1/ Sweet Potato Pancakes/Waffles
150 grams Sweet Potato, mashed
1 scoop Whey Protein (I like to use either vanilla, chocolate or cookies n’ cream)
1/4 cup chopped Walnuts (optional)
In a large bowl, mix all ingredients until smooth.
Cook batches in pre-sprayed skillet/waffle maker on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown.
Serve with cinnamon and sugar free syrup.
2/ Bacon ‘n Cheese Sweet Potato
1 medium baked Sweet Potato
2 tbsp Low-Fat Mozzarella Cheese, shredded
2 slices Turkey Bacon (cut into small pieces)
1 tbsp crushed Red Pepper
chopped Broccoli, to garnish
Top sweet potato with cottage cheese, mozzarella cheese, chopped broccoli, turkey bacon and crushed red pepper.
Microwave for 1.5-2 minutes, or until cheese is melted.
3/ Sweet and Spicy Sweet Potato Soup
1 large Onion, peeled and halved
1 large baked Sweet Potato, cubed
Fat free Greek Yogurt for garnish
Heat a soup pot over medium-high heat and spray with Olive Oil Pam.
Add carrots, celery and onion and cook for 5 minutes.
Add the garlic, chipotle, and enchilada sauce and stir to combine.
Stir in salt, pepper and a bay leaf and cook for 1 minute.
Add stock, cover and raise heat to high. Bring the stoup to a boil, remove cover, and simmer for 10 minutes.
Add chicken and sweet potato and simmer 5 minutes or until sweet potatoes are tender and chicken is cooked through.
Garnish with dollop of Greek yogurt.
4/ Sweet Potato Fries/Chips
Cut up sweet potatoes (fries, wedges, whatever you prefer).
Season and spray pan and sweet potatoes with Olive Oil Pam.
Bake for 15-20 minutes or until golden brown.
4 oz Japanese sweet potato, sliced lengthwise ¾-inch thick
1 cup cut Cabbage (I like purple, for the color)
1/2 cup Cauliflower (again, purple)
Salt and Pepper, to taste
Place sweet potatoes in oven at 425 for 15 minutes.
Meanwhile, cook pork chop on medium heat until done.
Add cabbage, broccoli and cauliflower to skillet and cook until cabbage is wilted. Mix with pork, sweet potato and eggplant and season with salt and pepper.
8 oz mashed Sweet Potato, without skin
1/4 cup chopped Walnuts (optional)
Preheat oven to 350°F. Spray 9x5x3-inch loaf pan with olive oil Pam.
Mix whey and oat bran into medium bowl.
Beat splenda, eggs and vanilla to blend in large bowl. Mix in sweet potato. Add dry ingredients and walnuts and stir well.
Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 30 minutes.
Cool bread in pan on rack 15 minutes.