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Monday, February 8, 2010

Not So Sweet Potato

There are very few foods in this world that I dislike. Some of them just happen to be foods that I should be eating like eggs. Their taste, their smell, their texture... it's like a trifecta of grossness. But I've challenged myself and created recipes made of eggs that I can actually enjoy. Hey, put enough sausage and veggies in and you can hardly tell there's any egg in there, right?

Right now you're thinking, "Hey, isn't this a sweet potato recipe?" Well, yes it is. But I used the egg example to get you on board with what's really unappetizing to me. The second most blech thing on the planet to me is sweet potato made all whipped up with cinnamon and maple, a la Thanksgiving... it's gives me shivers just thinking about it. But sweet potatoes are incredibly nutritious and provide the right amount of carbs for a post workout meal (as long as you don't eat a truck load of them). If Robb Wolf says eat a sweet potato then, hey, I'm going to find a way to make them taste good. Just in case you're wondering, if Robb Wolf said jump off a building... yes, I would do it. If you don't know who Robb Wolf is, take a moment and go under my favorite links and get to know him. He is my Mick Jagger.

Where were we? Ah, yes, sweet potato. So I was saying that I don't like my sweet potato sweet. What I do love is sweet potato fries. Don't get all bleary eyed and smiley... were not going there! Sweet potato fries are... well... fried; and that's no good. So let's make a version of sweet potato fries and promise ourselves that we will use PORTION CONTROL. Here we go:

What you'll need:
enough sweet potatoes to serve 1/2 to each person
1/4 cup olive oil
1/4 cup dehydrated onion flakes
1 tsp garlic powder
a big ziplock bag

What you do:

Preheat your oven to 400. Start by peeling all the sweet potatoes. I've said it before and I will say it again: Children are a wonderful source of kitchen labor. If they can play World of Warcraft, they can peel a sweet potato. Any child 48 inches or under should be participating. Unless, of course, you're my friend, Rose. In that case go to the garage and get your ladder out so you can reach your seven foot 19 inch son's ear to bend it over and drag him to the kitchen. Now cut the sweet potatoes up into fri-like chunks. Not too big, and try to keep them even in size as much as possible.

Open the ziplock and pour in your olive oil, onion flakes, and garlic. Put the cut sweet potato in and close the bag. Give the bag a squish and a twist to coat all the sweet potato. Pour out the contents of the bag onto a cookie sheet. Since you won't be using it for cookies, this is a great alternative. Put them in the oven for about 30 minutes. Check on them often and stir when needed. Cooking time may vary due to the size of your sweet potato chunks. I keep mine in until they get a little crisp on the outside and soft on the inside. Don't worry if you get a few black edges on them. That's just the sugar in the potato cooking.

The hardest thing about these is to refrain from eating the whole pan. You think I'm kidding...

Remember that the ideal post workout portion would be HALF a sweet potato... good luck with that!



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