Sweet Potatoes; I know I don’t need to tell you guys again that these are one of my favorite foods not only because they are delicious but also because they are nutrient packed!
Here is a relatively quick, easy and HEALTHY version of mashed potatoes that is great to make in big batches and use leftovers for lunches (especially on these cold winter days).
Mashed Sweet Potatoes
- 1 lb sweet potatoes
- 1/2 cup coconut milk
- 1 tbsp ground ginger
- 1 tsp cinnamon
Cut the sweet potatoes into small cube sized pieces
Bring a large pot of water to a boil and place all the sweet potato cubes into the water – cook for about 25 minutes or until the potatoes are tender.
Drain the water out of the pot and mash together the cubes using a masher or large utensil.
Lastly, add the milk, cinnamon and ginger and mix well.
To learn more about sweet potatoes and try another great recipe click here:
Spotlight on Sweet Potatoes
On my birthday, I was very lucky to come home from my Pure Barre class to an amazing brunch, all thanks to my boyfriend, Justin. He took just about all my favorite foods and came up with this great brunch recipe. We have enjoyed it a few times since because it is just so good and I wanted to share it all with you. Warning it does take some prep and a good amount of time, but I promise you it is VERY worth it.
Shredded Brussel, Chorizo, and Sweet Potato Hash
1 bag of shredded Brussel sprouts
½ cup cut up chorizo pieces
1 cup sliced mushrooms cut into smaller pieces
1 medium to large Japanese sweet potato
coconut oil/olive oil
- Preheat your oven to 400 degrees
- Start by cutting your sweet potato into small cubes and laying out on a coconut oil / olive oil sprayed baking sheet
- Drizzle olive oil and sprinkle garlic powder and a tiny bit of sea salt all over the sweet potato cubes before placing them in the oven for about 35 minutes
- While the potatoes are cooking; in a small frying pan sprayed with coconut oil cook the shredded brussel sprouts, chorizo and mushrooms on medium for about 20-25 minutes.
- In another small frying pan or in the same one – cook two eggs over easy.
- Once the eggs are cooked – turn off the stove and take out your sweet potatoes.
- Place the sweet potatoes onto a plate or bowl of choice then top with all the ingredients in the frying pan.
Serve and Enjoy 🙂
Shredded Brussel Sprout & Pecan Salad
- Bag of Shredded Brussel Sprouts
- ½ cup of sundried tomatoes – dried not in oil! (or dried cranberries, if you prefer)
- 1/3 cup of chopped pecan pieces
- ½ avocado cut into small pieces
- Garlic Powder
- Preheat the oven to 350 degrees
- Line a baking sheet with tin foil and spray with olive/coconut oil.
- Place the shredded brussel sprouts on the sheet, sprinkle with garlic powder, and bake in the oven for ten minutes.
- Pull out of the oven and sprinkle chopped pecans onto the shredded brussels and place back in the oven for an additional 5 minutes.
- Remove the mixture from the oven and place in a small bowl – toss in the sundried tomatoes and cut avocado.
- Serve and Enjoy 🙂
Sweet Potatoes, one of my favorite foods!
Here are 5 facts on why you should ditch the white potato and swap this superfood in:
- Beta Carotene – essential nutrient which aids in growth & development as well as improves immune function.
- Fiber and Complex Carbohydrate – you know the drill with fiber which helps with digestive function and complex carbs take longer to digest which means they fuel your body much longer.
- Vitamins galore: high levels of Vitamins A, C, manganese, calcium, potassium and iron!
- Low Glycemic – this means that your glucose levels do not increase after eating (aka you do not have a sugar spike).
- Named one of the Clean 15 produce – this means that they have been deemed to have little to no traces of pesticides meaning they are safe to consume in non-organic form.
There are tons of sweet potato varieties as well – even sweet potatoes that are purple, garnet and white but pack the same nutritional value. My recent favorite discovery is the Murasaki variety (thanks to Trader Joe’s); it is purple skinned sweet potato on the outside and a cream color on the inside. This variety is just as sweet but also has a slight chestnut flavor – perfect for fall!
What is my favorite way to eat sweet potatoes? Check out this easy recipe below – satisfies that sweet potato fries craving 😉
Cubed and Roasted Sweet Potatoes
Sweet Potatoes – adjust number based on # of ppl serving
Coconut Oil (easier in spray form)
Salt & Pepper
Preheat oven to 400 degrees and place the sweet potatoes (whole) inside. Cook for about 15-20 minutes just so they are soft enough to easily cut through.
In the meantime, place some tinfoil on a baking tray and spray with coconut oil.
Pull out the potatoes and cut into small cube sized pieces and lay out on the tray. Spray again with coconut oil and then sprinkle on garlic powder, salt and pepper.
Bake in the oven for another ten minutes then switch to broil for 5 to 10 minutes or until the sweet potatoes are golden brown and crispy.
Serve and enjoy!