Tag Archives: diabetic recipes

Go Nuts For Sweet Potatoes!

March 27, 2012
3
Keep the Entries coming!!      

Here in the Sunny South, the Spring season is already starting to arrive. Flowers are beginning to bloom and the days are getting warmer with every passing hour.  However, I hear from my fellow Sweets lovers that some of you are still waiting for the snow to melt and the warmth to arrive.  This weeks recipe is designed just for you. It combines our favorite root food with the luscious spring flavor of Peaches.  Then we  sprinkle on a little powdered warmth in the form of tasty Ginger. Crunchy cashews add some textural variety and just a hint of decadence.  It really is the perfect recipe to chase the last of those winters blahs away.  Use it as a side dish or even as a dessert!
 


Ingredients

  • 6 medium sweet potatoes
  • 1/2 cup packed brown sugar
  • 1/3 cup coarsely chopped cashews
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 can (15-1/4 ounces) sliced peaches, drained
  • 3 tablespoons butter


Directions

  • Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-45 minutes or just until tender. Drain and cool slightly; peel and cut into cubes.

  • In a small bowl, combine the brown sugar, cashews, salt and ginger. Place half of the sweet potatoes in an ungreased 11-in. x 7-in. baking dish; top with half of the peaches and brown sugar mixture. Repeat layers; dot with butter.
  • Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through. Yield: 10 servings.

Scrumptious Sweet Potato Cheesecake

February 6, 2012
6
Sweet Potato Cheesecake – The Perfect Dessert!
Yumm!!!
This week’s recipe puts a new spin on a great American flavor classic. We all love a traditional cheesecake…right? And we also love our delicious sweet potatoes…right? Isn’t it about time that we put the two together? Well, of course it is. The creamy sweetness of our sassy orange friends is the perfect compliment to a decadent treat like cheesecake. Contrary to what you might think, your cheesecake will still end up with a light yellowy color. We are going to put in just enough sweet potatoes to add moisture and richness and then, just when you think that it can’t get any better, we are going to top it all off with a hot caramel nut glaze.  Ahhh…perfection!!  Still need more wow factor?  Add a tsp of vanilla or almond flavoring into the filling before baking.  Now the only thing left to decide is who to share this with. Valentine’s Day is just around the corner. I bet that special someone would be impressed with a gourmet cheesecake gift. I know I would be.  Happy Baking!!

Ingredients

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup white sugar
  • 1/4 cup butter, melted
  • 2 pounds sweet potatoes
  • 3 (8 ounce) packages cream cheese, softened
  • 7/8 cup white sugar
  • 1/3 cup sour cream
  • 1/4 cup heavy whipping cream
  • 3 eggs
  • 3/4 cup packed brown sugar
  • 1/4 cup butter
  • 1/4 cup heavy whipping cream
  • 1 cup chopped pecans

Directions

  1. Preheat oven to 350 degrees F (175 degrees C ). Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter or margarine. Press mixture into the bottom of a 9 1/2 inch springform pan. Bake 10 minutes. Cool. Don’t turn the oven off.
  2. Bake potatoes until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
  3. Transfer 1 1/2 cups of sweet potato puree to a large bowl. Add cream cheese, 3/4 cup + 2 tablespoons white sugar, sour cream and 1/4 cup cream; beat until smooth. Beat in eggs one at a time, blending well after each. Pour filling into crust.
  4. Bake until tester inserted in center comes out clean, 1 hour. Turn off the oven. Let cake stand 1 hour in oven with door ajar.
  5. Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Refrigerate.

Tis the Season for Southern Fixin’s

October 31, 2011
10

 Cool weather is here. The leaves are changing, Halloween is over and the Holiday season is about to begin. Autumn has officially arrived.  These cool months are the perfect time to make use of seasonal favorites like apples, pears, winter squash, and of course, Sweet Potatoes!  These are also the perfect ingredients to allow the slow cooker to work its magic. So dust off your crock pot and get started. This collection of savory fall Sweet Potato recipes will help you utilize your slow cooker to its maximum potential while requiring only minimal effort from you.  Before you know it, you will planning meals for Thanksgiving, Christmas, and New Years Day, so why not ease into the season with these simple, yet delicious homestyle favorites.


Pork and sweet potatoes always go well together, so my first offering features the two ingredients. I add a touch of cayenne to make sure this meal warms you all the way to your toes.  Sweet potatoes and apples make an awesome side, but with their sweet cinnamon glaze they could almost be a dessert. 

