Roasted Spiced Sweet Potatoes

Roasted Spiced Sweet Potatoes

Recipe courtesy of smitten kitchen

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INGREDIENTS

• 1 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon dried oregano
• 1/4 - 1/2 teaspoon dried hot red pepper flakes
• 1 teaspoon kosher salt
• 2 pounds medium sweet potatoes
• 3 tablespoons vegetable oil (I used olive oil)

DIRECTIONS

1. Preheat oven to 425°F.
2. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.
3. Cut potatoes lengthwise into 1-inch wedges.
4. Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes.
5. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.

Roasted Yams with Spinach and Sauteed Onions

Roasted Yams with Spinach and Sauteed Onions
Recipe courtesy of Baking Obsession

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INGREDIENTS

• About 2 lb yams, peeled, cut into 1-inch cubes (you should get about 4 cups)
• Extra virgin olive oil
• Salt and freshly ground black pepper
• 1 tbsp butter (I used Smart Balance Light)
• 1 tbsp olive oil
• 2 medium onions, halved lengthwise and thinly sliced
• 3 garlic cloves, finely diced
• 10 oz frozen spinach, defrosted and squeezed dry
• 1 bunch of scallions, chopped (about 1 ½ cups)
• Pinch of nutmeg
• Salt and freshly ground black pepper

DIRECTIONS

1. Preheat the oven to 400 F.
2. Toss the yams with some olive oil, salt and pepper in a roasting pan.
3. Roast just until tender, about 30 minutes turning them after 20 minute.
4. Meanwhile preheat a sauté pan over medium-high heat.
5. Melt the butter and olive oil, add the sliced white onions and sauté until light golden.
6. Add the garlic, sauté for 1 minute.
7. Then add the spinach, scallions and nutmeg. Sauté stirring for one more minute until the scallions start to wilt.
8. Take the pan off the heat. Add salt and pepper according to your taste.
9. Add the roasted yams.
10. Serve.

Sweet Potato Casserole with Pecan Streusel

Sweet Potato Casserole with Pecan Streusel

Recipe courtesy of Closet Cooking

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INGREDIENTS

• 2 large sweet potatoes (about 4 cups mashed)
• 4 tablespoons maple syrup
• 1/2 cup milk (I used lowfat buttermilk)
• 1 egg (I used 1/4 cup egg substitute)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup brown sugar
• 1/2 cup pecans (chopped)
• 1/4 cup flour
• 3 tablespoons butter, softened (I used Smart Balance Light)

DIRECTIONS

1. Bake the sweet potatoes in a preheated 375F oven until they are tender and caramelized on the inside, about 30-60 minutes.
2. Scoop the inside of the potatoes into a bowl.
3. Add the maple syrup, milk, egg substitute, vanilla and salt and mash.
4. Mix the brown sugar, pecans, flour and Smart Balance.
5. Pour the potato mixture into a baking dish (or dishes) and top with the pecan mixture.
6. Bake in a preheated 400F until golden brown on top, about 30 minutes.