Holly Clegg on the Veggie of the Season: Sweet Potatoes

The #1 Fall Ingredient – Sweet Potatoes!

Ok, so that isn’t exactly a scientific number but sweet potatoes are definitely the number one fall ingredient in my family. The beloved sweet potato, or yam as it’s called in Louisiana, is known to be the sweetest of the sweet potatoes. The sweet potato may be the vegetable of the season, but don’t be fooled – it is delicious served year-round!

Yams are grown in Louisiana and distinguished by their deeper orange color. They are called yams by farmers to tell them apart from other sweet potato varieties grown in other parts of the country.

Sweet potatoes contain 1/3 the recommended daily amount of vitamin C and twice the recommended daily allowance of vitamin A. Their luscious bright orange color is due to their high amount of the nutrient beta-carotene – which may help reduce the risk of certain cancers.

Yams are a delicious ingredient in a variety of dishes from soups, sides, to even dessert like my popular Yam Chocolate Spice Bars. Fat free and low in sodium, yams (aka sweet potatoes) are a nutritional bargain high in antioxidants and fiber. Substitute sweet potatoes for potatoes in any recipe. You’ll be surprised how this unassuming vegetable enriches recipes with flavor plus nutrition. Boasting rich nutrition such as vitamins and minerals, all the more reason to have fun trying new and fun recipes with the scrumptious sweet potato!

This super hearty Southwestern Soup is packed with fiber filling veggies that easily can stretch to feed and please a crowd. Savory sirloin and southwestern spices are delectably combined with sweet potatoes for the perfect sweet and savory warm bowl combination. You know you are choosing heart-healthy lean meat, like this sirloin, when it ends in ‘loin’ or ‘round.’

And talk about soup’s perfect pair! Whip up these nutritious and delicious Yam Biscuits for a delightful compliment to many meals. If a dish calls for canned sweet potatoes like in this recipe, fresh cooked sweet potatoes may be used. 1 (15-ounce) can sweet potatoes (yams) drained and mashed equals 1 cup.

You won’t want to miss out on giving these nutrition-packed sweet potato recipes a try this season – they will soon be your favorites too!

Southwestern Soup from Holly Clegg's Gulf Coast Favorites cookbook
Serves 9
This hearty soup is a real family pleaser and stomach filler. Per 1 cup serving: 149 calories; 19 g carbs; 13 g protein; 3 g fat; 3 g fiber
Ingredients
  1. 1 pound ground sirloin
  2. 1 cup chopped onion
  3. 2 cups water
  4. 1 (10-ounce) can diced tomatoes and green chilies
  5. 1 cup salsa
  6. 2 cups cubed, peeled, sweet or white potatoes
  7. 1/2 teaspoon chili powder
  8. 1 teaspoon ground cumin
  9. 1/2 teaspoon minced garlic
  10. Salt and pepper to taste
  11. 2 cups frozen corn
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Instructions
  1. In large nonstick pot, cook meat and onion over medium heat until meat is done, about 5-7 minutes. Drain excess fat.
  2. Add remaining ingredients, except corn. Bring to a boil. Reduce heat, cover, simmer about 30 minutes.
  3. Add corn, continue cooking, covered, 15 minutes.
Notes
  1. Terrific Tip: Sweet potatoes (yams) should not be refrigerated unless cooked.
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Adapted from Holly Clegg’s Gulf Coast Favorites cookbook
Savor Health http://savorhealth.com/
Holly Clegg

With over 1 million cookbooks sold, Holly Clegg has become a culinary expert on easy, healthy and practical recipes through her nationally recognized best-selling trim&TERRIFIC® cookbooks her Eating Well cookbooks, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the ADA. Clegg who attended the Cordon Bleu Cooking School, has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post. Visit her YouTube channel and her blog.

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