Whichever recipe you try first, make sure to cook up some corn pone to go with your crock pot goodness.  Yellow corn, not white. This meal is in living color. While you are at it serve up some greens – toss in a cup of country ham to give ‘em that down home flavor. Sit back relax and enjoy. It may be cold outside, but it’s comfy cozy inside and supper is ready!
 

Crockpot Pork and Sweet Potatoes Recipe

This Crockpot Pork and Sweet Potatoes recipe makes 8 servings.

What You Need
• 4 sweet potatoes, peeled, sliced
• 2 pound pork roast
• 1/2 cup brown sugar
• 1/4 teaspoon cayenne
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder

What To Do
1. Place sweeet potatoes in bottom of crockpot, then pork on top.
2. Combine remaining ingredients and sprinkle over top.
3. Cover; cook on low 8-10 hours.
4. Remove pork and slice. Spoon juices over pork and potatoes.
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Sweet Potatoes with Apples Recipe

This Sweet Potatoes with Apples recipe makes 4-6 servings.

What You Need
• 5 medium sweet potatoes
• 3 apples, peeled, cored, cut into wedges
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 cup maple-flavored syrup
• 2 tablespoons butter, melted
• 1/4 cup pecan pieces

What To Do
1. Generously grease the bottom and sides of crockpot with butter or margarine.
2. Peel sweet potatoes and slice a half-inch thick. Place slices on bottom of crockpot.
3. Top with apple wedges; then nutmeg and cinnamon, maple syrup, and the melted butter.
4. Cover and cook on low about 4 hours or until potatoes are tender.
5. Sprinkle with pecans the last 30 minutes.

Classic Recipes with a New Twist

September 30, 2011
9

I have spent the last week sorting through my stacks of recipe books and recipe cards. As I have done so, I have rediscovered some family favorites. Some belonging to my mother and even my grandmother. That’s the wonderful thing about recipes – they become part of our own traditions as they get passed along to family and friends. The first recipe I want to share with you began life as a classic mashed sweet potato dish, but over time it has become a quicker, and easier version that now has less fat and more nutrients than the traditional version.

And while you are mashing your sassy sweets, be sure to sit two spuds aside to make a classic Chocolate Sweet Potato Cake. This recipe dates back to at least the 1940s, but it is anything but old-fashioned. This decadent treat is so moist and rich you will swear it was made by a noveau gourmet. This cake is packed with ingredients that take you on a pleasant stroll down memory lane. When I was a little girl, I helped my Granny prepare it. I ate this cake thinking it was a reward for helping prepare it. Little did I know that I was a mini-toddler sous chef!

This week, why not add these to your own collection of family favorites. Taste them, tweak them, and be sure to share them with friends.

Spicy Mashed Sweets

Ingredients
  • 4 sweet potatoes
  • 2 medium purple onions,  diced
  • 1/2 cup margarine
  • 1 teaspoon salt
  • 1/2 teaspoon ground red pepper
  • 2 tablespoons light maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin, ground
  • 1/2 cup pecans, toasted
Instructions
  1. Peel and cube sweet potatoes. Combine sweet potatoes, onions margarine and salt in a lightly greased 2-quart baking dish.
     
  2. Bake, covered, at 375 degrees F for 40 to 45 minutes or until potato is tender. Remove from oven.  
  3. Add syrup,lemon juice, red pepper, cumin and cinnamon; mash, leaving a few lumps.
     
  4. Sprinkle with pecans.

    Chocolate Sweet Potato Cake

    Ingredients

    • 2/3 cup butter, softened
    • 2 cups sugar
    • 4 eggs
    • 2 cups all-purpose flour
    • 1 tablespoon baking cocoa
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon each ground cinnamon, nutmeg, allspice and cloves
    • 1/2 cup milk
    • 2 medium sweet potatoes, peeled, cooked, mashed and cooled
    • 1 teaspoon vanilla extract
    • 2 cups chopped pecans
    • 1/2 cup raisins
    • Confectioners’ sugar, optional



    Directions

    In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder, and spices; gradually add to creamed mixture alternately with milk, beating well after each addition. Beat in sweet potatoes and vanilla until blended. Stir in pecans and raisins.

    Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar if desired. Yield: 12-16 servings.

