Just think
about sweet potato chips, veggie sticks, fresh homemade bread, and so many more.
Not exact matches
Last year our family raved
about our
Potato Chip Chocolate
Chip Cookies, which are the unexpectedly perfect combination of
sweet and salty.
2 large
sweet potatoes (
about 1 1/2 pounds), peeled and cut into 1 inch cubes 1 cup all - purpose flour 3/4 cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup packed light brown sugar 4 tablespoons unsalted butter, melted 1/4 cup vegetable oil 1 egg 2 teaspoons vanilla 1 cup white chocolate
chips 1/2 cup chopped toasted pecans or walnuts (optional)
These
chips are really fun, initially I was going to make plantain
chips to go with the guacamole but got the idea for using white
sweet potatoes while browsing an old issue of Bon Appetit that talked
about having thin strips of
sweet potato they initially thought were pappardelle at Lord Stanley in San Francisco.
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced
sweet onion (
about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large
sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn
chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion