Chili Lime Sweet Potato Curls

Chili Lime Sweet Potato Curls | cookeatbehealthy.com

Sweet potatoes seem to be a very en vogue culinary trend right now…one which I happily embrace!  If being trendy is wrong, I don’t want to be right!  I’ve been a fan of sweet potatoes for as long as I’ve been cooking – and let’s just say that’s a VERY long time! Not just any sweet potato recipe though – only ones made with fresh sweet potatoes! You know…the ones purchased from the produce section at the grocery store, from the local farmers market, or perhaps even grown in one’s own garden!  I am wholly opposed to canned sweet potatoes – the texture and flavor cannot match fresh!  Does that make me a sweet potato snob?!?  Probably!  But, like my friend the sweet potato, I’m thick-skinned and I can take any blow back regarding my sweet potato snobbery!

Chili Lime Sweet Potato Curls | cookeatbehealthy.com

A few years ago when spiralizing vegetables first became a ‘thing’ I bought a counter top spiralizer.  It worked great on soft vegetables like zucchini, but it couldn’t handle anything as firm as a fresh sweet potato. Then one day I saw an advertisement for a spiralizing attachment that fit a Kitchen Aid Stand Mixer!  In less than 30 seconds I had purchased one (thank you Amazon Prime and 1-click ordering) and anxiously awaited its arrival!  Let me tell you…I was excited when it arrived, but my excitement level really amped up when I tried it for the first time!  I spiralized all sorts of fruits and vegetables…cucumbers, zucchini, potatoes, apples, onions, carrots, and of course sweet potatoes!  It cut through them all easily and I could finally join in on the spiralizing mania!

Cookeatbehealthy.com

Cookeatbehealthy.com

For some reason the spiralizer attachment feels like a secret agent spy-kit to me…throw back to watching Kim Possible cartoons with my daughter maybe!!! 😉

I especially like spiralizing sweet potatoes because they just naturally take longer to bake or roast, and sometimes time is of the essence when rumbling tummies are involved!  For today’s recipe I’ve seasoned the sweet potatoes with chili powder, smoky cumin, spicy cayenne, garlic, and salt.  Then I added some freshly grated lime zest and a little lime juice and roasted them in the oven for 20-25 minutes.  Once I pulled them out of the oven, I sprinkled on a little cojita cheese mixed with more lime zest and served them with a homemade chipotle ketchup dipping sauce.  Not exactly sweet potato fries, and not exactly roasted sweet potatoes, these fall into a category all their own…a category of full on flavor, texture, and aromatic goodness!  Serve them alongside a meat main course, as a vegetarian main dish, or as a brunch dish with a couple soft poached eggs and diced avocado on top!  

Homemade Chipotle Ketchup | cookeatbehealthy.com

Homemade Chipotle Ketchup is perfect for dipping Sweet Potato Curls!

Chili Lime Sweet Potato Curls | cookeatbehealthy.com

I wonder how many other ways you can envision serving these amazing sweet potato curls?!?  Leave me a comment and we’ll talk!!! 😉

