Now, this is my kind of tutorial!  It's a very clear and well-written explanation of a cooking technique that can be used with different sweet potato dishes.  It's geared to beginners, but I found it informative and learned something new, and I've been cooking for decades.  I liked the eco-attitude towards recycling, too.  This method also strikes me as a good 'make-ahead' step...

Yes, I'm still on a pumpkin kick, considering the time of year and all.  As a reminder to anyone who hasn't read far back enough in the archives to know, after a recent computer scare, I'm uploading many of my diabetic-friendly recipes onto my website as a precaution against losing them all at some point.  I've been collecting them for decades from a wide variety of sources, many of whic...

This is an old-fashioned recipe with a lot of down-home flavor.  It's a favorite in our family that our Mom always served for fall and winter gatherings; good, stick to your ribs comfort food that pairs well with lean meat loaf, burgers, pork tenderloin, or skinless chicken breasts.  You can lighten this up a bit by using bacon bits and an artificial sweetener like Splenda to lower the f...

Here's another recipe for German potato salad that makes use of low-calorie versions of some of the ingredients.  The main difference between the two, aside from flavor, is that this version has 3 fewer grams of fat, and none of it is saturated fat.  Ingredients:3 full cups diced, cooked potatoes1/2 cup finely chopped celery2-1/2 tsps. dried parsley flakes (divided)butter flavored cookin...

I find that heating the milk before adding it to the potatoes keeps them warmer (well, duh!).  I usually just heat it in the microwave for a few seconds instead of dirtying another pan.  I prefer Yukon Golds.  These come out with a nice golden color.Number of Servings: 6 Serving Size: 1/2 cup Ingredients:3    large shallots, peeled     2 tsp  ...

I love these for breakfast, and since I don't mind the potato skins, they're even easier for me to make because I don't usually bother peeling them first.  If there are any leftovers, I layer the cakes between pieces of wax paper and freeze them.  Later, I remove as many as I want and reheat in the toaster oven for a few minutes on foil.Ingredients:•  1 pound russet or round red pot...

What I like about this easy-to-make recipe (besides being so easy-to-make) is its versatility.  You can substitute lemon juice and lemon zest for the orange.  Grapefruit juice and orange peel also make a great combination with the carrots.  In other words, make use of almost any citrus fruits you've got on hand.  I find that this dish is tangy, colorful, healthy and flavorful, ...

This recipe is one my family has always enjoyed.  Spiked with fresh ginger for a little kick and orange juice to intensify carrots' natural sweetness, sautéed grated carrots make an appealing, textural side dish. To speed up preparation time, use a food processor to grate the carrots (or purchase them already grated, like I do - lazy me!).This recipe is one that my vegan daughter copied down ...

From: Daily Diabetic LivingThis delicious sweet potato recipe makes a great diabetic-friendly side dish.  It's a little bit of work, so I usually reserve it for company or as a dish to pass at a family gathering.  You could try using Splenda brown sugar to reduce the sugar even further.Servings: 10Prep Time: 25 minCook Time: 1 hrTotal Time: 1 h 25 minIngredients:3 large sweet potatoesCoo...

Now, this simpler version is the one that I use at home, without waiting on company to serve it up.  It eliminates the boiling/mashing steps and just cuts to the chase.  Oven-roasted and glazed with dark brown sugar and butter, then garnished with toasty walnuts.  Yummm!  I don't have the nutrition information on this recipe, but I assume it's roughly the same as the other swee...

The dark, tart syrup of reduced balsamic vinegar is a wonderful accent for oven-roasted sweet potato wedges.  An inexpensive brand is fine to use with this dish.  Just be sure that when you're making the drizzle that you watch it like a hawk during those last few minutes; it can go from perfectly caramelized to perfectly awful in a matter of moments if you let it burn.Makes 4 servingsAct...

I've got a couple of recipes for baking your own sweet potatoes chips.  My favorite is the first recipe, which makes the crispier chips.  The 'thins' are a tad chewier, if that's your preference.  For the 'herb mix' we use either an Italian blend or the Mrs. Dash saltless garlic blend.  (Hey, we're Italian.  You might be surprised by some of the things we season with garli...

