Roasted Red and Sweet Potatoes with Rosemary. (GF)

Red potatoes and sweet potatoes roasted together with rosemary make a simple, easy side dish perfect for any meal.

I recently fell in love with the flavor combination of rosemary and sweet potatoes. There’s something so earth-y and wonderful about the two that make them go together so well. It’s a simple combination, really, but not one that I made at home before, and this dish lived up to all of my expectations. It’s hard to go wrong with potatoes though, am I right?

Even though I 110% adore sweet potatoes, for whatever reason I equally wanted red potatoes when I made this dish, hence the decision to mix them together. This also made my husband happy since he typically prefers red potatoes over sweet any day. All that to say, every potato lover in your family will be happy when you serve them these! You can also use regular white potatoes if you prefer, or even use only sweet potatoes!

Reason #274 why I love this dish: I love any excuse to gather fresh rosemary from our back yard. If you’ve ever wondered if you should plant a rosemary bush, the answer is a resounding yes! It’s so convenient to never worry about running out.

These potatoes roast low and slow in the oven, leaving you with plenty of time to focus on the main dish while they do their thing in the oven. It’s brutally cold and windy out, and this side dish screams warm and cozy, which is exactly what I want in my life right now! I hope you enjoy it!

Roasted Red and Sweet Potatoes with Rosemary (GF)

Ingredients:

• 1 Tbsp grass-fed butter (or olive oil for dairy-free/vegan)
• 2 Tbsp olive oil
• 2 large sweet potatoes, peeled and cut into 1 inch cubes
• 1 1/2 lbs red potatoes, cut into 1 inch cubes
• 1 1/2-2 Tbsp fresh rosemary, chopped
• 1 1/2 tsp sea salt and 1/2 tsp freshly ground black pepper, or more to taste

1). Preheat the oven to 350F. Place the butter in a 9×13 pan and put it in the oven for a couple minutes to melt the butter. Remove from oven and add the remaining ingredients, tossing well to ensure even seasoning.

2). Roast for about an hour, stirring 2-3 times, until the potatoes are golden and tender.

Servings: about 8. Approximate Nutritional Information per Serving: Calories: 159 Carbs: 26g Fat: 5g Protein: 3g Fiber: 3g Sugar: 4g Points+: 4. Recipe adapted from here.

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Spinach and Goat Cheese Mashed Sweet Potatoes. (GF)

 5 simple ingredients come together to create a comforting side dish perfect for holidays, guests, or just a weeknight meal!

It’s the week of Thanksgiving!!! The last month has been an absolute WHIRLWIND and I’m so thankful for a week off to catch up on every area of my life. You too? I thought so.

All you need is a scoop of creamy, lusciously savory spinach & goat cheese mashed sweet potatoes to know holiday time is here. Not that you couldn’t make it year-round (guilty!), but it’s the type of dish that looks and tastes fancy. I mean spinach + goat cheese + sweet potatoes? That could definitely be on a restaurant menu.

So, if you’re looking for a really unique side to bring to impress all your foodie friends, or you just want to step up your weeknight dinner game, you’ve got to make this dish.

Also–feel free to swap out the spinach for kale depending on what you have on hand! Enjoy!

Spinach and Goat Cheese Mashed Sweet Potato

Ingredients:

• 2 lbs sweet potatoes (I used 1 large and 2 medium)
• 4 cups chopped spinach
• 3/4-1 cup milk (I used non-fat)
• 4 oz goat cheese
• Freshly cracked pepper and sea salt

1). Bring a large pot of water to a boil Peel the sweet potatoes and cut into 1-2 inch cubes. Add the sweet potatoes to the boiling water and cook for about 15 minutes or until softened.

2). Drain the sweet potatoes. To the now empty pot, add the spinach, milk, and goat cheese and cook over medium heat for a few minutes, until the spinach has wilted. Turn off the heat and add salt and pepper.

3). Add the sweet potatoes back to the pot. Mash until you reach your preferred consistency. Add more milk if necessary. Enjoy!

Servings: about 4. Nutritional Information per Serving: Calories: 181 Carbs: 22g Fat: 6g Protein: 10g Fiber: 3g Points+: 5 
Recipe adapted from here. Adapted recipe courtesy of Audrey’s Apron.

Southwestern Grilled Sweet Potato Salad

Last week we went on vacation, and it was glorious! After spending all day in the pool, I wanted to make something light, healthy, nutritious, and colorful. This southwestern grilled sweet potato salad was just the ticket. There are a LOT of textures and flavors going on in this one, folks. It’s a definite winner!

Let’s deconstruct this giant rainbow bowl, shall we?

