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THE MICHIGAN CHRONICLE
April 7-13, 2010 Page C-7
Recipe photos by David Humphreys
Recipe photos by David Humphreys
FAMILY FEATURES
be as hard as you think to get kids to eat more weet Potatoes are naturally sweet and delicious, n’t have to disguise them and trick your kids into ealthier foods.
s, sometimes called yams, are loaded with nutrition:
I
oes have more vitamin A than any other vegetable. s necessary for strong tissues and maintaining a mune system.
t may not be as hard as you think to get kids to eat more veggies. Sweet Potatoes are naturally sweet and delicious, so you don’t have to disguise them and trick your kids into enjoying healthier foods.
Sweet potatoes, sometimes called yams, are loaded with nutrition:
� Sweet potatoes have more vitamin A than any other vegetable. Vitamin A is necessary for strong tissues and maintaining a healthy immune system.
otato is a complex carbohydrate that contains more rd the recommended daily requirements of vitamin C.
n sweet potatoes also helps maintain fluid and elec - nce in the body cells, as well as normal heart and ons.
� The sweet potato is a complex carbohydrate that contains more than one-third the recommended daily requirements of vitamin C.
� Potassium in sweet potatoes also helps maintain fluid and elec - trolyte balance in the body cells, as well as normal heart and nerve functions.
By adding Louisiana Sweet Potatoes (both fresh and canned) to
uisiana Sweet Potatoes (both fresh and canned) to ou’re boosting their nutrition and helping them learn abits. Because they’re available year-round, it’s easy weet potatoes into any meal, from breakfast to dessert. pes the whole family will want to dig into, visit the Potato Commission’sWeb site, www.sweetpotato.org.
your kids’ diet, you’re boosting their nutrition and helping them learn healthy eating habits. Because they’re available year-round, it’s easy to incorporate sweet potatoes into any meal, from breakfast to dessert. For more recipes the whole family will want to dig into, visit the Louisiana Sweet Potato Commission’sWeb site, www.sweetpotato.org.
Easy Colorful Vegetable Soup
Makes 12 servings
Easy Colorful Vegetable Soup
Makes 12 servings
1 onion, chopped 1 teaspoon minced garlic 4 cups canned low sodium vegetable broth or chicken broth
1 onion, chopped 1 teaspoon minced garlic 4 cups canned low sodium vegetable broth or chicken broth
3 cups diced, peeled fresh sweet potatoes (yams) 1 16-ounce bag frozen mixed vegetables 2 14 3/4-ounce cans cream style corn 1 10-ounce can chopped tomatoes with juice 1 6-ounce can tomato paste 1 tablespoon Worcestershire sauce Salt and pepper to taste
In large nonstick pot coatedwith nonstick cooking spray, sauté onion and garlic until tender, about 5 minutes. Add broth, sweet potatoes, frozen vegetables, cream style corn, tomatoes, tomato paste,Worcestershire sauce, and season to taste. Bring to boil, reduce heat, and cook until sweet potatoes are tender, 15 minutes.
Terrific Tidbits: If using canned sweet potatoes, drain, cut into chunks and add last 5 minutes of cooking. If you have leftover chicken, meat or seafood, toss in for a heartier version.
Lemon Sweet Potato Casserole
Makes 10 to 12 servings
6 cups shredded peeled sweet potatoes (yams), about 3 medium
2 tablespoons margarine or butter, melted
Lemon Sweet Potato Casserole
Makes 10 to 12 servings
2/3 cup sugar 1 cup skim milk 2 large eggs
6 cups shredded peeled sweet potatoes (yams), about 3 medium
1/2 teaspoon ground cinnamon 1 4-serving box instant lemon pudding and pie filling
2 tablespoons margarine or butter, melted
2/3 cup sugar 1 cup skim milk 2 large eggs
1/2 teaspoon ground cinnamon 1 4-serving box instant lemon pudding and pie filling
Preheat oven to 325°F. Combine sweet potatoes, margarine, sugar, milk, eggs, cinnamon and pudding mix in a 2-quart oblong casserole dish. Cover tightly with foil and bake for one hour. Remove foil and continue cooking 20 to 30 min - utes or until top is golden brown.
Preheat oven to 325°F. Combine sweet potatoes, margarine, sugar, milk, eggs, cinnamon and
3 cups diced, peeled fresh sweet potatoes (yams) 1 16-ounce bag frozen mixed vegetables 2 14 3/4-ounce cans cream style corn 1 10-ounce can chopped tomatoes with juice 1 6-ounce can tomato paste 1 tablespoon Worcestershire sauce Salt and pepper to taste
In large nonstick pot coatedwith nonstick cooking spray, sauté onion and garlic until tender, about 5 minutes. Add broth, sweet potatoes, frozen vegetables, cream style corn, tomatoes, tomato paste,Worcestershire sauce, and season to taste. Bring to boil, reduce heat, and cook until sweet potatoes are tender, 15 minutes.
