Sweet Potato Spinach Tots

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Potato puffs are one of those sides that always make us go, yes! These sweet potato versions have all the crispness and flavor of conventional ones with way more health benefits, including beta-carotene, vitamin C, and magnesium. We love them as a savory side for any meal. They're especially great for kiddos who are picky about eating their greens, as the spinach is quietly folded in.

This recipe yield 4-5 servings.

INGREDIENTS

  • 2 cups sweet potatoes, shredded and peeled (approximately 2 medium sweet potatoes)
  • ¼ cup almond flour
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • 1-2 tablespoons extra virgin olive oil
  • 1 egg beaten
  • ½ cup fresh chopped spinach
  • 315 grams sweet potatoes, shredded and peeled (approximately 2 medium sweet potatoes)
  • 32 grams almond flour
  • 1 gram garlic powder
  • 3 grams sea salt
  • 15 - 30 mL extra virgin olive oil
  • 1 egg beaten
  • 30 grams fresh chopped spinach

Directions

  1. Preheat the oven to 400° Fahrenheit (204° Celsius0. On a lined parchment baking sheet coat the surface of the sheet well with 1 tablespoon of olive oil or butter.

  2. Place the shredded sweet potatoes in a bowl and mix with a pinch of salt and let sit for 10-15 minutes to draw out moisture. Next, place the sweet potato in a cheesecloth or lightweight kitchen towel and squeeze the excess moisture out of the sweet potatoes over a bowl or sink.

  3. In a medium-sized mixing bowl, mix the moisture-strained sweet potatoes with the rest of the ingredients, except the olive oil. Mix well. Lastly, lightly fold in the fresh chopped spinach.

  4. Using a spoon, scoop the sweet potato mixture. Form a tater tot with your fingers and place on the oiled pan. Repeat until the sweet potato mixture is gone. Lightly coat the tops of the tater tots with olive oil.

  5. Bake for 15 minutes then flip. Bake for an additional 15 minutes or until golden on the outside and tender on the inside. Serve with your favorite sauce and enjoy!

Tips

*These tots are amazing for kids or elevated as an appetizer paired with a sauce of your choice. These are amazing as a savory side for breakfast, lunch, or dinner. Freeze or refrigerate and reheat in the oven or air fryer.   

 

Mint Cacao Chip Milkshake

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The beauty of a smoothie is that you can make anything to satisfy whatever flavors you're craving. With nostalgia for mint chip ice cream, we 're leaning into this recipe of fresh mint leaves, nutty cacao nibs, and coconut cream. If you want it creamier, add more liquid. A bit more crunch? Add another teaspoon of cacao. Let this be your guide to create a satisfying milkshake-esque healthy breakfast or treat. 

This recipe yields 1 serving

INGREDIENTS

    #REF!
  • 15 whole mint leaves
  • ¼ cup coconut cream
  • ¼ cup water
  • 3 walnuts
  • 1 tablespoon cacao nibs
  • ½ frozen banana
  • 8-9 ice cubes
  • 1 date
  • 2 teaspoon honey
  • 1 teaspoon vanilla
  • A pinch of salt
    #REF!
  • 2 ounces coconut cream
  • 2 ounces water
  • 3 walnuts
  • 1 tablespoon cacao nibs
  • ½ frozen banana
  • 8-9 ice cubes
  • 1 date
  • 2 teaspoon honey
  • 1 teaspoon vanilla
  • A pinch of salt
  • 15 whole mint leaves

Directions

1. Add all ingredients to a blender and blend on high until smooth and creamy. 

2. Add water 1 tablespoon at a time until desired thickness is reached. 

3. Serve in a glass and top with extra cacao nibs and fresh mint.

 

Teriyaki Meatballs with Smoked Paprika

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The teriyaki glaze gives these meatballs a sweet and savory spin. Any ground meat will work, but we opted for a mix of lean chicken and turkey. Browning the meatballs before baking them adds a richer depth of flavor. These are delicious when served hot, immediately out of the oven, and they also make incredible leftovers. 

This recipe yields 5 servings

INGREDIENTS

  • Meatball Base
  • 1 pound ground chicken
  • 1 pound ground turkey
  • 1 egg
  • 1 tablespoon coconut aminos + extra to top at the end
  • 2 tablespoons sesame oil
  • 2 tablespoons fresh ginger, minced
  • 1 teaspoon garlic powder
  • 1 tablespoon smoked paprika
  • ½ teaspoon salt
  • ½ cracked pepper
  • 2 tablespoons chopped green onion for topping garnish
  • Meatball Glaze
  • ¼ cup balsamic vinegar
  • ¼ cup coconut aminos
  • 2 tablespoons sesame oil
    #REF!
  • 16 ounces ground chicken
  • 16 ounces ground turkey
  • 1 egg
  • 1 tablespoon coconut aminos + extra to top at the end
  • 2 tablespoons sesame oil
  • 2 tablespoons fresh ginger, minced
  • 1 teaspoon garlic powder
  • 1 tablespoon smoked paprika
  • ½ teaspoon salt
  • ½ cracked pepper
  • 2 tablespoons chopped green onion for topping garnish
  • Meatball Base
  • Meatball Glaze
  • 2 ounces balsamic vinegar
  • 2 ounces coconut aminos
  • 2 tablespoons sesame oil

