Search Results for: sweet potato

Paleo Sweet Potato Breakfast Hash

November 9, 2015 · by Ari ·

Comforting, delicious and healthy paleo sweet potato breakfast hash has plenty of sweet potatoes, center cut bacon, onion and topped with perfectly fried eggs.

I love breakfast. Breakfast for dinner. Breakfast for lunch. Breakfast for…breakfast! Any time of day, and I’m game. I’m typically pretty boring in the morning – toast or oatmeal, but occasionally on the weekends or for weeknight dinner, I like to make legit breakfast with all the good stuff.

Now, I love pancakes, but I have to be honest and say they are not my jam as far as a meal goes. I’d like maybe a pancake as a side dish, but for the actual meal, I need savory and hearty.

I’ve been making this sweet potato breakfast hash for as long as I can remember. It’s so easy with just sweet potatoes, onions, oil, bacon and eggs that most times it doesn’t even require a trip to the store. A little chopping, and we’re good to go!

Make sure you use a big enough pan so that everything can cook evenly and correctly — this is definitely one where you do not want to crowd the pan!

Paleo Sweet Potato Breakfast Hash

Recipe Type: Breakfast

Author: Ari Ziskin

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 4

Comforting, delicious and healthy paleo sweet potato breakfast hash has plenty of sweet potatoes, center cut bacon, onion and topped with perfectly fried eggs.

Ingredients

2 tablespoons coconut oil
1 large sweet potato, chopped into 1″ pieces
1 tablespoon olive oil
generous pinch salt and pepper
1 small onion, chopped
1/2 lb center cut bacon, chopped
4 eggs (I used [url href=”https://goo.gl/IrCr8v” target=”_blank”]Eggland’s Best[/url])

Instructions

Heat coconut oil in a very large pan (like, the largest pan you own) over medium heat. Add sweet potatoes, olive oil, salt and pepper, and cook until lightly browned, stirring constantly. Add onion and stir for 3-5 minutes.
Reduce heat to low, cover loosely with aluminum foil (or if you have a lid that can breathe a little) and cook until sweet potatoes are softened, about 10-15 minutes, stirring and re-covering occasionally.
Move sweet potatoes and onions to one side of the pan. Increase heat to medium. Add bacon to the empty side of the pan and cook until crispy, about 7-10 minutes, stirring constantly. Make sure to also lightly stir your sweet potatoes at this time for even cooking. Once bacon is crispy, reduce heat to low and toss all ingredients together.
Reduce heat to low and cook eggs however you like them — over easy, scrambled, over medium, poached, etc. Top hash with cooked eggs and serve immediately. Leftover hash (without eggs) can be refrigerated in an airtight container for 5-7 days.

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Breakfast Stuffed Sweet Potatoes

March 16, 2015 · by Ari ·

Whether it’s breakfast for dinner or dinner for breakfast, these perfectly roasted breakfast stuffed sweet potatoes filled with drippy eggs, crispy bacon and a drizzle of maple syrup are sure to impress!

Okay so don’t think I’m weird because I love maple syrup on my bacon and eggs. My favorite thing is a stack of fluffy pancakes with drippy eggs, crispy bacon and real maple syrup. The sweet and salty together…sooo good.

My other favorite thing? Stuffed sweet potatoes. Obviously. And what better to stuff them with when ya want something a little different than some protein-packed eggs? I love eggs. They are pretty much the cheapest and easiest way to instantly bulk up the protein in any dish.

For this dish, I used more of my Eggland’s Best eggs. I’m super into them. Compared to regular eggs, Eggland’s Best eggs have 25% less saturated fat, 1o x more vitamin E, 4 x more vitamin D and 3 x more vitamin B12. Whoa! For more information on their nutrition, check out their nutrition info. I’m sold!

I usually eat this as breakfast for dinner, but it totally works as a super filling breakfast–especially if you roast the sweet potatoes and cook your bacon ahead of time. With just a handful of ingredients, it’s naturally paleo, gluten-free and dairy-free. And the perfect bite of sweet and salty deliciousness.

