Sweet Potato Bites
Ingredient list:
2 large sweet potatoes washed and cut into bite size pieces
1/4 Coconut oil
1 tsp chili powder
1 tsp sea salt
1 tsp dried parsley (optional, as garnish)
Method:
Preheat oven to 350
Pre pare a greased baking sheet or lined with aluminum foil
Melt coconut oil
Place all ingredients in a zip-lock bag and shake it until all potatoes are coated
Bake for 25-30 minutes until golden brown
I dipped mine in a homemade Russian dressing and it was delightful!
Enjoy!!
What you’ll need: 2 servings
2 large sweet potatoes
1 can black beans rinsed well
2 pasila peppers de-veined, seeded and chopped
1/2 C shredded reduced fat cheese (I used colby jack)
1/2 bunch cilantro chopped
1/4 C almond milk
2 tsp garlic salt
1 tsp ground black pepper
What you’ll do:
Pre heat the oven to 425
Poke holes in the potatoes with a fork
Bake potatoes until soft in oven at 425 for 40-60 minutes or in microwave
While potatoes are cooking rinse black beans and place in a bowl
Add peppers, cheese, cilantro, 1 tsp of salt and pepper
Once potatoes are soft and cool enough to handle scoop out the middle of each of the potatoes
Mash potatoes along with almond milk and other tsp of salt
Add potatoes to black bean mixture
Scoop back into potatoe shell/skin
Place on a greased or aluminum lined baking sheet
Bake for 10 minutes or until heated through
Enjoy!
What you’ll need: 2 quesadillas
1/2 C red wine vinegar
2 Tbsp sugar
1 Tsp ground black pepper
1/4 red onion sliced
1 large sweet potato
1 Tsp sea salt
1 Tsp black pepper
Non stick spray
1 C sliced white mushrooms
1 Tsp garlic salt
4 corn or flour tortillas
1/4 C spinach
Reduced fat mozzarella cheese
1 jalapeño (de veined and seeded) sliced thinly (optional)
Cilantro (garnish)
Cotija cheese (garnish)
What you’ll do:
Boil the vinegar, sugar and pepper
Add onions, remove from heat and let pickle while making quesadillas
Cook potatoes by boiling or placing in microwave
Remove skins once cooked
Mash potatoes, add salt and pepper, set aside
In a medium skillet spray the non stick spray and add mushrooms
Cook over medium hear until mushrooms are soft about 4 minutes
Add garlic salt and stir
Remove from pan
Spread potato mixture on tortilla, add mushrooms, spinach and mozzarella cheese and place in heated skillet
Top with another tortilla
Cook on each side about 3 minutes or until cheese is melted
Cut into quarters
Top with pickled onions, cilantro and cheese
Enjoy!!
What you’ll need:
Large tortillas ( I prefer wheat)
1 can of black beans drained
2 red potatoes chopped into small pieces (i prefer to leave the skin on but can be peeled)
1 large sweet potato peeled and chopped into small pieces
1 TBSL extra virgin olive oil
1 medium red onion chopped finely
1 jalapeno pepper, remove seeds and chop finely
10 cherry tomatoes quartered or 1 vine ripened tomato chopped
1 lime
1 tsp chili powder
1/4 tsp Cayenne pepper(you can adjust this depending on the spice level you prefer)
1 tsp red pepper flakes
Sea salt (to taste)
Ground black pepper (to taste)
1 avocado (optional)
What to do:
Fill a medium sized pot with water and bring to a boil. Add chopped potatoes and reduce heat to medium, let cook for about 15 minutes.
White the potatoes are boiling warm a large skillet/wok on medium heat with the TBLS of olive oil. Add the chopped red onion and cook for 5 minutes. When the potatoes are soft drain and slightly mash then add them to the onions in the large skillet. Saute for about 10 minutes.
Now add the black beans, jalapeno, tomatoes, chili powder, cayenne pepper, red pepper flakes and the juice from the lime. Season with sea salt and ground black pepper to taste. Heat for a few minutes.
Spoon mixture onto a tortilla and top with avocado. Wrap and enjoy!
Kacey Tess 