While the temperatures outside may spell winter in our neck of the woods – it’s technically still fall and we don’t want to let it go just yet! One of our favorite fall veggies is sweet potatoes. With Thanksgiving right around the corner, there’s no better time to prepare a delish sweet potato dish!
The Sweet Potato Low-Down:
They’re uber healthy! Packed with vitamin A, skin protecting beta carotene, and a potassium punch (more than bananas, believe it or not!), they supply 35% Daily Value for vitamin C.
Try this yummy flavor bursting Sweet Potato tip: Simply add cinnamon to a plain baked sweet potato. Instantly it will taste even sweeter—as if you added brown sugar—but without calories, just the blood sugar stabilizing benefits from cinnamon!
And give this recipe a whirl!
Psst… looking for more healthy recipes that include fall veggies? Please feel free to search this site! And here are a few to try:
Sweet Potato Wedges with Pumpkin Dip
One-Pot Black Bean & Quinoa Chili with Avocados
Quick & Creamy Quinoa with Beans & Spinach
Sweet Potato Soup
Serves: 4
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 cup low-sodium, low-fat chicken broth
- 1 medium sweet potato, peeled and diced
- 5 large carrots, peeled and sliced
- 1/2 tbsp ground ginger
- 1/2 tbsp ground cinnamon
- 1/2 tbsp ground nutmeg
Directions
- In large saucepan, heat oil. Add onion and cook about 2-3 minutes or until onions are soft. Add chicken broth and two cups of water. Add sweet potato, carrot, and spices. Bring to a boil, reduce heat. Simmer until vegetables are tender, approximately 15 minutes.
- Strain vegetables and allow them to cool for about 10 minutes. Place them in a food processor or blender. Puree until smooth, adding a bit of broth if needed. If your blender is small, you may have to do this in a few batches.
- Pour vegetable puree back into the pan. Stir until thoroughly mixed and smooth throughout. Add salt and pepper to taste if desired.
- Enjoy!!
Nutrition Facts per serving: 125 calories, 4 g fat, 1 g saturated fat, 100 mg sodium, 20 g carbs, 5 g fiber, 7 g sugar, 3 g protein
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How do you enjoy sweet potatoes? Fries? Chips? Hashbrowns? Or in soup like this?
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 cup low-sodium, low-fat chicken broth
- 1 medium sweet potato, peeled and diced
- 5 large carrots, peeled and sliced
- ½ tbsp ground ginger
- ½ tbsp ground cinnamon
- ½ tbsp ground nutmeg
- In large saucepan, heat oil. Add onion and cook about 2-3 minutes or until onions are soft. Add chicken broth and two cups of water. Add sweet potato, carrot, and spices. Bring to a boil, reduce heat. Simmer until vegetables are tender, approximately 15 minutes.
- Strain vegetables and allow them to cool for about 10 minutes. Place them in a food processor or blender. Puree until smooth, adding a bit of broth if needed. If your blender is small, you may have to do this in a few batches.
- Pour vegetable puree back into the pan. Stir until thoroughly mixed and smooth throughout. Add salt and pepper to taste if desired.
- Enjoy!!