Breakfast Stuffed Sweet Potatoes

Recipe Type: Entree

Author: Ari Ziskin

Prep time: 5 mins

Cook time: 1 hour

Total time: 1 hour 5 mins

Serves: 2

Ingredients

2 small sweet potatoes
1 tablespoon olive oil
coarse sea salt
3 slices center cut bacon, cooked and crumbled
4 eggs, cooked to your liking (I did over medium)
pure maple syrup for drizzling, optional

Instructions

Preheat oven to 400. Use a fork to poke several holes into sweet potatoes. Brush each sweet potato with approx 1/2 tablespoon of olive oil and sprinkle to coat lightly with sea salt. Roast until fork tender (meaning a fork easily slides right into the sweet potato), about 45-60 minutes depending on size of your potatoes.
Once your potatoes have cooked, cook up your eggs. Slice cooked sweet potatoes down the middle leaving about an inch uncut. Stuff each potato with 2 eggs and a generous pinch of crumbled bacon. Drizzle with maple syrup of desired (you only need a small amount) and serve immediately

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Toasted Marshmallow Sweet Potato Ice Cream

November 23, 2014 · by Ari ·

With all the flavor of classic sweet potato casserole, this Toasted Marshmallow Sweet Potato Ice Cream is the perfect Thanksgiving or any time dessert. Perfectly spiced, made with sweet potato puree and torched marshmallows.

It’s my favorite week of the year!! I go absolutely nuts for Thanksgiving. It’s my second favorite holiday (my birthday is my favorite because I love to be the center of attention 😉 ), and it’s my holiday to host. The first year I hosted, I made Thanksgiving brunch and dinner. It was exhausting, and it never happened again. Now I just put all my effort into the one meal, which is eaten as dinner, like a normal person, at 6pm. I don’t understand eating Thanksgiving “dinner” at noon. That is Thanksgiving lunch.

My favorite dish has always been my mom’s sweet potatoes. The recipe came from her mom, and she has made it for Thanksgiving every year for as long as I can remember. I just die over those perfectly browned, gooey marshmallows sitting on top of my favorite food. I still refuse to make them because they will never taste as good as hers.

This year I set out to make my favorite side dish into an ice cream, and oh my gosh…you guys. I can’t even handle it. I can’t go a single day without dipping my little spoon into that container. In fact, I knew I had to make a whole other batch to have enough for Thanksgiving! The good news? The recipe is super hands off. It has a lot of components, but the most time consuming part is toasting the marshmallows, and if you want to do that more quickly, you can broil them in the oven. I prefer to use a brulee torch for even toasting, but that is me being type A, and you certainly don’t have to be that meticulous. 😉

Now before you go writing this off as super indulgent, I have to tell you that each serving has only 5.1 grams of fat and 155 calories. I usually don’t count these things, but I was curious because I figured the sweet potato, marshmallows and lower ratio of heavy cream (most ice cream recipes call for 2 parts heavy cream to 1 part whole milk, and I reversed that) would lighten it up a little. Those are the same nutrition figures as many varieties of frozen yogurt! The marshmallows do hike up the sugar content a bit, but this is dessert after all. And it is a Thanksgiving (or any time!) dessert that you can enjoy in moderation any time!

Toasted Marshmallow Sweet Potato Ice Cream

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 16 hours

Yield: about 6 cups

Serving Size: 1/2 cup

Toasted Marshmallow Sweet Potato Ice Cream

Ingredients

1 medium sweet potato
1 x 10 ounce bag of marshmallows (mini or regular)
2 cups whole milk
2 cups heavy cream
2 tablespoons brown sugar (dark brown sugar preferred)
2 tablespoons pure maple syrup
1 tablespoon cornstarch
1 cup heavy cream
1/2 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon bourbon, optional

Instructions

Pierce sweet potato several times with a fork. Roast at 400 degrees until very soft (you should easily be able to slide a fork right into the sweet potato), about 60-80 minutes. Let cool for about 15 minutes until it is easy to handle, then remove skins.
Place marshmallows on a large cookie sheet lined with silpat or parchment paper. Either torch with a brulee torch, or broil until browned, about 5-10 minutes. Once marshmallows are well browned all around, place them and peeled sweet potatoes in a blender or food processor and blend/process until smooth and combined.
In a small sauce pan, combine 1 cup whole milk with brown sugar and maple syrup. Bring just to a boil, then reduce heat and stir constantly until brown sugar is fully melted and combined. Transfer to blender/food processor and add remaining milk, heavy cream, cinnamon, cloves, ginger, and nutmeg. Blend/process to combine for about 15-30 seconds. Transfer to a large bowl or tupperware. Cover and refrigerate 8 hours or overnight.
Freeze according to ice cream maker instructions. Add vanilla and bourbon (if desired) in the last 2 minutes of freezing. Transfer to a freezer safe container to finish freezing completely.

Notes

Before serving, let the ice cream soften for about 10 minutes at room temperature for optimal scooping.

https://arismenu.com/toasted-marshmallow-sweet-potato-ice-cream/

Crockpot Curry Soup with Sweet Potato, Chicken & Kale

September 28, 2014 · by Ari ·

Rich, creamy, warm and comforting curry soup with sweet potatoes, chicken & kale is incredibly easy to make in your slow cooker with NO prep time! Healthy, paleo, gluten-free & dairy-free.

