I love a good muffin for breakfast. Today’s recipe is a tasty, healthy muffin made with a baked sweet potato, whole oats, and whole wheat flour. Add a little honey and a mix of spices for a delightful taste. If you have a left over baked sweet potato, this is a great way to use your leftover and make an easy breakfast or snack. I like the topping which adds a little crunch of flavor.
Fall is the perfect time of year to make a hearty pot of soup that includes all my favorite vegetables. I’ve shared a basic lentil soup with greens before, but today the recipe is a sweet potato-lentil soup with carrots and apple. That one apple with a little cumin and chili pepper adds a special flavor to the soup, and your family will ask for more. Read More
Sweet potatoes are very rich in vitamin A, fiber, magnesium and beta-carotene. Beta-carotene may help protect against asthma and heart disease as well as reduce the risk of certain types of cancer. Plantains are part of the banana family and are great sources of vitamins A & C and fiber and potassium. Put the two together for great taste and nutrition. Today’s dish is roasted sweet potatoes and plantain mashed.