I'm a big fan of sweet potatoes, which are not only tasty but ever so good for you, as well.  Roasting sweet potatoes is even easier than boiling and mashing them.  A maple syrup glaze transforms this ultra-simple dish into something scrumptious.Makes 12 servings, about 1/2 cup eachACTIVE TIME: 10 minutesTOTAL TIME: 1 hour 10 minutesEASE OF PREPARATION: EasyIngredients:2 1/2 pounds sweet...

Such a fancy name for such a simple dish.  (You do know I'm Italian, right?  By marriage anyway.  Though my husband always insisted he was of Sicilian descent, not Italian.  Whatever - lol.)  Sweet, fragrant balsamic vinegar cuts the bitterness of the roasted eggplant and enables the health-conscious cook to cut back on the olive oil of the traditional version.Makes 6 serv...

I find that roasting the cauliflower gives it a sweet and nutty flavor.  Slicing the cauliflower provides a good, flat surface that browns wherever it comes into contact with the roasting pan. As with most of my recipes, this one is pretty simple to prepare.  Makes 4 servings, about 1 cup eachACTIVE TIME: 10 minutesTOTAL TIME: 35 minutesEASE OF PREPARATION: EasyIngredients:8 cups 1-inch-...

We grow our own peppers, so this is a side dish we make fairly often in late summer to use them up, typically in place of a salad.  I've always favored spicy foods so my kids developed a taste for it as well when they were growing up.  We also grow hot peppers and add one or two to this dish, which makes it too hot for most people, so we dial it down for company.  In all honesty, tw...

It's something of a family joke that I'm Irish on my mother's side, hillbilly on my father's side of the family (they were from southern Illinois and you could cut their accent with a butter knife, y'all), and Italian by marriage.  So I tend to mix cuisines occasionally and this is one of those recipes.  You're supposed to make this with country ham, which is a dry, salt-cured, aged pork...

This recipe is a rare treat in our house because it takes more work than I care to invest and is fairly high in calories.  It is, however, absolutely delicious, so every once in a blue moon I'll make it as a substitute for potatoes in a balanced meal if I'm having company over for dinner.  It's usually a big hit. Ingredients:3 butternut squash (2 pounds each)1 1/2 teaspoons kosher s...

I wouldn't go so far as to say this recipe is actually magical, but it is incredibly easy and tasty.  Maybe the magic is in the fact that there are practically no calories to speak of in this dish, while the greens are full of good-for-you vitamins and minerals.  What I love most about this recipe is its versatility.  You can use just about any kind of greens you have available to m...

This classic Italian dish is typically high-fat, but this leaner version broils the eggplant instead of frying it, which makes for significant fat and calorie savings.  If possible, use male eggplants because they have fewer of the bitter seeds than female plants do.  You can tell them apart because male eggplants have a rounder, smoother blossom end or base.Prep Time:  5 min Start ...

My vegan daughter won't eat this, but it's a favorite of mine.  Smoky bacon and tangy cider vinegar are perfect complements to hearty collard greens.  I use a little more vinegar than is called for in the recipe because I just really love the sharpness it adds to the overall dish, but most people prefer the milder version shown here, so when I make it for company I just add a little more...

We eat a lot of rice in our household and this is one of my vegan daughter's favorites.  Personally, I usually prefer the nuttier flavor of brown or wild rice, but this makes for a nice, light change, especially if you like the flavor of lemon, which I do.  I also really prefer dishes that are simple to prepare and don't require a lot of prep time, like this one.  My daughter eats i...

Roasting whole garlic heads changes the character of the cloves completely, from crisp, white, and pungent to creamy, brown, and sweet, with just a hint of the garlic punch they pack when raw.  We love roasted garlic spread on crusty bread instead of butter, or tossed with steamed green beans or asparagus.  Try it smeared over the dough as a first layer on homemade pizza or pureed in dip...

This recipe couldn't be easier to prepare and is so versatile.  I use this as a quick side dish with grilled chicken, pork or steak.  I hear it's also good with fish or lamb, but haven't tried those combinations myself.  It's also good when tossed with pasta for an easy and crowd-pleasing main dish.  Spinach and basil are staples in my garden, so we have this often during early...

Here's another family favorite around our house.  I'm not sure how many servings this is supposed to make, but in my experience it makes 6 good-sized servings.  Since there are only 3 of us, we usually eat half and reheat the other half for a couple of minutes in the toaster oven a day or two later for a snack.  I also like to make these as an appetizer when I'm entertaining.  ...

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