n half crosswise. Cut the sweet potato into large pieces the same
Coarsely grate sweet potato; squeeze out excess liquid. Combine sweet potato with breadcrumbs, grated Parmesan cheese
br>In a bowl toss sweet potato with olive oil (enough to thoroughly
Spray sweet potato with oil. Heat a large frying
n a medium bowl. Cover with cold water and stir well
Preheat oven to 400\u00b0F. Line a baking tray with parchment paper. Toss sweet potato with oil, cumin, ground coriander and garlic then spread out over prepared tray. Bake for 20 mins, or until golden and tender. Let cool.
Meanwhile, blanch green beans in boiling water until bright green and crisp. Rinse under cold running water then drain.
To serve, arrange arugula, sweet potato and beans in a shallow serving bowl. Combine yogurt, lemon zest and juice then drizzle over salad. Garnish with cilantro leaves.
baking sheet with parchment paper.
Peel sweet potato with a vegetable peeler
Preheat oven to 350 degrees F (175 degrees C).
Place the sweet potato on a baking sheet and bake until tender, about 30 minutes.
Heat olive oil in a skillet over medium heat. Cook and stir onion, red bell pepper, and chili pepper until very tender, about 15 minutes.
Stir vegetarian ground beef into the skillet and cook until heated through, about 5 minutes.
Slice cooked sweet potato in half lengthwise and top with the skillet mixture. Place yogurt on top and season with salt and black pepper.
Cut sweet potato into spaghetti-like ribbons with a spiralizer.
Heat olive
Poke a few holes into sweet potato with a fork; place on a
Pierce a sweet potato with a fork and place in
Chop sweet potato, put in a pot with barely enough water to cover.<
(200 degrees C). Wrap sweet potato with aluminum foil.
Bake in
Poke several holes in the sweet potato with a fork or knife.
Cook the potato in the microwave for 6 -7 minutes on high, until done.
In a small skillet or saucepan coated with cooking spray, cook onions and ham with lid on for about 3 minutes, then remove lid and cook until onions are softened and slightly browned.
Split open the sweet potato and top with onion, ham, salt, pepper and butter to taste. De-e-elish!
Boil sweet potato whole in skin in a small pot until done, 40 to 50 minutes. Drain, cool sweet potato with cold water, and remove skin.
Break sweet potato apart in a large bowl. Mix in butter and beat well with an electric mixer. Beat in sugar, milk, eggs, nutmeg, cinnamon, and vanilla extract on medium speed until mixture is smooth. Pour filling into unbaked pie crust.
Bake in preheated oven until knife inserted in center comes out clean, 45 to 55 minutes. Pie will puff up like a souffle, then sink down as it cools.
pray; set aside. Pierce sweet potato with a fork 6 to 8
Scrub the sweet potato under running water. Dry and
Bake sweet potato for 1 hour or until tender.
Split the top open and scoop out the potato.
Mix with orange juice and nutmeg. Refill the jacket and serve.
Makes 1 serving.
Preheat oven to 400 degrees. Foil line baking sheet.
Prick potato with fork. Place on baking sheet and bake one hour or until very tender.
Split sweet potato and top with remaining ingredients.
NOTE: Potato may be microwaved instead. Try eight minutes, rotating potato after four for even cooking.
Blend smooth all but pumpkin or sweet potato with 1/2 cup of the water.
When smooth, add remaining liquid and as much of the pumpkin or sweet potato as the blender can whiz.
Pour contents in with remaining squash.
Stir well.
Cook over medium heat in a saucepan, stirring constantly, for about 10 minutes.
Pour into baked pie crust.
Chill.
To serve, sprinkle coconut on top or soy whipped cream.