Can we talk for a second about trying to make curry soup look pretty? I mean, it’s YELLOW and the sweet potatoes I used were yellow. Side note: I totally prefer the lighter colored sweet potatoes, you? The first time I used them I thought they were mislabeled because for most of my life I knew nothing about vegetables. Anyway, I love them, and I think they are sweeter and softer than the orange ones.

Oh, and ummm cooked kale? The ugliest. If this soup weren’t so freaking delicious, I would have said F it, called it quits, and just pouted while sadly eating straight from the crockpot. Seriously, it’s super fun to live with a food blogger who gets super grouchy when things don’t go her way. The other night I had a melt down because I took like 5 zillion pictures of steam coming off my mac & cheese only to realize the wine glass I had set in the background was still empty. Life is hard sometimes.

Anyway, this soup was totally worth it, pretty or not. With the bold curry flavor, the creamy coconut milk and my very favorite food (sweet potatoes, in case you’re new here), you really can’t go wrong. The chicken cooks up perfectly in the crockpot with extra work involved, and the kale adds a little nutrient + flavor bonus. I love kale. I’m such a cliche.

This soup is perfect for the busy fall months when you want something delicious and warm waiting for you when you come home–it makes weeknight dinners a breeze, and it tastes way more indulgent than it actually is, so it’s a win-win!

Crockpot Curry Soup with Sweet Potato, Chicken & Kale

Prep Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours, 5 minutes

Yield: 6-8 servings

Crockpot Curry Soup with Sweet Potato, Chicken & Kale

Rich, creamy, warm and comforting curry soup with sweet potatoes, chicken & kale is incredibly easy to make in your slow cooker with NO prep time! Healthy, paleo, gluten-free & dairy-free.

Ingredients

2 medium sweet potatoes
2 large chicken breasts
2 small onions, diced
2 big handfuls kale
3 cloves garlic, minced
2 x 13.5 ounce cans coconut milk
32 ounces chicken broth
1 1/2 tablespoons curry paste
pinch ground ginger
sliced green onions and Sriracha for topping, optional

Instructions

Pierce sweet potatoes several times with a fork. Microwave for 2 minutes, (peel if desired, I didn't) then slice into 1" cubes.
Place all ingredients in your slow cooker and cook on low for 5-6 hours. Remove chicken and shred. Stir all ingredients together and serve. Top with green onions and Sriracha if desired. Leftovers may be stored in an airtight container in the refrigerator for up to 1 week.

https://arismenu.com/crockpot-curry-soup-sweet-potato-chicken-kale/

Buffalo Chicken Stuffed Sweet Potatoes

May 26, 2014 · by Ari ·

These buffalo chicken stuffed sweet potatoes are an easy, healthy dinner that pack a powerful punch of flavor! With practically no prep work, they will change your mind on the ease of healthy eating.

Can I just tell you about the moment in my life when I realized I could get the taste of buffalo wings without eating deep friend chicken? I seriously didn’t know for the better portion of my life that you could just buy the sauce at the store and put it on whatever the heck you want. I would venture to call this information life changing.

You see, while I often (read: most of the time) crave buffalo sauce, I practically never crave fried chicken. I know, I know, a lot of people do, but it’s just not my thing. Kinda like I don’t get what the big deal is about mashed potatoes. I mean, I love butter and cream as much as the next girl, but white potatoes are pretty flavorless, and I’d rather just eat the butter on a piece of toast.

I think it’s been pretty clear on this blog that I am all about bold, hit you in the face, stand out in a crowd kind of flavors. I don’t have one of those “sensitive pallets” that enjoys just a hint of spice. I have a heavy hand, and I almost never say things like “The flavors were over powering. I wish it had less spice.”

My other love and probably favorite ingredient ever? SWEET POTATOES. I must have something like 20 sweet potato recipes on here, and I eat them multiple times per week on a regular basis. I love stuffing them with lean protein and bold flavors for a healthy, delicious and FUN dinner option that’s easy to put together any night of the week, and this is definitely one of my favorites!

Buffalo Chicken Stuffed Sweet Potatoes

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Yield: 4 servings

Serving Size: 1 potato

Buffalo Chicken Stuffed Sweet Potatoes

These buffalo chicken stuffed sweet potatoes are an easy, healthy dinner that pack a powerful punch of flavor! With practically no prep work, they will change your mind on the ease of healthy eating.

