Seven Days of Sweet Potatoes

by HEAB on November 28, 2010

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I’ve declared it Sweet Potato Week here at HEAB.

It all started when I received this package in the mail from the North Carolina Sweet Potato Commission.

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Sweet Potato Biscotti – for the recipe, click here. Many thanks Sweet Potato Commission!

Along with the biscotti, I received some literature and recipes. I immediately made the Sweet Potato Cottage Pie...

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Mmm, that was good!

According to the NC Sweet Potato Commission, some facts about this wonderful root vegetable:

1) The sweet potato is packed with beta carotene, vitamin C, potassium, and magnesium.

2) You get a lot of bang for you buck when it comes to sweet potatoes. Out of a list of 300 commonly eaten foods, including fresh vegetables, fruits, grains, and various convenience foods, the new food rating system called the Affordable Nutrition Index ranked the sweet potato 3rd when it came to delivering nutrition per food dollar.

3) Sweet potatoes are considered a medium to low glycemic index food, and research has shown that sweet potatoes may actually stabilize blood sugar and lower insulin resistance.

I’ve always had a special place in my heart for sweet potatoes. Well, come to think of it, that’s not entirely true. I HATED sweet potatoes growing up and refused to eat them. I discovered the goodness when I started losing weight, and I’ve been obsessed with them ever since. In my opinion, there is nothing like an ooey-gooey oven baked sweet potato. I could seriously eat one…or two everyday. So, I’ve decided to celebrate the love of one of my favorite vegetables with as many sweet potato recipes as I can whip up this week, starting today with Pancake Sunday.

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I know what you’re thinking…Haha, Heather burnt the sh*t out of her sweet taters this morning, but not so my friends. Nope, not burnt…just roasted in dark cocoa powder. I bet that got your attention, no? 😉

Inspired by this recipe I received from Clare, I made cocoa roasted sweet potatoes for one.

Ingredients:

1 medium sweet potato, cut into 1 inch chunks

1 TSBP coconut oil, melted

1 TBSP Hershey’s dark cocoa powder

1 tsp maple syrup

1/2 tsp cinnamon

dash of salt

dash of cayenne pepper

Directions:

Pre-heat oven to 375℉. Stir coconut oil, cocoa powder, maple syrup, cinnamon, salt, and cayenne pepper together. Add sweet potato chunks and stir to coat. Then spread chunks on a foil lined baking sheet and bake 45 to 50 minutes. Your kitchen will smell amazing!

Serve over Polly’s simple almond flour pancakes with coconut butter.

And that’s how you celebrate Pancake Sunday sweet potato style! :)