Many people buy or make dried
sweet potato slices for dogs prone to pancreatitis.
I really love the idea of ditching bread — cucumber and carrot slices for crackers; tomato and
sweet potato slices for toast.
: Microwave
the sweet potato slices for 30 seconds, then toast in the toaster until they are toasted to your preference.
I love the idea of using
sweet potato slices for «toast».
Not exact matches
Begin arranging
sweet potato slices on the baking sheets, oiling each
slice on the front and the back, using a pastry brush
for best results.
Start by
slicing the
sweet potatoes into cubes, drizzling them in olive oil and cinnamon and baking them at 190C
for about 45 minutes, until they are beautifully soft and squishy.
4 (1 1/2 - pound) hard - shell lobsters 8 pounds steamer (soft - shell) clams, divided into two - pound servings and placed in cheesecloth bags 4 ears fresh
sweet corn, shucked and cut in half 4 medium Red Bliss
potatoes, halved 4 medium
sweet onions (Vidalia, Walla - Walla, or Maui), peeled and halved 4 (6 - inch) links sausage, bias
sliced into 2 - to 2 1/2 - inch pieces Sea water Rockweed (two five - gallon buckets should do) 1 pound drawn butter (
for the lobster and clams), recipe follows Grilled lemon halves,
for serving, recipe follows Chopped parsley (
for garnish)
Pop on the baking tray (make sure they are spread evenly) and bake
for about 20 minutes depending on thickness of
sweet potato slices, flipping about halfway through.
Place
sweet potato slices on hot grill
for 4 - 6 minutes until they have grill marks, checking them occasionally to prevent burning.
Serve with fresh cut veggies, oil - free tortilla chips, grilled zucchini
slices, use it in a soup or stew, or even serve it as a dip
for roasted
sweet potato fries — yum!
2 tablespoons extra virgin olive oil 1 medium onion, thinly
sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon
sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed
sweet potato 1 cup cashews, soaked
for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
I've stuffed the sushi with
sweet potato generously coated in a miso marinate and added some raw cucumber
slices for some freshness and extra crunch.
I was craving
for eggs so I made 3 over easy fried eggs with 2
slices of
sweet potatoes, drizzled with some Coconut Aminos.
The finished plate is a bed of roasted
sweet potato slices (
slice the
sweet potatoes into rounds, toss them in olive oil, salt, and pepper, and roast them
for 45 minutes at 400 degrees F) topped with sauteed spinach and portobello mushrooms (with onions and garlic, in olive oil, salt, pepper, cumin, and aleppo pepper), a piece of marinated and seared tempeh, and drizzled with a super garlicky tahini sauce.
I will be making a Bayou Bourbon glazed ham with roasted
sweet potatoes and fresh string beans sauteed with
sliced almonds and cranberries, with an eggnog custard pie
for dessert.
Plus the way she has you
slicing the
sweet potato it flat out looks good and makes
for the perfect vessel to hold all of those yummy toppings.
Place the Strong Roots spinach bites and garlic
sweet potatoes on a tray and bake them in the oven
for To make the tofu scramble heat up 1 tablespoon of olive oil and add the finely
sliced onion.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed
sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly
sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds,
for garnish (optional), available in health food stores 1/4 cup chopped scallions,
for garnish.
Ingredients: - 2
sweet potatoes, diced into cubes - 3 medium sized beets, peeled and diced into cubes - 16 oz of Brussel sprouts,
sliced in half - 1 small onion, thinly
sliced - 5 oz of candied pecans, - crumbled goat cheese - olive oil
for roasting - salt & pepper
for taste Dressing - mix equal parts of: dijon mustard, whole grain mustard, and honey.
Ingredients - Roasted Veggies - 1 onion,
sliced or roughly chopped - Thinly
sliced fennel - cherry tomatoes - 1 cubed
sweet potato - 1 - 2 cubed zucchini - Chopped kale (enough
for 2 big handfuls)-2 garlic cloves, minced - 8 eggs - Goat Cheese (Anything works well, parmesan, manchego, or feta are all great)- Salt & Pepper to taste
I even steeped thin
slices of a
sweet potato in oolong tea, and then baked them
for a tasty snack with a subtle hint of smoky flavor from the roasted oolong.
