Category Archives: Sweet Potatoes

Sweet Potato Hash Brown Sticks

Faith Keith - sweet potato hash brown
Hash brown sticks for on the go, but even cleaner yet are these waffle iron sweet potato hash browns!

Ingredients

  • 1 large sweet potato, shredded (Use a grater, or food processor for shredding. I used a mandolin and they still turned out great)
  • 3 tbsp of flour (you can use any flour of your choice. I like coconut, garbanzo bean, oat, almond, buckwheat and quinoa flours)
  • Butter flavored zero calorie cooking spray (I love Emeril Lagasse’s zero calorie Buttery cooking spray) OR olive oil OR vegetable oil

Optional awesomeness:

  • 1/2 tsp cinnamon and 2 tsp stevia
    OR
  • 1/2 tsp cayenne pepper and 1 tsp salt

Directions

  1. Preheat your *waffle iron on a low or medium low setting *(if you do not have a waffle iron, see below for my variations)
  2. Pat your shredded sweet potatoes dry with a paper towel – get that moisture out!
  3. Sprinkle the flour and mix (by hand is fine). I call it a dough, it starts feeling that way.
  4. Once heated, spray with cooking spray then layer the shredded sweet potato on the iron. Thickness mar vary by waffle iron, but I’d say about 1/4″ or less, then you smoosh it down when you close the iron.
  5. Cook for about 10-15 minutes or until brown and crisp on the outside. The first one is always a botch, so don’t be discouraged!

*If you want to form these for frying, mix 3-4 heaping tablespoons oat flour (you can use any flour of your choice. I like coconut, garbanzo bean, oat , almond, buckwheat and quinoa flours) and then form into logs. I like to squish my logs down so they are thinner and crispier.

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Filed under Breakfast, Complex Carbs, Eat-Clean, Family weeknight cooking, Sweet Potatoes

Spicy Sweet Potato Fries

Toss 2 pounds sweet potatoes (cut into wedges) with 3 tablespoons olive oil, 1 1/2 teaspoons each [raw] brown sugar and [kosher]salt, 1/4 teaspoon each cumin and chili powder, and a pinch of cayenne [be brave, I love cayenne]. Roast cut-side down on a baking sheet in a 425 degree oven until crisp, 30 minutes, turning once.

10 Days of Veggies

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Filed under Complex Carbs, Recipes, Sides, Sweet Potatoes, Vegetarian, Veggies