In the November/December issue of HLMS, we featured Sweet Potatoes in Superfood Spotlight. There are so many ways to eat this versatile superfood that we could not limit our recipe share to the three that were in the magazine. Here are some new ways to eat, and yes, even drink this holiday favorite.

Beef & Sweet Potato Salad Boats

Makes 8 Servings

Ingredients

  • 3 pounds ground beef
  • ½ a large red onion
  • 3 cups peeled and cubed sweet potatoes
  • 1 tablespoon minced garlic
  • 2 teaspoons dried parsley
  • 2 teaspoons dried parsley
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 2 cups chopped spinach
  • Romaine Lettuce Head

 Cooking Directions

  1. In a large frying pan, over medium heat, brown ground beef with chopped red onions until cooked through. Stir in salt, pepper, cumin, and parsley.
  2. Add sweet potatoes and minced garlic and continue cooking until the sweet potatoes are softened (about 10 minutes).
  3. Add in chopped spinach and cook until the spinach is wilted (5 minutes longer).
  4. Put inside romaine lettuce and serve

Per Serving: Calories 442, Carbs 3.6g, Fat 36.3g, Protein 31g

 

Party Punch

Makes 2 Gallons/Serving Size 8 oz

Ingredients

  • 1 quart cooked sweet potatoes, pureed
  • 1 can (46 oz.) apricot nectar
  • 1 can (46 oz.) pineapple juice
  • 2 quarts orange sherbet
  • 2 quarts ginger ale
  • 1 bottle (16 oz.) Diet Lemon/Lime Soda

Cooking Directions

  1. Combine sweet potato puree and apricot nectar, mixing well.
  2. Chill everything.
  3. Just before serving, combine sherbet, sweet potatoes and apricot nectar mixture in punch bowl. Gently stir in other ingredients.

Per Serving: Calories 144, Carbs 33.1g, Fat .8g, Protein 1.1g