Chili Lime Sweet Potato Curls
Serves 6
Spicy and zesty, these Chili Lime Sweet Potato Curls are perfect as a side, and delicious enough to be served as a vegetarian main dish!
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
307 calories
49 g
15 g
10 g
8 g
4 g
265 g
1236 g
15 g
0 g
6 g
Nutrition Facts
Serving Size
265g
Servings
6
Amount Per Serving
Calories 307
Calories from Fat 87
% Daily Value *
Total Fat 10g
15%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 15mg
5%
Sodium 1236mg
52%
Total Carbohydrates 49g
16%
Dietary Fiber 8g
32%
Sugars 15g
Protein 8g
Vitamin A
566%
Vitamin C
30%
Calcium
18%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Sweet Potato Curls
  1. 2.5 pounds fresh sweet potatoes, spiralized
  2. 3 ounces cojita cheese, crumbled
  3. 2 tbsp extra virgin olive oil
  4. Zest of 1 lime, divided
  5. 1 tbsp fresh lime juice
  6. 2 tbsp chili powder
  7. 1 1/2 tsp salt
  8. 1 tsp cumin
  9. 1/2 tsp cayenne
  10. 1/2 tsp garlic powder
  11. For the Homemade Chipotle Ketchup Dipping Sauce
  12. 1 can tomato paste ~ 6 ozs.
  13. 2 chipotles in adobo
  14. 4 tbsp apple cider vinegar
  15. 1 tbsp honey
  16. 1 tsp salt
  17. 1/2 tsp cumin
For the Sweet Potato Curls
  1. Preheat oven to 400 degrees Farenheit.
  2. Combine crumbled cojita cheese with 1/2 of the lime zest and set aside.
  3. Toss spiralized sweet potatoes with olive oil, 1/2 of the lime zest, lime juice, 1 1/2 tsp salt, 1 tsp cumin, 1/2 tsp cayenne, and 1/2 tsp garlic powder until well coated.
  4. Evenly divide coated sweet potato curls on 2 baking sheets and place in oven.
  5. Bake 22-25 minutes until tender and slightly browned, rotating pans and stirring curls once halfway through baking time.
  6. Remove from oven, sprinkle with crumbled cojita cheese that has been tossed with half of the lime zest.
  7. Serve with Chipotle Ketchup Dipping Sauce.
For the Homemade Chipotle Ketchup Dipping Sauce
  1. In a food processor combine all ketchup ingredients and process until all the ingredients are well combined, and peppers are finely chopped.
  2. Check flavor and adjust seasoning, adding more salt, honey, and/or vinegar as desired.
  3. Serve with hot Sweet Potato Curls.
Notes
  1. The Chipotle Ketchup Dipping Sauce can be made ahead to let the flavors develop while resting in the fridge. It will keep for up to 10 days in the refrigerator.
  2. The Sweet Potato Curls can be served as a side dish, vegetarian main dish, or as a brunch selection when topped with poached eggs and fresh diced avocado.
beta
calories
307
fat
10g
protein
8g
carbs
49g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/

Roasted Sweet Potatoes & Apples with Maple Balsamic Reduction

Roasted Sweet Potatoes and Apples with Maple Balsamic Reduction | cookeatbehealthy.com

The only time we had sweet potatoes when I was growing up was for Thanksgiving, or occasionally Easter.  I guess sweet potatoes just weren’t in vogue 40 or 50 years ago like they are today.  What a shame really – because what I wouldn’t have given for something other than Candied Yams as a Thanksgiving side dish!  I’m not sure if other parts of the country ate them for the holidays like we did here in Iowa, but by the time my mom or grandma got done ‘doctoring’ up those mushy from-a-can yams I don’t they could even be counted as a vegetable anymore!  And yep – they were from a can…yuk…drained and poured into a casserole dish.  Then they were smothered in brown sugar and melted butter and baked until they were hot and bubbly.  But then – because gobs of brown sugar and butter apparently wasn’t gross enough – the last few minutes in the oven they’d get topped with marshmallows and baked until they were golden brown.  I think people like them for the precise reason I didn’t…they were sickly sweet and more like a dessert than a vegetable side dish!

Roasted Sweet Potatoes and Apples with Maple Balsamic Reduction | cookeatbehealthy.com

Thankfully sweet potatoes today are treated with more respect than they were in the 60’s and 70’s!  There are so many wonderful ways to enjoy the flavor and health benefits of sweet potatoes – roasting, baking, grilling, in salads and soups, fried, mashed…the sky’s the limit!  And I, for one, frequently include sweet potatoes into my meal plans -only  just the more modern versions.  I think the candied yams of yesteryear should be left off today’s Thanksgiving menus in favor of an updated, healthier, definitely more delicious version like the one that I’m sharing today!

Roasted Sweet Potatoes and Apples with Maple Balsamic Reduction | cookeatbehealthy.com

See…clearly sweet potatoes and apples…no disguising what you’re getting here with a bunch of sugar, butter and marshmallows!

With this dish there’s certainly no attempt to disguise the sweet potatoes- in fact – I want them to shine!  By roasting them with apples and rosemary their natural sweetness is enhanced – not smothered.  And when drizzled with the Maple Balsamic Reduction this dish becomes one of the best things I’ve ever EVER eaten!  Seriously this reduction is incredible!  It’s sweet and tangy, thick and glossy, and the perfect complement to the roasted sweet potatoes and apples!

Roasted Sweet Potatoes and Apples with Maple Balsamic Reduction | cookeatbehealthy.com

And just look at that perfect maple balsamic reduction!

Look how beautiful this dish is in it’s simplicity, yet it’s more than special enough to earn a spot on the Thanksgiving table – or the Tuesday night dinner table for that matter!

