Description

I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

When searching in the categories below, don't forget to click on "older posts" at the bottom right of the screen after scrolling through them to see more recipes in that category.

*I have recently added a $ label to show that I've calculated the price of the recipe. All prices include 3% food tax.*

Saturday, February 4, 2012

Sweetheart Sweet Potatoes (Jennifer Lund)

Here are two different ways to add some heart-healthy vegetables to your meal.














Sweet potatoes (you can also use potatoes, beets and taro roots)
Butter
Olive oil
Garlic powder
Onion powder
Thyme
Salt

Peel and thinly slice sweet potatoes. Cut into heart shapes by stacking a few together. Cut out a V at the top, cut off the sides, then round more if needed.

Heat butter and oil in a nonstick pan. Add sweet potatoes. Season with garlic, onion, thyme and salt. Cover with a lid and heat about 15 minutes, stirring occasionally to make sure both sides get cooked through and don't burn. Serve hot.

Save the extra pieces from shaping the hearts and cook in a separate pan or save for another meal.

Baked Potato Style















Poke sweet potato with a fork a few times. Wrap in aluminum foil and bake at 450° for ~60 minutes (time depends on how thick your potato is). When potato is soft, carefully unwrap. Slice in half and cut off edges as shown until potato resembles a heart. (Keep skin there or remove as desired.) Add butter and salt to taste.

No comments:

Post a Comment