Ingredients

4 small sweet potatoes
2 tablespoons olive oil
coarse sea salt
6 tablespoons buffalo sauce (I recommend Frank's Red Hot)
2 tablespoons nonfat plain Greek yogurt
12 ounces chicken breast, cooked shredded
2 ounces freshly crumbled goat cheese

Instructions

Preheat oven to 400. Use a fork to poke several holes into sweet potatoes. Brush each sweet potato with approx 1/2 tablespoon of olive oil and sprinkle to coat lightly with sea salt. Roast until fork tender (meaning a fork easily slides right into the sweet potato), about 45-60 minutes depending on size of your potatoes.
In a medium bowl, combine chicken, buffalo sauce and yogurt. Slice cooked sweet potatoes down the middle leaving about an inch uncut. Stuff each potato with 1/4 of the buffalo chicken, then top with goat cheese. Serve immediately.

Notes

To reduce cooking time, heat sweet potatoes in the microwave for 2-3 minutes before cooking. This usually reduces my cooking time to about 40 minutes.

https://arismenu.com/buffalo-chicken-stuffed-sweet-potatoes/

Sweet Potato Black Bean Burgers with Cilantro Avocado Cream {The Recipe ReDux}

March 22, 2014 · by Ari ·

These bold, flavorful and filling veggie burgers will turn the meat eaters in your life into veggie burger believers! Vegan, gluten-free, packed with flavor and smothered with cilantro avocado cream.

I’m pretty sure I’ve told you before that there are a few items I always scan the menu for when I go to a new restaurant. Black bean burgers, sweet potato and goat cheese. I didn’t put any goat cheese on these, but you absolutely should. It makes all things better. Not that these need to be made better because they have 2/3 of the trifecta, but there is nothing wrong with adding element #3.

What I’m trying to say is I’m sorry I didn’t use goat cheese, but I made an avocado cream, so you’ll have to forgive me. It is fabulous on it’s own. With a spoon, with a chip, with your finger…

But even that amazingness doesn’t compare to the combination of roasted sweet potato puree with black beans, spicy chipotle peppers, and sweet corn and cranberries! OMG. Okay, don’t think I’m weird. Cranberries totally belong. The burst of sweetness pairs perfectly with the sweet potatoes, and it is really what takes these babies to the next level.

The theme this month for The Recipe ReDux is patties, and I just knew it was the perfect time to share these with you. They are perfect to make for any occasion and since they’re vegan and gluten-free almost anyone can eat them!

Sweet Potato Black Bean Burgers {The Recipe ReDux}

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: approx 12 burgers

Serving Size: 1 burger

Sweet Potato Black Bean Burgers {The Recipe ReDux}

These bold, flavorful and filling veggie burgers will turn the meat eaters in your life into veggie burger believers! Vegan, gluten-free, packed with flavor and smothered with cilantro avocado cream.

Ingredients

2 x 15 ounce cans black beans, drained
3 medium sweet potatoes, roasted and skins removed
handful fresh cilantro
3 chipotle peppers in adobo sauce
1 tablespoon cumin
generous pinch salt and pepper
1 cup cooked brown rice
1 x 15 ounce can corn, drained
1 1/2 cups quick cooking oats (use certified gluten-free if desired)
1 cup dried cranberries
1-2 tablespoons olive oil

For the cilantro avocado cream:

2 large avocados
handful fresh cilantro

Instructions

Set aside 1/2 cup of black beans. Place remaining beans, flesh from sweet potatoes, cilantro, chipotle peppers, cumin, salt and pepper in food processor. Pulse until combined, about 30 seconds. Transfer to a large mixing bowl and stir in remaining ingredients.
Heat olive oil on a large skillet over medium heat. Form mixture into patties and carefully transfer to the skillet. Cook for about 5-7 minutes until the bottom is browned and set. Do not flip too quickly or your burgers will fall apart. Very carefully flip and cook for an additional 4-6 minutes until the opposite side is browned and set as well. Serve immediately topped with cilantro avocado cream (see instructions below), or store refrigerated in an airtight container for up to 1 week.
To make the cilantro avocado cream, place pit and skin avocados and place with cilantro in a medium bowl and blend with an immersion blender until smooth.

Notes

Feel free to serve on buns, lettuce, or crumble into a salad. I served mine on fresh lettuce with sprouts and green onion.

https://arismenu.com/sweet-potato-black-bean-burgers-the-recipe-redux/

Looking for more delicious veggie burgers? Check out my Chipotle Black Bean Burgers!

Or my Sun-dried Tomato & Basil White Bean Burgers

Rosemary, Olive Oil & Sea Salt Mashed Sweet Potatoes

February 17, 2014 · by Ari ·

Simple, easy roasted and mashed sweet potatoes with bold rosemary flavor and no cream or butter! A perfect healthy side dish to accompany any meal.

