SO YOU LIKE POTATOES? CHECK OUT THESE RECIPES!
Baked Chipotle Sweet Potato and Zucchini Fritters
(vegan, gluten-free) with Homemade Spicy Honey Mustard (gluten-free with vegan
option)
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Makes about 6 to 8 fritters depending on sizes of
sweet potato and zucchini
Ingredients:
1/4 cup unsalted
butter, melted (or vegan butter)
1 large egg (or egg
replacer or flax egg)
2 teaspoons chipotle
seasoning (I use Mrs. Dash Southwest Chipotle)
1/2 teaspoon salt, or
to taste
1/2 teaspoon black
pepper, or to taste
2 tablespoons almond,
oat, or a gluten-free flour blend
about 3 cups coarsely
grated sweet potato (1 medium to large sweet potato, peeled and grated)
about 2 cups coarsely
grated zucchini (1 large or 2 small zucchini)
Directions:
Preheat oven to 375F
and line two baking trays with Silpats, parchment paper, or aluminum foil and
spray with cooking spray; set aside. I highly recommend lining your baking
trays because the fritters will stick badly if you don’t.
In a large
microwave-safe bowl, melt the butter, about 1 minute on high power. To the
melted butter, add the egg and beat with a fork to combine. Add the chipotle
seasoning, salt, pepper, and stir to combine. Add the flour and stir to
combine. Add the sweet potato, zucchini, and toss to combine. Mixture will be
loose and a bit soggy. Using a 1/2-cup measure, form fritters by transferring
one heaping half-cup of vegetable mixture from mixing bowl directly to baking
trays. My fritters were each about 4-inches in diameter and about 1-inch high
and they weren't traditional well-packed patties; rather I mounded the mixture
into loosely packed circular shapes on the baking trays. I baked 4 fritters on
one tray, and 3 on the other tray.
Bake fritters for 10
minutes at 375F and if fritters have “leaked” or released any liquids, either
from the zucchini releasing water, or the butter-egg mixture, just “push” the
liquid back into a fritter using a spatula.
Lower oven temperature
to 350F and bake for about 15 minutes. Carefully flip fritters over (they will
be soft and delicate; I used two spatulas to scoop-and-flip without breaking
them) and bake for about 15 more minutes, or until browned. Fritters will be
browned but soft upon removal from oven. Allow them to cool and firm up on the
baking trays for at least 10 minutes before moving or serving them.
Serve fritters with Spicy Honey Mustard (gluten-free
and to keep vegan, use agave in place of the honey) or a favorite mustard,
ketchup, hot sauce, sour cream, salsa, or other favorite condiment. Fritters
will keep in an airtight container for up to 5 days in the refrigerator. They
can be wrapped individually in plastic wrap and make for handy lunchbox food.
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Healthy Chipotle Chicken Sweet Potato Skins
·
prep time: 15 MINUTES
·
cook
time: 1
HOUR 20 MINUTES
·
total
time: 1
HOUR 20 MINUTES
serving size: 6 As A Side, 3 As A Main
|
|
Ingredients
- 3 medium sweet potatoes
- 3/4 pound (about 2 small) boneless skinless chicken
breast
- 1/4 cups olive oil
- 2 tablespoon fresh lime juice
- 2 cloves garlic, minced or grated
- 3 whole chipotle pepper, minced
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 2 teaspoons chili powder
- salt and pepper
- 2 (half a 10 oz bag) cups spinach
- 5 ounces sharp white cheddar cheese, grated
- chopped cilantro, for garnish
- greek yogurt, for serving
Instructions
Preheat
your oven to 350 degrees. Wash your sweet potatoes and prick all over with a
fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place
your chicken in a baking dish and rub with a tablespoon of olive oil, salt and
pepper. Place in the oven with the potatoes and bake for 25 minutes. Allow to
cool and shred the chicken with a fork or your hands. When the sweet potatoes
are done cut in half and allow to cool for 5-10 minutes.
In
a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers,
oregano, cumin, chili powder, salt and pepper. Set aside.
Heat
a small skillet over medium heat and wilt the spinach (this can also be done in
the microwave). Toss the spinach and shredded chicken together, set aside and
keep warm.
Turn the oven up to 400 degrees.
Scrape the sweet potato out of the peel, leaving a medium size layer of flesh
inside with the peel so that it can stand up on its own (I reserved the
remaining flesh, for another use) and place in a baking dish. Brush the skins
with with a little of the chipotle sauce and bake for 5-10 mInutes until nice
and crisp. While the skins bake mix the spinach, chicken and chipolte sauce
together. Remove skins from the oven and stuff with the chicken mixture, top
with shredded cheese and bake for 10 minutes or until the cheese has melted and
the skins are hot and crisp. Serve with fresh chopped cilantro and greek yogurt
if desired.
Oven Baked
Potato Wedges
Prep time
45 mins
Cook time
35 mins
Total time
1 hour 20 mins
Author: Natasha of
NatashasKitchen.com
Skill Level: Easy
Cost To Make: $2-$3
Serving: 4-6
Ingredients
·
4 russet potatoes
·
¼ cup extra virgin olive oil
·
¼ tsp sea salt or kosher salt
·
¼ tsp garlic powder
·
¼ tsp paprika
·
¼ tsp black pepper
·
2 Tbsp chopped fresh parsley leaves
·
¼ cup Parmesan cheese
Instructions
(preheat oven to 450˚F)
1. Wash & cut potatoes into wedges by cutting
lengthwise in half then slice each half into 3 slices.
2. Place potatoes in a bowl of water with about 2 cups
of ice cubes. Let them stand for 30 min then pat dry with paper towels.
3. Place ¼ tsp salt, ¼ tsp garlic powder, ¼ tsp
paprika and ¼ tsp black pepper in to a large ziplock bag. Add potatoes and
shake them together. Next add ¼ cup of olive oil to the bag and toss until
potatoes are coated.
4. Line baking sheet with parchment paper. Place
potatoes on the lined sheet and bake at 450˚F for 30-35 min until the potatoes
are cooked through, browned and crispy.
5. While potatoes are baking, chop 2 Tbsp fresh
parsley and grate ¼ cup parmesan cheese and place both into a large mixing
bowl.
6. Toss potato wedges in the mixing bowl with parsley
and cheese.
Serve with ketchup, or ranch,... or fry sauce.