2 tbsp ghee, coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size
sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly
sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more
for serving 1 -2 tbsp honey salt & pepper, to taste
Autumn Filling coconut oil or olive oil
for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly
sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small
sweet potato, thinly
sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms,
sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
These make
for a yummy brunch dish or as patties served on
slices of cooked
sweet potato «buns.»
Use any leftover
sweet potato slices from the stacks
for the flatbread topping.
-LSB-...] Best Ever Vegan
Sweet Potato Nachos Ingredients: Serves: 2 - 4 2
sweet potatoes 1 Tbsp olive oil S&P to taste Batch of life changing vegan cheese sauce (or cheese of your choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp chopped red onion (cut into tiny pieces) 2 Tbsp chopped cilantro 1 avocado (cut into small cubes)
Sliced jalepeno (optional) lime (
for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
A fantastic spread atop toast, crackers, apple
slices or whatever your fancy (raw
sweet potato rounds worked really well
for me).
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large
sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and
sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long
slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers
for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
For instance, zucchinis,
sweet potatoes, and thinly
sliced mushrooms might work well here.
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1
sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly
sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and
sliced almonds
for topping, if desired
my
sweet tooth and the newly discovered h.pylori in my gut are screaming
for three times as many strawberries or oh, raspberries, and way way more stevia HOWEVER i have been very interested in reading about your food plan
for your body — i have had something similar recommended, as i have some health struggles myself, i had a mashed
sweet potato salad last night with dandelion greens, a bit of
sliced apple and lightly sweetened with stevia coconut butter drizzled all over and coconut oil in the mashed
sweets — it was GOOD.
Water as needed with 2 teaspoons salt 1 1/2 pounds peel - on russet
potatoes 2 tablespoons vegetable oil 2 medium onions, thinly
sliced 2 cups sour cream 1/2 cup cream or half - and - half 6 hard boiled eggs, peeled and
sliced 1/4» thick 4 tablespoons butter melted ⅛ teaspoon freshly ground pepper, or to taste salt, as needed 1 teaspoon
sweet Hungarian paprika, plus as needed
for garnish Chopped fresh parsley, as needed,
for garnish
ingredients
SWEET POTATO CROQUETTES: vegetable oil (for frying) 1 1/2 cups all - purpose flour (divided, plus more for dusting) 4 eggs (divided) 1 cup panko breadcrumbs 2 cups leftover sweet potatoes (skins removed, mashed) 1 teaspoon chipotle powder 1 teaspoon hot paprika 1 teaspoon paprika 2 tablespoons olive oil 1/4 cup gruyere cheese (grated, plus more to garnish) 1 leftover turkey leg (meat removed from bone, minced) 1/4 cup leftover gravy Kosher salt and freshly ground black pepper (to taste) CRANBERRY GRAVY: 1/4 cup leftover cranberry sauce 1/4 cup leftover gravy TO GARNISH: 2 tablespoons scallions (sliced on a bias) 2 tablespoons mint (leaves only, sliced thinly) 2 tablespoons cilantro (leaves
SWEET POTATO CROQUETTES: vegetable oil (
for frying) 1 1/2 cups all - purpose flour (divided, plus more
for dusting) 4 eggs (divided) 1 cup panko breadcrumbs 2 cups leftover
sweet potatoes (skins removed, mashed) 1 teaspoon chipotle powder 1 teaspoon hot paprika 1 teaspoon paprika 2 tablespoons olive oil 1/4 cup gruyere cheese (grated, plus more to garnish) 1 leftover turkey leg (meat removed from bone, minced) 1/4 cup leftover gravy Kosher salt and freshly ground black pepper (to taste) CRANBERRY GRAVY: 1/4 cup leftover cranberry sauce 1/4 cup leftover gravy TO GARNISH: 2 tablespoons scallions (sliced on a bias) 2 tablespoons mint (leaves only, sliced thinly) 2 tablespoons cilantro (leaves
sweet potatoes (skins removed, mashed) 1 teaspoon chipotle powder 1 teaspoon hot paprika 1 teaspoon paprika 2 tablespoons olive oil 1/4 cup gruyere cheese (grated, plus more to garnish) 1 leftover turkey leg (meat removed from bone, minced) 1/4 cup leftover gravy Kosher salt and freshly ground black pepper (to taste) CRANBERRY GRAVY: 1/4 cup leftover cranberry sauce 1/4 cup leftover gravy TO GARNISH: 2 tablespoons scallions (
sliced on a bias) 2 tablespoons mint (leaves only,
sliced thinly) 2 tablespoons cilantro (leaves only)
For the topping: 2 carrots, peeled and grated 1 cup cooked black - eyed peas (other 1/2 can) 1 red bell pepper,
sliced or diced 1/2 medium onion, diced 1/2 medium
sweet potato, grated 4 green onions, minced 1 tsp crushed red pepper 2T sunflower seeds
If you are using mozzarella, remove
sweet potatoes from the oven at 8 minutes, top with a mozzarella
slice, return to oven, and bake
for remaining 2 minutes or until the cheese is melted.
