Okay…so I love cheesecake…that is old news!

SWEET POTATO CHEESECAKE

How convenient!

Just in case you bake off too many sweet potatoes for your souffle or candied-whatever you will now have something fabulous to do with them.

Glad I could be of help.

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Crust:

1 1/2 cups graham cracker crumbs OR sugar free shortbread crumbs

2 tablespoons Splenda Granular

1/4 cup melted butter

Filling:

Three 8-ounce pkgs reduced-fat cream cheese, softened

1  1/4 cups Splenda Granular

1 tablespoon lemon juice

1 teaspoon lemon zest

2 cups mashed sweet potatoes (or yams)

1 1/2 teaspoons vanilla

1 1/4 teaspoons Pumpkin Pie spice (or 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon cloves)

1/2 cup heavy whipping cream OR half & half

3 eggs

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Preheat oven to 350 degrees.  Spray a 9-inch springform pan with vegetable cooking spray and set aside.

In a medium bowl combine cracker/cookie crumbs, Splenda granular, and melted butter.  Pat into the bottom and 1 inch up the sides of the prepared pan.  Wrap pan in foil and place on a baking sheet.  Bake for 10 mintues.

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In a large bowl beat the cream cheese until softened.  Beat in Splenda Granular, lemon juice, lemon zest, sweet potatoes, vanilla, spices, and cream.  Beat in eggs, one at a time, just until blended.  Pour filling into prepared crust.

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Return to oven and bake for 1 hour and 10 minutes or until set on the edgess and the very middle is still jiggly.  (Cover loosely with foil after 30 minutes, if you don’t want it colored).

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Remove from oven to a wire rack.  Cool for 15 minutes; run a sharp knife around the edge to loosen, but do not remove sides of pan; cool completely.  Remove sides of pan and cover tightly with plastic wrap.  Chill for 5 hours or, preferable, overnight.  Makes 20 servings.

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Per Serving: Calories 184; Protein 6 g; Fat 11 g; Carbs 14 g; Sugar 4 g; Sodium 196 mg

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Autumn salad in gorgeous color…

 

SWEET POTATO SALAD

How pretty is that?!  And the beta-carotene practically screams at you, here!

This would be great on your Holiday table…is good room temp or cold, travels well and is a great alternative to the starchier white potatoes.

Flavored with toasted pecans, chewy, tangy cranberries, and lemon – it would be perfect with a lamb roast, or grilled turkey burgers.  Fancy or plain – no matter what meal you serve it with it’s GOOD.

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2 medium sweet potatoes, peeled and diced in 1/2 inch cubes

1 teaspoon olive oil

1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)

Kosher salt & freshly grated black pepper

2 tablespoons finely diced sweet onion

2 tablespoons chopped, toasted pecans

2 tablespoons dried cranberries, coarsely chopped

1 tablespoon minced fresh parsley

Dressing:

2 tablespoons olive oil

2 tablespoons fresh lemon juice

2 tablespoons sugar free or regular honey

1/4 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon ground chipotle pepper

Preheat oven to 350 degrees. Place diced sweet potatoes in a shallow baking dish. Drizzle with 1 teaspoon olive oil, sprinkle with rosemary, salt and pepper. Stir to coat. Roast for 25-30 minutes or just until fork tender. (Over cooking will cause them to be mushy when you stir them into the remaining ingredients.) Allow to cool slightly.

To make the dressing, in a small bowl whisk together the olive oil, lemon juice,  honey, salt, black pepper, and chipotle pepper. Transfer potatoes to a medium bowl. Stir in onions, pecans, cranberries, and parsley. Drizzle with dressing and gently stir until coated. Serve either warm, room temp or cold.  Makes 5 side-dish servings.

Per Serving: Calories 154; Protein 1 g; Fat 6 g; Carbs 13 g; Sugar 5 g; Sodium 52 mg

SWEET POTATO SALAD WITH TOASTED PECANS AND DRIED CRANBERRIES

How pretty is that?! And the beta-carotene practically screams at you, here!

This would be great on your Holiday table…is good room temp or cold, travels well and is a great alternative to the starchier white potatoes.

Flavored with toasted pecans, chewy, tangy cranberries, and lemon – it would be perfect with a lamb roast, or grilled turkey burgers. Fancy or plain – no matter what meal you serve it with it’s GOOD.

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2 medium sweet potatoes, peeled and diced in 1/2 inch cubes

1 teaspoon olive oil

1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)

Kosher salt & freshly grated black pepper

2 tablespoons finely diced sweet onion

2 tablespoons chopped, toasted pecans

2 tablespoons dried cranberries, coarsely chopped

1 tablespoon minced fresh parsley

Dressing:

2 tablespoons olive oil

2 tablespoons fresh lemon juice

2 tablespoons sugar free or regular honey

1/4 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon ground chipotle pepper

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Preheat oven to 350 degrees. Place diced sweet potatoes in a shallow baking dish. Drizzle with 1 teaspoon olive oil, sprinkle with rosemary, salt and pepper. Stir to coat. Roast for 25-30 minutes or just until fork tender. (Over cooking will cause them to be mushy when you stir them into the remaining ingredients.) Allow to cool slightly.

To make the dressing, in a small bowl whisk together the olive oil, lemon juice, honey, salt, black pepper, and chipotle pepper. Transfer potatoes to a medium bowl. Stir in onions, pecans, cranberries, and parsley. Drizzle with dressing and gently stir until coated. Serve either warm, room temp or cold. Makes 5 side-dish servings.

Per Serving: Calories 154; Protein 1 g; Fat 6 g; Carbs 13 g; Sugar 5 g; Sodium 52 mg

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Need a vacation but can’t leave town?!

CARIBBEAN SWEET POTATO & SAUSAGE SOUP

A gorgeous-colored soup that combines vegetables and turkey sausage with the flavors of the islands! Full of complex carbs, this hearty soup will become a favorite. Fix a pot of fragrant brown rice to ladle it over, if you wish, and a fresh green salad.

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2 tablespoons olive oil
1 medium onion, diced
2 stalks celery, diced
1 medium sweet green pepper, diced
One 14-ounce pkg smoked turkey sausage, cut into 1/2-inch chunks
2 large sweet potatoes or yams, diced into 1/2-inch chunks
1 tablespoon pearl barley
Two 14-ounce cans diced tomatoes with garlic, oregano, basil - pureed
One 14-ounce can reduced-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1/4 teaspoon cumin
1/8 teaspoon allspice
1/8 teaspoon red pepper flakes
Pinch freshly grated nutmeg
One 15-ounce can garbanzo beans, drained, rinsed
3/4 cup lite coconut milk

In a large pot over medium-low heat, combine the olive oil, onion, celery, green pepper, and turkey sausage. Saute until vegetables are tender. Add sweet potatos, barley, pureed tomatos, chicken broth, salt, black pepper, ginger, cumin, allspice, red pepper flakes, and nutmeg. Bring to a boil over medium-high heat and reduce to low. Cover and simmer for 1 hour or until barley is tender. Stir in garbanzo beans and coconut milk; heat through. Makes 10 servings.

Per Serving: Calories 254; Protein 11 g ; Fat 7 g; Carbs 21 g; Sugar 8 g ; Sodium 431 mg

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