Spicy Sweet Potatoes - 6 points, Menu Plan

In my opinion, one of the most inspiring sites on the Internet is Sizing Down the Diva. One of the Diva's favorite dishes is a sweet potato recipe from the New York Times. Trusting in her good taste, I gave it a go. Yum, indeed! The combination of sweet and spice is a favorite of mine, and this is a vitamin rich example of that combo. You can see the original recipe by clicking here. Since I like my potatoes with some extra spice, I adjusted the recipe slightly.

Spicy Sweet Potatoes

1 tsp olive oil

2 medium onions, quartered

3 cloves garlic, minced

2 tbsp + 2 tsp paprika

2 tsp cayenne pepper

4 tbsp chipotle sauce

8 sweet potatoes, peeled and chopped

1 cup white wine

1. Heat the olive oil over medium heat in a large skillet. Add the onion and a generous pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the paprika, cayenne and chipotle sauce, and cook, stirring, about one minute.

2. Add the sweet potatoes, and stir for about a minute until coated with the onion and spice mixture. Add the white wine, enough water to cover the sweet potatoes halfway (1 1/2 to 2 cups), and salt to taste. Bring to a boil, lower the heat to medium-low, cover and simmer 30 to 40 minutes until the potatoes are tender and the sauce thick. Taste and adjust salt.

Menu Plan

Monday

tempeh with sate sauce

Tuesday

out

Wednesday

tamale pie

Thursday

round steak in mushroom gravy

Friday

sweet and sour meatballs

Saturday

green rice casserole

I do hope to be a bit more active in my blogging this week. Hopefully, after 1 1/2 rounds of antibiotics and a rather painful shot in my hip, I am going to be back to normal soon.