Okay, so first of all, I am a total freak. Pretty much every single time I try a new recipe, I immediately freak out about how it’s not good enough and tell my poor, poor husband that we need to toss it because there is no way I can possibly serve it.

Then after the crazy wears off I try it again and realize that I kinda like it. Then I decide to test it out on some guests who inevitably end up loving it, and only then do I decide that I actually did ok.

I mean, I guess sometimes it’s love at first bite, but usually there is a whole series of doubt before I decide a recipe is awesome. And to be honest, the first go around of this recipe was good, but it wasn’t great.

I was in a hurry and I just threw a big handful of rosemary in there haphazardly without taste testing along the way. It ended up being fixable (a little more salt, and a little of my picking out rosemary like a psycho), but I knew the flavor combination wasn’t quite right yet. But, I mean it’s sweet potatoes. They are pretty much error proof.

And don’t worry. I’ve got this little side dish all figured out now. 😉 That being said, rosemary (and salt!) is a very strong flavor, and what tastes good to me may be too strong for you. Doubtful that it won’t be strong enough because I have a super heavy hand, but if you really love one of the flavors more than the others, then ya never know!

The good news is that the recipe is so easy to adapt to your own tastes. Add extra rosemary, less salt, add goat cheese (because we all know how I feel about that stuff!), or incorporate anything you’d like really! It’s just one of those things where you can be all individual and make it your own. And also? It is so so so good.

Rosemary, Olive Oil & Sea Salt Mashed Sweet Potatoes

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 4-6 servings

Rosemary, Olive Oil & Sea Salt Mashed Sweet Potatoes

Simple, easy roasted and mashed sweet potatoes with bold rosemary flavor and no cream or butter! A perfect healthy side dish to accompany any meal.

Ingredients

2 medium sweet potatoes
2 tablespoons olive oil (preferably a good quality extra virgin olive oil)
coarse sea salt
1-3 sprigs rosemary, stems removed, finely minced
pinch pepper

Instructions

Preheat oven to 400. Brush sweet potatoes with olive oil and sprinkle with sea salt. Roast until fork tender, about 1 hour.
Cut off the ends of each sweet potato. You may remove the skin if desired; I did not. Transfer to a large bowl, add a tablespoon of olive oil and mash with a fork or masher, or use a mixer or immersion blender. Add 1 sprig rosemary and a pinch of pepper, and taste. Add extra rosemary and/or salt small amounts at a time until desired taste is achieved.

https://arismenu.com/rosemary-olive-oil-sea-salt-mashed-sw/

BBQ Chicken Stuffed Sweet Potatoes

January 20, 2014 · by Ari ·

A healthy, simple, gluten-free weeknight meal that makes you feels elegant, but easily comes together with practically no working time!

You.Guys. I have fallen in deep, deep love. Like, I just made this a couple of weeks ago, but every time I look at these photos, I just want to eat it all over again. For breakfast, lunch, dinner, dessert…whatever. I don’t care. I want it all the time. 24/7.

I don’t like to brag, but I do have to say, I roast a mean sweet potato. It seems easy enough, right? Just toss it in the oven for an hour? Well yes…and sweet potatoes are so delicious all on their own that they will still taste amazing, but if you want the most delicious sweet potatoes you will ever taste, then I’ll let ya in on my little secret. 😉

Have you ever had a baked potato at Outback? They skin is coated with big flakes of sea salt. I’m pretty sure they also coat it with butter before they bake it, but whatev… That little touch takes it to the next level, so every time I roast sweet potatoes, I brush them with a little olive oil and sprinkle them with coarse sea salt.. You will be amazed how much that little step amplifies these bad boys!

The only way to make a perfectly roasted sweet potato even better? Stuff it with some delicious bbq chicken, then top it with some freshly crumbled goat cheese and green onion, and you have a dinner that will leave you dreaming about it for weeks afterwards!

BBQ Chicken Stuffed Sweet Potatoes

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Yield: 2 servings

Serving Size: 1 stuffed sweet potato

BBQ Chicken Stuffed Sweet Potatoes

A healthy, simple, gluten-free weeknight meal that makes you feels elegant, but easily comes together with practically no working time!

