Sweet potatoes contain vitamin A, B vitamins, vitamin C, iron, magnesium, fiber, and potassium. They are low on the glycemic index and the antioxidants help get rid of cancer-friendly free radicals. They are IMO much better for you than traditional white potatoes. I try to make them once a week in the Fall/Winter, usually mashed with maple syrup and grassfed butter. I make extra so that I can use the leftover mashed sweet potatoes into other yummy meals and treats. I think you would surprised how many different things you make with them. Even if a recipe calls for grated or chopped sweet potato it is easy enough to use precooked/mashed instead and it is of course very convenient.
Here are some that I found but feel free to add your own ideas/recipe links in the comments…
Sweet Potato Apple Bread
Sweet Potato Muffins
Sweet Potato Pancakes
Sweet Potato Brownies
Sweet Potato Pastry Dough
Sweet Potato Fritters
Banana Sweet Potato Bread
Sweet Potato Soup
Sweet Potato Shepherd’s Pie
Sweet Potato Chocolate Cake
Sweet Potato Gnocci
Griddle Cakes – Just slap on a griddle with some butter…
Mini Casseroles – Topped with Crunchy Pecans and Pumpkin Seeds
Sweet Potato Chocolate Cake
We don’t often do desserts in our house. On occasion will we follow up dinner with some homemade sorbet but that is the extent of our dessert making here. Perhaps this is why my kids were uber suspicious when they spied pudding chilling in the fridge. They just KNEW that something had to be “off” with it. Was their spinach blended in? Was it sweetened with fruit juice? All good questions and of course they were hip to my tricks. This pudding was mostly comprised of avocado and yet despite that, it tasted very, very good.
Creamy Chocolate Avocado Pudding
4 ripe avocados, peeled
2/3 cup cocoa powder
1/2 cup raw honey
1 cup milk (regular, coconut, or almond)
2 teaspoons vanilla extract
Mix all ingredients in a food processor until super smooth and creamy. Serve immediately or chill for later. So easy, delicious, and fast! Serves 5-6.
As mentioned when I made my Primal Coconut Raspberry Muffins last week I am trying my hardest not to buy LaraBars or any prepacked snack/meal bars anymore. Too much packaging and too much money spent voting for companies that do not share my values. There are some pricier bars I could buy from more ethical companies but those bars would cost upwards of $2.00 a piece. No thanks…and it doesn’t solve the packaging issue.
Well this weekend I found a darn near perfect solution and I am rather excited. These are primal/paleo though peanut butter is not preferred it just happens to be one of the saltiest nut butters and I love the sweet/salty factor. You could make these with any nut butter though and I plan to make some with almond butter this week. They are perfect for eating before CrossFit class and they are super fast to make! My kids also ate them before school today and have some in their lunch boxes.
For this recipe I opted to use raisins instead of dates because they are easier and cheaper. Also because I used a high quality peanut butter with its natural oils and not a creamy, whipped mainstream variety, my cookies were very soft and required refrigeration to harden them up a bit. If you use a harder nut butter (like almond) this is not so much of an issue. If you want salty cookies then use a salted peanut butter.
Tip: To reduce packaging buy as much of this stuff as you can in bulk and in your own bags/jars.
Peanut Butter Chocolate Chip Breakfast Cookies/Nests
1/2 cup peanut butter (or other nut butter)
2/3 cup raisins
4 T roasted peanuts or other nuts
2 t vanilla
2 T cocoa powder
2 T dark chocolate chips (in the mix – optional)
Dark chocolate chips for on the top
Mix together in a food processor or high powdered blender (Vita-Mix). As seen in the photo I made nests with my cookies but it you have a harder dough or refrigerate it first you can make them into balls and then use a spoon or fork to press down and make an actual cookie shape…your choice. Top with dark chocolate chips. Makes 8 cookies.
Another great “option” would be shredded coconut, which I plan to use for tomorrow’s cookies. Yum!
I am trying to avoid buying anymore LaraBars. Primarily this is because I am sick of spending so much money on them and because they bring needless packaging into our lives. Their parent company is also throwing money at legislation that would limit our rights to know if we are consuming GMOs. There are plenty of reasons why my LaraBar habit needs to be kicked but it is so hard! I love those tasty little bars, they are paleo/primal friendly, and they are the perfect light meal to eat on my way to CrossFit class.
This week though I am trying out a few recipes for homemade muffins, breakfast cookies, and bars that will be nutrient dense and light enough to get me through CrossFit. Anything too heavy is no good because it will just come back up…not a pleasant thing.
Today was my first day sans LaraBars and I am super happy with the day’s alternative…Primal Coconut Raspberry Muffins. I made them earlier this week to test them out and then again last night. They are delicious and two muffins before class was perfect. Next up I hope to make something similar to my fave LaraBar, which is Peanut Butter Chocolate Chip.
The muffin recipe was sourced from Civilized Caveman Cooking Creations. I added walnuts to mine. Enjoy!
We had primal meatloaf and mashed sweet potatoes last night. I made a bit more sweet potatoes then I knew we would need because I was already thinking about lunch for the following day. This recipe makes abut 10 medium size pancakes and is perfect for feeding two (usually me and my husband) but we easily double and triple this recipe for when the kids are home. It is quick and easy to make and oh so delicious and decadent…
Sweet Potato Pancakes with Goat Cheese and Coconut
1/2 Cup coconut cream
4 Pastured eggs
2 T leftover mashed sweet potatoes
2 Heaping T coconut flour
2 T Chèvre goat cheese with honey (can use cream cheese if needed)
1 t baking powder
2 Dashes cinnamon
1 Cap full of vanilla
Dash of salt
Grassfed butter for cooking/topping
Mix all ingredients well in a blender. I like the Vita-Mix. Pour the batter on a hot griddle, slathered in butter. Cook for 3-5 minutes. Serve with more butter and pure maple syrup.
See also: Creamy French Toast Pancakes Recipe