The focal point of this salad is the grilled sweet potatoes. Yum. I cut them in big rounds to make them easy to grill, and then quartered them after grilling. Do you have to grill them? Absolutely not. It’s hot here in the south, so grilling means the heat stays outside the kitchen, which is important when it’s in the 90’s! I actually think roasting the potatoes would be equally good (if not better), so if you don’t have a grill I would recommend trying that option. If you do that, you can go ahead and quarter the sweet potatoes before baking.
Bright yellow corn, tasty black beans, and a crisp red bell pepper provide a nice contrast in texture to the grilled sweet potatoes. Top all that off with vibrantly green onions, creamy avocado, and fresh cilantro, and you have a bowl full of color. The last step is to toss it all together with fresh lime juice, salt, and pepper, and you’re ready to eat!

Simply put, this is an awesome side dish (or main dish for the non-meat eaters!) that will definitely make another appearance in our home. My husband, who does not like avocados, loved this dish. When it all comes together, it’s just that good!! Take this to your next cookout or picnic!

Southwestern Grilled Sweet Potato Salad
Ingredients:

• 4 medium sweet potatoes, peeled and cut into 3/4 inch slices
• 1 tablespoon olive oil
• 1 can corn, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 red pepper, diced
• 2 green onions, chopped
• 1/2 cup chopped cilantro
• 2 avocados, pit and skin removed, chopped
• Juice of 2 limes
• Salt and pepper, to taste

1). Pre-heat the grill. Toss the cut sweet potatoes in olive oil, salt, and pepper. Grill them over medium-high heat until they can easily be pierced with a fork (about 8 minutes each side).

2). In a large bowl, combine the corn, black beans, red pepper, green onions, cilantro, and avocados. Once the sweet potatoes are cooked through, quarter the rounds and add them to the bowl. Add the lime juice, salt, and pepper. Toss to combine. Taste and re-season, if necessary.

Servings: 4 as a main dish, 6-8 as a side. Approximate nutritional information for 8 servings: Calories: 234 Carbs: 34g Fat: 9g Protein: 8g Fiber: 10g Points+: 6 

Recipe adapted from: http://www.twopeasandtheirpod.com/southwestern-grilled-sweet-potato-salad/ 

Roasted Parmesan Sweet Potatoes

This is a perfect side dish for practically anything–chicken, pork, beef, or even fish! I like having simple, versatile recipes in my back pocket for busy weeknight meals. This one does just that!

Roasted parmesan sweet potatoes that are easy, simple, and completely satisfying! I love sweet potatoes because they’re so good for you, and my favorite way to eat them is roasted. This version is savory thanks to a touch of parmesan cheese. I like having both a savory and sweet version of roasted sweet potatoes. (By the way, you can find my favorite “sweet” version of  roasted sweet potato recipes here.) Like I said, this recipe comes together very quickly and is sure to be a hit! My husband, who does not typically care for sweet potatoes, ate every last one off his plate!

Notice there’s just a tablespoon of parmesan cheese for the whole batch; we aren’t going too crazy! Of course, if you want to you can certainly add more. Other than salt and pepper, the sweet potatoes are spiced with dried thyme. If you don’t care for thyme, swap it out with your favorite herb! I think rosemary, oregano, sage, or even basil could be delicious.

Here’s a great bonus with this recipe…it makes for very little clean up. I love cooking, but I don’t love spending a long time cleaning up after (especially on weeknights!). After chopping the sweet potatoes, place them in a Ziploc bag and add the remaining ingredients. Seal the bag and mix them really well. This results in 2 important things: #1-Even coverage of the spices on the potatoes and #2-nothing to clean up! Just throw the bag away after you’re done!

To cut down on clean up even further, I also like to line my baking pan with foil sprayed lightly with cooking spray. You don’t have to do that, though. I sometimes roast sweet potatoes in a glass casserole dish!

Once the potatoes are in the oven, let them cook until they’re really soft and starting to get a little crunchy on the outside. That’s the way I like ’em. See?

Your cook time will depend on how small your sweet potato pieces are and how hot your oven is. For me, about 30 minutes was just right.

Roasted Parmesan Sweet Potatoes

• 2 large sweet potatoes, peeled and cubed
• 2 large cloves of garlic, minced
• 1 tbsp EVOO
• 1 tbsp parmesan cheese, finely grated
• 1/2 tsp dried thyme
• salt and pepper to taste
• Ziploc bag
• Foil (optional)
• Cooking spray

1). Preheat the oven to 400F. Line a baking sheet with foil, if using, and spray with cooking spray.

2). In a large Ziploc bag, add the sweet potatoes, garlic, EVOO, parmesan cheese, thyme, salt, and pepper. Seal the bag and shake it to mix well. Once all the potatoes are evenly covered, spread them out on the prepared baking sheet.

