Tired of sweet potato casserole? Try these instead!
Sweet Potato Ginger Soup
Ingredients:
3 cups of water
3 cups of peeled & diced sweet potato
1/4 cup julienne-cut peeled fresh ginger
2 tablespoons honey
1/2 tablespoon cinnamon
3/4 teaspoon salt
1/8 cup shredded carrot
Instructions:
Bring water to a boil in a large pot, add sweet potato and ginger. Cover and simmer 30 minutes on medium-low heat. Puree half of the sweet potato mix until smooth, then add back to the pot. Add honey, cinnamon and salt and mix well, mashing larger chunks. Serve hot topped with shredded carrot.
Spicy-Sweet Potato Fries
Ingredients:
4 – 5 sweet potatoes, cut lengthwise into ‘fries’
1/4 – 1/2 teaspoon cayenne
1/4 teaspoon salt
1/4 teaspoon paprika
extra virgin olive oil
Instructions:
Preheat oven to 425 degrees. Brush a baking pan with olive oil and place in the oven as it warms. Combine remaining ingredients and one tablespoon of olive oil in a large mixing bowl. When the oven is to temperature, carefully remove the baking pan and spread the fries on the pan. They will sizzle a little and may pop. Bake for 15 minutes, stir around trying to flip all fries over, bake for another 15 minutes and repeat. Bake for 10 minutes longer, or until crispy. Serve hot!
Stuffed Sweet Potatoes With Shrimp
Ingredients:
2 cups of water
2 large sweet potatoes
2 tablespoons minced garlic
1 green onion, chopped
1 tablespoon butter
1/2 lb shrimp, peeled, deveined and chopped
2 tablespoons fresh chopped cilantro
salt
prepared salsa
sour cream
Instructions:
Bring water to a boil in a medium pot.
Pierce potatoes and add to pot, simmer on medium heat for about 15 – 20 minutes, or until soft.
Meanwhile, saute garlic and green onion with butter in a large skillet over medium heat for a couple minutes, then add shrimp, cilantro (save some to top) and salt. Brown shrimp on both sides. Remove from heat and add 1 1/2 to 2 cups of salsa, mix and cover.
Remove potatoes from water and slice about half-way through lengthwise. Push the insides in with a spoon to form a pocket. Stuff each with the shrimp mix, top with a dollop of sour cream and cilantro.
