Sweet potato anyone !?! Low calorie tasty recipes pls

I love making baked sweet potato chips and dipping them in sweet chili sauce. Just slice the potato really thing, spray a cookie sheet with cooking spray, line the potatoes up so they aren't touching and season with garlic salt or season salt, to taste. Bake at 350 for about 20 minutes, turning after 10. It's a great snack!

Wrap in Reynolds Wrap and stab about a dozen times with fork...throw in microwave for 5-8 minutes depending on potato size.

Allow to cool, eat plain.

That's how I do it.

Bake them in foil ...then drizzle melted unsalted butter (or whatever substitute you like) and cinnamon...awesome! I love love love sweet potatos! lol

Sweet potato pie, perhaps crustless

Bake it... eat it... done. I add nothing to my sweet potatoes... they rock as is!

My favorite is Sweet Potato Black Bean Salad


4 servings

Active Time: 15 minutes

Total Time: 25 minutes

4 medium sweet potatoes
1 15-ounce can black beans, rinsed
2 medium tomatoes, diced
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro


Preparation
1.Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
2.Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
3.When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

Don't eat me!!!



Seriously, though, they are best in oven fry form. They turn out the best if you soak the slices/wedges in warm water for 10-15 minutes before tossing them with olive oil and baking. I like to make a yogurt dipping sauce to go with them.

For something a little different, I highly recommend Yotam Ottelenghi's Two-Potato Vindaloo. I made it with all sweet potatoes, and my girlfriend and I absolutely loved it.

This time of year you might want to try grilling them. They're good tossed in BBQ sauce and threaded on skewers with bell peppers and some kind of neutral protein like chicken or tofu. You'll need to soften the sweet potatoes before throwing them on the grill, either by boiling, steaming, or microwaving.

They're also great in tempura form, although you're probably trying to avoid deep fried foods.

Wrap in Reynolds Wrap and stab about a dozen times with fork...throw in microwave for 5-8 minutes depending on potato size.

Allow to cool, eat plain.

That's how I do it.

This! Also just cook them in boiling water until they are soft (stab with a fork, they should offer no resistance). Remove from stove, drain the water, and eat them plain or with your favorite spread.

Barbeque: slice to 1/2 inch thick; parboil til just barely soft in the center; remove with slate spoon to drain off most of water; brush both sides with olive oil - just a touch. Barbeque (WATCH carefully) I like to get blackened stripes.

delicious. hungry just writing this down.

I have only used sweet potatoes in few ways. The 3 side or snack recipes listed below and as a potato substitute (French fries, mashed potato, sweet potato pancakes" Hope you like them;

Grilled Sweet Potatoes with Lime and Cilantro

Ingredients
3 sweet potatoes, unpeeled
Kosher salt
2 teaspoons finely grated lime zest
Pinch of cayenne pepper
1/4 cup canola oil
Freshly ground pepper
1/4 cup finely chopped fresh cilantro

Directions
Precook: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.

Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.

Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

SERVES: 4 (SIDE); Calories: 209; Total Fat 14 grams; Saturated Fat: 1 grams; Protein: 2 grams; Total carbohydrates: 20 grams; Sugar: 4 grams Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 174

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Sliced Sweet Potatoes with Chipotle Yogurt Sauce

Ingredients
2 medium sized sweet potatoes, washed and scrubbed
1/2 cup plain, nonfat Greek yogurt
1 tsp Chipotle seasoning
1 tbsp fresh chives, chopped

Instructions
1. Preheat oven to 425 degrees.
2. Thinly slice each potato almost all the way through.
3. Lightly mist with olive oil mister, and sprinkle generously with salt and pepper.
4. Put in the oven and bake for about 40 – 45 minutes.
5. While potato is cooking, mix yogurt with chipotle seasoning.
6. Remove potatoes from oven and let cool for about 5 minutes. Top each potato with ½ of the yogurt sauce. Garnish with fresh chives. Serve immediately.

Cooking time: 45 minute(s)
2 servings (Serving size is 1 potato with 1/4 cup sauce)
PER SERVING: 150 calories; 0g fat; 31g carbohydrates; 13g protein; 4g fiber

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Kale and Goat Cheese Mashed Sweet Potatoes Recipe

Ingredients
• 2 lb sweet potatoes (peeled and cut into cubes)
• 4 cups chopped kale
• 4 oz goat cheese
• 1 cup fat free buttermilk
• 1 tsp salt
• 1/2 tsp black pepper

Instructions
1. Place the sweet potatoes in a large pot filled with water. Boil uncovered for 15 minutes or till they are very soft.
2. Drain the sweet potatoes well and leave them in the colander.
3. In the same pot, add the kale, goat cheese and buttermilk and bring to a boil. Reduce heat, and simmer till the kale has just wilted. Add salt and pepper. Turn off heat.
4. Add the cooked sweet potatoes to the hot kale and milk. Mash well. If the mashed sweet potato is too thick, add more milk to thin it out to your liking.

Cooking time: 20 minute(s)
Number of servings 6 (Serving size is about 3/4 cup)
PER SERVING: 144 calories; 4.5g fat; 19g carbohydrates; 8g protein; 3g fiber