Sweet Potatoes recipe

Candied Lime Sweet Potatoes
2 sweet potatoes, peeled
1/2 cup sugar
1 teaspoon molasses
1/2 teaspoon salt
1 tablespoon fresh lime juice (no bottled stuff!)
Zest from1 small lime
1/2 teaspoon minced ginger of 1/4 teaspoon ginger powder (optional)
Earth Balance margarine, for dotting
Black pepper, to taste
Parsley or cilantro, for garnish

Preheat the oven to 400 F. Slice the sweet potatoes thin, about 1/8 inch, with a mandoline or a food processor.

In a bowl, mix together the sugar, molasses, salt, lime juice, lime zest, and ginger to form a paste.

Coat the sliced sweet potatoes well with the lime sugar mixture.

In an oiled casserole dish, arrange the coated slices in overlapping rows in one layer. Dot with margarine, sprinkle with pepper, and cover the dish lightly with two layers of aluminum foil.

Bake for 30 minutes, then remove foil and bake uncovered for an additional 10 minutes. It’s okay if it looks a little watery when you remove the foil; it’ll reduce and form a nice glaze during the rest of the baking

To finish, turn on the broiler and broil until the tops of the sweet potatoes are brown. Remove, sprinkle with black pepper and parsley or cilantro, and serve immediately.

3-4 servings


Sweet Potato Bake with Creamy Alfredo Sauce
3 cups fusili pasta (or other similar shape)
1 head kale, deveined and chopped
1 1/2 pound sweet potatoes

Alfredo Sauce:
1 1/4 cups soy milk
1/3 cup raw, unsalted cashews
1/3 cup nutritional yeast
3 tablespoons low-sodium tamari
2 tablespoons Earth Balance margarine
1 tablespoon tahini
1 tablespoon lemon juice
1/2 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon powdered ginger
1 pinch nutmeg
3/4 teaspoon dried thyme
1/2 teaspoon paprika, sweet or smoked (optional)
Black pepper, to taste
Bread crumbs, for topping (optional)

Bring a large pot of salted water to a boil, then add the pasta.

Two or three minutes before the pasta is completely cooked, add the chopped kale to the boiling water. When pasta is cooked and the kale is bright green but tender, drain and set aside.

Chop the sweet potatoes into bite-size chunks. Boil in salted water until tender, but not falling apart. Drain.

Preheat the oven to 400 F.

To make the Alfredo sauce, blend the soy milk, cashews, nutritional yeast, tamari, margarine, tahini, lemon juice, mustard, ginger, nutmeg, thyme, paprika, and black pepper in a blender. Blend well for several minutes until the sauce is smooth and creamy. Taste and season, if necessary.

Combine the pasta, kale, and the sweet potatoes with the sauce and stir well. Place in a casserole dish and top with bread crumbs, if desired. Bake for 20 minutes or until hot and bubbly. Serve.


3-4 serving

source: hci books