Roasted Sweet Potatoes and Apples with Maple Balsamic Reduction | cookeatbehealthy.com

Roasted Sweet Potatoes and Apples with Maple Balsamic Reduction
Serves 8
Kick the canned yams to the curb this Thanksgiving and serve these simple, yet delicious and sophisticated, sweet potatoes instead!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
183 calories
37 g
0 g
4 g
1 g
1 g
162 g
208 g
23 g
0 g
2 g
Nutrition Facts
Serving Size
162g
Servings
8
Amount Per Serving
Calories 183
Calories from Fat 31
% Daily Value *
Total Fat 4g
5%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 208mg
9%
Total Carbohydrates 37g
12%
Dietary Fiber 4g
14%
Sugars 23g
Protein 1g
Vitamin A
185%
Vitamin C
8%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 or 5 large sweet potatoes, cut into bite sized pieces
  2. 2 large apples, cored and cut into bite sized pieces
  3. 1 tsp dried rosemary
  4. 1 tsp ground black pepper
  5. 1/2 tsp salt
  6. 2 tbsp extra virgin olive oil, plus a little more for coating the pan
For the reduction
  1. 1/2 cup balsamic vinegar
  2. 1/2 cup pure maple syrup
  3. 1 medium shallot, minced
  4. 3 cloves garlic, minced
  5. Pinch of rosemary, salt, and pepper
Instructions
  1. In a medium saucepan bring vinegar, syrup, shallots, garlic, and pinches of rosemary, salt, and pepper to a boil over medium high heat.
  2. Reduce to lowest heat setting and simmer until the sauce is thickened and reduced by about one half - about 40-45 minutes.
  3. Preheat oven to 425 degrees Fahrenheit
  4. While the reduction is simmering, toss sweet potato and apple pieces with 2 tbsp olive oil, 1 tsp pepper, 1/2 tsp salt, and 1 tsp rosemary.
  5. Spread evenly on a baking sheet drizzled with olive oil and roast until tender and lightly browned - about 35 minutes.
  6. Serve sweet potatoes and apples drizzled with maple balsamic reduction.
Notes
  1. I don't peel my sweet potatoes - I just scrub them and remove any spots and eyes - the skins are delicious and full of nutrients!
  2. I make the reduction the day ahead and store it in the fridge, then re-heat immediately before serving.
beta
calories
183
fat
4g
protein
1g
carbs
37g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/

Grilled Sweet Potato Salad

I AM A POTATO SALAD SNOB!  There – I said it!  I love potato salad…..when I make it!  I’m horrible….I know!  I’m just super picky when it comes to the spices, the add-ins, the dressing, and most especially, the potatoes!  I think what ruins it for me 99% of the time is when potato salad is made with over cooked potatoes,  YUK!  Having said all that, today I’m switching things up and making a sweet potato salad….definitely not your run-of-the-mill picnic fare!  

Grilled Sweet Potato Salad |cookeatbehealthy.com

Sweet potatoes are just so darn good – and good for you!  They are rich in beta carotene and an excellent source of vitamin A.  Research has shown that including a little healthy fat when eating sweet potatoes actually increases your body’s uptake of beta carotene.  The homemade mayo in this recipe provides the fat needed to accomplish this.  The salad is seasoned with curry and cumin, and cayenne…..three of my favorites!  But aside from being delicious these seasonings have health benefits as well!  Curry powder is actually a spice mix that health-wise is beneficial for the prevention of cancer, it can reduce Alzheimer’s symptoms, it eases inflammation and thereby pain, it boosts bone health, protects the immune system, and increases the liver’s ability to remove toxins. Ummmm….WOW!  More curry on EVERYTHING please!!!!  Cumin has a myriad of healthful benefits as well.  It’s a digestive aid, it helps treat insomnia, respiratory disorders, anemia, skin disorders, and cancer too!  Cayenne is an anti-cold and flu agent, it has anti-fungal properties, it can serve to prevent migraines, it’s an anti-allergen, it supports weight loss, and is credited with many other health benefits!  So basically what I’m saying is 1 serving of Grilled Sweet Potato Salad a day keeps the doctor away…or is at the very least as effective as an apple a day!