    Spice up your Fall

    September 19, 2011
    11

    The official start of Autumn is only a few days away on Sept 23rd.  It seems that just knowing that Fall is coming seem just  a bit colder. Of course, both recipes featured this week offer just the right of amount of spicy kick to perfectly complement the natural sweetness of our favorite orange spuds. Who could turn down a recipe this full of flavor and packed with all the vitamins A, C niacin and potassium that this superfood offers? No one, that’s who. Bon Apetit!

    Our first tasty treat was recently featured on NPR and combines classic sweet potato fries with lots of boisterous spices and a creamy sriracha sauce. This heat of this popular Thai sauce adds amazing flavor notes to the crunchy french fry goodness.

    Spicy Sweet Potato Fries with Sriracha Sauce

    2 tablespoons olive oil
    1 teaspoon sriracha
    2 large sweet potatoes, cut in large batons, approximately ¼-inch-by-2 inches
    1 teaspoon ground cumin
    1 teaspoon chili powder
    1 teaspoon paprika
    1 teaspoon salt
    1 teaspoon freshly ground black pepper

    Sriracha Dipping Sauce
    Makes 1 cup
    1 cup sour cream or Greek-style yogurt
    1 small garlic clove, minced
    1 tablespoon freshly squeezed lime juice
    2 teaspoons sriracha, or to taste
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    Preheat oven to 425 degrees.

    Whisk olive oil and sriracha together in a small bowl. Pour over sweet potatoes in a large bowl and toss to coat.

    Combine spices in a small bowl. Add spices to potatoes and toss to coat. Arrange potatoes in one layer on an unoiled baking sheet.

    Bake on lowest rack 10 minutes. Turn potatoes with a spatula and bake 10 more minutes, or until golden brown on all sides.

    While potatoes are cooking, whisk dipping sauce ingredients together in a small bowl.
    Remove potatoes from oven and serve with sriracha dipping sauce.

    Still looking for a quick way to warm up when the Autumn chilled winds begin to blow? Try this amazing salsa on nachos, or as the perfect side to jazz up any entree.

    Sweet Potato Salsa

    Ingredients:

    4 medium sweet potatoes
    4 scallions or one large sweet onion
    3 raw jalapenos, remove the seeds
    1 red bell pepper, chopped and sauteed
    1-2 large tomatoes (optional)
    Cumin to taste
    1 tsp Chili powder to taste
    1 tsp Powdered garlic to taste
    Juice of 1 lime
    1/2 tsp salt

    Sweet Potato Summer Vacation

    June 1, 2011
    13

    Summertime is here and it is time to get outside and play!  Run through a sprinkler, take a dip in the pool, or just relax and work on your tan.  But while you are having all this fun, don’t forget let your sweet potatoes have some fun too.  They have been have been cooped up inside since last fall.  They worked hard for you though all those big family dinners – Thanksgiving, Christmas, Easter, and Cousin Edna’s birthday bash.  Don’t they deserve to get outside, too?

    Of course they do.  And nothing makes a sassy sweet happier than spending some good quality time on the grill.  It couldn’t be easier.  Just slice them into 1/2 inch rounds, brush them with a little olive oil. Sprinkle with ginger and a dash of allspice.  Grill about six minutes per side over high heat and you are done.  Be sure to grill a few onions while you are at it – slice them and grill the same way. Be sure to grill plenty of both, I’ll tell you why in just a minute. Whether you are grilling hot dogs or rib-eyes, these grilled sweet potatoes are guaranteed to be the highlight of the meal.

    Of course you might want to spend all week outside instead of just one day, so you are going to need some quick recipes that don’t take all day to cook.  Relax, I’ve got you covered.  Remember when I had you grill those extra potatoes and onions? In just a few minutes, you can whip up this delicious soup with your leftovers. Then you are free to frolic in the sun until the cows come home.  Enjoy!

    Creamy Grilled Sweet Potato Soup

    Ingredients -

    2 lbs sweet potatoes
    1 red onion
    6 cups chicken or vegetable broth
    1 tablespoon lime juice
    Zest from 1 lime
    1 tablespoon fresh parsley 
    1/4 cup Half & Half
    1/4 teaspoon allspice
    1/2 teaspoon ginger
    Pinch of cayenne pepper
    Olive oil
    Salt and black pepper
    Fresh parsley to garnish
    Chopped sun-dried tomatoes to garnish

    Preparation:
     
    • Chop the sweet potatoes into ½ inch rounds and chop the onion the same way.
    • Grill the sweet potatoes, and onion, over a medium heat for 6 minutes per side, and then chop the ginger finely.
    • Add the ginger, potatoes, onion, cayenne, ginger and allspice to a saucepan, bring to the boil then simmer for 30 minutes.
    • Let the soup cool for 15 minutes then blend it until it is smooth.
    • Add the half and half, lime juice, parsley, zest, and heat up.
    • Serve garnished with the parsley and sun-dried tomatoes.

