No doubt about it, it’s Fall. And that, for one thing, means pumpkins and sweet potatoes. While my mouth waters at the thought of pumpkin spice lattes, pumpkin froyo and sweet potato pie, my conscience reminds me that all of that sugar is unhealthy. What’s a pumpkin and sweet potato-loving girl to do?
Why, turn to Chef Anthony Stewart, Pritikin Longevity Center + Spa, who created the following healthy recipes to share with you! Yay, now you can have your pumpkin and eat it too!
Pumpkin Mashed Potatoes
Recipe from Chef Anthony Stewart
Pritikin Longetvity Center +Spa
Ingredients:
1 pound Yukon Gold Potatoes, quartered
1 pound Calabaza, peeled, seeded, and cut into large chunks
1 cup sour cream, fat free
Instructions:
In a large pot, cook potatoes and calabaza in gently boiling water until tender, about 20 to 25 minutes. Drain in a colander.
In a large bowl, mash potatoes and calabaza with a wire whisk. Add sour cream and mix well.
Roasted Sweet Potato Hummus Dip
Recipe from Chef Anthony Stewart
Pritikin Longevity Center + Spa
Ingredients:
15 ounces garbanzo beans, cooked and drained
¼ cup lemon, juiced
1 Tablespoon garlic, (fresh) minced
1/8 cup parsley, (fresh) chopped
¼ bunch dill, (fresh) chopped
1 cup sweet potato, roasted and peeled
1 dash Tabasco Sauce
1/8 teaspoon white pepper
½ cup celery, chopped
Instructions:
Preheat oven to 400 degrees.
Wrap a scrubbed, rinsed and sliced sweet potato in aluminum foil and bake for about 1 1/2 to 2 hours, until soft.
Allow potato to cool before peeling it.
Puree all ingredients together in a food processor.
Add water if hummus is too thick.
Serve with sliced vegetables.
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