Grilled Sweet Potato Salad | cookeatbehealthy.com

So I’ve confessed to being a potato salad snob and hating over-cooked potatoes, but the other thing I hate is gloppy and goopy over-dressed potato salad!  To me, the dressing should enhance the flavors of all the ingredients and also act as a conduit for the seasonings.  If too much dressing is used, then all the flavors are lost and the salad is just….yucky!  🙁  For today’s recipe I’m only using a half cup of homemade mayonnaise – the perfect amount to coat all the salad ingredients, carry all those warm yummy spices, and enhance the flavors of all the components of this salad.

Grilled Sweet Potato Salad | cookeatbehealthy.com

The ingredient list for this salad is pretty straight forward.  Obviously we need sweet potatoes (with a little olive oil, salt, and pepper for grilling) and mayonnaise – I use homemade and you can find my recipe here, also pecans, craisins, a small shallot, a little salt, and some lemon juice.  I also decided to grill the sweet potatoes to add another layer of flavor, but in the winter I roast them so I don’t have to trudge through the snow!  I like the pecans for crunch, and flavor, of course!  And the craisins are such a natural complement to the sweet potatoes, plus I like the chewy sweetness they add!  In a large bowl I mix the mayo, minced shallot, seasonings, and lemon juice.  After grilling the sweet potatoes I cut them into bite sized pieces and combine them, the pecans, and craisins with the seasoned dressing.  Gently stir it all together to get the yummy dressing distributed on all the other ingredients.

I do like to peel my sweet potatoes a little bit.  I don’t worry about getting every bit of peel removed, but I’m just not a fan of the skins – if you like them then by all means, leave them on!  After peeling the potatoes, slice them into approximately 1/2″ thick rounds.  Once they’re all peeled and sliced, toss them with the olive oil and a little salt and pepper, then grill them on medium heat for about 20 minutes, flipping them halfway through cooking time.  Keep an eye on them after about 15 minutes to make sure they don’t get too soft.  You may find you need to remove some of the smaller pieces before the larger ones are done.  Once they’re grilled and cooled enough to handle, cut them into pieces and assemble the salad!

Grilled Sweet Potato Salad | cookeatbehealthy.com

Grilled Sweet Potato Salad | cookeatbehealthy.com

Grilled Sweet Potato Salad | cookeatbehealthy.com

Grilled Sweet Potato Salad | cookeatbehealthy.com

Grilled Sweet Potato Salad
Serves 8
Sweet potatoes, pecans, and craisins give a unique twist to potato salad!
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
240 calories
19 g
6 g
18 g
2 g
2 g
84 g
262 g
9 g
0 g
15 g
Nutrition Facts
Serving Size
84g
Servings
8
Amount Per Serving
Calories 240
Calories from Fat 160
% Daily Value *
Total Fat 18g
28%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 7g
Cholesterol 6mg
2%
Sodium 262mg
11%
Total Carbohydrates 19g
6%
Dietary Fiber 3g
11%
Sugars 9g
Protein 2g
Vitamin A
139%
Vitamin C
3%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 sweet potatoes, about 3 pounds, peeled & sliced into 1/2" rounds
  2. 1/2 cup pecans, slightly broken up by hand
  3. 2/3 cup craisins
  4. 1/2 cup mayonnaise
  5. 1 small shallot, finely minced
  6. 2 tbsp Extra Virgin Olive Oil (EVOO)
  7. 2 tsp fresh squeezed lemon juice
  8. 1/2 tsp each salt & pepper
  9. 1/2 tsp curry powder
  10. 1/2 tsp cumin
  11. 1/4 tsp cayenne
Instructions
  1. Toss sliced sweet potatoes with EVOO and salt & pepper, and grill over medium heat approximately 15-20 minutes or until al dente, turning after the first 10 minutes of cooking time.
  2. Meanwhile mix mayo, minced shallot, lemon juice, curry, cumin, and cayenne in large bowl. Set aside.
  3. Once potatoes are cool enough to handle, cut into bite sized pieces.
  4. Add cut sweet potatoes, pecans, and craisins to the large bowl and stir gently until everything is combined and coated in dressing.
  5. Taste and adjust seasoning, adding more salt if needed.
  6. Refrigerate in covered container.
Notes
  1. I recommend making the salad several hours before serving so it has a chance to thoroughly chill and to allow the flavors meld.
beta
calories
240
fat
18g
protein
2g
carbs
19g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/
So next time you host a cook-out, or you volunteer to take a salad to a party, keep this Grilled Sweet Potato Salad in mind!  A change-of-pace potato salad is always a good thing!