Sweet Potato Oatmeal Wedges

My so called brownies turned out even better than I thought!

 Sweet Potato Oatmeal Wedges

2 c. sweet potato that has been baked, peeled & smashed
3/4 c. old fashion oatmeal
1/4 c. brown sugar
1 TBSP. pure maple syrup
1 tsp. pure vanilla extract
2 TBSP. whole wheat pastry flour
1/2 tsp. baking powder
1/2 tsp. extra fine sea salt
1/4 c. pecans

Preheat oven to 350 degrees. Lightly spray a glass pie dish with non-stick cooking spray.

-In a large bowl, combine the sweet potato, oatmeal, brown sugar, maple syrup, and vanilla.
-Sift in the flour, baking powder, and sea salt. Add the pecans. Stir until combined.
-Spread evenly into the prepared pie dish.
-Bake for 45 minutes or until edges slightly pull from the sides.
-Take out and let cool. Cut into desired wedges.

Sweet Potato Biscuits

Sometimes there's not a story to go with a recipe. I had a sweet potato and I had the hankering for biscuits!

This would be a great breakfast item for kids before school! It taste really good with maple syrup!

Sweet Potato Biscuits

Makes 8, 2 1/2" round biscuits

1 c. sweet potato, peeled, cooked, mashed and cooled

2/3 c. almond milk or another non-dairy milk

2 tsp. white vinegar

3 TBSP. pure maple syrup

2 1/2 c. whole wheat pastry flour plus extra for kneading

1 1/2 tsp. baking powder

1/4 tsp. extra fine sea salt

3 dashes nutmeg

2 1/2 " round dough/cookie cutter needed or can use a larger cutter but will make less

Heat oven to 450 degrees. Lay parchment paper a baking sheet

-In a large bowl, whisk together the sweet potato, milk, vinegar and maple syrup.

-Sift in the flour, baking powder, salt and nutmeg.

-Stir together until a dough ball forms.

-Flip dough on a lightly floured cutting board or counter and gently knead once and fold the dough, knead  and fold the dough again, adding a little more flour if necessary. Dough will be slightly sticky.

-Gently flatten dough to be 1" thick. Start cutting out the rounds and lay on prepared cookie sheet. Gently use the dough remnants and knead back together and cut out a few more. Or shape remnants as you please!

-Bake for 20-25 minutes.

-Take out of oven and cool to enjoy!

Black Eyed Peas & Sweet Potato Dish

Our family came home from a movie and we were all hungry. I looked in the refrigerator and threw this together.

Black Eyed Peas & Sweet Potato Dish

1 1/2 c.veggie broth or water

1 sweet potato, peeled and diced

2 c. frozen black eye peas 

2 garlic cloves minced

1 9-oz pkg baby spinach

1/4 tsp. extra fine sea salt

dash or two of coriander

dash of garam masala

1 mango, cubed

-In a large saucepan on medium heat, add the veggie broth, sweet potato and black eyed peas.

-Bring to boil then turn down to simmer for 15 minutes.

-Add garlic, spinach, salt, coriander and garam masala. Stir to mix until spinach wilts. Turn off heat.

Grab your favorite bowl and dish it up! Top with mango and enjoy.

Sweet Potato Pie Smoothie

Sweet Potato Pie Smoothie

1 cut up frozen banana
1/2 c. sweet potato..peeled, cooked, smashed & cooled
1 c. almond milk
1/4 c. old fashion oats
1 TBSP pure maple syrup
2 tsp. pure vanilla extract
1/2 tsp. cinnamon
1/8 tsp. nutmeg

Put all ingredients in a blender and run until smooth!
Enjoy!

Stuffed Sweet Potato & Quinoa

I had this sweet potato laying around in cupboard and it was time to use it...plus lunch was getting closer.
There was some quinoa left over from my muffins so I decided to mix it up with sweet potato. Lunch was very delicious! This would also make a good side dish!

Stuffed Sweet Potato & Quinoa

1 medium sweet potato
1/2 c. cooked quinoa
1 TBSP nutritional yeast (if you don't have this ingredient..still good without!)
1 TBSP pure maple syrup
1 TBSP non-dairy milk (I used soy)
Pecans for sprinkling....optional

Pre-heat oven to 425 degrees.

-Wrap the sweet potato in foil and bake for 50 minutes to 1 hour until tender.
-When done bake, unwrap potato and cut lengthwise.
-Gently scoop out the inside without tearing the flesh.
-In a large bowl, mash the sweet potato well. Add remaining ingredients and combine. Sprinkle top with pecans.
-Equally stuff the potato skins on a baking sheet. Put back in the oven and bake for another 15-20 minutes.
-Take out of oven and let cool before indulging yourself!

I sprinkled one of mine with nutritional yeast!