Tag Archives: sweet potatoes

Healthy Cookie: Sweet Potato & Spinach Balls

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I have very little self-control when it comes to delicious foods. Whether we’re talking about a basket of fries or a big bowl of mac and cheese, I just can’t put on the brakes. Unfortunately though, this predicament seems to only affect me around unhealthy, indulgent foods. Carrots or spinach? Not so much.

It figures that I have no problem inhaling inhuman quantities of foods that are bad for me, but I never have that problem with healthy stuff. Why can’t it be the other way around? Life is so very cruel. However, I did find an exception, a 100% healthy and good-for-me treat that I can eat dozens of without batting an eyelash: my Sweet Potato & Spinach Balls.DSC_1469-2

Oh man, I lose all self-control around these babies. Luckily, I don’t have to feel guilty gorging ‘em. Made with sweet potatoes, quinoa, fat-free ricotta, spinach, and more, these Sweet Potato & Spinach Balls are jammed-packed with nutrients. They’re hearty and rich in flavor, so they’ll fill you up and give you energy too.

I’ve got to say, these sweet potato-filled cuties are just as addicting as cake pops or chocolate truffles. It ain’t often I pick something healthy over treats like that, but in the case of these Sweet Potato Spinach Balls, I would .They’re chewy, lightly crisped on the outside, and creamy all at once. For something so simple, they are crazy flavorful. Serve them up at a party, give ‘em to the kids as a snack, or make a delicious lunch for yourself. Everybody will love these sweet and savory bites.

A Few Tips Before You Get Cooking:

  1. Kale would be wonderful in place of spinach.
  2. Try some delicious dip for these balls like marinara sauce or Alfredo sauce.
  3. Got leftovers? Just keep them in the fridge and heat ‘em up when you’re hungry. They taste just as delicious several days later as they did when you first made them.DSC_1429

Sweet Potato & Spinach Balls
By The Smart Cookie Cook

Ingredients:

  • 2 large sweet potatoes
  • 2 cups cooked quinoa rice blend
  • 4 cups fresh spinach
  • ¼ cup fat-free ricotta cheese
  • ¼ cup grated parmesan cheese
  • ¼ cup egg substitute, like Egg Beaters
  • ½ tsp. salt
  • Red pepper flakes, to taste (I used 3 good shakes)

Directions:

  1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and spray liberally with nonstick spray.
  2. Place the sweet potatoes on a microwave-safe plate lined with paper towels. Use a fork to poke holes in the tops of the potatoes. Cook in microwave on high for 6 minutes. Flip potatoes and microwave for another 6-8 minutes, or until tender (stick a knife through the center of the potato to test).  Slice potatoes in half and let cool for a few minutes before removing and discarding skins.
  3. Place the potatoes a large mixing bowl and use a large fork to mash them up. Add all remaining ingredients and thoroughly mix together until all ingredients are evenly distributed. Be sure to break up the chunks of ricotta.
  4. Use your hands to roll tablespoons of potato mixture into balls. Be gentle; the mixture will be soft and sticky. Place balls on the prepared baking sheet about 1 inch apart. Bake 20-30 minutes or until just beginning to brown. They should be sturdy when you poke them. Carefully remove from tray and enjoy.DSC_1475

Holiday Sides: Ma’s Sweet Potato Casserole

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Do you ever wish you could pop back in time and give your childhood-self a good smack on the head? There were a lot of moments in my childhood that make me wish I could do just that.

Take for example the slow-motion memory of my kindergarten school project, made of 100 rainbow beads painstakingly glued to a board to write out “100,” slipping out of my hands and cascading to the floor, resulting in the scattering of a hundred individual beads and my crushed hopes and dreams. Little Colleen, you deserve a clunk on the head for that one. And let us not forget the time I went charging across slick wood flooring with socks on my feet, only to go sailing to the ground and cracking my chin open. Another brilliant move, little Colleen.