    Rockin’ Sweet Potato Rolls

    May 1, 2011
    6

    I have always loved baking bread. The whole experience is just so satisfying…you start with a few of the most basic ingredients available, mix and knead thoroughly, and then you are rewarded with that wonderful fresh baked bread aroma.  There is truly nothing else like it.  Of course the absolute best step in homemade bread is when it’s time to eat it. A pat of country butter and I am in heaven!

    As may have figured out, I am a bread fanatic.  Everyone knows what to expect when its time for a family get-together – “Jocelyn will bring her bread.”  So when I came across this scrumptious recipe, I knew I had to make it for my husband’s birthday dinner.  I have already received a request to bring it to the next family function.  Who knows, I may have started a new tradition – “Jocelyn will bring her sweet potato bread.”  Have fun baking!

    Sweet Potato Rolls


    Ingredients

    •  1 (.25 ounce) package active dry yeast
    •  4 tablespoons white sugar
    •  1/2 cup cooked sweet potatoes (boil, drain, and mash)
    •  1/2 cup warm water (110 degrees F)
    •  3 tablespoons butter, softened
    •  1/2 teaspoon salt
    •  2 eggs
    •  3 1/2 cups all-purpose flour

    Directions

    1. Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
    2. Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.
    3. Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9×13 inch pan. Allow to rise until doubled.
    4. Bake at 375 degrees for 12 to 20 minutes. Serve warm.

    2011 Sweet n’ Healthy Blogger Recipe Contest

    February 28, 2011
    12

    I am very excited about the return of the Annual Blogger Recipe Contest. All of the rules and requirements are posted here.  Just remember to keep it original and be creative!  Luckily, sweet potatoes are one of the most versatile ingredients around, so let your imagination run wild.

    In my last post, I shared a great vegetarian recipe. So this time, I am sharing a sweet treat from another contest category.  These muffins are so delicious, you will never guess that they are sugar free and gluten free!  Combine that with our sassy super-food, sweet potatoes, and you have a nutritional powerhouse.  These muffins are packed with fiber, potassium, and vitamin A, and have a very low glycemic index, making them one of the healthiest treats you can eat.  Most importantly, they are absolutely delish!  In fact, these muffins are so tasty that your family will guess that they’re eating health-food!

    Now that you are feeling inspired by all that sweet potatoes can do, get blogging and share your favorite recipe.  It might just be worth $2000!

     
    Sugar Free Sweet Potato Muffins

    3 little sweet potatoes, already baked and peeled
    2 cups almond flour
    ½ cup coconut flour
    2 eggs
    ½ cup agave
    1 cup applesauce
    1 Tablespoon cinnamon
    1 teaspoon vanilla extract
    2 teaspoons baking powder
    ¼ teaspoons salt
    ¾ cup of pecans

    1. Preheat oven at 350 degrees.
    2. Mix together the applesauce and agave.
    3. Add the eggs and vanilla extract.
    4. Once that is well mixed then slowly add the rest of the ingredients except for the pecans.
    5. Fold in the pecans.
    6. Pour into greased muffin pans.
    7. Bake for 20-30 minutes until brown.

    Makes 18 regular sized muffins

    Hot and Smoky Soup and Dreams of Summer

    January 31, 2011
    15

    With yet another round of stormy winter weather blanketing the country, I am official longing for the start of spring. It seem that this winter has been one blizzard after another. And to make matters worse, I have a feeling that Punxsutawney Phil is preparing to sell us out by forecasting another 6 weeks of Winter. It is enough to make me wonder what kind of wine goes with roast groundhog. Don’t get me wrong, I like winter… for a little while. Then I spend most of the season searching for foods to warm me from the inside out. Right now I am enjoying a delicious new soup from Rachel Ray.  

    Smoky-Spicy Sweet Potato Soup is a great change up from the traditional sweet potato curry. This soup has more of a Spanish flare, with adobo sauce, chipotle peppers and tons of crunchy, smoky bacon on top. I like to serve it with a little sour cream on top to balance the flavors and cleanse the palette. The absolute best part about this soup, is that it only take about 20 minutes to make.

