A Decadent Tasting But Healthy Dessert
21 January 31, 2013
Sweet potatoes have been haunting me. They are inexpensive and we don’t eat enough of them.
I don’t know why, but many of us only eat them at Thanksgiving. Is it because they look funny? I wonder what the first human thought when they dug it up. I doubt it was, “yum!”.
A reader sent me her latest sweet potato idea:
I love your site and had an epiphany last week that I wanted to share with you. I was on a juice cleanse, a silly thing to try but my friends raved about it and I was curious (my verdict - waste of time & $).
Anyway, I was starving and fantasizing about food and I had this idea pop into my head - sweet potatoes and peanut butter. For breakfast. It works! I roasted cubed sweet potatoes, and put a little dollop of peanut butter on top.
It's amazing. I was just having some at work and our resident McDonalds fan called over to me "What are you eating that smells so good??" Sweet and savory, fiber and protein. My mouth is happy and my tummy is full.
Hey, that sounds pretty good! Skip the oatmeal and have some roasted sweet potato ready to go for breakfast. I love the peanut butter addition.
Sweet potato is very versatile. You can go the “pumpkin pie” route and add nutmeg, cinnamon, or cloves. You can choose to add Indian spices such as cumin, cardamom, or ginger. Or you can go Mexican and flavor with chile powder and lime.
There is a ton of vitamin A, a bunch of micronutrients, and 37% of your daily value of vitamin C in every sweet potato.
The recipe below tastes like dessert, but feel free to eat it anytime of day. The yogurt adds some fat and creaminess to the dense sweet potato. Think of it like a pudding with cream on top.
How do you eat sweet potatoes?
Sweet Potato Pudding Recipe
½ baked sweet potato
¼ cup vanilla yogurt
¼ teaspoon cinnamon
sliced almonds for garnish (optional)
Mash sweet potato in a bowl and mix in cinnamon. Top with yogurt and almonds. Enjoy!
To bake sweet potato: Heat oven to 400F. Make fork holes in the sweet potato and then place on an aluminum foil lined baking sheet. Bake for 45 minutes to one hour until soft.
With low fat yogurt = 130 calories, 1.4 g fat, 0.7 g saturated fat, 23.5 g carbohydrates, 4.4 g sugar, 5.3 g protein, 0.0 g fiber, 50 mg sodium, 3 PointsPlus
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