Brand New Recipe! Stuffed Sweet Potatoes

Stuffed Sweet Potatoes

As Promised, here is the recipe from my Sunday night Dinner... delicious!

For Perfect Roasted Sweet Potatoes-

Preheat oven to 400 degrees. Pierce 6 (8oz) Sweet Potatoes with a fork. Brush sweet potatoes with olive oil, wrap each one in tin foil. Place potatoes on a baking pan for 1 hour. Split the Potatoes in half lengthwise. Sprinkle with Sea Salt and fresh Ground Black Pepper

Sweet Potatoes with Cinnamon Chicken & Cashews

Ingredients:

6 Roasted Sweet Potatoes (recipe above)

1 tbsp of olive oil

1/4 cup of finely chopped celery

1/4 cup dried tart cherries

1/4 cup golden raisins

3 tbsp of orange juice

1/4 teaspoon of cinnamon

1/8 teaspoon ground red pepper

1/8 teaspoon sea salt

2 cups of cubed chicken

1/2 cup of dry roasted cashews

1/4 cup thinly sliced green onions

Directions:

1. Preheat oven to 400 degrees. Bake potatoes according to recipe above.

2. Heat a large nonstick skillet over medium heat. Add oil. Add Celery; cook 2 min, stirring frequently. Add cherries, raisins, orange juice, cinnamon, and red pepper. Cook 1 minute. Stir in chicken and cashews; cook 2 min. Sprinkle with onions. 

3. Top potatoes with Chicken mixture; ENJOY!

Since I am Pescatarian; I chose to saute' veggies and salmon, then stuffed my sweet potato above.. Mine was delicious as well! :) 

Sweet Potato Hash Browns

Sweet Potato Hash Browns- Great For Breakfast!

Ingredients

1/4 cup canola oil

1 red onion, thinly sliced (about 2 cups)

1 green bell pepper, diced (about 2 cups)

2 pounds sweet potatoes, quartered and cut into 1/4-inch slices

1 teaspoon ground cumin

2 teaspoons sea salt

1/2 teaspoon red pepper flakes

1/2 cup green onions, chopped

Directions
Pour the oil into a large skillet and place over high heat. Add the onion and bell pepper and saute, stirring, 2 to 3 minutes. Add the potatoes, cumin, salt and red pepper flakes, lower the heat to medium-high and cook, stirring occasionally, for 25 to 30 minutes, or until the potatoes are fork tender and some are browned. The potatoes will begin to stick as they cook. Just continue to turn with a spatula. Stir in half of the green onions, top with the remainder, and serve immediately.

Cindy's Version of Grilled Lamb Loin Chop with Roasted Mustard/Sage Sweet Potatoes, Mexican Mint Marigold Pesto and Warm Goat Cheese Sauce

Cindy's Version of Grilled Lamb Loin Chop with Roasted Mustard/Sage Sweet Potatoes, Mexican Mint Marigold Pesto and Warm Goat Cheese Sauce

This recipe was very elegant and not difficult at all to make! Found the recipe on Food Network, then I modified it to make it more healthy and less fattening!

Ingredients
Sweet Potatoes:
1 tablespoon olive oil
3 tablespoons Dijon mustard
2 tablespoons honey (called for maple syrup)
1 tablespoon minced fresh sage leaves
1/4 teaspoon salt
1/8 teaspoon pepper
2 small sweet potatoes, peeled, cut into 1/4-inch thick disks
Cooking spray

Pesto:
1/4 cup Mexican mint marigold (or tarragon), packed
2 cloves minced garlic
1 tablespoon grated Parmesan
2 tablespoons chopped pecans
1/4 cup chicken stock or water ( I used low sodium)
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Goat Cheese Sauce:
6 tablespoons chevre (goat cheese)
4 tablespoons almond milk (called for half & half)
1 tsp of cornstarch

Lamb:
4 (5 to 6-ounce) lamb loin chops
Salt
Pepper

Sweet Potatoes:
Directions
Preheat the oven to 365 degrees F.

Combine the first 6 ingredients. Toss with the sweet potatoes. Place the sweet potatoes in a single layer on a sprayed baking sheet. Roast for 20 to 25 minutes until beginning to brown.

Pesto:
Combine all ingredients in a food processor or blender and puree.

Goat Cheese Sauce:
Combine the goat cheese and almond milk in a small saucepan and heat over low heat until goat cheese is melted and sauce is warm.

Lamb:
Preheat a grill or grill pan over high heat.

Season the lamb with the salt and pepper. Grill to desired doneness, about 3 minutes per side for medium rare.

To serve, divide the sweet potatoes onto 4 plates, loosely stacking them towards the center. Position a lamb chop on each stack. Drizzle pesto around the potatoes. Spoon goat cheese sauce over lamb.