'Slow-Baked' Sweet Potatoes
'Slow-Baked' Sweet Potatoes
Serves 4 to 8.
Note: This recipe was tested in a Rival brand crockpot. Cooking times for other brands may vary slightly. Allow 1 sweet potato per average appetite. Whole leftover sweet potatoes will keep in a zipper-top bag in the refrigerator for a week or more.
4 to 8 medium-size sweet potatoes (about 6 to 8 oz. each, see note)
Optional toppings:
Butter
Maple syrup, honey or molasses
Orange marmalade
Miniature marshmallows
Chopped pecans or walnuts
Directions
Rinse and dry the sweet potatoes. Place them in a 4-quart or larger slow cooker. Cover and cook on low until the potatoes are tender when pierced with a knife, 8 to 10 hours.
To serve, cut a slit in the top of each potato. Drizzle or sprinkle with toppings of choice, and serve at once.
Alternate oven-cooking method: Place rinsed and dried sweet potatoes (unpeeled) on a heavy cookie sheet or other flat baking pan (lined with foil for easy cleanup), and bake in a 400-degree oven until tender when pierced with a knife, about 30 to 50 minutes depending on their size.
Nutrition information per serving of 8 (without toppings):
Calories122Fat0 gSodium7 mg
Carbohydrates28 gSaturated fat0 gCalcium7 mg
Protein3 gCholesterol0 mgDietary fiber2 g
Diabetic exchanges per serving: 2 bread/starch.
Sweet Potato Salad
Serves 8.
This salad tastes even better a day after it's made.
4 pre-cooked, refrigerated, medium sweet potatoes (about 6 to 8 oz. each), see recipe
4 green onions (for about2/3c. sliced)
2 ribs celery (for about3/4c. diced)
1/4c. olive oil
Juice of1/2lemon
Juice of1/2orange, or 3 tbsp. orange juice
1 tbsp. reduced-sodium soy sauce
1/2tsp. garlic powder
1/2tsp. chili powder
1/4tsp. seasoning salt, such as Lawry's
1/4tsp. black pepper
Directions
Peel the sweet potatoes and cut them into bite-size pieces. Place the pieces in a large bowl. Thinly slice the green onions, including enough of the tender green tops to make about2/3cup. Add them to the bowl. Rinse and dice the celery, and add it to the bowl. Set aside.
Mix the oil, lemon juice, orange juice, soy sauce, garlic powder, chili powder, seasoning salt and pepper in a measuring cup. Whisk well. Pour over the potato mixture and stir gently to coat, but avoid breaking up the potatoes. Serve at once, or refrigerate, covered, until ready to serve. Leftovers keep, refrigerated, for up to 3 days.
Nutrition information per serving:
Calories165Fat7 gSodium139 mg
Carbohydrates25 gSaturated fat1 gProtein2 gCholesterol0 mgDietary fiber4 g
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