Oh, that's a good one. You should also post it in one of the gluten free threads.

Also, it might be better as a bar cookie. Just spread in a pan and bake, then cut into squares when it cools a little. I just tried something from a stevia site with oatmeal, apples, peanut butter, etc. no flour. They were supposed to make balls, but they are really lumpy. I think it would be better as a bar. I plan to try that, then post the instructions.

Um... this was good in theory lol
I made it and I really disliked the sweet potato, which I normally like plain.
I would advise someone to try making sweet potato fries by cutting them into rounds and baking until dry with a little salt.

Once I added the potato it just didn't taste good. TBO I didn't bother baking it because it really tasted awful IMO.

Sweet Potato Salad dressing
serves 1

1/2 BBQ'd sweet potato (in skin, cook until the skin is charred for best flavour)
1/2 tsp balsamic vinegar
pinch of onion or garlic powder
salt to taste
olive oil
large handful of cleaned and chopped romaine lettuce or spring mix or baby spinach
lemon juice (optional)

Peel the sweet potato (I include a little bit of the browned outer flesh of the sweet potato) and top with the onion/garlic powder, salt and mash again so the flavours combine. Scrape mixture into serving bowl containing salad. Add olive oil and/or lemon juice and mix. Enjoy!

Hey i found a great and healthy sweet potato cookie recipe on this website along with other recipes check it out it tastes delicious->

http://my4everrecipes.weebly.com/recipes.html

I just bought sweet potatoes

That sweet potato cookie recipe is posted here in this thread by Meat-pirate just a couple posts before this one.

I cooked some sweet potatoes tonight for the first time. I like it a lot.

Is it healthy to bake them? Or does it cook out a lot of the nutritional value? I don't know if I'd like steamed sweet potatoes.

I'm thinking of baking one the night before, putting in the fridge, and reheating in the morning. Am I losing any nutritional value doing it this way?

Not at all. Steaming is far healthier than frying or boiling IMO. I think the best way to preserve the nutrients is to wrap in tin foil and bake in the oven. If you don't like them steamed, let me say that sweet potatoes wrapped in tin foil on the barby is delish! Make extra; the resistant starch of refrigerated potatoes lowers their glycemic index considerably (they are great to have on hand also, I sometimes have half of a sweet potato mixed into salad dressing, the recipe is in this thread).

Thai Red Curry with Sweet Potato Noodles (serves 4)
1 clove garlic, minced
1 Thai chili pepper, finely chopped or sprinkle of dried chili flakes
2 teaspoon curry powder or tumeric
½ teaspoon ground red pepper
Juice of one lime or half of a lemon
½ tablespoon coconut oil
1 tablespoon agave nectar or stevia to taste
1 cup coconut milk
½ red onion, chopped
1 red bell pepper, chopped
1 sweet potato, peeled
Basil, cut into thin strips

In a bowl mix garlic, chili pepper, curry powder and sea salt. Add lime juice, coconut oil and agave nectar. Gradually add coconut milk until curry powder breaks down. The sauce should be a saucy, soup-like consistency. Add onions and bell pepper.
Spiralize the sweet potato to make thin spaghetti noodles.

Pour curry on the sweet potato noodles, gently toss to coat. Garnish with basil.

**I haven't tried this recipe. I plan to make this for a fancy BBQ party coming up so I'll post results when I do. This recipe is intended to be raw, which gives the sweet potato noodles a better consistency. I'm sure you could bake them into chips and use the curry sauce for dipping or you might make a stir-fry out of all of the ingredients as well. IMO the sweetener agave/stevia can be omitted and I'd only use 1/3 cup of coconut milk for a thicker and more flavourful consistency. Just my 0.02$

I think this recipe is from Gone Raw's website

Soup, gratin and pancake recipes from Cookie magazines column: Sneak it In, in which veggies are added to all kinds of kid friendly foods. Explore the other foods too.

http://www.cookiemag.com/food/sneakitin/2006/11/sneakspotato

from WHfoods.org newsletter:

