So here’s the thing. In the past, I’ve made sweet potato recipes that I enjoyed. But overall, I really don’t care for them much. They are definitely not my go-to side dish.
In total, I have about 5 or 6 sweet potato recipes on this site, and I can honestly say that while I have enjoyed the recipes I’ve made, I just cannot get on the sweet potato band wagon.
I know, I know. This is clean eating sacrilege. I get it. But at least I keep trying, and I have to say that with this last attempt, they do seem to be growing on me a bit more.
I mean, if I can get over my distaste for cucumbers, surely I can overcome the sweet potato thing. Right?
YOU MIGHT ALSO ENJOY:
- Clean Eating Curried Sweet Potato Soup
- Clean Eating Shepherd’s Pie
- Clean Eating Sweet Potato Casserole
- Clean Eating Sweet Potato Fries
Clean Eating BBQ Rosemary Sweet Potatoes
(Makes 4 servings)
Ingredients:
- 2 medium sweet potatoes, washed and sliced (peel if preferred)
- 1 tablespoon olive oil
- 2 tablespoons fresh, chopped rosemary
- 1 teaspoon garlic powder
Directions:
- Peel (if desired) and slice your sweet potatoes very thin. About 1/8 to 1/4 inch thick at the most. The thinner they are, the better they cook.
- Place all ingredients in a large, food-safe bag and shake to coat the potatoes in the oil and spices.
- Using a grill pan or aluminum foil, cook the potatoes on the grill. They may take a while to cook, so allow for that. They will take a bit longer to cook than most pieces of meat. So time your meal accordingly. They are done when they begin to fall apart when stirred.
Those look good and it looks simple to make. Two of my favorites!
Personally I would much rather have a baked sweet potato than a regular baked potato. If fat/calories wasn’t an issue I’d eat them baked slathered in butter with salt and pepper. But since that’s not the case…… 72 lbs lost later I’ve given up those old habits and now I usually bake them like this. Peeled then sliced with a mandolin and a quick spray of PAM (I’m sure it’s not clean but I still use it since I don’t eat clean 100% of the time) Then a sprinkle of salt and pop them in the oven to bake flipping after 20 minutes or so. I lay then single layer on a cookie sheet. Then if I’m having a bad day (pain wise) or I want easy clean up I line the pan with foil. I do the same with regular potatoes as my version of somewhere between a baked fry and chips depending on how long they are baked and at what temp. My son can eat a whole pan himself! But if I’m pressed for time I’ll even nuke (microwave) them or just bake them in the oven and treat them as I would a regular baked potato.
My dad got me started on sweet potatoes when we were caring for my mom in her last weeks with hospice before she got to the point where she couldn’t eat anymore. My dad wasn’t ready to accept the fact that she was going to die soon and he wanted her to eat as many cancer fighting foods as possible. Once he got over closer to the end she enjoyed some of her favorites, homemade peanut butter cookies, chocolate mint ice cream and even potato chips! I don’t know how many meals of salmon and sweet potatoes we ate because it was healthy and full of cancer fighting goodies….. But since then I actually prefer the sweet potato. Now if I could just get the rest of my family to jump on the sweet potato bandwagon I’d be a happier camper….. but my hubby is old school meat and potatoes but he’s learning and changing.
I’m also not a fan of sweet potatoes but I have a recent “go to” recipe that I love now (actually from Weight Watchers)! I really think the important parts of the recipe are the sage, vinegar and shallots (and the sweet potatoes of course!).
1 1/2 pound(s) uncooked boneless, skinless chicken thigh(s), about 6 thighs
1 1/2 tsp kosher salt, divided
1/4 tsp black pepper, freshly ground
1 Tbsp olive oil
8 medium uncooked shallot(s), thickly sliced
1 clove(s) (medium) garlic clove(s), minced
2 cup(s) reduced-sodium chicken broth
1/2 cup(s) apple cider
1 Tbsp apple cider vinegar
2 tsp fresh sage, minced, divided (or to taste)
1 Tbsp thyme, fresh, use 4 whole sprigs
1 1/2 pound(s) uncooked sweet potato(es), peeled, cut into 3/4-inch cubes
Season both sides of chicken with 1 teaspoon salt and pepper. Heat oil in a large nonstick skillet over high heat. Brown chicken in batches, flipping once, about 2 minutes per side; set aside.
Reduce heat to medium and add shallots and remaining 1/2 teaspoon salt to pan; cook shallots, stirring frequently, until softened and beginning to brown, approximately 5 to 8 minutes. Add garlic to pan; cook, stirring frequently, for 1 minute.
In a small bowl, combine broth, cider, vinegar, 1 teaspoon sage and thyme sprigs; add to pan and scrape down sides of pan to loosen any brown bits. Increase heat to high; bring to a boil and cook until mixture reduces slightly and flavors blend, about 5 minutes.
Add chicken and potatoes to pan; stir to combine and reduce heat to low. Cover pan and simmer, flipping over chicken and stirring potatoes halfway through cooking, about 30 minutes.
Remove thyme sprigs from pan; stir in remaining 1 teaspoon sage. Yields 1 chicken thigh and about 3/4 cup sweet potato-shallot mixture per serving.
i absolutely found a recipe for “sweet potatoes” that used cinnamon and honey and you baked it. it was SO good!!
I love sweet potatoes! My favorite way to eat them is to put some butter in the frying pan, peel & slice the sweet potatoes into the pan & cook until just done. Sprinkle a small amount of salt on & it’s just plain yummy! If I have parsnips in the house, I peel & slice them and add to the pan & cook together.
Margie – It really depends on how thin you slice them and how often you stir them. But yes, I would say between 45 and 60 minutes.
Awww, thanks! I’m glad you both enjoyed it!
Would baking the sweet potatoes be just as good as on the grill?
I think if you broil them for the last few minutes it would probably be pretty close.
Haha!! My pleasure. I hope you like them. It’s one of the few ways I will eat them.