If chocolate is the tights of the food world (made a huge comeback), sweet potatoes are the Yves St Laurent low boots.
Sweet potatoes are the trendy new accessory at home and out on the town.
Sweet potato fries are popping up everywhere from Fresh to The Ram in the Rye as the healthy new accompaniment, in place of greasy French fries.
Sweet potatoes are lower in sugar than white potatoes and chock full of beta carotene (known for its anti aging benefits) and potassium.

Baked sweet potatoes:

Preheat the oven to 350 degrees F. Put a piece of aluminium foil on an oven rack in the middle of the oven. Wash the potato with water and a vegetable brush, pat dry with a paper towel, and poke holes into the potato with a fork. Place atop the aluminium foil and bake for one hour, turning once halfway through the cooking. To serve, cut the sweet potato in half lengthwise and drizzle with olive oil and a splash of sea salt.
You can also eat leftovers with your eggs in the morning.


Barbecued sweet potatoes with cumin, lime and chilli
In a pestle and mortar, bash up a few dried chillies, a teaspoon of ground cumin and a dessert spoon of sea salt. Give your sweet potatoes a scrub under the tap, prick them about 10 times with a knife, then, while they’re still wet, dust them with the spicy mix. Roll them individually in foil and submerge them under the hot ash in the barbecue. If you want to put them among the coals, double wrap them in foil so that the skin doesn’t burn. After 20 minutes, stab with a knife to check if cooked. Serve with a squeeze of lime.


Mashed sweet potatoes:

Follow same instructions as for Baked Sweet Potatoes. Scoop out the insides and mash!


Pesto chicken and sweet potato bake

Ingredients:

• 1 can (10 oz / 284 mL) CAMPBELL'S® Condensed Low Fat Cream of Celery Soup
• 1/2 cup (125 mL) 1% milk
• 3 tbsp (45 mL) pesto
• 2 cups (500 mL) unpeeled sweet potato cubes (3/4” / 2 cm)
• 2 cups (500 mL) unpeeled butternut squash cubes (3/4” / 2 cm)
• 1 lb (500 g) boneless, skinless chicken breasts, cut into 3/4” (2 cm) strips
• 1/4 cup (60 mL) finely diced red pepper

Directions:

1. Combine soup, milk and 1 tbsp (15 mL) pesto in 2 qt (2 L) shallow baking dish. Stir in potatoes and squash.
2. Place chicken breast strips on top. Spread with mixture of remaining pesto and red pepper.
3. Bake at 375°F (190°C), uncovered, for 1 hour or until vegetables are tender. Let stand 5 minutes before serving.

Tip: The traditional flavours of pesto – basil, pine nuts, garlic, olive oil and Parmesan cheese – accent this dish. Supermarket, ready to use pesto is a definite preparation time-saver!


Sweet potato scallop

Ingredients:

1 medium orange- fleshed sweet potato, peeled
3 large yellow-fleshed potatoes, peeled
1 onion, thinly sliced, about 2 cups (500 ml)
salt and freshly ground pepper
3-4 Tbsp. (45-50 mL) all-purpose flour
1 cup (250 mL) chicken broth
1 cup (250 mL) 2% milk

Instructions:

1. Slice the potatoes super thin using a mdnoline or the slicing blade of your food processor. You’ll need about 4-5 cups of sliced potatoes.
2. Start with a large, shallow casserole dish and rub it lightly with oil or softened butter. Layer the orange and yellow potatoes with the onions, sprinkling each layer with salt and pepper, and dusting lightly with flour. Finish with a layer of potatoes.
3. Combine the broth and milk in a saucepan and heat to boiling. Pour slowly over the casserole, making sure the liquid seeps into all the crevices. You should just be able to see the liquid through the first layer of potatoes; add a little more milk or broth if needed.
4. Cover the casserole with foil and bake alongside the ham at 300 degrees F (150 C) for about one and a half hours. Remove the foil during the last 20 minutes to brown the top of the dish.

Serves 6.


Slow-braised turkey thighs, potatoes and yams

Ingredients:
• ¼ cup (60 ml) olive oil
• 1 ½ lb (750 g) skinless, boneless, turkey thighs
• 4 Yukon Gold potatoes, peeled and cubed
• 2 yams (orange-fleshed sweet potatoes), peeled and cubed
• 1 ½ tsp. minced fresh rosemary
• 1-2 cups (250-500 ml) low-sodium chicken broth
• 2 Tbsp. minced fresh parsley

Instructions:

Preheat oven to 350 degrees F (180 C). Heat oil in a Dutch oven or heavy stockpot over medium-high heat. Add turkey and brown, three to four minutes per side. Remove from heat, add potatoes and yams to pan, and turn to coat in oil. Sprinkle with half of rosemary, 1 tsp. salt, and 1 tsp. pepper. Add enough broth to reach ½ inch (12 mm) up side of pan.

Cover and braise for 30 minutes. Turn potatoes and yams and add just enough broth to keep them moist. Braise until potatoes, yams, and turkey are fork-tender, about 30 minutes more, adding broth as needed. Remove to a warmed platter, garnish with parsley and remaining rosemary, and serve.

Sweet potato soup
A healthier alternative to sweet potato casserole

Makes: 10 quarter-cup servings

Ingredients:

• 1 large (8-ounce) sweet potato, peeled, cut into 1-1/2-inch cubes
• 2 cups fat-free chicken or vegetable broth
• 1/2 cup vanilla soy milk
• 10 tablespoons pressurized whipped cream

Instructions:

1. In a medium saucepan over high heat, bring sweet potatoes and broth to a boil. Reduce heat to medium-low and simmer uncovered for 20 minutes, or until sweet potatoes are very soft.
2. Remove from heat. Using an immersion blender, puree in pan until smooth. (Alternatively, puree in a regular blender.)
3. Stir soy milk into soup over medium-high heat. Bring just to a boil.
4. Serve soup hot in espresso cups or large shot glasses, topped with 1 tablespoon whipped cream.

Nutritional Information per serving: 44 calories, 1g protein, 7g carbohydrate, 1g fat (1g saturated)