Sweet Potato

  • Sweet Potato Casserole


    5 sweet potatoes, sliced

    1/4 cup reduced fat margarine

    1/2 cup packed brown sugar

    1.5 tablespoons orange juice

    1 pinch ground cinnamon

    1 (10.5 ounce) package miniature marshmallows


    1.Preheat oven to 350 degrees F (175 degrees C).

    2.Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Remove from heat, drain, and mash.

    3.Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the margarine, brown sugar, orange juice, and cinnamon. Spread evenly into a 9x13 inch baking dish. Top with miniature marshmallows.

    4.Bake for 25 to 30 minutes in the preheated oven, or until heated through, and marshmallows are puffed and golden brown.


  • Sweet Potato, Chicken, Quinoa Soup


    • 1 and 1/2 pounds boneless skinless chicken breasts
    • 1 cup quinoa (or rice mix)
    • 2 large sweet potatoes (1 pound or ~3-1/2 cups)
    • 1 can (15.25 ounces) black beans
    • 1 can (14.5 ounces) petite diced tomatoes
    • 1 teaspoon minced garlic
    • 1 packet (1.25 ounces) chili seasoning mix
    • 5 cups chicken broth or bouillon mixture
    • Optional: fresh parsley
    1. Spray the slow cooker with nonstick spray. Remove the fat from the chicken breasts and put them into the slow cooker along with the rinsed quinoa.
    2. Remove the skins and chop the sweet potatoes into cubes adding them into the slow cooker.
    3. Drain and rinse the black beans and add those in. Add in the undrained petite diced tomatoes, minced garlic, chili seasoning mix, and chicken broth.
    4. Place on high for 5 hours or until the potatoes are soft
    5. Using two forks, shred the chicken and stir all the ingredients together.
    6. Add salt and pepper and if desired fresh parsley.
    7. Serve immediately.

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