Here are the sweet potato recipes from " The Balanced Plate with Chef Stevie" on KCMJ's Happy News 9/4/15
Sweet Potato and Black Bean Chili
24 oz crushed tomatoes
2 tbsp. olive oil
1 diced onion
4 minced cloves of garlic
2 diced stalks celery
2 diced Anaheim peppers
16 oz diced tomatoes, canned or fresh
1 lb peeled and diced sweet potatoes, roasted at 400 until tender and golden
1 tbsp. fresh thyme
1 tsp chipotle pepper
2 cans black beans, rinsed and drained (or 4 cups cooked dried black beans)
3 cups broth
salt and pepper
Saute onions in olive oil about 5 minutes. add garlic, celery, peppers and diced tomatoes, cooking 5 minutes. Add crushed tomatoes, thyme, chipotle, beans and broth. Season with salt and pepper and bring to a boil. Reduce heat to low and simmer covered for 25 minutes. Add sweet potatoes and simmer another 10 minutes, adding water if needed for consistency. Serve with avocado, lime and sour cream or plain greek yogurt.
Asian Citrus Sweet Potatoes
2 orange and 2 purple sweet potatoes, peeled and sliced into 1" rounds
1 tbsp. coconut oil
1/4 c soy sauce
1/4 c lemon or lime juice
3 tbsp. water
toasted sesame seeds for garnish
Preheat oven to 400. Toss potatoes with oil and place in single layer on baking sheet, alternating colors. roast for 15 minutes, flip and baste with a mixture of the remaining ingredients. Continue cooking another 10 minutes.
Coconut Ginger Purple Sweet Potato Pudding
2 purple sweet potatoes
1/2 c coconut milk
1 tsp ginger
1/4 c honey
Bake sweet potatoes at 400 until soft (about 45 minutes). Remove flesh and combine with remaining ingredients. Blend well. Garnish with toasted coconut if desired. Can be served warm or chilled.
You shouldn't have to choose between healthy and yummy. I focus on showing you how you can have both, utilizing functional ingredients that keep you at your best!