Sometimes your taste buds want to sit down to a creamy dreamy pasta dinner. But your arteries don’t. I understand.
That’s where this sweet potato cream sauce comes in to save the day. It is made without even a single drop of heavy cream, using mashed sweet potato instead to thicken it and give it that great Alfredo-like texture. Total comfort food that your whole body can feel good about.
Adapted from How Sweet It Is
Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well With Others.
Try these deliciously light waffles for a breakfast or dessert treat.
As we often see meat in Mexican cuisine, it was a deliciously worthy challenge to create a vegetarian option for this year’s Cinco de Mayo celebration. Part of the beauty of modern Mexican cuisine is its adaptability, the ease with which it fuses with other ethnic traditions, and the freedom that it lends the home chef to experiment – take advantage!
These tacos are filled with layers of smoky, spicy and sweet flavors. Begin with a cooling avocado mash that bursts with refreshing citrus that culminates in a layer of smoky-sweet chipotle yams and these vegetarian tacos are beyond satisfying. The rainbow chard is so hearty and juicy that you won’t miss the carnitas for one bite. Top with queso fresco and serve alongside a salt-rim margarita to kick off your Cinco de Mayo celebration. Salud!
And partly because I’m thinking, “what am I going to do with it before it goes bad?!”
No need to stress about that any more though. This lentil, sweet potato and kale dish is not only super easy to throw together, but it’s delicious. And it’s also a nutritional powerhouse, so from here on out, you can reserve your heart racing for other more rational things.
When one thinks of enchiladas, the first thing that comes to mind, besides deliciousness, is probably cheese or meat. But, when it comes to stuffing tortillas, the ingredients are really limitless.
Black bean and sweet potato enchiladas will satiate the hunger of both meat lovers and vegetarians alike. The sweetness of the sweet potato fuses with the smokiness of cumin-flavored black beans, providing the perfect combination. And let’s not forget the health benefits. Read More
Even though Easter is still days away, I’ve been on a steady snack diet of miniature Reese’s cups, jelly beans and Cadbury Creme Eggs for weeks. I know I should reach for healthier options, but when those tantalizing brightly colored bags are lining every supermarket and drugstore aisle – and the kitchen in my office – how can I resist? Fortunately candy season will subside on Monday, and I’ll turn over a new leaf. When my sweet tooth starts rumbling, I’ll go the healthy route and snack on a baked sweet potato instead.
Sweet potatoes are nature’s candy, full of sugary, buttery flavor, and are low-sodium sources of many vitamins, especially beta-Carotene and vitamin A. They can be prepared in many different ways Read More
Spring weather is fast approaching, if not already here, and while I’m sure we’re all looking forward to swimsuit season (!!) and therefore forcing ourselves to eat as many salads as possible before we are forced to go on an MD/PhD retreat cruise to Canada in August and wear a two-piece bathing suit in front of everyone we know…sometimes we just get a hankering for Mac and cheese. It happens.
Luckily, there is such a thing as tasty delicious, good-for-you Mac and cheese. And it’s right here, in this casserole dish. This Mac and cheese is bulked up with sweet potatoes so you have a kind of sweet salty cheesy thing going on. Read More
Nervous about the arrival of a chilly fall? Make it a chili fall! Summer and sunshine are all well and good, but I’ve been secretly waiting for crisp autumn to settle in. Sure it was hard to say goodbye to flip flops, barbecues, and fresh corn, but their departure makes room for cozy sweaters, tailgates and chili. As the temperature drops and the days shorten, chili is comfort in a bowl. Warm, hearty, full of flavor and spice…it just doesn’t get much better than a steaming bowl of chili on an October afternoon.
Many of my dishes are throw-it-together-type affairs – usually an effort to use up the odd ingredients I have left in my cupboard and fridge before embarking on the weekly supermarket visit. It never fails to surprise me when these dishes turn out wonderfully and just like that, a cobbled together, ramshackle meal becomes a firm favorite in my recipe repertoire. Read More
Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More