Crispy Sweet Potato Skins!

Pic by Franzi.

In Portugal we ate tons of fish. Nevertheless, the one dish that impressed me most were crispy sweet potato SKINS! Yes, you read it right: skins. What a genius way to use the whole sweet potato, without creating any waste. Back home in Hamburg, I already prepared them for myself as an easy snack :).

Recipe:

Ingredients:

Thickly peeled sweet potato skins, olive oil, sea salt.

Preparation:

Spread potato skins on a baking tray and sprinkle with olive oil and salt. Bake at app. 225°C for 15 – 20 minutes (until the skins are golden-brown).

Enjoy!

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Sweet Potato Lentil Soup!

Sweet Potato Lentil SoupPic by Franzi.

My days are quite stressful right now. Those are the moments I treat myself with cooking something healthy. Like with this tasty, warm and simple sweet potato lentil soup.

Recipe: Serves 2-3.

Ingredients: 2 TblSps olive oil, 1 TSp cumin, 2 TSps curry powder, 1 onion (diced), 2 garlic cloves (minced), 2 TblSps fresh ginger (minced), 2 sweet potatoes (peeled and diced), 1 red bell pepper (diced), salt, pepper, 1,5 cups red lentils (rinsed), 6 cups vegetable stock.

Preparation:

In a large pot, heat oil. Add the cumin and the curry powder until fragrant (1-2 minutes). Add onions and a few pinches salt. Cook until tender. Add garlic and ginger, cook two more minutes. Add bell pepper and sweet potatoes, cook for approximately 1 minute. Add lentils and vegetable stock. Bring to boil, then reduce heat and simmer until lentils are tender (20 minutes). Season with salt and pepper.

Enjoy!

Like always: All credits appear after clicking the links. If you are interested in putting ads on My so-called Luck feel free to email me for details.

Sweet Potato Salad

I found this Sweet Potato, Celery, and Apple Salad recipe in the incredible easy sounding 2012 Whole Living Action Plan (a detox program I’m currently trying out by myself). First I was skeptical if it is really a healthy decision to eat raw sweet potatoes, but after a little bit of research I learned that it is indeed. Since I’m not a big fan of neither celery nor fresh cilantro, I prepared the salad completely without the celery and used dried cilantro instead of the fresh herb. The result was delicious, fresh and a bit extraordinaire. I’m sure the original recipe is at least equally tasty (…if you like all of its ingredients), but I offer you also my version here:

Ingredients (serves 2):

1 small sweet potato (peeled and finely julienned), 3 scallions (thinly sliced), 3 radishes (thinly sliced), 1 apple (cored and finely julienned), 2 Tbsp lemon juice, dried cilantro, 1 Tbsp fresh grated ginger, 3 Tbsp toasted sesame seeds, 2 Tbsp extra-virgin olive oil, coarse salt and black pepper

Preparation:

  1. In a small bowl, whisk lemon juice, ginger, and oil. Season with salt and pepper.
  2. In another bowl, combine sweet potato, apple, scallions, radishes, and sesame seeds.
  3. Drizzle dressing over salad and season with salt, pepper and dried cilantro.

 Enjoy!

Recipe for Print (PDF)

Like always: All credits appear after clicking the links.

Photo by Franzi