Erin...
for the
sweet potatoes: I didn't precook them at all,
sliced them into wedges, tossed in oil and spices then put them on grill over a medium low heat.
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large
sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and
sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long
slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers
for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons
sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Toppings: chopped scallions, shaved carrot, sautéed
sweet potato, chopped yellow pepper, sautéed kale, soft boiled eggs, and
sliced jalapeño (
for grownups).
For the nigiri, cut the cooked
sweet potato slices into rectangles and chill in the fridge until cold.
Ingredients: 1/4 cup extra virgin olive oil 1/2 medium yellow onion, finely chopped 2 medium carrots, diced 1 celery stalk, diced Sea salt Fresh ground pepper 8 red, yellow and / or orange bell peppers, diced 1 large
sweet potato, diced 4 cups low - sodium vegetable broth 1 tablespoon finely chopped marjoram
For serving: (optional) Avocado (
sliced or diced) Freshly chopped cilantro Seeded crackers of your choice
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion —
sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger,
sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps
sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium
sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy —
sliced handful mung bean sprouts juice of 1 lime, plus more
for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
If using a toaster, place the
sweet potato slices in the toaster and toast on high
for about 5 minutes, until cooked through and toasty at the edges.
(or however you want, I just don't know the exact amount of beans) 2 - 3 carrots round
sliced 2 small to med
sweet potatoes 2 - 3 T fresh grated ginger 1/2 cup dried apricots (non sulphur)(it was a handful, guessing it was 1/2 might have been more) 2 tsp brown mustard seeds 1 tsp cumin seeds Salt to taste Oil
for sautéing 1.
Roast the
sweet potatoes for 15 minutes, or until the undersides of the
slices have caramelized to a beautiful deep brown.
Carefully flip the
sweet potato slices and return the pan to the oven
for another 15 minutes.
Turmeric Cauliflower Rice Bowl with
sweet potato, beet tapioca pearls, radishes, dehydrated pear
slices, pickled onions and steamed Bok Choy — the main dish I prepared
for festival goers this past December at Organic Days
1/3 pound shrimp, peeled, deveined and cut into 1/2 inch pieces 1/3 pound sea scallops, thinly
sliced crosswise 1/3 pound tilapia or snapper fillet, cut into 1/2 inch pieces 1/4 of a small red onion,
sliced as thinly as possible into half moons 1 jalapeño, halved lengthwise, seeded and very thinly
sliced Juice of 3 to 5 limes Juice of 1 lemon Freshly ground black pepper to taste 1/2 cup
sweet potato, cut into 1/2 inch pieces and boiled until just tender 1/3 cup corn nuts Fresh cilantro,
for garnish
I used the shaver
for the thinner shavings of
sweet potato (I also
sliced some), the coarse grater
for garlic and pecans, and the finest one
for grating whole nutmeg — all were a pleasure to work with.
for the salad 2
sweet potatos — peeled and cut into 1 - inch cubes 2 tablespoons olive oil sea salt and pepper 1 bunch kale — cut into bite - size pieces 1 red bell pepper —
sliced 1/3 cup slivered almonds
Slicing the
sweet potatoes with a mandoline makes
for wafer - thin and uniform rounds.