Terrific Tidbits: If using canned sweet potatoes, drain, cut into chunks and add last 5 minutes of cooking. If you have leftover chicken, meat or seafood, toss in for a heartier version.
Heavenly Yam Delight
Makes 16 servings
1 cup all purpose flour
1/4 cup plus 2/3 cup confectioners’ sugar 1/3 cup chopped pecans 7 tablespoons margarine
Heavenly Yam Delight
Makes 16 servings
1 cup all purpose flour
1 8-ounce package fat free cream cheeseeam cheese
1 8-ounce container fat free frozen whipped
1/4 cup plus 2/3 cup confectioners’ sugar 1/3 cup chopped pecans 7 tablespoons margarine 1 8-ounce package fat free
1 8-ounce container fat free frozen whipped
topping, thawed and divided
2 15-ounce cans Louisiana yams (sweet potatoes) drained or 2 cups fresh sweet potatoes, cooked and cut into chunks
2 15-ounce cans Louisiana yams (sweet potatoes) drained or 2 cups fresh sweet potatoes, cooked and cut into chunks
topping, thawed and divided
1/4 cup sugar 1/2 teaspoon ground cinnamon
1/4 cup sugar 1/2 teaspoon ground cinnamon
Preheat oven to 350°F. In large bowl, combine flour, 1/4 cup confectioners’
Preheat oven to 350°F. In large bowl, combine flour, 1/4 cup confectioners’
sugar, pecans and margarine. Press into bottom of 13 x 9 x 2-inch baking pan. Bake 20 minutes. Set aside to cool. In mixing bowl, mix cream cheese and 2/3 cup confectioners’ sugar until creamy. Fold in 3/4 cup whipped topping. Spread cream cheese mixture over cooled crust. In mixing bowl, beat sweet potatoes, sugar, and cinnamon until smooth. Spread over cream cheese mixture. Top with remaining whipped topping. Refrigerate.
sugar, pecans and margarine. Press into bottom of 13 x 9 x 2-inch baking pan. Bake 20 minutes. Set aside to cool. In mixing bowl, mix cream cheese and 2/3 cup confectioners’ sugar until creamy. Fold in 3/4 cup whipped topping. Spread cream cheese mixture over cooled crust. In mixing bowl, beat sweet potatoes, sugar, and cinnamon until smooth. Spread over cream cheese mixture. Top with remaining whipped topping. Refrigerate.
Yamcakes
Makes 16 pancakes
Yamcakes
Makes 16 pancakes
1 cup mashed sweet potatoes or 1 (15-ounce) can sweet potatoes, drained
1 cup mashed sweet potatoes or 1 (15-ounce) can sweet potatoes, drained
1 1/2 cups skim milk 1 egg 2 tablespoons canola oil 2 tablespoons lemon juice 2 cups all-purpose flour 2 tablespoons light brown sugar 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon
1 1/2 cups skim milk 1 egg 2 tablespoons canola oil 2 tablespoons lemon juice 2 cups all-purpose flour 2 tablespoons light brown sugar 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon
In small bowl, mix sweet potatoes, milk, egg, oil and lemon juice. In another bowl, combine flour, brown sugar, baking
powder, baking soda and cinnamon. Stir flour mixture into sweet potato mixture, stirring
In small bowl, mix sweet potatoes, milk, egg, oil and lemon juice. In another bowl, combine flour, brown sugar, baking
only until combined. Heat a nonstick skillet coated with nonstick cook -
powder, baking soda and cinnamon. Stir flour mixture into sweet potato mixture, stirring
ing spray over medium heat. Pour about one-fourth cup batter onto skillet and cook about 1 to 2 minutes or until bubbly. Turn to cook on other side until light brown.
only until combined. Heat a nonstick skillet coated with nonstick cook -
Yamster the Hamster® encourages kids to learn more about sweet potatoes. To see Yamster and for recipes that kids
Yamster the Hamster® encourages kids to learn more about sweet potatoes. To see Yamster and for recipes that kids can help prepare with adults, go to www.sweetpotato.org.
ing spray over medium heat. Pour about one-fourth cup batter onto skillet and cook about 1 to 2 minutes or until bubbly. Turn to cook on other side until light brown.
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