What should I eat on my Sweet Potato?

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2

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  • 6Janelle13
    6Janelle13 Posts: 353 Member
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    I love sweet and spicy mash them up with chipoltes in adobo. sooo good!
  • treekins
    treekins Posts: 73 Member
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    Oh wow I really want a sweet potato right now..!
    :)
  • cassieinor
    cassieinor Posts: 584
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    If you're inclined to liking the sweet stuff on your sweet potatoe or yam.....try marshmellow cream.....just don't go overboard.
  • cassieinor
    cassieinor Posts: 584
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    If you're inclined to liking the sweet stuff on your sweet potatoe or yam.....try marshmellow cream.....just don't go overboard.
  • mommytomia
    mommytomia Posts: 42
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    I use plain greek yogurt or ricemellow cream.
  • Ely82010
    Ely82010 Posts: 1,998 Member
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    Nothing! I eat them plain and enjoy every morsel of them.

    The same here! There are yummy by themselves so why add anything, specially if you are serving them as a side dish for fish or chicken. But that is my opinion anyway.

    By the way, my husband and I are splitting one for dinner tonight as a side dish with turkey meatloaf. Enough, peeps I am getting hungry already!!
  • jen0619
    jen0619 Posts: 414
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    Nothing! I eat them plain and enjoy every morsel of them.

    Me too! Just the sweet potatoes themselves are perfect!
  • DCPizza
    DCPizza Posts: 3
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    I love baked sweet potato "fries" dipped in fat free sour cream flavored with dill!
  • BigBoneSista
    BigBoneSista Posts: 2,389 Member
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    Splenda brown sugar blend or cinnamon and nutmeg
  • togden
    togden Posts: 324 Member
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    i mash mine with splenda, cinnamon, and a little brown sugar
  • janemartin02
    janemartin02 Posts: 2,653 Member
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    I use peeper or mrs.dash any of the varieties.
  • aross999
    aross999 Posts: 59 Member
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    Sounds weird but is SO delish - I cube mine and toss with some olive oil and Old Bay Seasoning. Amazing.
  • jemmur
    jemmur Posts: 57 Member
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    I love mine baked, plain, like a normal spud. Or cut into wedges, tossed in some olive oil & smoked paprika and baked like that.
  • justahorsen
    justahorsen Posts: 234
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    Nothing! I eat them plain and enjoy every morsel of them.

    Agreed! :happy:

    me three.....
  • frenchfri87
    frenchfri87 Posts: 196 Member
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    broccoli and melted lowfat cheese!! .. yum. :flowerforyou:
  • DenShort
    DenShort Posts: 39
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    kraft philidelphia light - mmm!
  • bubblybabeuk
    bubblybabeuk Posts: 216 Member
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    Baked then topped with tuna, splish of low fat mayo, tomato and onion! Yum!!
  • jadedone
    jadedone Posts: 2,449 Member
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    I roast mine with cumin and coriander or paprika and cayenne. Sage works well too.
  • chelle1a
    chelle1a Posts: 143 Member
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    Oh wow I really want a sweet potato right now..!
    :)


    Me Too!:happy:
  • might4
    might4 Posts: 99 Member
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    This is a great recipe my family loves. I actually use broccoili instead of spinach...

    Healthy Potato Skins
    Make this "Cook Yourself Thin" recipe.
    Topics: food, nutrition, recipes, cooking, dieting More

    Serves 2
    Calories per serving: 420

    2 medium sweet potatoes
    1 teaspoon olive oil
    1 small onion, diced
    1 clove garlic, minced
    1 bag baby spinach
    2 scallions, thinly sliced
    2 slices turkey bacon
    4 ounces low-fat cream cheese
    1/4 cup low-fat buttermilk
    1 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1 teaspoon vegetable oil
    2 tablespoons grated Parmesan cheese

    1. Preheat the oven to 350 degrees.

    2. Place sweet potatoes on a baking sheet and onto an oven rack. Bake at 350 degrees for 45 minutes or until fork-tender.

    3. Meanwhile, in a deep saute pan heat the olive oil and cook the onion for 2 to 3 minutes until soft. Add the garlic and cook for one more minute. Add the entire bag of spinach and scallions, cover and cook 3 to 4 minutes, until the spinach has wilted.

    4. In another saute pan cook the turkey bacon until crisp and transfer to a plate lined with paper towels to drain. When cooled, chop the bacon into small pieces and reserve.

    5. When the sweet potatoes are cooked, let them cool for 5 minutes. Carefully slice each one in half and scoop out inside of potato into a bowl. Add cream cheese, buttermilk, salt and pepper, and mash together until smooth.

    6. Using a pastry brush, coat the outside of each potato skin with the vegetable oil. Fill each of the shells with the filling and top with a sprinkle of Parmesan cheese. Transfer each skin back to the baking sheet and cook for 15 to 20 minutes or until the top is golden brown and the skins are crispy. Top with bits of turkey bacon and serve.

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