Sweet Potato To The Rescue

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Recently MattyO of Stay Strong and Positive was having a twitter conversation regarding Sweet Potatoes and I had to chime in with my recipe for sweet potato-amole or sweet potatamole.

What is that you are asking yourself aren’t you?  It is essentially a smashed sweet potato that has avocado mixed into it.  In my attempt to combine sweet potato and guacamole I came up with sweet potato-amole.  I then came up with sweet potatamole.  I think I like the second version better as it just rolls of the tongue easier.

I have been a fan of sweet potato fries but the sweet potato is more versatile than that.  You may recall the sweet potato pudding I made [HERE] which proves how versatile this staple of ingredients is.

All that being said I am going to provide you my recipe and how I used it to make 4 servings of two different dinners along with the nutritional information.

 

Ingredients: 2 large portabello caps, 2 bell peppers, 1 sweet potato, 1 avocado (diced), 4 baby portabello caps (diced), 2Tbs onion (diced), 6 stalks asaparagus (diced), 1″ zuchinni (diced), 1″ yellow squash (diced), 1 tbs olive oil, hot sauce or sriracha, 1 tbs honey, 2 tbs balsamic vinegar, salt, pepper, cheese

Servings: 4

Nutritional Information:

Peppers: 166 calories, 7.5g Fat, 26g Carbs, 8g Fiber, 4g Protein

Mushrooms: 163 calories, 7g Fat, 22g Carbs, 6g Fiber, 5g Protein

Directions: 

  1. Pre-heat oven to 405*
  2. In non-stick pan heat 1 Tbsp of oil.  Once hot add in all the diced vegetables, except for avocado, and saute.
  3. While the vegetables are cooking microwave sweet potato for 5 minutes.
  4. Remove sweet potato from microwave and smash with a fork (leave skin on.)
  5. Add in avocado and combine well.
  6. Add in cooked vegetables and combine well.
  7. Stuff either your mushroom caps or your bell pepper
  8. Place in 405* oven for 10 minutes.
  9. After 10 minutes remove from oven and set to broil.
  10. Top the meal with cheese (serving size only) and place back in oven to brown cheese
Preparing Mushroom Cap:
Remove stem and scoop out gills.  With a damp paper towel wipe off grit.  Do not place mushroom under running water to clean as it will absorb the water.
Preparing Bell Pepper:
Cut off top of pepper.  Lay pepper on it side and with knife go around all the ribs cutting and then removing center.  If ribs are still evident remove with hands and scoop out remaining seeds.  If pepper will not stand up then cut a little off the bottom so that it stands.

 

How Do You Use Sweet Potatoes?

Pancakes?  Waffles?

 

 

About Jason - Cook Train Eat Race

Jason is an aspiring triathlete who wants to give back to the multi-sport community he has gotten so much out of.  He runs the North Dallas team of Marathon Makeover and wants to turn ordinary people into extraordinary people through the power of the marathon.
You can find him on
Twitter or Facebook Jason Bahamundi; Makeover Marathon North Dallas;and Marathon Makeover.

Comments

  1. Tatianna says:
    September 27, 2011 at 4:30 am

    I usually just bake sweet potatoes, but I love your creative idea. I’ve never though of making a sweet potatoes this way, sounds very tasty :). Thank you for sharing.
    Tatianna recently posted..Bam Bomber WorkoutMy Profile

  2. Jason says:
    September 28, 2011 at 2:27 pm

    Ryan -

    Please contact me at cooktraineatrace@gmail.com and we can discuss using my blog posts and other options for your health and fitness company.

    Jason
    Jason recently posted..Breakfast on Race DayMy Profile

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  1. Fitblogger Weekly Wrap : FITBLOGGER says:
    October 2, 2011 at 5:33 am

    [...] Sweet Potato to the Rescue [...]