Awesome, EASY sweet potatoes...

[munchiedog]

Last fall we went to Gatlinburg, ate at the Apple Barn Restaurant in Pigeon Forge, and had the most wonderful sweet potatoes. So easy, too, a no brainer...

I came home, recreated them, we have them all the time now.

All you do is bake your sweet potato, I always overbake it, bake it for an hour and a half, so that it gets really, really soft and starts to carmelize.

Split it, add a few spoonfuls of unsweetened applesauce, and mash it with a fork. Sprinkle on some cinnamon, and a bit of Splenda if you like, or just use the applesauce if you don't want the spice. That's it, easy sweet potatoes, great tasting with the applesauce....

[chellebelle22]

Mmmmmmmmmm....Apple Barn...*drool*

Seriously, though - I LOVE that place. I love their apple fritters - I have their cookbook somewhere...maybe they can be modified to be SB-Friendly...

Hmmm.

[kellbaby2128]

Hey Michelle, I am from Oxford, AL. We're basically neighbors!

[chellebelle22]

Hey Kellye!

Cool!!

Munchiedog: that recipe looks great! I think I'll have to get some unsweetened applesauce tomorrow at the store!!

[sweetsoutherngal]

We bake our sweet potatoes in the microwave. Wash them and then wrap them in plastic wrap and bake about 15 minutes depending on the size. We sent hubby to the store the other day and he came back with some BIG ones that took 30 minutes to cook . Some stores sell them already packaged in some kind of shrink wrap and all you have to do is throw them in the microwave. Our method is basically the same and COSTS less. We will have to try the applesauce inside though. That sounds delicious.

[bobojd05]

munchiedog

All you do is bake your sweet potato, I always overbake it, bake it for an hour and a half, so that it gets really, really soft and starts to carmelize.

To get that sweeet sweet potato taste, there is nothing like carmelization.
In order to really get that goodness, I split my SP's down the middle, and place them face down on a cookie sheet that has been covered with a lightly oiled piece of foil. I roast at 400 until they are nicely carmelized and mushy.
When I do this, I never need to add splenda (which is not my fave thing anyway).

[A-Rod]

I cut mine in wedges [peel on], drizzle with olive oil, and add fresh garlic, dried basil, oregano, paprika, thyme, cinnamon, splenda, salt, and pepper, and roast until they're nice and crispy. Then top with grated parmesan, put 'em back in the oven until the cheese is melted.

Really phenomenal, and the leftovers make great home fries with some sauteed onion.

[kjj3kids]

bobojd05 - how long would you say you roast them for? I have never tried this but I plan to. I LOVE sweet potatoes and love to eat them plain.

I had a sweet potato at Lone Star steak house that was wonderful - and it was kind of "caramelized."

[casaloma]

What about using cinnamon-flavored applesauce? All in one step.

[faithhope]

All you do is bake your sweet potato, I always overbake it, bake it for an hour and a half, so that it gets really, really soft and starts to carmelize.

Split it, add a few spoonfuls of unsweetened applesauce, and mash it with a fork. Sprinkle on some cinnamon, and a bit of Splenda if you like, or just use the applesauce if you don't want the spice. That's it, easy sweet potatoes, great tasting with the applesauce....

I made these last night to eat with leftover turkey. They are exceptionally good! Thanks for your recipe, munchiedog.

[ami]

Sweet Potato Chips - P2
This is an old recipe from an old Weight Watchers cookbook I forgot I had
For paper-thin slices in a flash, use a food processor
Makes 2 servings

2 tsps. Canola oil
1 large thinly sliced sweet potato (1/8-inch-thick slices)
1 tsp. Splenda
1/2 tsp. salt
Dash to 1/8 tsp. Ground cinnamon

Preheat oven to 400F.
In a small bowl drizzle oil over potato slices.
On a nonstick baking sheet arrange potato slices in single layer.
In a cup or small bowl combine remaining ingredients and sprinkle evenly on potato.
Bake 10 minutes. Reduce oven temperature to 350F turn potato slices and bake until crisp
15 to 20 minutes (check for doneness frequently to prevent burning).
Transfer chips to small serving bowl and serve immediately or let cool to room temperature.

Nutritional Information:
Per serving: 138 calories, 1 g protein, 5 g fat, 23 g carbs, 559 mg sodium.

Taking from Weigh Watchers Quick and Easy Menu Cookbook

[Kerri]

A-Rod, have you ever considered publishing your cookbooks? The recipes you post always make my mouth water. I have very limited creativity when it comes to food, but I'm always happy to steal your recipes!

-Kerri

[ami]

Time for Sweet potatoes too

[ami]

A Healthy Hanukkah Latke

Today is the second day of Hanukkah, an eight-day Jewish holiday. To help you celebrate, we gave latkes, traditional potato pancakes, a healthy makeover. While traditional latkes are made with white potatoes, these are made with South Beach Diet–friendly sweet potatoes and zucchini.

Sweet Potato and Zucchini Latkes (Phase 2)

Description
Our twist on this Hanukkah favorite yields a delightfully crispy and slightly sweet pancake. Prepare the batter right before cooking to prevent excess liquid and soggy cakes; pour off any excess liquid while cooking, if necessary. These lacey latkes are delicate, so don’t press down too hard on them once they are in the pan.

Make-Ahead: Latkes can be made up to 6 hours in advance and kept covered at room temperature. Reheat on a baking sheet (preferably dark bottomed) at 375°F until warmed through, about 5 minutes.

Makes 24 (2") latkes

Prep time: 10 minutes
Cook time: 10 minutes

Ingredients
1 medium zucchini (1/2 pound), ends trimmed
1 large sweet potato (3/4 pound), peeled
1/4 cup minced onion
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons canola oil
Unsweetened applesauce (optional)

Instructions
Slice zucchini lengthwise and remove seeds. Coarsely grate zucchini and potato in a food processor or with a hand grater; transfer to a medium bowl. Add onion, egg, salt, and pepper; stir to combine.

Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add zucchini mixture by heaping tablespoons to skillet, gently flattening with the back of the spoon as you go.

Cook until the edges are golden, 1 to 2 minutes, then flip and cook until bottom is golden, about 1 minute more (adjust heat if necessary to prevent burning). Drain on paper towels. Repeat with remaining 1 1/2 tablespoons oil and remaining zucchini mixture. Serve latkes hot with applesauce on the side, if desired.

Nutritional information
Per 2 latkes:
100 calories
1 g fat (0 g sat)
20 g carbohydrate
4 g protein
4 g fiber
220 mg sodium