Sweet Potato Fries

There is really nothing to this recipe. It’s fast, easy, and makes a great meal for one or a great side dish.

Lucas actually came up with this recipe. He made these fries for me the other day and they quickly became my new favorite variation of sweet potatoes. I made them for dinner last night and thought I would share them with you guys today.

Sweet Potato Fries

  • 1-2 Tbs. olive oil
  • 1 sweet potato
  • Salt and pepper to taste

Preheat your oven to 300 degrees. Chop your sweet potatoes into fry shapes. Combine ingredients in skillet and heat over medium-high heat until sweet potatoes brown to your liking. Place the fries on a baking sheet and bake for 10-15 minutes. These are AWESOME with honey and/or ketchup.  Enjoy!

I also thought I would share a few Miami pictures for those of you who aren’t on facebook (I’m the girl in red). We had so much fun. Being stuck inside this week sure makes me miss the sunshine! At least it’s the weekend! Woohoo!

We went to this club called Mansion and heard some AMAZING music. Afrojack killed it. Paris Hilton, Steve Aoki and David Guetta all made surprise appearances. It was a lot of fun. =)

South beach. So beautiful!

Chocolate Sweet Potato Pudding

It’s like your snack pack pudding, but without the bad stuff. Anyone else have those in your school lunches as a kid?

I had been trying to come up with the perfect healthy pudding for a while when it finally hit me… sweet potatoes! Just the right texture, already mildly sweet, and oh-so good for you!

I love my sweet potatoes plain, but I think it’s pretty awesome that this super food can be converted into something chocolatey and delicious (I’ve said it before… I can do anything with a sweet potato!).

So give it a try. Have an extra dose of veggies while you enjoy your guilt-free dessert. Life is good. =)

Chocolate Sweet Potato Pudding

  • 1 medium-large sweet potato (peeled and cooked)
  • 2/3 cup almond milk
  • 2-3 Tbs. honey
  • 1/2 tsp. vanilla extract
  • 1-2 Tbs. peanut butter (optional, but if you’re used to sweeter desserts then I’d recommend it)
  • dash salt
  • dash cinnamon

Blend all ingredients in food processor or blender until smooth. Refrigerate until cold (if you can wait that long). Enjoy!

Sweet Potato Flat Bread

Sometimes you just need a sandwich. Enter: Sweet Potato Flat Bread.

No enriched flours. No weird ingredients. No Gluten. Extra dose of veggies. Awesomeness.

My sister gave up bread for lent so I thought I would post this recipe for her (this doesn’t really count as ‘bread’, right?). She’s a college student with little time for cooking, and sandwiches are often her go-to meal. This Sweet Potato Flat Bread should at least get her through until lent is over.

I make a big batch of this bread every once in a while and freeze it so that I can take out a couple slices when I get to craving or don’t have time to cook anything.

Sweet Potato Flat Bread

(Gluten Free; makes about 18 slices)

  • 2 cups oats (Gluten free, ground in food processor)
  • 1/2 cup milled flax seed (or extra 1/2 cup oats)
  • 1/2 tsp. garlic powder
  • 1 tsp. oregano
  • dash salt
  • 2 medium-large sweet potatoes (peeled, cooked, and mashed)*
  • 1 egg
  • 1/2 cup almond milk

Preheat oven to 350 degrees. Grease a large baking sheet. Combine dry ingredients, and then add your wet. Press the mixture onto the greased baking sheet until it is about 1/4 inch thick (you may need multiple baking sheets). Bake for 18-20 minutes or until the edges spring away from the sides and turn golden-brown.

*I peel my sweet potatoes and then cook them in the microwave until they are soft. I mash them in the food processor with the egg and milk, but a mixer or blender will also work.

Sweet Potato Chili

Ohh sweet potatoes, you never let me down.

I can do anything with a sweet potato. My adoration of the orange veggie is well known among my family and friends.

For Valentine’s day, my mom sent us a big box of “sweets.” I laughed out loud when I opened it up and it was full of delicious looking sweet potatoes! Way to go, mom! Best care-package ever.

With my surplus of spuds, I decided to make this amazing Sweet Potato Chili. So, so tasty.

Sweet Potato Chili

(Vegetarian; Serves 6-8)

  • 2 medium – large sweet potatoes*
  • 2 cans of tomatoes
  • 2 cans of beans (I used 1 can of black, 1 can of kidney)
  • 1 green pepper (chopped)
  • 3 tomatoes (chopped)
  • 3 garlic cloves (minced)
  • 1 small vidalia onion (chopped)
  • 2 Tbs. olive oil
  • 1 packet of chili seasoning
  • 1 tsp. chili powder (or to taste)
  • Salt and pepper to taste.

In a large pot over medium heat, combine olive oil, onion, green pepper and garlic. When the onion softens and begins to look see-through, add your beans, tomatoes, sweet potatoes and spices. Lower heat and cover, stirring occasionally.

Once your chili is hot, serve it up and devour! I top mine with avocado and Parmesan cheese if I’m feeling naughty. Yum!

* To speed up the process, I microwave my sweet potatoes for a few minutes until they are medium-soft.

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