3). Bake for 30-35 minutes, giving them a stir after 20 minutes. Potatoes are done when they are soft and slightly crunchy on the outside.

Servings: 3. Nutritional Information per serving: Calories: 149 Carbs: 23g Fat: 6g rotein: 2g Fiber: 3g WW PointsPlus: 4

Recipe adapted from: http://www.teeniecakes.com/2010/12/roasted-parmesan-sweet-potatoes/

Quinoa Salad with Roasted Sweet Potatoes and Kale

This dish just screams autumn to me. Everything from the colors to the warm flavors make it a perfect recipe to cook this time of year. I love all the major ingredients that play into this recipe and I am always looking for new ways to incorporate them in our menu, especially kale.

The preparation of the kale for this salad was unique. It is baked in the oven to create crispy kale chips, but it bakes in balsamic vinegar which gives it a neat tang. I ate a couple right out of the oven and they were awesome! Roasting the sweet potatoes and onion together really bring out a nice flavor that carries through the dish. This was filling and could also be a main dish for vegetarians/vegans! 

I really appreciated that other than the small amount of oil used to roast the sweet potatoes, no additional oil is necessary in the “dressing.” All that is added is a few extra tablespoons of balsamic vinegar to ensure that every bite of this quinoa salad is tangy and delicious.

Once all the vegetables and quinoa are cooked, toss them all together in a large bowl, making sure to mix really well so that everything is equally distributed!

The salad can be served warm or even at room temperature. I could even see this as an addition for Thanksgiving to cater to vegetarians/vegans. You can also add dried cranberries to add another dimension of flavor. Yum!

Quinoa Salad with Roasted Sweet Potatoes and Kale

Ingredients:

• 2 large sweet potatoes, peeled and chopped
• 1/2 medium onion, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 3 cups kale
• 5 tablespoons balsamic vinegar, divided
• 1 cup uncooked black quinoa
• 2 cups water (or low-sodium, fat free broth)
• Pinch of salt

1). Preheat oven to 400 degrees F. Place sweet potatoes and onion in a medium bowl. Drizzle with olive oil and season with salt and pepper. Toss together and then put them on a large baking sheet that has been lined with foil and sprayed with cooking spray. Bake in the oven for 25-30 minutes, or until sweet potatoes are tender. Stir a few times while baking.

2). Drizzle kale with 2 tablespoons of balsamic vinegar. Season with salt and pepper and place on a baking sheet. When the sweet potatoes and onions have been in the oven for 15 minutes, put the kale in the oven. Bake for 15 minutes, or until kale is wilted and starting to get a little crispy.

3). While the vegetables are roasting, make the quinoa. Using a strainer, rinse the black quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool.

4). When the vegetables are done roasting, let them cool to room temperature. In a large bowl, combine quinoa, sweet potatoes, onion, and kale. Drizzle the salad with remaining three tablespoons of balsamic vinegar. Stir to combine. Season with salt and pepper and serve.

Servings: 6 as a side dish. Nutritional Information per Serving: Calories: 184 Carbs: 33g Fat: 4g Protein: 6g Sugar: 6g Fiber: 4g WW Points += 5 

Recipe adapted from: http://www.twopeasandtheirpod.com/quinoa-salad-with-roasted-sweet-potatoes-kale-dried-cranberries-red-onion/

 

 

 

Blue Cheese and Cheddar Baked Sweet Potato Rounds

Blue cheese lovers, you are going to be amazed at how yummy these baked sweet potato rounds are! The texture is a cross between sweet potato chips (crisp) and sweet potato fries (crunchy on the outside but soft in the middle). You can actually decide if you want them more like chips or fries by varying the baking time. I came across this recipe on Pinterest just a couple hours before I need to prepare dinner, and I quickly realized A) they look amazing and B) I already had everything I needed to make them!

If you do not like blue cheese, I recommend substituting a different cheese. I actually think feta could pair nicely, but I haven’t tried that option yet! If you have any other ideas, let me know.

The key to getting these sweet potatoes crispy is to spread them out on one layer, so no rounds are overlapping. I had to use 2 baking sheets for 2 potatoes. Keep an eye on them as some may crisp up faster than others, and you may need to pull a few off early to avoid burning. Crispy is good, but not burnt to a crisp!

I used my chef knife to cut the potato into thin rounds, but you can use a mandolin if you feel comfortable with one. I’ve mentioned this before, but that is probably the most dangerous kitchen gadget ever! I had a pretty gruesome encounter with one a couple years ago, so now I prefer to simply use my big ol’ chef knife!