Ingredients

2 small sweet potatoes
1 tbsp olive oil
coarse sea salt
6 oz chicken breast, cooked and shredded
3-4 tbsp bbq sauce (preferably all natural & low sugar)
1 oz freshly crumbled goat cheese
thinly sliced green onion for garnish

Instructions

Preheat oven to 400. Use a fork to poke several holes into sweet potatoes. Brush each sweet potato with approx 1/2 tbsp of olive oil and sprinkle to coat lightly with sea salt. Roast until fork tender (meaning a fork easily slides right into the sweet potato), about 45-60 minutes depending on size of your potatoes.
Heat chicken and bbq sauce in a small sauce pan over medium-low heat until warm, about 5-10 minutes.
Slice cooked sweet potatoes down the middle leaving about an inch uncut. Stuff each potato with half the bbq chicken, then top with goat cheese and onion. Serve immediately.

Notes

To reduce cooking time, heat sweet potatoes in the microwave for 2-3 minutes before cooking. This usually reduces my cooking time to about 40 minutes.

https://arismenu.com/bbq-chicken-stuffed-sweet-potatoes/

Crockpot Sweet Potato Chicken Chili

January 8, 2014 · by Ari ·

Warm, comforting chili filled with chicken, sweet potatoes, beans and veggies with ZERO cook time outside of the crockpot. Throw everything in before you leave for work, and come home to a delicious and healthy dinner.

I’m only 3 days back into work after my 2 week break, and please tell me I’m not the only one tired already? I mean good tired, productive tired, the kind of tired that makes you want to dive in, push through, and get to the good stuff; not the kind of tired that leaves you needing an other vacation. So what I mean to say is: I’m pooped, but it’s awesome.

However, I cannot even begin to pretend I actually have the motivation or energy to come home and cook in the evening. I’m guessing many of you feel the same way, yes? Whether you’re tired from work, kids, or just life in general, there is nothing better than coming home to a delicious dinner that you can smell the second you pull into the garage. That’s one of my favorite things in life.

I very rarely make a crockpot recipe that includes any kind of cooking before hand. If I have to brown meat and sauté veggies, I feel like I might as well just actually make dinner, and who has time to cook before they go to work? I can barely get it together in the morning as it is! The only thing you have to do with this chili is get the sweet potatoes started in the microwave. This isn’t even mandatory, but it is recommended to ensure they get all the way done–I hate when my sweet potatoes aren’t soft enough!

Okay, so I have a confession. When I made this chili, I was trying to be so smart, and make a HUGE batch so ensure tons of leftovers. Well, that was great until I overfilled my crockpot, and little chili juices started running over the sides. I’ve filled that baby to the brim before, but this batch did it in! I finally decided that I need a second (and third) crockpot in my life. Did you know people actually do that? Own multiple crockpots? I need to become one of those people.

Packed with nutritious sweet potatoes, lean protein-packed chicken, and plenty of spice–this dish will rock your world, and make you completely forget that it’s “healthy”.

Crockpot Sweet Potato Chicken Chili

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Yield: approx 8 servings

Crockpot Sweet Potato Chicken Chili

Ingredients

1 large sweet potato
1 1/2 lbs boneless, skinless chicken breast
1 x 15 oz can black beans, not drained
1 x 15 oz can pinto beans, not drained
2 x 15 oz can crushed tomatoes
1 sweet onion, chopped
1 red bell pepper, chopped (or orange, or yellow)
2 cloves garlic, finely minced
3 chipotle peppers in adobo sauce
1/2 tbsp chili powder
1/2 tbsp cumin
generous pinch salt and pepper

Optional for topping:

nonfat plain Greek yogurt
fresh cilantro
freshly grated cheese of choice

Instructions

Pierce sweet potato several times with a fork. Heat in microwave for 2 minutes. This is optional, but recommended for sweet potatoes to reach desired tenderness. Chop into 1" chunks.
Place chicken in slow cooker. Layer sweet potatoes on top, followed by beans, tomatoes, veggies, garlic chipotle peppers and seasonings. Cook for 6 hours on low.
Before serving, remove chicken breasts and use forks or tongs to shred. Chicken should pull apart very easily. Return chicken to crockpot and stir chili to combine, then serve. Leftovers may be kept in an airtight container in the refrigerator for up to 10 days.

Notes

Recipe adapted from Pinch of Yum

https://arismenu.com/sweet-potato-chicken-chili/

Loaded Sweet Potato Cheesecake Cups

October 27, 2013 · by Ari ·

Individual sweet potato cheesecake cups with a gluten-free gingersnap crust, topped with bruleed marshmallows and drizzled with salted caramel sauce.

Can you believe it’s already time to start thinking about Thanksgiving? I think I might even like Thanksgiving more than Christmas. Maybe it’s because I get to host, maybe because it’s the one day of the year where my entire family gets together, or maybe it’s because of the tradition I enforce every year (despite the whining from the less emotional types) of going around the table before dinner and everyone saying what they’re thankful for. I usually cry. I know that’s shocking.

