Sweet Potato Potato Salad  

I always like finding ways to incorporate healthier choices into my cooking, especially for holidays and special occasions. This potato salad is perfect to bring to summer BBQs and a few simple swaps helped increase the nutrition a little bit.

4 medium sweet potatoes

5 slices (6oz) bacon, chopped

1 cup thawed peas

2 green onions, chopped

2-4 tablespoons honey mustard

2 tablespoons apple cider vinegar

1 teaspoon honey

1 tablespoon greek yogurt

1 tablespoon Dijon mustard

Salt and pepper

Peel and dice the sweet potatoes and then boil them in salted water until they are fork tender. It doesn’t matter what size you dice them, just make them even.

In a skillet, cook the bacon until crispy.

In a small bowl, mix together the honey mustard, cider vinegar, honey, greek yogurt, Dijon mustard, and salt and pepper. I actually just did this right in the measuring cup.

In a large bowl, add your cooked sweet potatoes, crispy bacon, thawed peas, and chopped green onions. Season with salt and pepper and pour as much dressing over the top as you’d prefer.  I used all of it. Taste to see if you need to add anything.

Let it cool in the fridge for a couple hours and taste it again. The longer this sits, the better the flavors are.

Sweet Potato Noodles with Sage Brown Butter and Walnuts 

Anyone else feel like this year has just gotten off to a running start? I feel like there was a bit of a rush with the holidays, then a little slow-down and now it’s off to the races again! I’m doing what I can to stay ahead of things, but every so often, I require myself to sit down and make a list prioritizing my tasks.

Unfortunately, blogging is never number one on the list. As much as I’d like it to be, it’s just not possible. I end up taking lots of pictures of my food and the process and then write up the posts later. I guess that’s better than not doing it all, right? Then I end up with a small stockpile of blog posts and I feel like I’m ahead of the game for a bit. I guess this is a good plan after all.

I also keep up regularly with Instagram, so you can visit me over there and see all the yummy stuff I’ve got going on.

Anyway, back to the food!

The other night I wanted to do a meatless Monday meal. I had some nice sized sweet potatoes on hand and had recently picked up some fresh sage (love this stuff!). I thought it would be perfect for noodles so I got out my spiralizer and got to work.

This meal came together very quickly and it was delicious! You could even serve it in smaller amounts as a side dish. I was going for a “Meatless Monday” but I’ll bet it would be fantastic with some crisped up pancetta added too.

These measurements made enough for two as a main course with a little leftover. 

Sweet Potato Noodles with Sage Brown Butter Sauce and Walnuts

1 large sweet potato 

Olive oil

Pinch of salt

1 stick unsalted butter

3 tablespoons fresh sage, chopped

Handful of walnuts

Peel the sweet potato and make your noodles with a spiralizer (swoodles). If you don’t have one, go on Amazon and get one. They are inexpensive and such fun! While you wait for it to be delivered, you can use a vegetable peeler to make your noodles.

In a skillet with a little olive oil (about a tablespoon), add your swoodles and season with a bit of salt. Cook over medium heat until soft, stirring often.

Meanwhile, in a separate skillet, add your butter over medium-high heat and let it melt. Cook until it starts to brown. This will happen fast so don’t walk away. Add your sage and let it cook for about a minute. Pour the sauce over the noodles and add your walnuts. I used some lightly sweetened walnuts I had from Trader Joe’s but you can use plain or raw or roasted. Whatever you like. I liked using the candied walnuts because it added just another balance of flavor. The butter takes on a nutty taste and the sage is nice and earthy. The sweetness from the nuts and potato just round it all out. Theoretically you can leave the walnuts out, but I wouldn’t recommend it. For a meatless meal, they add some protein and the crunch gives the dish some texture.

 

This was a big hit. My 3 year old kept taking bites off my plate and my kids are super picky eaters! There’s actually some leftovers in the fridge that I’m thinking about right now….

Sweet Potato Sliders 

If you’ve been reading this blog for awhile (thank you!!!) you know by now that I love easy recipes that I can make on a weeknight. And if my whole family loves it? Even better!

Well, these sweet potato sliders definitely fit the bill! They were so yummy! And they are actually really healthy too.

My hubby absolutely devoured his. He said he could eat these at least once a week “for the rest of my life.” Now that is a compliment! For the kiddos, I figured it would be a bit messy to have them eat the actual sliders, so I just cut up the turkey patties and mashed the sweet potatoes. They loved it too, which I will count as a life win, because these two are so picky sometimes I want to tear my hair out of my head.

But on to the sliders…

Sweet Potato Sliders

1-2 medium sized sweet potatoes (you want nice fat ones to make good sized sliders)
1 pound lean ground turkey
3 green onions, sliced small, white and light green parts only
1 tablespoon garlic salt
2 tablespoons Greek yogurt cream cheese
Any toppings you want. I used lowfat provolone and guacamole and they were simply heavenly.

Slice your sweet potatoes into about 1/4-1/2 inch rounds. Use the bigger middle part and save the smaller slices for something else. I used two medium sized potatoes and got 16 rounds out of them.

Put the rounds on a baking sheet and brush with a little bit of olive oil on each side and sprinkle with a little salt. Roast in the oven at 375 degrees for about 20 minutes, flipping halfway.

Meanwhile, make your patties:

Mix together the turkey, garlic salt, cream cheese, and green onions.

I found this Greek yogurt cream cheese at Sprouts and I am obsessed!! It tastes just like cream cheese, but it is much healthier for you. Way less fat, way less calories, plus added protein.  The cream cheese helps the turkey stay moist (which is difficult for turkey patties). If you can’t find this Greek cream cheese, you can use regular lowfat cream cheese.

Back to the patties…

I find ground turkey to be a bit sticky, so I just did my best and made little patties. Just base the size of the patties on the size of the sweet potato rounds you made.

After everything is done, just assemble them like you would any other burger or slider. Like I said, I used lowfat provolone and guacamole and it was ridiculously good. You could top it with whatever you like!