This side dish was surprisingly easy to prepare, and so delicious. The blue cheese gave the sweet potatoes a bit of a kick, and the cheddar was the perfect accompaniment! They honestly reminded me of nachos, with sweet potatoes in lieu of chips. My husband and I thoroughly enjoyed them and I hope you will, too!

Blue Cheese and Cheddar Baked Sweet Potato Rounds

Ingredients:

• 2 sweet potatoes
• 1 tbsp olive oil
• sea salt and freshly cracked pepper
• 1/2 garlic powder
• 3 tbsp crumbled blue cheese
• 1/4 cup reduced fat cheddar cheese, shredded

1) Preheat oven to 425.

2) Slice sweet potato into thin round discs (using a knife or mandolin).

3) Toss with oil and season with garlic powder & salt and pepper.

4) Spread out on a baking sheet in a single layer. Bake for 20-30 minutes, or until rounds are slightly browned and crispy, turning once half way through. Keep an eye on them the last 5-10 minutes of cooking time–small pieces may need to be removed before the rest to avoid burning!

5) Remove from oven and move sweet potatoes closer together. Sprinkle with cheeses and return to oven for another 3-4 minutes or until cheeses are melted.

Servings: 4 Nutritional Information per Serving: Calories: 160 Carbs: 19g Fat: 7g Protein: 6g Sugar: 6g Fiber: 3g

WW PointsPlus: 4 Old points: 3

Recipe adapted from: http://sweettreatsmore.com/2013/06/oven-baked-blue-cheese-cheddar-sweet-potato-rounds/ 

Roasted Spiced Sweet Potatoes

Today’s recipe is easy, requires few ingredients, and is full of flavor! I am always on the lookout for sweet potato recipes because they are so nutritious. My husband took one bite of these potatoes and said, “Wow! These are really good!”

I take that as a major win, considering he usually does not get excited about sweet potatoes!

A simple blend of warm spices create a savory/sweet side dish perfect alongside most any meal. Plus, the aroma of the potatoes and spices in the oven made the entire house smell delightful! The original recipe called for a tablespoon of butter, but I left it out in the interest of saving some unnecessary calories/fat.

So, let’s take this:

and turn it into this!:

Roasted Spiced Sweet Potatoes

Ingredients:

• 3 large sweet potatoes
• 2 tsp olive oil
• 1 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of ground ginger
• Sea salt to taste

1). Preheat oven to 350F. Coat a medium baking dish with cooking spray.

2). Peel and dice sweet potatoes and place in baking dish.

3). Mix sweet potatoes with the olive oil and spices. Toss to coat evenly.

4). Bake in the oven for about 45-55 minutes or until tender. Stir the potatoes once or twice during baking. Top with more cinnamon if desired.

Servings: 4 Nutritional Information per serving: Calories: 112  Carbs: 22g Fat: 3g Protein: 2g Sugar: 11g Sodium: 32g 

Recipe adapted from fortheloveofcooking.com

Baked Sweet Potato Fries

Sweet potatoes are packed with vitamins and nutrients. I adore their vibrant orange color and health benefits. My husband, however, does not share my affinity for this root vegetable. So, like many other things in our wonderful marriage, we compromise. He loves potatoes (including but not limited to the fried variety) and I only consume them sparingly. With this recipe, he has the satisfaction of having potatoes in the form of “fries,” and I don’t have to worry because they are actually baked. Win-win!

Some people use a mandolin to achieve perfectly even matchsticks. After a gruesome accident with a mandolin 2 summers ago (ending in a trip to urgent care), I now choose my chef knife in lieu of a perfectly cut potato. I’ll spare you the details, just know you really should cautious if you choose to use that handy kitchen gadget. The warning labels are there for a reason…

Anyway, this recipe can be easily doubled (or tripled!) and you can adjust the seasonings to your preference. They are crispy on the outside, soft on the inside, and very quick to throw together even on a weeknight. I beg you to make these instead of reaching for the frozen ones in your grocery’s freezer. These are too easy to pass up. Just chop, mix, and bake.

Baked Sweet Potato Fries

Ingredients

• 1 large sweet potato, peeled and cut into 1/4″ fries

• 2 tsp olive oil

• 2-3 tsp chili powder

• 1 tsp garlic powder

• 1/2 tsp sea salt

• 1/2 tsp pepper

  1. Preheat oven to 425F.

  2. Line a baking sheet with foil and spray lightly to avoid sticking.

  3. In a medium bowl, toss together the sweet potatoes and spices.

  4. Spread fries evenly on the baking sheet. Bake 15 minutes, then mix them and bake 10-15 minutes more. Keep an eye on them!

  Serves 2. Nutritional information per serving: Calories: 108 Fat: 4.7g Protein: 1.1 g Carb: 15.8 g Fiber: 2.0 g