Friends, Happy Valentine’s Day. We are halfway through February. It is 53 degrees out. So much to celebrate. Why not add to the joy with some sweets for your sweet? And when I say “sweets” I mean, of course, “sweet potatoes.” I have several recipes to share from the participants of the Run Bike Swim Cook Ironman/Ironchef Challenge. Thanks for those who participated and who put up with my silly “snack” idea. I realize that added to the challenge because you have to decide what a snack is before you decide what to make.
From Alexandra of Meet and Eat Online are some tasty looking mini-muffins, which, she notes, are great for a post work-out snack. I bet my boys would gobble them up as well. Alexandra has finished the swim, completed 5 miles running and 65.5 kms of biking, which my handy dandy internet unit converter tells me is 40.7 miles.
Brianna from Eat More Toast ingeniously created both sweet and savory tartlets featuring sweet potatoes for her snack. Yum. I’m for sure going to have to try them. For sure. She’s run 12 miles, swam 3/4 miles, and biked 34 miles.
Kara from What’s Up With the Wheelers came up with an awesome idea for a sweet potato snack that is totally kid friendly. She even tested it with her kids. I’m left wondering why I’m not a fun mom like that and have resolved to do more “fun food” meals. Kara has run 16 miles and biked 67.
Lindsay T. is owning this post-pregnancy get-back-in-shape thing and made classic sweet potato fries inspired by the ones the cafe in her building makes. Sounds like a tasty place to live. The recipe is below. Plus she’s run 11 miles, biked 37.2 miles and done 90 minutes of Tae-bo (as a substitute for swimming).
And I made a sweet potato dip to be served with crackers. Because my boys love crackers. And I love dip. That recipe is also below. As of this morning, I’ve finished the run, biked 94 miles (on a stationary bike), and swam 1/4 mile. I’ll finish up the bike tomorrow, then focus on the swim. Marathon training starts next week, so I’m trying to get it all done before then. Crazy? Maybe. But I’m having so much fun.
Last but not least, Christy has announced this week’s food challenge. I’m looking forward to it. A citrus-inspired dinner. Can we have 3 cheers for Christy for organizing this? I love this challenge and I’m so grateful to Christy of asking me to be a part of it.
2 sweet potatoes, sliced like fries
1 T olive oil
sprinkle of garlic salt (perhaps 1 t at most)
Toss together, coating sweet potatoes with olive oil and sprinkle with garlic salt.
Bake at 450F for 15 minutes, flip/turn and then bake for another 10-12 minutes until crispy on edges.
Add extra salt to taste, if desired.
2 lbs. sweet potatoes
2 tablespoons olive oil
4 scallions, chopped fine
1 bottled roasted red pepper, chopped
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
2 tablespoons balsamic vinegar
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
pinch cayenne pepper (optional)
1/4 to 1/2 cup water if necessary
Preheat oven to 400. Wash and prick sweet potatoes with a fork. Roast on a lined baking sheet for 45-60 minutes, until very tender. Peel the skin off and put into a bowl. Mash with a fork, potato masher, or pastry blender until well mashed. Add the rest of the ingredients and stir in water until it is as thick or thin as you want it to be. Cover and refrigerate for at least an hour to let the flavors blend.