Directions

1. Preheat the oven to 350 degrees farenheit/176 degrees celsius. 

2. Prepare the glaze: In a small saucepan add balsamic vinegar and coconut aminos. Bring to a boil on medium-high heat for 2 minutes then reduce to a simmer for 6-7 minutes, stirring every 30 seconds to prevent burning. The liquid will start to appear thicker as it cooks. Remove from heat and let rest for 5 minutes. Whisk in the sesame oil. Set aside until meatballs are ready to be tossed. 

3. In a large bowl, combine ground chicken, ground turkey, egg, coconut aminos, sesame oil, fresh minced ginger, garlic powder, smoked paprika, sea salt, and pepper. Mix until all ingredients are well incorporated. 

4. Form the mixture into 12 balls. 

5. Add 1 teaspoon of olive oil to a large steel pan over medium high heat. Brown the meatballs for 1-2 minutes on all sides. Transfer the meatballs into the oven and bake for 10-12 minutes or until meatballs are cooked through. Remove from heat.

6. Add meatballs to the glaze and toss around until they are well coated. Handle the meatballs with light hands to ensure they don’t break due to their tender texture.

5. Serve warm and enjoy!

TIPS

*These are great for leftovers heated up in an air fryer.

 

Purple Sweet Potato Mash

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Think of this as the nutrient-dense version of an all-time favorite. Purple sweet potatoes contain more healthy fiber than regular potatoes, plus they’re rich in zinc, potassium,and magnesium. The sweetness blends with the creamy coconut milk and nutty ghee, resulting in a truly decadent side dish.

INGREDIENTS

  • 1 lb purple sweet potatoes, peeled and quartered
  • 10 ounces coconut milk
  • 1 tablespoon ghee
  • 1 tablespoon herbs de provence
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 garlic cloves, chopped
  • 450 g purple sweet potatoes, peeled and quartered
  • 300 ml coconut milk
  • 1 tablespoon ghee
  • 1 tablespoon herbs de provence
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 garlic cloves, chopped

Directions

1. In a medium pot fitted with a steamer basket, steam sweet potatoes until fork tender.
2. Transfer to a pot and add all remaining ingredients.
3. Use an immersion blender to blend until you’ve reached desired consistency.
4. Top with fresh chives and serve.

Tips

**Use a potato masher or fork for a thicker mashed potato consistency. 

 

Maple and Cinnamon Sweet Potato Casserole

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As their name suggests, these root vegetables have a natural sweetness to them, which is enhanced when they’re cooked and blended with coconut milk and maple syrup then topped with a cinnamon pecan crunch. Creamy and comforting, this sweet casserole will make you forget the sugar-laden side dish of the past.

This recipe yields 6 servings

INGREDIENTS


  • For Sweet Potato Base:
  • 3-4 sweet potatoes
  • ½ cup coconut milk
  • ¾ cup maple syrup
  • 3 tablespoons coconut oil
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • 2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 eggs

  • For Pecan Topping:
  • 2 cups pecans
  • ¼ cup maple flakes
  • 2 tablespoons coconut oil
  • ¼ cup maple syrup
  • 2 teaspoons cinnamon
  • ¼ teaspoon sea salt

  • For Sweet Potato Base:
  • 3-4 sweet potatoes
  • 120 ml coconut milk
  • 180 ml maple syrup
  • 3 tablespoons coconut oil
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • 2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 eggs

  • For Pecan Topping:
  • 2 cups pecans
  • 32 g maple flakes
  • 2 tablespoons coconut oil
  • 60 ml maple syrup
  • 2 teaspoons cinnamon
  • ¼ teaspoon sea salt

DIRECTIONS

  1. Remove the skins of the sweet potatoes and roughly chop. Add a small amount of water to the bottom of a pot and bring to a boil. Add the sweet potatoes to a steamer basket above the boiling water and allow them to soften until they can be easily pierced with a fork.  

  2. Pour soft sweet potatoes into a Vitamix or other high-powered food processor.

  3. Add the rest of the ingredients for the base and pulse until fully combined, about 30 seconds.

  4. Smooth into a glass baking dish and set aside.

  5. Mix all the pecan topping ingredients into a bowl until well incorporated.

  6. Layer pecan topping mixture over top of the sweet potatoes. 

  7. Cover with foil and bake at 375 degrees Fahrenheit / 190 degrees Celsius for 20 minutes.

  8. Serve while hot.

TIPS

**If you do not have a high-powered blender or a food processor, a hand mixer works just as well to mix the sweet potato mixture. 

**I prefer the pecans to stay whole, but you can rough chop if desired.

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