Spinach and Sweet Potato Healthy Sauté

Prep and Cook Time: 35 minutes
Ingredients:
1 medium onion, chopped
4 medium cloves garlic, minced
1 cup + 1 TBS chicken or vegetable broth
½ tsp turmeric
½ tsp coriander
½ tsp cumin
¼ tsp cardamom
1 TBS fresh lemon juice
2 cups sweet potatoes, peeled and cubed
6 oz frozen spinach, thawed
2 TBS chopped fresh cilantro
salt & pepper to taste
Directions:
Chop onions and mince garlic and let sit for 5 minutes to bring out their health-promoting benefits.
Heat 1 TBS broth in a large stainless steel skillet. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently. Add garlic and continue to sauté for another minute.
Add seasonings and stir to mix thoroughly. Add broth and sweet potatoes. Simmer covered over low heat, stirring occasionally, until sweet potatoes are tender, about 15 minutes. Uncover to allow sauce to thicken and cook another couple minutes. Add cilantro, salt & pepper to taste.
Press water out of spinach and add to sweet potatoes. Cook uncovered to allow sauce to thicken and cook another couple minutes. Add cilantro, salt & pepper to taste.

---------------------

Also, turns out the greens are edible too. Which is interesting because a month ago I stuck some chunks of sprouting potato in a pot and the vines grow like mad with little care. And apparently they are about as nutrient dense as greens. Common in West African and Asian cooking.


Also, the wikipedia article mentions that they are eaten for breakfast, as I think they ought to be, in the Dominican Republic.

I would think you could easily reduce or replace the sugar in this.

Sweet Potato Cake (from Martinique)

Serves 4


Amount (Measure) Ingredient

* 2 pounds (896 g) sweet potatoes, peeled, thickly sliced
* 2 tablespoons (1 ounce, 30 ml) butter
* 3/4 cup (6 ounces, 168 g) brown sugar
* 1/4 cup (2 ounces, 60 ml) dark rum
* 1/2 cup (4 ounces, 120 ml) milk
* 2 teaspoons lime rind, grated
* 1 tablespoon (1/2 ounce, 15 ml) lime juice
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 2 teaspoons baking powder

Procedure

1. Preheat oven at 350°F (176°C)

2. Cook sweet potatoes in just enough water to cover until tender, 20 to 25 minutes. Drain and mash.

3. While still warm mix in butter, sugar, and rum.

4. Beat in eggs, one at a time.

5. Add milk, grated rind, and lime juice.

6. Sift together cinnamon, nutmeg, salt, and baking powder. Add to sweet potatoes and mix thoroughly.

7. Pour into a greased 9 x 5-inch (22.5 x 12.5 cm) loaf pan.

8. Bake at 350°P (176°C) 1 hour or until a cake tester comes out clean.

9. Let cool 5 minutes, then turn onto a rack to cool.

Sweet potato curry with spinach and chick peas


Recipe makes 6 servings
Calories 172

Sodium 422mg 17%
Potassium 800mg 22%
Total Carbohydrate 33.7g 11%
Dietary Fiber 7.6g 30%
Sugars 5.2g
Protein 6.7g 13%

Ingredients

* 1/2 large sweet onion, chopped or 2 scallions, thinly sliced
* 1-2 teaspoon canola oil
* 2 tablespoons curry powder
* 1 tablespoon cumin
* 1 teaspoon cinnamon
* 10 ounces fresh spinach, washed, stemmed and coarsely chopped
* 2 large sweet potatoes, peeled and diced (about 2 lbs)
* 1 (14 1/2 ounce) can chickpeas, rinsed and drained
* 1/2 cup water
* 1 (14 1/2 ounce) can diced tomatoes, can substitute fresh if available
* 1/4 cup chopped fresh cilantro, for garnish
* basmati rice or brown rice, for serving

