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Sweet Potato Hash Browns

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sweet potato hash browns

Sweet Potato Hash Browns

The recipe is simple and requires only three ingredients. The best part is, you can enjoy these tasty browns for breakfast or a side dish (or an afternoon snack).
3.08 from 13 votes
Print Recipe
Course Breakfast, Side Dish
Servings 8

Ingredients
  

  • 1 ½ pounds sweet potato, peeled, shredded
  • 1 cup chopped onion
  • 4 teaspoons extra-virgin olive oil, divided

Instructions
 

  • Mix sweet potatoes and onions in a large bowl. Heat 2 teaspoons olive oil over medium-low to medium heat in a large skillet. Add about half of the sweet potatoes and onions, and stir to coat. Press with a spatula to flatten. Cook about 7-8 minutes; do not stir.
  • Flip, and cook another 3-5 minutes. Remove from skillet, and set aside. Repeat to cook remaining vegetables. When done, combine the two batches in the skillet. Cook another 2-3 minutes, stirring occasionally. Serve immediately.
  • Yield: 8 servings (serving size: about ½ cup)

Video

Notes

  • To shred potatoes, it's best to use a food processor (shredding disc attachment), although you can do it by hand.
  • Use a combination of sweet potatoes and Yukon Gold or russet potatoes.
  • Makes a great breakfast dish.

Sweet Asian Salad

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Sweet Asian Salad

 

Sweet Asian Salad

This salad is bursting with flavor and nutrients! Take a look at a few of the benefits of the ingredients:
Sweet potatoes - Very, very high in vitamin A, which is best known for supporting healthy vision. Rich in beta-carotene. Can help improve blood sugar regulation (even for people with diabetes).
Parsnips - Excellent source of vitamin C. High in fiber.Rich in folic acid.
Kale- Extremely high in vitamin K. Contains 45+ flavanoids (powerful antioxidants that fight aging and prevent disease). Considered to be one of the healthiest vegetables because of its superb nutritional profile.
3.30 from 10 votes
Print Recipe
Course Salad
Servings 8

Ingredients
  

  • 2 cups shredded sweet potato, peeled (about 1 small potato)
  • 2 cups shredded parsnips, peeled (about 3 parsnips)
  • 2 cups chopped kale, ribs and stems removed, lightly packed
  • ¼ cup diced red onion
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon soy sauce or soy sauce alternative see Recipe Noes
  • 1 tablespoon unsweetened pineapple juice
  • 1 tablespoons sliced almonds
  • 1 tablespoon chopped pecans
  • 1 clove garlic minced
  • 1 teaspoon minced fresh ginger or ½ teaspoon dried ginger
  • ¼ cup chopped fresh parsley, lightly packed or 1 teaspoon dried parsley
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Mix all ingredients in a large bowl. Toss well to coat. Chill in refrigerator for about 1 hour.
  • Yield: 8 servings (serving size: 1/2 cup)

Notes

  • Substitute fresh spinach leaves for kale.
  • If you don't have both almonds and pecans, you can use one or the other. Pine nuts are another tasty option.
  • Use the shredding disc of a food processor to shred the sweet potatoes and parsnips.
  • Parsnips are root vegetables that are related to carrots. Although they are similar, parsnips are paler than carrots, with a somewhat bleached look. They also have a sweeter, stronger taste that is slightly tangy.
  • Bragg’s Liquid Aminos is an alternative to soy sauce that has no added salt or preservatives. It's a certified non-GMO (not genetically modified) liquid protein concentrate, derived from healthy soybeans, that contains 16 essential and non-essential amino acids. Another option is Coconut Aminos.

 

Daniel Fast Sweet Potato Pie

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sweet potato pie

Sweet Potato Pie

You may be skeptical that a vegan pie without any added sugar could be delicious. But it's true! This Sweet Potato Pie is smooth with a slight coconut crunch--a perfect dessert for any Daniel Fast meal.
3.84 from 6 votes
Print Recipe
Course Dessert, Snack
Servings 8

Ingredients
  

  • 2 pounds sweet potatoes
  • ½ cup Date Honey
  • ¼ cup unsweetened orange juice
  • 1 cup oat flour see Recipe Notes
  • 1 teaspoon grated orange zest
  • ½ teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • ¼ cup unsweetened coconut flakes
  • ¼ cup finely chopped pecans

Instructions
 

  • Preheat oven to 350 degrees. Bake or steam sweet potatoes until tender. If baking, pierce each potato a few times with a fork and wrap tightly in aluminum foil, shiny side out. Bake at least 1 hour or until soft. Remove from oven, and set aside until cool enough to handle. Peel and discard skins. If steaming, peel skins and cook 25-30 minutes or according to your steamer's directions. Cut potatoes into smaller pieces, and mash with a potato masher.
  • Put potatoes, Date Honey, and orange juice in a food processor or blender, and puree until completely smooth with no lumps. Add oat flour, orange zest, cinnamon, and nutmeg. Stir well.
  • Pour sweet potato mixture into a 9 by 2-inch pie plate that has been rubbed with olive oil. Spread coconut flakes and pecans over top. Bake 15-20 minutes, or until lightly browned. Serve immediately.
  • Yield: 8 servings (serving size: about 1 slice pie)

Notes

  • Spread almond butter or Date Honey on top of each serving.
  • Add ½ cup raisins when you mix the oats and pureed potato mixture.
  • Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (½ cup old-fashioned oats will yield about ½ cup ground oats).