Sweet Potato Casserole

Servings: 6
Preparation Time: 25 minutes

Ingredients:

• 1 egg
• 6 medium sweet potatoes, baked and skins removed
• 1/4 cup milk of choice
• 2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
• 2 tablespoons cream cheese
• 1 tablespoon grass-fed gelatin
• 1 tablespoon pumpkin pie spice
• 1/2 tablespoon cinnamon
• 1/4 cup whole cane sugar
• pinch salt
• optional marshmallows or toasted pecans for topping

Directions:

Preheat oven to 325 degrees F.

Mix all ingredients in a mixer until smooth. Place in a 9 x 13-inch pan and bake until marshmallows are golden brown (10–15 minutes).

Serve in individual ramekins, topping with optional marshmallows or toasted pecans.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!

Sweet Potato Wedges with Coconut Oil

Servings: 4

Preparation Time:  40 minutes

Ingredients:

• 2 sweet potatoes, peeled and cut into wedges
• 1 tablespoon melted coconut oil
• 2 teaspoons curry powder
• 1 teaspoon cumin powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon Himalayan Pink Salt

Directions:

Preheat oven to 400 degrees F.

Combine sweet potatoes, coconut oil, curry powder, cumin powder, paprika, and salt in a large bowl. Toss until the sweet potatoes are evenly coated in the spice mixture.

Place potatoes on a baking tray and bake for 15 minutes.  Remove from the oven and give the potatoes a flip.  Put them back into the oven for another 15–20 minutes or until the potatoes are golden brown on the outside. Serve with dipping sauce.

Sheetal from Foster City, CA, just won $50 for this recipe and photo! Submit yours here.

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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