I feel like it’s also the sense of tradition. It takes a long time to set family traditions, and especially with my ADD cooking personality, it’s difficult to find things that I love enough to make them my traditions. There are a few things we never budge on–Steve’s mom makes the deviled eggs, and my mom makes the sweet potatoes.

Ever since I was a little girl, my mom has made my grandma’s recipe for sweet potato casserole–you know, with the marshmallows on top all browned and crispy? It’s heaven. I have two favorite Thanksgiving dishes. The first is stuffing, and the second–those sweet potatoes. I refuse to make them myself. There is no way I could ever make them taste as delicious as my mom.

So instead, I made cheesecakes. Delicious little individual cheesecakes that take all the best parts of sweet potato casserole + all the best parts of cheesecake and tie them together in a perfect little bow. It all starts with a gingersnap crust (as all fall flavored cheesecakes should) that sits below the sweet potato cheesecake, then topped with brulee’d (or broiled–even better, but a little tricky) marshmallows, then finished off with fluer de sel caramel sauce. Perfection.

Loaded Sweet Potato Cheesecake Cups #glutenfree

I mean, that may not be how you’re supposed to use a brulee torch…

Now let me give you some advice. A little something I learned during this process. DO NOT top the cheesecakes with marshmallows in the muffin tins. They will be almost impossible to get out, and cleaning your muffin tin will be a literal nightmare. I mean, I still got mine out, and I most definitely still ate them (they were just too good to turn down), but it was a huge ordeal. What you want to do is, just before serving, either place the cooked and cooled cheesecakes on a cookie sheet, top with marshmallows and broil for a few moments until they brown, or use a brulee torch. They will get puffier, meltier, and a little messier if you broil them, but that is my preference. The brulee torch is a little cleaner, but it’s not something everyone has, so the choice is yours. Or you can always do both–broil, then (add more marshmallows and ) brulee for the ultimate marshmallow experience. 😉

Loaded Sweet Potato Cheesecake Cups

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 5 hours, 40 minutes

Yield: 12 cups

Serving Size: 1 cup

Loaded Sweet Potato Cheesecake Cups

Individual sweet potato cheesecake cups with a gluten-free gingersnap crust, topped with bruleed marshmallows and drizzled with salted caramel sauce.

Ingredients

For the gingersnap crust:

1 cup crushed gingersnap crumbs (I used gluten-free)
1 1/2-2 tbsp coconut oil, melted (start with 1 1/2, and add a little extra if it needs it--it depends on the brand of gingersnap and how much oil is already in the cookie)

For the cheesecake:

1 lb reduced fat cream cheese, at room temperature
1/2 cup sweet potato puree*
1 tbsp bourbon, optional
2/3 cup brown sugar
2 eggs
1 tsp ground cinnamon
1 tsp vanilla extract

For topping:

Approx 1 cup mini marshmallows
Salted caramel sauce (I used TJ's fluer de sel caramel)

Instructions

Preheat oven to 350. Spray a standard muffin tin with nonstick spray. Set aside.
To make the crust, combine gingersnap crumbs and coconut oil in a medium bowl. Place approx 1 tablespoon of crust into each muffin tin. Press down with your fingers, the back of your spoon, or a shot glass. Bake until set, about 7-10 minutes. Cool on a wire rack while you prepare the filling.
To make the cheesecake, beat cream cheese, sweet puree, bourbon and brown sugar together in a large bowl or stand mixer. Add eggs one at a time, mixing until combined. Beat in vanilla and cinnamon.
Evenly divide the cheesecake batter between your 12 muffin tins.
Bake until lightly browned and just set, about 15 minutes. Turn the oven off and crack the door. Allow cheesecakes to sit in opened oven for an additional 15 minutes.
Cool completely on a wire rack, then refrigerate until fully chilled, about 3-4 hours.
To serve, remove cheesecakes from muffin tin and place on a large cookie sheet. Top each cheesecake cup with a few marshmallows. Either broil until browned, about 3-5 minutes, or brulee using a brulee torch until marshmallows brown. Drizzle with warm salted caramel sauce.
Store remaining cups (without marshmallows or sauce) refrigerated in an airtight container for up to one week.

Notes

*To make sweet potato puree, simple roast sweet potato(es) at 400 until tender, about 40-60 minutes depending on size of the sweet potato. I often do this ahead of time in a large batch.

https://arismenu.com/loaded-sweet-potato-cheesecake-cups/

Loaded Sweet Potato Salad

October 6, 2013 · by Ari ·

A healthy twist on a loaded baked sweet potato and potato salad. Looking for more sweet potato recipes? Check these out!

