First you must decide…to peel or not to peel?!
I always used to be a peeler, but I’ve found I actually prefer not to peel my sweet potatoes anymore. In addition to adding a little extra ‘crisp’ when you’re roasting or making fries, the skin also provides additional nutrients and fiber!
I love to make up a batch when I’m meal prepping for the the week. 2 large sweet potatoes will provide about 4 servings. And I can use them up in a variety of ways. Here is how I reheated them today. I added them to my breakfast bowl with scrambled eggs, avocado and a little hot sauce. YUM!
You could have a burrito bowl for lunch with shredded chicken, black beans, veggies, salsa, etc…the possibilities are endless!
Makes 4 servings.
- 2 large sweet potatoes
- 2 teaspoons olive oil
- 3/4 teaspoon garlic powder or granules (or to taste)
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Wash and scrub potatoes thoroughly. Dry well.
- Cut sweet potatoes in half length-wise, and then cut each half into 4 long strips. Chop each of the strips into small cubes.
- In bowl, toss the cubes with oil and seasonings.
- Line a cookie sheet with parchment paper – I think it helps with crispiness.
- Bake at 425 degrees for 25-30 minutes or until desired crisp, flipping once halfway through to make sure that all sides get crispy.
I have been meaning to post this recipe for quite some time! Finally, today while I was out running 16 miles with my cousin-in-law (is that a thing?)…we had a llloooonnnnggg time to talk about things! Somehow or another, the topic turned to “sweet potatoes”. It reminded me that I LOVE sweet potatoes…and loving sweet potatoes reminded me that I have this awesome recipe I really wanted to share!
As per usual, I started with a couple of recipes from the world-wide internets, and made it my own. Feel free to do the same, but I assure you… this one is da bomb!
Sweet Potato, Black Bean, Kale Quesadillas (4 servings)
- 2 medium sweet potatoes – peeled and cut into 2 inch chunks
- ½ teaspoon cumin
- 1 teaspoon chili powder
- 1/4 t. chipotle chili powder (or cayenne)
- ½ tablespoon olive oil
- 3 cups chopped kale
- 1/4 C. diced sweet (or red) onion
- 1 can black beans, drained and rinsed
- 4 Ezekiel tortillas (or large whole grain)
- 1/2 C. shredded cheddar cheese
- sea salt
- 1/2 C. non-fat Greek yogurt (I like Fage)
- 1 avocado
- 1/2 C. salsa
- 1/2 lime (juiced)
- *BLEND until smooth
- Add the potatoes to a medium saucepan and add enough water to cover the potatoes. Add ½ teaspoon of sea salt to the pot. Boil or steam potatoes until tender (about 15 minutes). Use a potato masher to mash the potatoes. Add another ¼ teaspoon salt, cumin, chili powder, and chipotle seasoning. Mix until well combined.
- In a medium skillet, heat the olive oil over medium heat. When hot, add in the kale and onions. Cook for about 2 to 3 minutes, until the kale is bright green and tender. Add the mixture to the bowl with the mashed sweet potatoes. Next add in the black beans and mix until well combined.
- Place the tortillas on a work surface. Use a spatula to smear about ⅓ to ½ cup of the filling on half of the tortilla. Top with a couple of tablespoons of the cheese (or to taste). Fold the empty half of the tortilla over the filling to form a semicircle. Repeat with remaining tortillas.
- Wipe out the skillet you used for the kale and set over medium high heat. When hot, spray lightly with non-stick cooking spray. Place an assembled quesadilla in the pan and cook, flipping once halfway through, until both sides are browned and the cheese is melted. Cut into triangles and serve with the sauce.
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