Posts Tagged ‘sweet potato’

Sweet Potato Mushroom Lasagna

FullSizeRender (002)

One of my clients, Bobbi, introduced me to this recipe.  She is has a knack for finding new recipes that taste great and cut calories.  You will not miss the noodles in this lasagna. The sweet potatoes add so much flavor!  A perfect fall dish and naturally gluten free dish.

 

 

 

  • 1 pint cremini mushrooms
  • 1 shallot, roughly chopped
  • 1/2 bunch swiss chard, roughly chopped
  • 1 tablespoon butter
  • 1/8 teaspoon crushed red pepper, plus more if needed
  • Sea salt to taste
  • 16 ounces part skim ricotta cheese
  • 1 teaspoon fresh thyme leaves, chopped
  • 1/4 cup plus 1 tablespoon grated parmesan
  • 1 large egg, whisked
  • 2 medium sweet potatoes, peeled

Preheat the oven to 375 degrees.  In a food processor, add mushrooms, shallots and chard & pulse until chopped and uniform, about 5 times. Heat a large pan to medium high. Add the butter and cook until foaming. Add the mushroom mixture and toss. Let the ingredients brown, undisturbed, about 5 minutes. Stir, add the crushed red pepper and some salt and continue cooking for 10 more minutes. Set aside to cool. Mix together the cooled mushroom mixture with the ricotta, thyme and 1/4 cup of the parmessan. Season with more salt and crushed red pepper if needed. Add in the egg and stir until combined. Set aside.

Using a mandoline, slice the potatoes thinly lengthwise; make sure they are very thin, almost translucent. You should be able to see your shadow behind them. Spray an 8-by-8-inch glass baking dish with nonstick cooking spray. Place a layer of the potatoes on the bottom. Spread about 1/4 cup of the ricotta mixture across the slices and repeat about 6 times, or until you run out of potatoes or cheese mixture. Make sure the top layer is potatoes. Cover tightly with foil and bake until the potatoes are tender, about 1 hour. Let rest for 15 minutes. Sprinkle with the chopped basil and remaining 1 tablespoon grated parmesan and serve.

257 Calories, 12g Fat, 2g Fiber, 5g Sugar, 17g Protein

Sweet Potato Kale Hash

FullSizeRender (00D)This sweet potato hash makes a satisfying and healthy side dish at dinner.  It also makes the perfect leftover to eat with eggs.

 

 

 

 

 

 

  • 1 tbsp coconut oil
  • 1½ cup cubed sweet potato
  • 1/2 tsp of red pepper flakes
  • 1½ cup kale, chopped
  • 2 cloves garlic, minced

In a skillet over medium heat, warm coconut oil, add red pepper flakes, and sweet potato and sauté for 5 minutes.  Stir in kale, garlic and pinch of sea salt.  Sauté until kale has wilted, about 3 minutes.  3 servings.   

Per Serving: 108 Calories, 5g Fat, 3g Fiber, 5g Sugar, 2g Protein

Shredded Sweet Potato

IMG_3873Everyone in our family loves sweet potato hash!   It goes great with eggs for breakfast or I also love it served with salmon.  My sis-in-law introduced me to these and we’ve been hooked ever since.

 

 

 

Ingredients:

  • 1 sweet potato
  • 1 tsp coconut oil or coconut oil sprayPeel sweet potato and shred in food processor. Heat coconut oil in skillet over med-high heat, add shredded sweet potato.  Continue to stir until they are golden.  Sprinkle with cayenne pepper, garlic powder, onion powder, sea salt and/or pepper.  2 Servings/Per Serving: 70 Calories, 2g Fat, 2g Fiber, 5g Sugar, 1g Protein

Sweet Potato Pancakes

IMG_3877Are you wanting to sneak a few veggies into your kids meals without them knowing?  Or, want to jump start your day with some added fiber?  These sweet potato zucchini pancakes are worth a try!  I cook 1-2 batches at a time and then freeze some.  We eat them for breakfast or as a side dish for dinner.  They are good plain or with honey for a little added sweetness.

Ingredients:

  • Pancake Mix (I use Bob’s Red Mill Gluten Free Mix)
  • 1 cup pureed sweet potatoes (about 2-3 potatoes)
  • 1 zucchini squash, shredded
  • 1/2 cup cheddar cheese, shredded

Instructions:

Peel and cut potatoes into 2 inch chunks.  Cover in a large pot with water and bring to a boil.  Cook approximately 15 minutes or until tender.  Drain water and transfer potatoes to food processor.  Blend until smooth.  Sometimes a little milk is needed to make it a smooth consistency.

Follow instructions on your pancake mix for making 8 pancakes.  Add 1 cup pureed sweet potatoes.  (If you have left over – its great with just a little bit of cinnamon on top).  Shred zucchini and squeeze into a paper towel to remove excess water.  Add zucchini and cheddar and stir.

In a pan over medium heat, cook pancakes 1-2 minutes on each side or until golden.  I cook mine in coconut oil.

Enjoy!