Last month we hosted a barbecue at our house. I like to do a BYOM&B (bring your own meat & booze)–I make all the sides and desserts, and everyone can choose their own meat (or non-meat) and whatever they want to drink. It saves a lot of money, and you don’t have to worry so much about numbers, RSVPs, etc. It can be more laid back, and it makes it easier to invite all your friends.

I created something like 5 new recipes that day, and they all turned out amazing. Let me tell you, that never happens. It was a miracle. For the sides, I made a Thai peanut slaw (coming soon…) and this baby. There was a big debate over which side was better. Nobody could agree, but I can tell you that this was Steve’s favorite. Mine too. 😉

The recipe is super easy, and other than the time spent cooking the potatoes, it comes together in minutes. I just took a little spin with the concept of my loaded baked potato salad, and it was literally love at first bite. The sweetness of the sweet potatoes with salty bacon and tangy goat cheese…uggghhh–it’s just so right.

And I love how this is a side dish that’s perfect for all seasons–it’s perfect for a summer barbecue, but to me the sweet potatoes scream fall, and it’s such an easy dish to throw together that you can literally take it with you to just about any party, or even eat it as a meal for lunch! The Greek yogurt packs it with protein while the sweet potatoes add healthy carbs, and tons of vitamins. It’s literally the best of every world.

Loaded Sweet Potato Salad

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6-8 servings

Loaded Sweet Potato Salad

Healthy, protein and vitamin packed loaded sweet potato salad with Greek yogurt, goat cheese and center cut bacon

Ingredients

2 lbs sweet potatoes
1/2 lb center cut bacon, cooked and crumbled
1 heaping cup nonfat plain Greek yogurt
1/4 cup scallions, thinly sliced
1/4 cup crumbled goat cheese (I used and herb goat cheese)
Generous pinch each salt and pepper

Instructions

Preheat oven to 400. Pierce potatoes several times with a fork. Transfer to a large baking dish and cook until softened, about 45 minutes. Let cool for 15-20 minutes.
Cut baked sweet potatoes into 1" cubes. Place all ingredients in a large bowl, and lightly toss until combined. Serve immediately or store in an airtight container for up to 5 days.

https://arismenu.com/loaded-sweet-potato-salad/

Sweet Potato Avocado Salad

September 11, 2013 · by Ari ·

You know that feeling when you’re super excited for a long weekend, but getting ready for it is so stressful that by the time you’re done getting ready for said long weekend, you feel like you need a second long weekend just to recover from it? Yeah…I’m there.

Tomorrow morning (at some hour that shouldn’t even be legal), Nicole and I fly to Minneapolis for the Healthy Living Summit. It seems like we’ve been anticipating this day foreeevvvverrrr, and I can’t believe it’s finally here! This week has been spent getting things taken care of at work, and putting the final touches on our presentation. I’m totally nervous, but mostly excited for the next 4 days!

So in my absence, I leave you this salad. I wasn’t sure if it was a salad or a salsa. I mean, it’s actually nothing like salsa, except it kind of reminds me of a salsa? Kinda like this one. Anyway, I first made this salad when I was staying with my friend Karisa this summer, and one bite in I knew I needed to make it again so I could share it with you guys. It is hands down one of my favorite things I’ve ever eaten. The sweetness from the sweet potatoes against the spicy jalapenos and creamy avocado…ugggghhh, it just all…fits. Like a glove.

This recipe is so simple, and aside from the time spent roasting the potatoes, it all comes together really quickly. Just a few fresh ingredients, and totally fool proof–the perfect side for some grilled chicken or steak for a nice, easy, and healthy weeknight dinner!

Sweet Potato Avocado Salad

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: Approx 6 servings

Sweet Potato Avocado Salad

Ingredients

2 medium sweet potatoes, cut into 1" pieces
3 tbsp olive oil, divided
Salt and pepper
2 large avocados, cut into 1" pieces
1/2 red onion, finely chopped
1 jalapeno, seeded and finely chopped
Handful fresh cilantro, chopped
Juice of 1 lime
1 tsp honey or agave

Instructions

Preheat oven to 400. Line sweet potatoes out on a large rimmed baking sheet. Drizzle with 2 tbsp olive oil and season with a generous pinch each of salt and pepper. Roast until tender, but not mushy, about 40 minutes. Let cool slightly.
In a large bowl, add cooked sweet potato, remaining tablespoon olive oil, avocado, onion, jalapeno, cilantro, lime juice and honey/agave. Toss together lightly to coat. Serve immediately. May be served warm or cold. Keep leftovers refrigerated in an airtight container for 3-5 days.

https://arismenu.com/sweet-potato-avocado-salad/

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