But one of the biggest blunder I deserve to be whacked upside the head for is not appreciating my Ma’s Sweet Potato Casserole. This coveted casserole is served only during the holidays in our house, but as a kid, I couldn’t have cared less. Sweet potatoes were “eh,” so Sweet Potato Casserole sure as sugar didn’t excite me._DSC6337

What the heck was I thinking? Sweet potatoes are the super produce from God’s garden, and my Ma’s Sweet Potato Casserole is the side dish of choice on God’s dinner table. I’m not even that religious, but I have faith in food. Glory, hallelujah, praise them sweet potaters!

Anyway…This is a simple casserole that can be put together ahead of time. Then bake it in the oven and watch the magic take place. The indulgent, crispy brown sugar pecan topping is sweet and crunchy bliss, like having dessert at dinner. Plus, I tweaked the topping quantity so that every bit of this casserole’s surface is covered with a substantial blanket of nutty, caramelized goodness.  The filling is comprised of smooth, creamy, fluffy sweet potatoes kissed with brown sugar and vanilla. Oh lord, it is heaven. Never was there a better way to eat sweet potatoes!

The question is not whether you need this on your holiday dinner table or not; It’s why are you even debating it? _DSC6478

A Few Tips Before You Get Cooking:

  1. If you don’t like pecans, walnuts are a great substitution.
  2. Dress the filling up with a kiss of maple. Yum!
  3. Assemble ahead of time; bake later.
  4. Serve with my Homemade Cheddar Green Bean Casserole for the perfect pairing of holiday side dishes.

Ma’s Sweet Potato Casserole

Ingredients:

  • 6 medium sweet potatoes
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) butter
  • 1 tsp. vanilla extract
  • 1/3 cup milk
  • 2 eggs

For topping

  • 1 cup chopped pecans
  • 1/2 tsp. cinnamon
  • 1 cup brown sugar
  • 6 tbsp. all-purpose flour
  • 6 tbsp. butter, melted

Directions:

  1. Line a microwave-safe dish with paper towels. Place potatoes on dish and poke holes in the tops with a fork. Cook in microwave on high for about 13 minutes, or until fork-tender, flipping halfway through. Let cool.
  2. Slice potatoes in half and squeeze out of their skins. Discard skins, or munch on for a snack.
  3. Preheat oven to 350 degrees F. In a large mixing bowl, combine potatoes, granulated sugar, eggs, vanilla, milk, and 1/2 cup butter. With a hand mixer, beat on medium speed until smooth. Pour into greased 3-quart baking dish.
  4. In a medium mixing bowl, stir together nuts, cinnamon, brown sugar, flour, and butter until well-combined. Sprinkle over casserole and bake for 30 minutes or until golden brown and hot in the center._DSC6312

Sweet Potato Pepper Jack Soup

I did not appreciate sweet potatoes as a kid. It wasn’t necessarily that I didn’t like them; I just never ate them. In fact, the only time I ever consumed sweet potatoes was once a year on Thanksgiving.

I think I was too deep in my white potato obsession to focus on sweet potatoes. As I’ve told you before, I used to eat french fries and other potatoes products like my life depended on it. Nowadays, I work some other foods into my diet, and I also don’t discriminate against potato types. Russet, yukon, or sweet, I love it all.

In fact, you might say I’ve grown a bit of an obsession with sweet potatoes lately. They’re just so darn good! Even if you don’t put butter or cheese on ‘em and just eat those babies plain, they’re still delicious. Sometimes, I find myself dreaming about them. In fact, as I was walking through the grocery store the other day, the idea for a Sweet Potato Pepper Jack Soup struck me, and I almost lost my marbles with excitement in that moment. I had to make it.

The paring of pepper jack cheese and sweet potato is perfection, a little sweet, a little savory, and a little spicy. The soup has a soup-er creamy texture (HA, get it?), but I only used one cup of milk. The rich, velvety consistency comes from the potatoes alone. So this isn’t quite as high in fat as most potato soups are. But it sure as sugar ain’t short on flavor and heartiness. This is stick-to-your-ribs soup, sure to fill you up and make you all warm and fuzzy inside.

How could you turn down a bowl of starchy, cheesy comfort?

