Chicken with Roasted Sweet Potato Salad

Ingredients

1 pound sweet potatoes, peeled and cut into thin wedges

1 thinly sliced red onion

2 tablespoons olive oil, divided

1 teaspoon kosher salt, divided

1/2 teaspoon pepper, divided

4 (6-ounce) boneless, skinless chicken breasts

1 bunch spinach, thick stems removed (about 4 cups)

2 tablespoons fresh lime juice

Directions

1. Preheat oven to 425°.

2. Toss together the sweet potatoes, onion, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet. Roast 20–25 minutes or until tender.

3. Meanwhile, heat remaining 1 tablespoon oil in a skillet over medium-high heat. Season chicken with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook for 5–6 minutes per side or until chicken is golden and cooked through.

4. Toss the sweet potato–onion mixture with spinach and fresh lime juice. Serve warm with chicken.

Spicy Sweet-Potato Oven Fries

Ingredients

1 tablespoon olive oil, divided

4 small sweet potatoes, each cut lengthwise into 8 wedges (about 1 3/4 pounds)

1/2 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon ground red pepper

Directions

Preheat oven to 425°.

Brush a large shallow pan with 1 teaspoon oil. Place pan in oven.

Combine 2 teaspoons oil and remaining ingredients in a large bowl; toss well. Carefully remove pan from oven; spread potato mixture in pan. Bake at 425° for 35 minutes or until crisp, stirring occasionally.

Lamb and Sweet Potato-Curry Stew

Ingredients

1 tablespoon peanut oil

2 pounds lean lamb stew meat, trimmed

3 1/4 cups coarsely chopped onion

1 cup (1/2-inch-thick) sliced carrot

1 cup chopped green bell pepper

2 tablespoons ground cumin

1 teaspoon curry powder

1/2 teaspoon ground turmeric

4 cups chopped tomato

2 cups cubed, peeled sweet potato

1 (15 1/2-ounce) can chickpeas, drained

1 (14 1/2-ounce) can fat-free, less-sodium chicken broth

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (10-ounce) box couscous

Directions

Heat oil in a Dutch oven over medium-high heat. Add lamb; cook 5 minutes or until browned, stirring frequently. Stir in onion and next 5 ingredients (onion through turmeric); cook 5 minutes. Stir in tomato and next 5 ingredients (tomato through pepper). Bring to a boil; cover, reduce heat, and simmer 35 minutes. Uncover; simmer 30 minutes.

Prepare couscous according to package directions, omitting salt and fat.

Creamy Sweet Potato Dip

Ingredients

1/2 whole wheat pita, split and cut into 8 pieces

1/3 cup roasted mashed sweet potato

1 tablespoons plain Greek-style low-fat yogurt

1/4 teaspoon honey

1/8 teaspoon dried chipotle chile powder

1/8 teaspoon salt

Directions

1. Preheat oven to 350°. Arrange pita pieces on a baking sheet; bake at 350º for 10 minutes until crisp.

2. While pita bakes, combine sweet potato, yogurt, honey, chile powder, and salt in a small bowl; stir with a fork until smooth. Serve with warm pita chips.

Sweet Potato Pudding

Ingredients

Cooking spray

2 large eggs

1/4 cup honey, divided

1/4 cup 1% low-fat milk

1 slice whole wheat bread, crusts removed

2 cups mashed baked peeled sweet potato

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 tablespoons chopped pecans

2 tablespoons chopped crystallized ginger

1/4 cup plain low-fat Greek-style yogurt

Directions

1. Preheat oven to 350°. Coat a 11/2-quart baking dish with cooking spray.

2. Combine eggs, 3 tablespoons honey, milk, and bread in a large bowl. Beat with a mixer at x speed until smooth. Add sweet potato, vanilla, cinnamon, and allspice; beat until smooth. Pour into prepared baking dish. Scatter pecans and ginger over top. Bake at 350° for 25 minutes until pudding is set and slightly puffy (it will sink slightly as the pudding cools).

3. While pudding bakes, combine yogurt and remaining 1 tablespoon honey; stir until smooth. Divide pudding among 4 bowls, and top evenly with yogurt mixture.

Curried Carrot, Sweet Potato, and Ginger Soup

Ingredients

2 teaspoons canola oil

1/2 cup chopped shallots

3 cups (1/2-inch) cubed peeled sweet potato

1 1/2 cups (1/4-inch) sliced peeled carrots

1 tablespoon grated ginger

2 teaspoons curry powder

3 cups fat-free, less-sodium chicken broth

1/2 teaspoon salt

Directions

Heat oil in a large saucepan over medium-high heat. Add shallots; saute 3 minutes or until tender. Add potato, carrots, ginger, and curry; cook 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.

Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.

Oven-Roasted Sweet-Potato Wedges

Ingredients

3 small sweet potatoes (about 2 pounds)

1 1/2 tablespoons garlic-flavored olive oil

1/2 teaspoon dry mustard

2 teaspoons minced fresh rosemary

1/2 teaspoon salt

Directions

Preheat oven to 450°.

Peel sweet potatoes; cut each potato lengthwise into 8 wedges. In a large bowl, combine sweet potatoes and remaining ingredients; toss well to coat.

Arrange potatoes in a single layer on a baking sheet. Bake potatoes at 450° for 30 minutes or until soft and lightly browned, turning wedges after the first 15 minutes. Serve immediately.