I remember the excitement as a child using my creativity to dress up for one night in my neighborhood. In the “good ol’ days”, going door to door to well-known neighbors for candy was innocent fun.
Regardless of whether you celebrate the day marked on October 31 as a time for candy and costumes, I wanted to shed light on a trick for sweets!
I am not talking about the kind in a wrapper but one coming from the ground, a popular tuber or root vegetable known as the sweet potato.
Versatile and inexpensive, this lovely orange colored vegetable is found all year round in farmer’s markets and grocery stores.
It’s loaded with fiber especially if you scrub and eat the peel. The peel, being the closest to the earth’s soil, houses most of the minerals our bodies crave!
Here’s some fun and interesting ways this fall to incorporate these orange beauties in your menu:
Blend it up and drink it! A cooked sweet potato smoothie is actually quite delicious or use pureed pumpkin in its place. For breakfast, add rolled oats or coffee to this blend for a meal or healthier latte!
Cook, peel and mash one to hide in brownies. Moist and chocolaty delicious, no one will know it’s even there.
Toss out the boxed pudding mix made with powder and create a version using pureed sweets. Much like the brownie, this is delicious cold and now you have added nutrients instead of empty calories.
Enjoy these recipes to kick off your fall!
Sweet Potato Smoothie
1 small cooked, cooled and peeled Sweet Potato (about 1/2 cup)
1 Ripe Banana, frozen if possible
4-5 Medjool Dates, pitted, easier to blend if soaked
1 cup Non-Dairy Milk
¼ tsp Pumpkin Pie Spice or ¼ tsp cinnamon
Add all ingredients to blender, along with ice.
Sweet Potato Brownies
Author: Simple Vegan Blog www.simpleveganblog.com/5-ingredient-sweet-potato-brownies/
1 pound sweet potatoes
1/2 cup raw almonds
1/2 cup oats
10 tbsp cocoa powder
6 tbsp coconut or cane sugar
Cook sweet potatoes – bake or cut to steam or boil, cool and peel.
Preheat the oven to 350 degrees. Place the almonds in a food processor or high speed blender and blend to make almond flour. Add the oats and blend again. Add the rest of the ingredients and blend one more time. Place the batter into a 9×9 baking dish lined with parchment paper and bake for 25 or 30 minutes. Brownies are done when you smell them and top looks cooked. Let the brownies cool for at least 10 minutes before cutting them into squares.
Secret Ingredient Chocolate Pudding
Author: Oh She Glows Every Day by Angela Liddon
1 ¼ cups diced peeled sweet potato or yam
1/3 cup pure maple syrup
1/3 cup unsweetened almond milk
1/4 cup unsweetened cocoa powder
2 tablespoons raw or roasted smooth almond or cashew butter
1 tablespoon virgin coconut oil, softened (melted) or 1 tablespoon applesauce
1 teaspoon pure vanilla extract
¼ teaspoon fine sea salt
Steam sweet potato or bake or use canned (no salt or sugar added). Take 1 cup tightly packed potato add to a food processor along with maple syrup. Process until smooth. Add rest of ingredients and process until smooth stopping to scrape down sides of bowl as necessary. Taste and adjust sweetness, if desired. Best served chilled.
Pudding thickens in refrigerator overnight or for several hours. If too thick, thin it out with added almond milk. Store in an airtight container in the fridge. Keeps up to 4 days.
Makes 1 1/3 cups (3 servings)