Sometimes a little variety is all that we need to keep from getting worn out from eating the same foods day in and day out. One of my favorite variations on the ordinary baked sweet potato is my Sweet Potato Home Fries. Aside from being a beautiful dish, it’s so easy to make and adds tons of flavor and a greater feeling of satiety. The rosemary adds just the right amount of subtle flavor, without being overbearing. The caramelization of the sweet potato and the onions contribute to the overall sweetness and add a perfect bite. Whip these up and serve with your favorite egg white omelet for breakfast (or any time of day). These are truly a great accompaniment to even steak, chicken or fish. Enjoy!
Keeping our bodies in shape is hard work…and yes it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
SWEET POTATO HOME FRIES
5 cups diced sweet potato, raw (approx. 1.5 lb)
1 TB olive oil
1/2 onion, roughly cut
1/4 cup mushrooms, thinly sliced
2 TB thinly sliced almonds (optional)
1/4 tsp. coarse ground black pepper
3 to 4 rosemary sprigs
1/4 tsp. salt, or to taste
How to Prepare
1. Peel sweet potatoes. With a sharp knife, carefully dice potatoes in approximate 1.5 inch chunks and put into a medium pot. Put enough water in to cover the potatoes. Place pot over medium-high heat and bring to a boil. Once boiling, cook for approximately 7 minutes, or until tender. Remove from heat and drain the potatoes. Set aside.
2. While the potatoes are boiling, heat 1 TB olive oil in a large skillet over medium heat. Add the onion, mushrooms, almonds, pepper, salt, and rosemary. Cook for roughly 10 minutes, stirring occasionally to prevent burning, until the onions and mushrooms have softened and caramelized. Remove mixture from the pan and set aside.
3. Coat that same skillet with non-stick cooking spray and place back over medium heat. Add the drained sweet potatoes and let cook for 5-7 minutes, or until the bottoms are browned. Once browned, flip over and cook for an additional 5 minutes or until browned on both sides.
4. Add the caramelized onion and mushroom mixture to the sweet potatoes in the skillet, stir and cook together for a few minutes. Let sit for a couple minutes before serving. Enjoy!
Per approx. 1 cup serving (recipe serves 5): 155 calories, 2 grams protein, 28 grams carbohydrates (4.5 grams fiber), 4 grams fat
100% TASTE, 0% GUILT
Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at AliFrahn@yahoo.com.