Total Recipe Resources

Mashed Almost Potatoes

Ingredients:

1 bag frozen cauliflower
4 ounces cream cheese
1/2 cup sharp cheddar cheese
2 teaspoon garlic
salt and pepper

Instructions:

Cook cauliflower as usual until just tender and drain. Run through food processor, blender, or mash by hand with a masher. Mash in the other remaining ingredients.  Salt and pepper to your liking and serve as you would mashed potatoes. 

Want a different flavor?  Replace 1/2 cup sharp cheddar cheese with a different cheese like feta, or mozzerella ... or 1/4 cup of your favorite low carb salad dressing, such as blue cheese!

Nutty Sweet Potatoes

Ingredients:

2 (15 oz.) cans sweet potatoes with juice, cut into ½ inch chunks
½ C. firmly packed brown sugar
¼ C. fat-free margarine, melted
½ teaspoon ground cinnamon
¼ C. chopped pecans

Directions:

Layer potatoes, pecans, brown sugar, and margarine in a casserole dish. Sprinkle with cinnamon. Bake uncovered at 375 degrees F for 30 minutes. (Serves 8)

Garlic Sweet Potato Mash

Easy Potato Recipes

Sweet potatoes are packed with vitamins and is a great “skin” food.  Garlic has strong antioxidant vitamins and gives this mash a rich flavor. 

4 large sweet potatoes, scrubbed, peeled and cubed
3 tablespoons unsalted real butter
3 garlic cloves, peeled and crushed
Salt and black pepper to taste

Place the sweet potatoes in a large pan of salted boiling water.  Cook for approximately 15 minutes or until tender.  Drain and set aside.  Melt the butter in a saucepan and sauté the garlic over low heat for about 1 to 2 minutes.  Stir often and don’t let the garlic burn as it will taste very bitter.

Now pour the garlic butter over the sweet potatoes, season with salt and pepper and mash until creamy.  Serve immediately.

Note:  if the mash is too thick, add a little vegetable broth or warm milk to make a creamier texture.

Carrot and Sweet Potato Soup

Easy Soup Recipes

Ingredients

1 tablespoon olive oil
1 onion, finely sliced
8 large carrots, roughly chopped
2 medium sweet potatoes, mashed
2 tablespoons dry cooking wine
6 cups vegetable stock (fresh or homemade)
Large handful of fresh chopped cilantro (also known as coriander)
4 tablespoons crème fraiche (note: Use low fat plain yogurt as an alternative)

In a large pan heat the olive oil and add the onions.  Gently sautee for approximately 5 minutes until soft.  Add the carrots and mashed sweet potatoes and cook for another 5 minutes (stirring often). 

Now add the stock and bring the soup to a boil.  Reduce the heat and simmer for approximately 25 to 30 minutes or until carrots are tender and liquid has reduced.  Remove from heat and allow to slightly cool. 

Place the soup mixture in a food processor or blender and blend on high for approximately 2 minutes (longer if you prefer a smooth soup, a little less if you prefer a chunkier texture).

Place the soup back in the pan and gently heat again.  Season with salt and pepper and serve garnished with a little fresh cilantro and a dollop of crème fraiche in each bowl.