21 May 2013
Chili Topped Sweet Potato
1 sweet potato
olive oil spray
sea salt
your favorite HEALTHY chili
I made sweet potato fries for my kids while my husband and I each had half of a very large sweet potato.
Sweet Potato Fries:
I cut 1 large sweet potato into fry-sized pieces and spaced them out on a cookie sheet. I used my olive oil spritzer to spray a light coat of olive oil on the fries and then sprinkled a bit of sea salt over them. I baked them at 450 degrees for about 15 minutes (watching them to make sure they didn’t burn). At that point I took them out of the oven and turned them over. I cooked them for another 5-10 minutes (again, watching to make sure they didn’t burn). **I used too much olive oil on my first batch and they were not as crispy as I would’ve liked.
Baked Sweet Potato:
I cut a very large sweet potato in half and put the halves on a foil-lined cookie sheet. I baked at 400 degrees for 45-50 minutes.
Chili:
Use your favorite HEALTHY chili. I can’t share the chili recipe I use because it is a family recipe (I am dead serious…there is also the Solari Salad Dressing that is out of this world and top secret). This chili won the blue ribbon at the church chili cook-off! Uh-huh! What I can tell you is that we use extra lean ground turkey, replaced some of the kidney beans with black beans for added fiber, and the entire huge pot of chili only has 1 tsp of sugar (although when eating it with a sweet potato, you don’t need any).
Choose your favorite style of sweet potato and pour 1 to 1 and a half cups of your chili over the top of it and ENJOY!
" border="0px">21 May 2013
Chili Topped Sweet Potato
1 sweet potato
olive oil spray
sea salt
your favorite HEALTHY chili
I made sweet potato fries for my kids while my husband and I each had half of a very large sweet potato.
Sweet Potato Fries:
I cut 1 large sweet potato into fry-sized pieces and spaced them out on a cookie sheet. I used my olive oil spritzer to spray a light coat of olive oil on the fries and then sprinkled a bit of sea salt over them. I baked them at 450 degrees for about 15 minutes (watching them to make sure they didn’t burn). At that point I took them out of the oven and turned them over. I cooked them for another 5-10 minutes (again, watching to make sure they didn’t burn). **I used too much olive oil on my first batch and they were not as crispy as I would’ve liked.
Baked Sweet Potato:
I cut a very large sweet potato in half and put the halves on a foil-lined cookie sheet. I baked at 400 degrees for 45-50 minutes.
Chili:
Use your favorite HEALTHY chili. I can’t share the chili recipe I use because it is a family recipe (I am dead serious…there is also the Solari Salad Dressing that is out of this world and top secret). This chili won the blue ribbon at the church chili cook-off! Uh-huh! What I can tell you is that we use extra lean ground turkey, replaced some of the kidney beans with black beans for added fiber, and the entire huge pot of chili only has 1 tsp of sugar (although when eating it with a sweet potato, you don’t need any).
Choose your favorite style of sweet potato and pour 1 to 1 and a half cups of your chili over the top of it and ENJOY!


