Sesame Vegetable Grill

Simply grill two of the most vitamin- and nutrient-rich vegetables—sweet potatoes and Brussels sprouts—with fresh garlic and sesame oil for a quick dish.

Ingredients:

PREP TIME: 10 minutes/ COOK TIME: 25 minutes
TOTAL TIME: 35 minutes
SERVINGS: 4

2 sweet potatoes, peeled, cut into walnut-sized chunks
8 ounces brussels sprouts, halved
4 garlic cloves, thinly sliced
2 tsp canola oil
1/4 tsp salt
1/2 tsp regular or hot toasted sesame oil
Freshly ground black pepper


Directions:

1. PREHEAT a covered grill.
2. COMBINE the sweet potatoes, Brussels sprouts, garlic, canola oil, and salt in a large bowl. Toss to coat. Place the vegetables in a grill basket or portable grill rack. Set on the grill and cover. Grill, turning occasionally, for 20 to 25 minutes, or until tender.
3. TRANSFER the vegetables to a platter. Drizzle the sesame oil on top. Season to taste with black pepper. Toss.

NUTRITION (per serving) 134 calories, 5 g fat, 0 g saturated fat, 4 g protein, 19 g carbohydrates, 5 g sugar, 4 g fiber, 195 mg sodium


Source:  prevention.com

Curried Sweet Potato Salad

Reap the benefits of one of nature’s truly perfect foods. Sweet potatoes are low in calories, high in fiber, great for those who are carb-sensitive, and packed with vitamins and minerals.

Ingredients:

2 lb sweet potatoes, peeled and cut into rough 3/4" chunks
3 Tbsp pecans
1/2 c fat-free plain yogurt
2 Tbsp light mayonnaise
2 Tbsp brown sugar
1/2 tsp curry powder
1/8 tsp salt
1 c juice-packed canned pineapple tidbits, drained
3 scallions, sliced

Directions:

1. PLACE the sweet potatoes in a large saucepan and barely cover with cold water. Cover and bring to a boil over high heat. Reduce the heat to low, and simmer, covered, for 10 to 12 minutes, or until tender. Drain and let cool.
2. MEANWHILE, cook the pecans in a small nonstick skillet over medium heat, stirring often, for 3 to 4 minutes, or until lightly toasted. Tip onto a plate and let cool. Chop coarsely.
3. WHISK the yogurt, mayonnaise, sugar, curry powder, and salt in a salad bowl until well blended. Add the pineapple, scallions, and sweet potatoes. Mix gently with a rubber spatula. Sprinkle with the toasted pecans and serve immediately, or cover and chill until ready to serve.
NUTRITION (per serving) 224 calories, 4 g fat, 1 g saturated fat, 4 g protein, 45 g carbohydrates, 18 g sugar, 6 g fiber, 186 mg sodium

Source:  prevention.com

Sweet Potato-Pecan Cupcakes

Scrumptious Sweet Potato-Pecan Cupcakes With Cream Cheese Frosting make a delightful sweet ending.

Ingredients:

• 1 cup coarsely chopped pecans
• 2 cups sugar
• 1 cup butter, softened
• 4 large eggs
• 1 (16-oz.) can mashed sweet potatoes
• 2/3 cup orange juice
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Cream Cheese Frosting
• Garnish: coarsely chopped pecans

Directions:

1. 1. Place pecans in a single layer in a shallow pan.
2. 2. Bake at 350° for 8 to 10 minutes or until toasted, stirring once after 4 minutes.
3. 3. Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.
4. 4. Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place foil baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.
5. 5. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted into center comes out clean. Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool. Spread cupcakes evenly with Cream Cheese Frosting. Garnish, if desired.

Southern Living
NOVEMBER 2007

Roasted Sweet Potatoes

Ingredients:

3 Sweet potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (organic)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste

Directions:

Preheat the oven to 350 degrees.
Coat a small baking dish with cooking spray.
Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.
Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
Add more sugar or cinnamon if desired.
Toss to coat evenly.
Bake in the oven for 60 minutes

Stir the sweet potatoes once or twice during roasting.

Source: Toni Telck

Sweet Potato Quiche

 

 

Sweet potatoes are the base for this quiche that is packed with ham, cheese, garlic, onion, and plenty of seasonings. What a great addition to any brunch.

Servings: 8

Ingredients:

5 oz	Thinly Sliced Ham
12 oz	Peeled Red Sweet Potatoes or Yams
3 Tbsp	Extra Virgin Olive Oil, divided
1 cup	Chopped Yellow Onion
2	Large Garlic Cloves, finely chopped
¼ tsp	Crushed Red Pepper
½ tsp	Lemon Pepper Seasoning Salt
7	Extra Large Eggs
½ cup	Whole Milk
¼ cup	Grated Parmesan Cheese
4 oz	Canned Diced Green Chilies
2 Tbsp	All Purpose Flour
1 tsp	Baking Powder
½ tsp	Mexican Seasoning Salt
1 cup	Shredded Mexican Blend Cheese
¼ cup	Chunky Salsa, for garnish
2 Tbsp	Fresh Minced Cilantro

Directions:

Heat oven to 375 degrees. Spray a 9 inch springform pan with cooking spray. Cut 1 slice of ham into 8 small strips, 1/4 inch wide by 2 inches long. Reserve ham strips to decorate top of quiche before baking. Chop the remainder of ham for the filling and set aside. Cut from the end of a sweet potato, one 1/4 inch wide disc. Potato disc is for decorating the middle of the quiche. Grate remaining sweet potatoes. In a large skillet, heat 2 tablespoons olive oil on medium heat. Add onions, garlic, red pepper, and lemon pepper, then cook for 5 minutes stirring occasionally. Stir sweet potatoes into onion mixture and cook 2 minutes on medium low. Press sweet potato mixture into prepared pan on the bottom and up sides of the pan, then set aside. Whisk eggs, milk, Parmesan, chilies, flour, baking powder, and Mexican seasoning in a medium bowl until well mixed. Stir in grated Mexican cheese and chopped ham pieces, then mix well. Transfer filling into sweet potato lined pan, 1/4 inch from the top of pan. Decorate quiche by placing one sweet potato slice in the center of the quiche. Place ham strips, extending from center of quiche, in a spoke like design. Bake for 35-45 minutes. Cover with foil the last 10 minutes of baking, or as needed to prevent over browning. Bake until quiche has almost set in the center. Place on cooling rack for 5 minutes before slicing. Top the center of quiche with salsa and sprinkle with cilantro. Serve with additional salsa.