NEED: Low Fat Sweet Potato Recipes

I peel them, chop them, boil for 7 minutes, drain them, then in a hot oven with 1cal spray, s&p, oregano and chilli flakes, about 15 minutes in my oven gets them nice and crispy on the outside but keep checking them. Serve them with some yogurt for dipping!

Moroccan sweet potato, carrot and chickpea soup
Ingredients (serves 4)
2 tablespoons olive oil
1 large brown onion, roughly chopped
2 garlic cloves, crushed
1 teaspoon ground coriander
2 teaspoons ground cumin
1/4 teaspoon chilli powder
600g orange sweet potato, peeled, diced
500g carrots, peeled, sliced
6 cups reduced-salt chicken stock
300g can chickpeas, drained, rinsed
1/2 small lemon, juiced
Method
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3 minutes. Stir in coriander, cumin and chilli powder. Cook, stirring, for 1 minute. Add sweet potato and carrot. Cook, stirring often, for 5 minutes. 2. Add stock. Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.
3. Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.
4. Blend soup, in batches, until smooth. Return to saucepan over medium-low heat. Season with salt and pepper. Stir in 1 tablespoon lemon juice. Heat, stirring, until hot (do not boil).

I really love this soup, I usually exchange the chicken stock for vegetable stock though.

Put a Laughing cow garlic and herb cheese wedge in it

ok ya'll are making me hungry

Sweet Potato Tart with Pecan Crust

Be sure to look for the pure maple syrup to use in this recipe. It adds just a hint of sweetness that doesn't overpower the other flavors of the tart. You can make this dessert up to 2 days ahead; keep it refrigerated until you're ready to serve your guests.

Yield: 10 servings

Ingredients
Crust:
1 cup whole wheat pastry flour
1/4 cup pecans
1/8 teaspoon salt
3 1/2 tablespoons chilled butter, cut into small pieces
2 tablespoons maple syrup
Cooking spray
Filling:
1/2 cup maple syrup
2 tablespoons cornstarch
1 1/2 cups mashed cooked sweet potatoes
3/4 cup soft silken tofu, drained
1 1/2 teaspoons finely chopped peeled fresh ginger
1 1/2 teaspoons grated orange rind
3/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Syrup:
1/2 cup maple syrup
Preparation
Preheat oven to 350°.

To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, pecans, and salt in a food processor; process until pecans are finely ground. Add butter; pulse 4 times or until mixture resembles coarse meal.

With processor on, slowly add 2 tablespoons syrup through food chute, processing just until combined (do not form a ball). Place dough on a lightly floured surface; knead lightly 4 or 5 times (dough will be sticky).

Place dough in a 9-inch round removable-bottom tart pan lightly coated with cooking spray. Place a sheet of plastic wrap over dough; press dough into bottom and up sides of pan. Discard plastic wrap. Pierce bottom and sides of dough with a fork; bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack.

To prepare filling, combine 1/2 cup syrup and cornstarch. Place syrup mixture, sweet potato, and next 6 ingredients (sweet potato through nutmeg) in a food processor; process until smooth, scraping sides. Spoon mixture into prepared crust, spreading evenly. Bake at 350° for 50 minutes or until set. Cool on a wire rack.

Place 1/2 cup syrup in a heavy saucepan; bring to a boil. Cook until reduced to 1/3 cup; remove from heat. Cool and drizzle about 1 1/2 teaspoons over each serving.

Nutritional Information

Calories:
264 (25% from fat)
Fat:
7.3g (sat 2.8g,mono 2.5g,poly 1.2g)
Protein:
4g
Carbohydrate:
46.6g
Fiber:
3.4g
Cholesterol:
11mg
Iron:
1.6mg
Sodium:
81mg
Calcium:
45mg

I peel, slice add 1/4 cup water Microwave covered with plastic until tender, remove and sprinkle with cinnamon, Splenda and spray with a little butter spray.

Moroccan sweet potato, carrot and chickpea soup
Ingredients (serves 4)
2 tablespoons olive oil
1 large brown onion, roughly chopped
2 garlic cloves, crushed
1 teaspoon ground coriander
2 teaspoons ground cumin
1/4 teaspoon chilli powder
600g orange sweet potato, peeled, diced
500g carrots, peeled, sliced
6 cups reduced-salt chicken stock
300g can chickpeas, drained, rinsed
1/2 small lemon, juiced
Method
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3 minutes. Stir in coriander, cumin and chilli powder. Cook, stirring, for 1 minute. Add sweet potato and carrot. Cook, stirring often, for 5 minutes. 2. Add stock. Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.
3. Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.
4. Blend soup, in batches, until smooth. Return to saucepan over medium-low heat. Season with salt and pepper. Stir in 1 tablespoon lemon juice. Heat, stirring, until hot (do not boil).

I really love this soup, I usually exchange the chicken stock for vegetable stock though.

Yummy! Can't wait to try this...

I'm addicted to sweet potato and butternut squash chips (fries)
cut both into appropriate size fries
place in plastic bag with tsp garlic olive oil and spices (fave is nutmeg)
give a good shake and "squidge" until all are covered (a lot of the oil stays on the inside of the bag) and cook on baking tray for about 25mins

mmm, might go make some now!