Sweet Potato Obsession

SOS Kitchen Challenge

SOS Kitchen Challenge

    The SOS Kitchen Challenge ingredient for November is sweet potatoes, another one of my favorites! SOS (i.e. Sweet or Savory) is hosted by the fabulous duo Ricki at Diet, Dessert, and Dogs  and Kim at Affairs of Living. Be sure to check out their SOS Kitchen Challenge sites for lots of yummy recipe submissions that are sure to inspire you. It is due to my obsession with this veggie that The Gluten-Free Edge has long had an entire recipe category labeled Sweet Potato.

    I was working on a sweet- potato-coconut-pecan biscuit recipe back in March about the time they went out of season here in Texas. They are still on the to-do-someday-list and Ricki’s Sweet Potato Biscuit post reminded me that I need to get back to that soon (like when they are still in season). 😉

    However, currently the Thanksgiving menu is on my mind along with other events so I am going really simple with something that I used to take along to the office with me back-in-the-day when I was employed as a data consultant.

    What do you do to stay healthy with very little time to spend on yourself? You take it down to the essential elements of food, sleep, and exercise. One of those food elements was the sweet potato, which became my best mid-morning snack. As long as that was tucked in my lunch bag waiting for break time I could easily bypass any confection that came along.

Sweet Potato Obsession
Sweet potatoes (mid-sized)
Vanilla extract (in a dropper bottle)
Almond extract (in a dropper bottle) optional
Cinnamon (in a salt shaker)
Truvia packets

    Wash the sweet potatoes thoroughly and trim if necessary. Dry them off and then stab with a sharp knife several times to create steam vents as they can explode otherwise (quite messy to clean up). Place them in your microwave and set the timer for five minutes initially.

Scrubbed, Trimmed, Ready to Cook

Scrubbed, Trimmed, Ready to Cook

    There is a learning curve here as sweet potatoes vary greatly in size, shape, and moisture content and microwaves vary greatly in power. So you must be prepared to keep that little sharp knife on standby to test them every so often until they are tender enough through-and-through to mash up with a fork.

    They are very hot and steamy when they first come out so allow them to cool while you do something else. Then split them down the middle and cross-hatch the insides leaving the skin intact as part of your eventual packaging. Sprinkle with the Truvia granules, cinnamon, and a few drops of vanilla. The vanilla adds the flavor illusion of marshmallows melting on top of a sweet potato casserole. Note: the dropper bottles save on spilling and cleanup – my eye-hand coordination was never reliable.

Baked, Split, Scored, Seasoned

Baked, Split, Scored, Seasoned

    Half of a good sized sweet potato may be enough for your snack or if they are small then pack up a whole one. I kept a saucer, mug, and metal spoon in a desk drawer so I could have a cup of coffee and snack that didn’t taste like it came out of a deli bag.

Finished, Wrapped (and one already gone)

Finished, Wrapped (and one already gone)

Gretchen (Mom)

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1 Comment »

  1. Ricki said

    Great idea for those mid-morning munchies! I used to rely on sweet potatoes as a breakfast staple when I was first on the anti candida diet. I’d top a baked sweet potato with some natural almond butter and feel very decadent. Thanks so much for submitting this to the SOS Challenge this month! 🙂

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