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2  large (1 pound) North Carolina sweet potatoes
1  large (8 ounces) tart apple (such as fuji, honeycrisp or gala)
1  tablespoon olive oil
1  large onion, coarsely chopped (2 cups)
2 to 3 teaspoons curry powder
1  can (14 to 14 1/2 ounces) vegetable broth (about 1-3/4 cups)
1 3/4  cups unsweetened apple juice
 3/4  teaspoon salt
1  container (6 ounces) plain low-fat yogurt
3/4  cup croutons, optional

Pierce sweet potatoes and apples with fork tines. Microwave sweet potatoes and apple on high until apple is very tender, about 6 to 7 minutes. Remove apple; set aside until cool enough to handle. Continue microwaving sweet potatoes on high until tender, about 4 to 5 minutes longer; set aside until cool enough to handle.

Meanwhile, in large saucepan over medium heat, heat oil; add onion and curry powder; cook and stir until onion begins to brown, about 5 minutes. Add broth; bring to a boil, reduce heat to low; simmer 5 minutes. Transfer broth mixture to bowl of food processor; reserve saucepan.

Halve sweet potatoes and apple; remove apple core; scoop potato and apple pulp from skin; add to processor. Add salt; whirl until very smooth, gradually adding apple juice through processor feed tube.

Transfer mixture to reserved saucepan; bring to boil over medium heat. Whisk in yogurt; reheat just until hot; do not boil. Serve topped with croutons, if desired.

Yield: 4 servings (about 5-1/4 cups)

Per serving: 234 calories, 5 g fiber, 27 g sugar, 5 g fat, 1 g saturated fat
Diabetic exchange: 0.8 starch, 1.2 fruit, 1.3 vegetable, 0.7 fat

SWEET POTATO AND GINGER SLAW
IN LETTUCE WRAPS

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1/4  cup vegetable oil
1/4  cup lime juice
1 1/2 tablespoons sugar
1 1/2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1/2  teaspoon salt
5 1/2 cups unpeeled coarsely grated North Carolina sweet potatoes (about 1 1/2 pounds)
1/2  cup toasted walnuts pieces or unsalted peanuts
1/4  cup sliced scallions (green onions)
 8  large lettuce leaves

In large bowl, whisk together oil, lime juice, sugar, ginger and salt. Stir in sweet potatoes, walnuts and scallions.  On each lettuce leaf, spoon slaw mixture in center; fold sides over filling; roll to shape into a wrap.

Yield: 4 portions (about 4 cups slaw)

Per serving: 387 calories, 5 g protein, 6 g fiber, 13 g sugar, 24 g fat, 2 g saturated fat
Diabetic exchange: 2 starch, 0.3 other carb, 4 fat


SWEET POTATO BISCOTTI

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2/3  cup sugar
1/4  cup butter, softened
2  large eggs
2  cups all-purpose flour
2  teaspoons baking powder
1  teaspoon grated orange zest
1/2  teaspoon salt
1 1/2 cups unpeeled coarsely grated North Carolina sweet potato (1 large, about 8 ounces)
1/2  cup finely chopped walnuts
1/2  cup sweetened shredded coconut
  
Preheat oven to 350°F. Lightly grease large baking sheet.

In medium bowl, beat together sugar and butter; add eggs; beat well. Add flour, baking powder, orange zest and salt; beat on low speed until combined. Fold in sweet potato, walnuts, and coconut. Divide dough into two equal pieces; with oiled hands, shape each piece into a log about 2 inches by 11 inches; place on baking sheet. 

Bake until firm and golden, 25 to 30 minutes. Transfer to cooling rack; cool 15 minutes. Trim thin slice from ends of logs; cut logs into 1/2-inch-thick slices. Place slices on 2 ungreased baking sheets with cut side down. Bake 12 minutes; turn and bake until crisp and golden, 10 to 12 minutes longer. Cool completely.

Store in tightly covered container.

Yield: About 4 dozen biscotti

Per 2 biscotti: 116 calories, 1 g fiber, 7 g sugar, 5 g total fat
Diabetic exchange: 0.6 starch, 0.4 other carbs, 0.8 fat