Fix Me A Snack

For directions on how to cook a sweet potato in the microwave, see my recipe for Halloween Mush.

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I used some sweet and juicy Garnet Spy apples for this recipe today. Try to use fresh apples as I can see a mealy grocery store apple really ruining the party.

Adapted from “Apple and Sweet Potato Puree” in the Apple Cookbook by Olwen Woodier.

1 small sweet potato (yields approximately 1 cup of cooked potato)
2 medium apples, peeled, cored and cut into quarters
1 1/2 tablespoons unsalted butter
1/4 teaspoon ground cinnamon
Pinch ground ginger (optional)
Pinch freshly ground nutmeg
Pinch salt
1/4 cup plain yogurt

With a knife or fork puncture the skin of the sweet potato a few times. Microwave on high for approximately 4 minutes or until soft throughout. Test by inserting a knife into the potato. If there is little resistance, it is cooked. Set aside and allow to cool.

Microwave apples in a small bowl for 3 minutes or until well cooked. Transfer apples to a blender along with any juices that were released while cooking. Slice the sweet potato in half lengthwise and remove most of the skin. Put the potato plup in the blender along with the apples.

Put the remaining ingredients in the blender (butter, cinnamon, ginger, nutmeg, salt and yogurt) and puree until smooth. Allow to cool 2 minutes and serve in small bowls. If you feel like pulling out all the stops top with chocolate sprinkles. Store in the refrigerator in an air-tight container.

Yield: 4 servings (approximately 2 cups)
Prep time: 15 minutes

½ cup cooked sweet potato (with skin)
1 cup cooked brown rice
½ cup shredded Monterey Jack cheese
1/3 cup cottage cheese
1 tablespoon wheat germ (optional)
¼ teaspoon salt

Preheat oven to 350 degrees Fahrenheit.

Place sweet potato, rice, Monterey Jack cheese, cottage cheese, wheat germ and salt in the bowl of a food processor. Process for 45 – 60 seconds or until smooth and a ball starts to form.

Roll sweet potato mixture into tablespoon-sized balls with your hands. Place balls on baking sheet and bake on the center rack of the oven for 15-17 minutes or until the bottoms are golden.

Allow balls to cool on the baking sheet for at least 5 minutes. Gently remove balls with thin metal spatula and serve. Store leftovers in the refrigerator in an airtight container.

Yield: 20 balls
Prep time: 10 minutes
Bake time: 15 minutes

The only thing annoying about this recipe is that the yield is on the low side. You end up with somewhere around a sandwich bag full of chips and they go rather quickly.

1 sweet potato
Vegetable oil spray (optional)

Preheat oven to 350 F.

Slice potato very thinly with mandolin. If you don’t have a mandolin, don’t bother with this recipe.

Arrange slices individually on parchment lined baking sheets. If desired, spray vegetable oil lightly over parchment paper and again lightly on top of chips once they are laid out on baking sheet.

Bake for 15-25 minutes until chips are curling and almost entirely dried out. Chips will crisp up a bit more as they dry. Serve cooled chips or store in air tight container.