Daily Archives: March 3, 2013

I ♥ Sweet Potatoes



Okay, let me open this with, I don’t cook. Like, seriously? I just don’t do it. I used to cook healthy stuff when I was bodybuilding in my 20s. But now, I want simple, easy and quick. So, this is not really a cooking post and you won’t see me sharing recipes often … unless I come across something involving very few ingredients and very little actual cooking.

That being said, I didn’t really cook today. But, I did bake a few organic sweet potatoes to serve as meal additions and snacks for the week. You see, baby when I used to bodybuild, this was a mainstay of my diet. Sweet potatoes are full of fiber, nutrient rich (Vitamin A, C, potassium, beta-carotene, etc.), and a great addition to many meals (a medium-sized one counts as a serving of veggies). The best thing of all? When I’m watching calories and sugar, sweet potatoes, which have a low glycemic index (surprise!!), sooth my sweet tooth and are a satisfying dessert!! Want to learn more about the health benefits of sweet potatoes? Check out this post on LiveStrong.com: The Health Benefits of Sweet Potatoes.

Anywho, prior to going to yoga this morning, I rinsed and scrubbed the organic sweet potatoes (organic is preferred) and left them on a paper towel on the countertop to dry. When I got home, I simply pierced each sweet potato with the fork a few times and baked in a 450 degree oven (on aluminum foil in middle rack) for about an hour while I took a nap (don’t worry, Wei was awake )!! I ate half of one, skin and all, when I awoke! Delicious!!

Since I was thinking about sweet potatoes, I figured I’d share a simple and healthy, sweet potato with kale and ricotta cheese recipe that a friend shared with me a couple of years ago!! The ingredient list is short and sweet, just like I like it!

via WholeLiving.com

4 medium sweet potatoes (8 to 10 ounces each), pricked all over with a fork
2 tablespoons olive oil
2 garlic cloves, thinly sliced crosswise
1 bunch kale (about 1 1/4 pounds), thick stems removed, leaves torn into large pieces and washed with water left clinging
Coarse salt and ground pepper
1 to 2 tablespoons balsamic vinegar
1/2 teaspoon red-pepper flakes
1 cup part-skim ricotta cheese


  1. Preheat oven to 450 degrees. Place potatoes on a rimmed baking sheet and rub with 1 tablespoon oil. Bake until easily pierced with the tip of a paring knife, 45 minutes to 1 hour.
  2. Meanwhile, in a large skillet, heat remaining oil over medium-high. Add garlic; cook until golden, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a paper towel to drain.
  3. Add as much kale as will fit in the skillet; season with salt and pepper. Continue to add kale as the leaves cook down. Cook, tossing frequently until tender, 3 to 5 minutes. Stir in vinegar and red-pepper flakes.
  4. Open each potato; add salt and pepper. Top with ricotta, kale, and garlic.

This is when I made it about 2 years ago!! LOL!! Guess it’s time to try again.

I think I’d like to try this with spinach too! And, I read another recipe that suggested slicing them after baking and sautéing in coconut oil with sea salt!! Mmmmm … simple and easy!!


Are you a fan of sweet potatoes? What’s your favorite way to eat them?