We LOVE Food Friday: Sweet Potato Season!

What is it with autumn and making you want to eat orange vegetables? We don’t know but they’re packed with nutrients and we sure do love ’em! We’re back in the Northeast this week and it’s got us thinking about some traditional fall foods. One of our favorite foods this time of year is the sweet potato. Something about their sweet, savory flavor makes them a top choice as the colder weather sets in. They aren’t just a Thanksgiving side and Autumn comfort food though… they’re actually incredibly good for you! Sweet potatoes contain almost no fat but they are high in fiber, beta carotene, vitamin C and vitamin B6. We’ve come up with some exciting ways to eat this late fall favorite so you can enjoy it more often then when it’s mashed next to your turkey ;)

Ginger Sweet Potato Soup

4 large sweet potatoes, peeled and cubed

3 inch piece of fresh ginger root, peeled and thinly sliced

4 cups vegetable stock

2 Cups unsweetened almond milk

1/4 cup of honey

2 cloves garlic, minced

1 large yellow onion, diced

1/2 tsp. ground nutmeg

1/2 tsp. ground cinnamon

In a large pot, boil 4 cups vegetable stock on the stove. Once it’s boiling add in sweet potatoes, ginger and spices. Cover pot and cook for about 15 minutes, or until sweet potatoes are tender. Meanwhile sautee onions and garlic in a skillet. Reduce the heat on the soup pot and carefully puree the soup in a blender. Return the blended mixture to the pot on low heat. Add in almond milk, honey and sautee onions and garlic and stir to mix. Bring up to desired temperature and serve.

Tip: You can make this dish all year round! It’s very tasty cold!!

Savory Souffle

5 Sweet Potatoes

1/2 cup Almond Milk

1 tsp. Vanilla

1/4 cup All-Natural Maple Syrup

1/4 cup Honey

1 tsp. Cinnamon

1/2 tsp. Nutmeg


1 cup granola

3/4 cup crushed walnuts

2 Tbs. honey

Peel potatoes and boil for 30 minutes until easily mashed with a fork. Mash sweet potatoes with almond milk, vanilla, maple syrup and honey and mix until smooth.Stir in cinnamon and nutmeg. Preheat oven to 350.Scoop mixture into a 13 x 9 inch pan (spray pan with fat-free cooking spray). Bake for 30 minutes. Carefully remove souffle from oven spread with topping mixture. Return to oven and Bake for another 20 minutes until top is crispy.

Warm Flannel Hash

2 Sweet Potatoes, diced

2 Beets, diced

1/2 Red Onion, chopped

2 Cloves of Garlic, minced

1 tsp. Fresh Ground Black Pepper

1/4 cup Parsely

3 Tbs. Olive Oil

Boil potatoes and beets until tender. Drain potatoes and beets. Pour olive oil into a large skillet and set to medium heat. Add in onions and garlic. When onions turn clear add sweet potatoes and beets. Season with pepper and parsely and stir until all ingredients are thoroughly mixed. Spread hash evenly around skillet and press flat with a spatula. Cook for about 5 minutes or until hash is browned on the underside.Use spatula to turn mixture over. Cook for another five mintues.Remove from heat and enjoy!* Beets are a great source of Vitamin B9!

Your trainers,

Karena & Katrina

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