 A Few Tips Before You Get Cooking:

  1. If pepper jack ain’t your thing, substitute sharp cheddar cheese.
  2. Fresh parsley would be a great addition.
  3. Make this soup early in the day then heat it up when you’re ready to eat.
  4. The leftovers are just as good!
  5. Serve with some nice, crusty bread for dipping.
  6. Red onion can be replaced with a milder shallot.

Sweet Potato Pepper Jack Soup
By The Smart Cookie Cook

Ingredients:

  • 4 large sweet potatoes
  • 2 tbsp. butter
  • ½ cup chopped red onion
  • 2 tbsp. flour
  • 2 tbsp. butter
  • 1 cup milk
  • 4 – 5 cups vegetable stock
  • 12 oz. block pepper jack, grated OR 8 oz. pepper jack + 1 cup sharp cheddar
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Directions:

  1. Line a microwave-safe plate with paper towels. Place the potatoes on top and poke holes in them with a fork. Microwave on high for 13 minutes, or until fork tender. Slice open and allow to cool slightly. Squeeze out of skins and discard skins.
  2. Bring a large pot to medium heat. Melt the butter then add the onions and saute until fragrant and translucent, about 3 minutes. Whisk in the flour until free of lumps and let cook for 1 minute. Whisk in the milk and 4 cups veggie stock until free of lumps then cover and let simmer until thickened, about 10 minutes.
  3. Break up the potatoes with your hands and add to the soup. Let cook for 2 minutes then use an immersion blender to puree until soup reaches your desired thickness. If you don’t have an immersion blender, puree the sweet potatoes in a food processor or blender before adding to the soup. If soup is too thick, whisk in remaining cup of stock.
  4. Whisk in the cheese(s), salt, and pepper until cheese is completely melted. Test and decide if you’d like more cheese, and add more as necessary. Serve with bread for dipping.

Mexican Sweet Potato & Bean Skillet w/ White Cheddar Queso

Nothing impresses me more than a multi-talented meal.

I’m talking about the dish that does it all. Quick, easy, nutritious, attractive, and above all, delicious. Sure, there are plenty of foods out there that cover one or two of those things. But how many foods do you know that possess them all? That’s what makes the jack-of-all-traits meal so extraordinary. It’s not something you see everyday.

I’ve got something for you that’s multi-talented and then some: Mexican Sweet Potato & Bean Skillet w/ White Cheddar Queso. It sounds elaborate and impressive right? It looks it too with all those colors and that creamy queso. But your eyes are playing tricks on you, because this beautiful dish is actually super simple. The ingredient list is basic, and you can make it in under 30 minutes. Plus, there’s no baking required. This is strictly stovetop, which makes it that much easier.

Does this skillet fall under “nutritious” too? You bet your butter it does. Sweet potatoes are packed with vitamins and nutrients. And beans are a super food loaded with protein and other good stuff. So, the two of them in combination means crazy high nutritional benefits. Not to mention, this is one seriously satisfying and hearty meal. It actually filled me up, a rare and momentous occasion for my six stomachs.

Now, let’s address the most important component of a multi-talented meal: it’s got to taste good. Well I wouldn’t say this tastes good; I’d say it tastes mind-blowingly amazing. The taco seasoning that the beans and potatoes are cooked in packs such dynamic flavor, so zesty and just a bit spicy. Talk about an easy way to crank up the flavor level. Plus, our 4-ingredient queso sauce adds another dimension of heat and flavor between the spicy Rotel and sharp white cheddar cheese.

Your taste buds have never been catered to like this. Every one of them is being addressed: zesty, savory, sweet, spicy. Plus, the crumbled tortilla chip topping adds textural variation, so you get the crunch of  the chips with the soft potatoes, tender beans, and creamy queso. You can also use the chips to dip in the skillet. Whatever you do, it’s going to be delicious.

A Few Tips Before You Get Cooking:

  1. If you want this dish to be really special, then make your own Homemade Tortilla Chips. It’s quick, easy, and you only need 3 ingredients.
  2. Top with salsa, lettuce, black olives, or whatever your heart desires.
  3. Corn would be delicious in here too.
  4. You can leave the skins on the potatoes. The choice is yours.

