Maple, Sweet Potato Hummus with Whole Grain Pita Chips

Servings: 4 cups hummus and 50 chips
Preparation Time: 45 minutes total

Ingredients:

Hummus:

• 1 pound sweet potatoes, peeled and cut into 1-inch cubes
• 1 cup chickpeas (garbanzo beans)
• 1/4 cup tahini (sesame paste)
• 1/2 lemon, juiced
• 1 tablespoon Virgin Coconut Oil, melted
• 2 cloves garlic, minced
• 1 tablespoon dark maple syrup
• 1 tablespoon fresh chopped sage
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• salt and ground pepper to taste

Whole Grain Pita Chips:

• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 2 tablespoons Virgin Coconut Oil, melted
• 8 large (6 1/2 diameter) whole wheat/whole grain pita pockets

Directions:

Steam sweet potatoes in filtered water until very tender. Remove from heat and reserve 1/2 cup of steam water.

In food processor, combine remaining ingredients for hummus and process until creamy. Add reserved water (a little at a time) until desired consistency is reached. Set aside.

Preheat oven to 350 degrees. Combine spices and set aside.

Melt 2 tablespoons of coconut oil in a small saucepan. Brush half of oil evenly over each pita and sprinkle combined half of spice mixture evenly over each pita. Bake in preheated oven for 10 minutes. Remove, flip pitas, and brush with remaining oil and sprinkle with remaining spice mixture. Place back in oven for 10 minutes or until browned and crisp. Let cool.

Once pitas are cool to touch, break apart, and serve with hummus.

Recipe and photo submitted by Kristen, Mattapoisett, MA.

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Quick, Yummy Holiday Yams

Ingredients:

• 4 pounds yams
• 1/3 cup maple syrup (grade B)
• 2 juicy navel oranges
• 1/3 cup Virgin Coconut Oil
• large pinch cardamom or to taste

Directions:

Rinse yams and trim ends and any bad parts, but do not peel otherwise. Cut into 1/3-inch slices.

Steam yams in hot, filtered water for about 15 minutes in a covered pot. Remove from heat and remove lid; let cool a couple of minutes. Drain, reserving about 1/2 cup of cooking liquid.

Place yams back into cooking pot and add reserved liquid and maple syrup. Zest oranges, adding about 1 teaspoon of zest to yams. Juice oranges over yams. Using a spoon, dig out any orange pulp and add that as well. Stir in coconut oil. Cover and cook for 1–2 minutes just until oil melts.

Raise heat to high and cook for about 2 minutes longer, stirring gently until liquid evaporates. Add cardamom and stir gently.

Recipe submitted by Simi, Los Angeles, CA

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Slavka Festive Sweet Potatoes

Servings: 4–6

Ingredients:

• 1 large red onion
• 1/3 cup Gold Label Virgin Coconut Oil
• 3 to 4 pounds sweet potatoes or yams
• 2 tablespoons water
• 1/4 cup pure maple syrup
• 1/4 cup chopped pecans (optional)

You will need a 2 to 3 quart skillet or pan with cover.

Directions:

Cook onion pieces (peeled, quartered, and thinly sliced) in Gold Label Virgin Coconut Oil on medium heat for one to two minutes or just until they are limp.

Stir sweet potatoes (pealed and sliced 1/4 to 1/3 inch thick) in with the onion.

Add water, maple syrup, and nuts.

Stir and reduce heat to medium-low.

Cover tightly and simmer on medium-low until potatoes are soft (about 30 minutes). You may use low heat, depending on your stove and the type of pan you use. (This recipe was made using an electric stove).

Mix and serve hot with a few chopped nuts sprinkled on top.

Note: You may need to add 1 tablespoon of water during cooking to prevent sticking, depending on the type of pan you use. A thick bottom or cast-iron pan works the best.

Recipe submitted by Slavka, Eagleville, PA.

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