Directions

1. You may choose to cook the sweet potatoes however you prefer.
2. I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.
3.Baking or boiling work well too.
4.While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.
5.Add onions and sauté 2-3 minutes, or until they begin to soften.
6.Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
7.Add tomatoes with their juices, and the chickpeas, stir to combine.
8.Add ½ cup water and raise heat up to a strong simmer for about a minute or two.
9.Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
10.When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
11.Add the cooked sweet potatoes to the liquid, and stir to coat.
12.Simmer for another 3-5 minutes, or until flavors are well combined.
13.Transfer to serving dish, toss with fresh cilantro, and serve hot.
14.This dish is nice served over basmati or brown rice.
from
http://www.recipezaar.com/Sweet-Potato-Cur...Chickpeas-84474

Several other interesting recipes:
http://www.recipezaar.com/browse/top/19

especially this one for breakfast
Sweet Potato Patties
http://www.recipezaar.com/Great-Great-Aunt...o-Patties-92741 Except, don't use shortening, use butter or coconut oil, and don't make the sugary sauce.

West Indian Potato Curry
courtesy of Foodland Ontario (foodland.gov.on.ca)

2 Tbsp vegetable oil
2 onions, sliced
2 cloves garlic, minced
2 tsp minced fresh ginger root
1 Tbsp curry powder (or to taste)
2 large potatoes, peeled and cubed
2 sweet potatoes, peeled and cubed
4 canned tomatoes, coarsely chopped
1 1/2 cups chicken or vegetable stock or water
1/2 tsp salt

In saucepan, heat oil over medium heat; cook onions, garlic and ginger until softened. 2 to 3 minutes. Add curry powder; cook, stirring, for 1 minute. Add regular and sweet potatoes, tomatoes, stock and salt, bring to boil. Reduce heat, cover and simmer stirring occasionally, until potatoes are tender

In addition to being a bachelor, I'm cooking challenged. Imagine my surprise when I found frozen sweet potatoes from Ore Ida at the local grocery store. Preparation is quite simple. Put the entire bag in the microwave for 12 minutes, mash, and customize to your liking. I add a little bit of organic, fat free milk, 1 can of crushed pineapple, and a couple of marshmellows. I realze that making them from scratch is ideal, but this is a great solution for those with limited time looking to add this power food to their diet. One batch lasts me almost an entire week. My dinners lately have consited of grilled salmon with peach mango salsa and sweet potatoes. I'm already starting to see improvements in my skin's texture.

You can see more about this product at

Imagine your surprise when you realise that there is very, very very little nutrients left in your radio-active sweet potatoes =)

Yum sweet potatoes. We eat these all the time in my house. We usually bake them and eat with a little Tofutti Better Than Sour Cream (great for those of you avoiding dairy) and chives.

Sometimes we make baked sweet potato french fries. Cut them up, brush with a little oil and then season and bake on a cookie sheet about 400-425 until lightly browned. SOOOO GOOOD

Sounds yummy I LOVE Tofutti Better Than Sour Cream! My mom and I are lactose intolerant so we use tofutti often

Sweet Potato Gratin With Coconut Milk and Chipotle Chile
* 3 pounds sweet potatoes (about six medium), peeled and cut into 1/4-inch rounds
* One 15-ounce can unsweetened coconut milk
* 1/2 chipotle chile in adobo sauce, seeded and minced
* 1 tbs. fresh lime juice
* 1 tsp. salt
* 1 tbs. maple syrup
* 3 garlic cloves, thinly sliced

Preheat the oven to 350 degrees F. In a medium bowl, mix together the sweet potatoes, coconut milk, chipotle chile, lime juice, salt, maple syrup and garlic. Transfer the mixture to a baking dish (8 x 11-inch Pyrex is ideal). Cover with aluminum foil. Bake 45 minutes to one hour, until the sweet potatoes are just tender. Uncover and bake an additional 30 minutes, or until the tops are browned.

From care2.org. And I can vouch for sweet potatoes tasting great with chiles. Although I've never tried them with chipotles, which are smoked jalapeños. And you may want to check the label on what's in the adobo sauce before you buy.

I would skip the maple syrup although 1 tablespoon for a dish that makes so many servings. I just have never gotten why people insist on sweetening something that's already sweet. Like in that nasty sweet potato dish people make for Thanksgiving.