatoes baked and peeled (about 1 lb)
3/4 cup sugar
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp ground ginger
1/8 tsp salt
a pinch of nutmeg
a pinch of cayenne pepper
3 eggs
1 cup buttermilk or sour cream

Preheat oven to 375 degrees.
In a large bowl or stand mixer mix the cooked sweet potatoes with the spices and sugar.  Add the eggs.  Beat lightly, gradually stir in buttermilk.  Pour into a greased deep dish pie pan.  Bake for 25-30 minutes with foil over the top so it doesn't over brown.  Remove foil and bake another 25-30 minutes or until a knife comes out clean.  Serve with whipped cream or ice cream, enjoy!