    Ingredients:

    • 4 sweet potatoes (2-1/2 pounds), peeled and sliced 1 inch thick
    • Salt
    • 1 tablespoon extra-virgin olive oil (EVOO)
    • 4 slices smoky bacon, chopped
    • 1 large onion, chopped
    • 1 large carrot, peeled and shredded
    • 1 chipotle pepper in adobo sauce, chopped, plus 2 teaspoons adobo sauce
    • 5 sprigs thyme
    • 1 bay leaf
    • One 32-ounce container chicken broth
    • 1 teaspoon grated peel and juice of 1 orange
    • 1/8 teaspoon ground cinnamon
    • Honey or maple syrup, for drizzling
    • Pepper
    • 1 cup sour cream, for passing around the table

    Directions:

    1. In a large saucepan, add the sweet potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 12 to 15 minutes. Drain and return to the pot.
    2. While the potatoes are working, in a medium pot, heat the EVOO, 1 turn of the pan. Add the bacon and cook over medium-high heat, stirring often, until crisp, about 5 minutes. Transfer to a paper-towel-lined plate. Discard all but 2 tablespoons bacon fat. Add the onion, carrot, chipotle pepper, adobo sauce, thyme sprigs and bay leaf and cook until the onions are softened, 6 to 7 minutes. Stir in the chicken broth, orange peel, orange juice and cinnamon; drizzle with honey and season with salt and pepper. Simmer until the potatoes are tender, about 5 minutes. Discard the thyme sprigs and bay leaf.
    3. Add the broth mixture to the sweet potatoes in the pot and puree with an immersion blender (alternatively, puree in batches in a blender or food processor). Serve the soup with the sour cream and bacon on top.

      ____________________________________________________________________________

      P.S. Have you noticed how popular Sweet Potatoes are lately? It sure is great to see everyone catching on to our little secret.

    “A Sweet Potato Christmas” OR “How to Bribe Santa”

    December 15, 2010
    14

    In my last post, I showed you how to make a tasty treat for Man’s Best Friend. I must say that the feedback was tremendous. I even had a request for a sweet and sassy cat treat.  So here you go – Salmon Sweet Potato Treat.

    A lot of you liked those Sweet Potato Gator Cookie, too.  I have another cookie this week, but this one is for sharing with friends of the two-legged variety.  It combines the old-fashioned goodness of oatmeal cookies with the richness of our favorite super-food, sweet potatoes.  The abundance of fiber, vitamin A, and potassium provided by the sweet potatoes and the nutritious nutty goodness of flax seeds make this a truly guilt free holiday treat. With the plethora of sugary holiday treats available in December, it is nice to have something that is as delicious as it is healthy. 

    Be sure to leave a few out for Santa, and I am sure he will leave you something nice in return!

    Ingredients:

    1 cup sweet potato puree, cooked until tender, peeled and mashed (1 lg. sweet potato)
    1 cup all-purpose flour
    1 cup whole wheat flour
    1/2 teaspoon baking soda
    2 teaspoons cinnamon
    ¼ teaspoon salt
    1/3 cup old fashioned oats
    1 tablespoon ground flax seeds (optional)
    1 whole egg
    6 oz cup non-fat plain yogurt
    3/4 cup brown sugar
    1 cup milk

    Directions:
    1. Preheat the oven to 375 degrees.
    2. Peel the sweet potato and chop into small chunks. Place into a large bowl, cover with plastic wrap and microwave for 6-8 minutes (until you can easily pierce with fork). Set aside to cool slightly.
    3. Meanwhile, combine the following into a bowl: flours, baking powder, baking soda, cinnamon, salt, oats and the (optional) flax seeds.
    4. In a separate bowl, whisk together the egg, yogurt and sugar.
    5. Place the sweet potato into a food processor with 1/3 cup of milk and puree. Add the remaining milk as needed while pureeing . Fold 1 cup of the puree into the ‘wet’ mixture.
    6. Add the dry mixture into the wet mixture and combine well.
    7. Place tablespoons of the mixture about 2 inches apart and bake for approximately 8-9 minutes.

    Optional Icing:
    1-2 cups confectioner’s sugar
    Orange Juice
    Water

    Place sugar into a bowl; add 1 tablespoon of orange juice and mix. For more moisture, add water, a teaspoon at a time and mix well. Drizzle over cookies and allow to set. Enjoy!!