Celebrate National Sweet Potato Month this February! Mother nature gifted us with this superfood tuber so let’s use it for all that it’s worth and all year around. Sweet potatoes are naturally sweet, versatile and delicious. They’re a complex carbohydrate, giving us more energy for longer amounts of time, help stabilize our blood sugar level and are packed with nutrients such as beta-carotene(anti-oxidant), vitamin C potassium and fiber.
Here’s some fun facts:
- Sweet potatoes are not related to yams.
- Sweet potatoes are not related to white potatoes.
However, the sweet potato can be used in any recipe where yams, white potatoes or other root veggies are used and add superfood nutrients to any dish. Here’s just some of their versatile nutritious and delicious uses:
The point is, you will never be bored. Here’s just a few of our favorite Zemafied recipes using the sweet potato as the star ingredient:
Jill’s Gluten-Free & Vegan Spicy Sweet Potato Soup
2-3 sweet potatoes, peeled, cubed and roasted*
1 c. chopped leeks
1 garlic clove, rough chopped
½ T. fresh ginger root, peeled, rough chopped
1 T. red curry paste
3 c. vegetable broth
13 oz. can coconut milk
2 T. coconut oil
Salt to taste
*Preheat oven to 425. Peel and cube sweet potatoes.
Place potatoes on baking sheet and drizzle with 1 T. coconut oil(melt coconut oil first).
Bake for 30 min., stirring often. Set aside.
In a large soup pot, heat the remaining coconut oil over medium heat, add garlic, ginger and leeks. Saute until soft.
Add roasted sweet potatoes, curry paste, broth and coconut milk.
Bring to a boil and simmer 15 minutes.
Puree the mixture in the blender until smooth.
Jill’s Sweet Potato Protein Smoothie
1 sweet potato*(prep the night before)
1 serving vanilla protein powder
1 c. unsweetened vanilla almond milk(or milk of choice)
1-2 T. pure maple syrup
¼ t. ground cinnamon
1 T. chia seeds(or hemp, flaxmeal)
1 T. MCT oil(or coconut oil)
Place all ingredients into a high powdered blender and combine until smooth.
*The night before bake 1 sweet potato in oven, let cool, peel off the skin, cube and freeze on a baking sheet overnight.
Here’s two more recipes we think you’ll love:
Zemas Harvest Muffins (as seen on Fox News 32 Chicago, February 19th, 2016)