Mexican Sweet Potato & Bean Skillet w/ White Cheddar Queso
By The Smart Cookie Cook

Ingredients:

  • 3 large sweet potatoes
  • 1/4 cup olive oil
  • 1/2 cup chickpeas
  • 1 16-oz. can black beans, drained & rinsed
  • 1 packet of taco seasoning
  • 3 tbsp. butter
  • 3 tbsp. flour
  • 2 cups milk
  • 2 cups shredded white cheddar cheese
  • 1 10-oz. can Rotel
  • tortilla chips, homemade or storebought

Directions:

  1. Place the sweet potatoes on a microwave-safe plate lined with paper towels. Poke holes in the tops of the potatoes with a fork. Microwave on high for about 14 minutes, or until fork tender. Peel and chop into chunks.
  2. In a large skillet over medium heat, heat the olive oil. Add the chickpeas and black beans. Cook until they start to become tender. Add the sweet potatoes, taco seasoning, and a 1/4 cup of water. Stir to coat. Let cook until everything is hot and fork tender. If the sauce created by the seasoning becomes too thick, add more water, a tablespoon at a time.
  3. Meanwhile, make the queso. In a small saucepan over medium heat, melt the butter. Whisk in the flour until lump free. Continue whisking for another minute. Whisk in the milk. Cover and let simmer until thickened, about 10 minutes. Whisk in the cheese until completely melted and smooth. Stir in the Rotel and remove from heat. Drizzle over the finished sweet potatoes and beans. You may reserve some for spooning over individual portions.
  4. To serve, spoon the sweet potato and bean mixture into a dish. Top with extra queso and crumbled tortilla chips. Serve with whole chips for dipping. Enjoy!

Stuffed Sweet Potatoes: 2 Ways

If you know me well, then you know I’m a vegetarian. But if you know me really well, then you know I do my best not to go parading that fact around Smart Cookie. I love providing vegetarian recipes, but I don’t want to exclude meat eaters from enjoying this site too. Every eater is welcome here!

You see, I don’t expect the rest of the world to eat vegetarian just because I do. My eating habits aren’t going to appeal to everyone. Everybody eats different things, and that’s why I cater to all kinds of diets. For example, whenever I post a recipe, I always give options for how to please a carnivore and how to make it meat-free. If I give you Roasted Garlic Fettuccine Alfredo, I’ll tell you to add roasted chicken. If I give you my Babci’s Zucchini Hamburger Casserole, I’ll show you how to make it with out without the hamburger. If we’re talking Mac & Cheese Grilled Cheese, then I’ll offer one version stuffed with pulled pork and another with caramelized onions. When it comes down to it, food is a universal thing. We all love it, crave it, and need it. So why should I, or anyone else, discriminate based on whether or not you eat meat?

Because I love anyone who loves food, regardless of if they’re vegetarian, vegan, or completely carnivorous, I’m serving up these Stuffed Sweet Potatoes 2 ways: with or without meat! I’ve got a vegetarian version topped with a fried egg for protein, and for the meat-eaters, I’ve got ‘em stuffed with turkey bacon. Everybody wins!

But if you think I would be satisfied with a potato that’s topped with an egg or turkey bacon and nothing  else, then you’re sadly mistaken. These sweet & tender taters are also paired with this incredible ricotta topping. It’s super creamy and studded with fresh broccolini. Plus, there’s a little bit of parmesan in there which combines with the creaminess of the ricotta to create something reminiscent of a light alfredo sauce. And you better believe we’re lacing the ricotta & broccolini with red pepper flakes to create a punch of heat. That little bit of spice is just enough to knock these super-stuffed sweet potatoes up a notch. It’s a flavor party stuffed with so much good stuff that I actually couldn’t finish mine. It filled me right up! Let me tell you, I never leave so much as a crumb on my plate. That’s how hearty these taters are.

Whether you choose to top your sweet potato with a tender fried egg or crispy turkey bacon, you’re going to have yourself one tasty tater, jam-packed with all kinds of good stuff. These ain’t no skimpy sweet potatoes; this is a full-on meal. Pick whatever topping you please; you can’t go wrong.

Regardless of whether you’re a vegetarian or a meat-eater, we can all find a stuffed tater to cater to our tastes.

A Few Tips Before You Get Cooking:

  1. If you don’t like eggs but you still want a vegetarian potato, you could top it with black beans instead. Yum!
  2. This is a healthy, hearty meal that’s under 500 calories! Eat it, enjoy it, and feel good about it after.
  3. Because this is quick and customizable, it makes a great weeknight meal, especially for families when you need a fast meal to satisfy pick palates.
  4. Broccolini is basically mini broccoli. Can’t find broccolini? Use broccoli rabe or regualr broccoli instead.

Stuffed Sweet Potatoes
Adapted from Food Network Magazine

Ingredients:

  • 4 sweet potatoes (about 8 ounces each)
  • 8 slices of turkey bacon*
  • 4 eggs* (plus butter or oil for frying)
  • 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1/2 a yellow onion, finely chopped
  • 2 bunches broccolini, tough stems trimmed, roughly chopped
  • Kosher salt
  • 1/8 teaspoon red pepper flakes
  • 1/2 cup part-skim ricotta cheese
  • 3 tbsp. finely grated parmesan cheese

*I list enough here for 2 slices of turkey bacon and 1 egg per potato. Use more or less depending on how many people want what on their potatoes.

Directions:

  1. Pierce each sweet potato with a fork in a few spots. Arrange on a microwave-safe plate and microwave until soft, about 14 minutes.
  2. Meanwhile, cook the turkey bacon. Place strips on a baking sheet lined with aluminum foil and bake for 10 minutes or until crisped to your liking. Fry the eggs in a skillet over medium-low heat, using your choice of oil or butter to fry.
  3.  Heat the oil in a medium skillet over medium heat. Add the broccolini and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, about 3 minutes. Add the onions, garlic, and red pepper flakes and cook, stirring occasionally, until the vegetables are tender, about 3 more minutes.
  4. Turn the heat to low and add the cheeses. Stir until well-combined. Split open the sweet potatoes lengthwise and fluff the flesh with a fork. Top each with a generous spoonful of the ricotta-broccolini mixture and your choice of an egg or 2 strips of turkey bacon. Enjoy!

Skillet Eggs w/ Squash & Sweet Potatoes

Some recipes look daunting and complex.

Most of them are.

Other times, however, you come across a recipe that appears intimidating, sinister even, but is actually mind-blowingly simple. Let these Skillet Eggs with Squash and Sweet Potatoes be a prime example of that. This dish taught me not to judge a recipe by its photo.

When I saw this recipe on Foodnetwork.com, I was intrigued by its pretty presentation. With the perfect sunny side-up eggs nestles in a bed of sauteed squash, it was too picturesque to pass up. Plus, the recipe was refreshingly unique and boasting some seriously nutritious ingredients. My only concern was recreating Food Network’s finished product with its perfectly placed eggs. I’ve never cooked eggs anywhere but in a pan on the stove, and I was worried I would wind up with a mess. It was possible I chose a more ambitious task than I was willing to tackle on a weeknight.

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Kale & Sweet Potato Pasta w/ Two Cheeses

I have a special tale for you today, my little cookies, one of marvel and splendor. They say there is a fantastical world where healthy and indulgent come together as one; a place where foods bountiful in nutrition simultaneously provide comfort and pleasure. Every bite boasts an utterly sinful amount of deliciousness, while also giving your body the nutrients that it needs. Imagine a plate of cheese fries filled with all your daily vitamins, or a pepperoni pizza that keeps you free of illness. Delicious and nutritious can at last be together in this wondrous world of food.

It all sounds too good to be true. But this is not myth, my little cookies. This is real.

Well, okay, so maybe not the part about the vitamin-filled french fries or the immunity-boosting pizza, but I would not kid you about being able to have food that is packed with nutrients, but is first and foremost downright delicious. This wasn’t something I really intended when I created this dish. My first concern was making something tasty and comforting. It happens to be pure luck that this Kale & Sweet Potato Pasta with Two Cheeses is both indulgent and nutritious.

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