Sweet Potato Soup

Another filling and comforting soup perfect for an easy meal after a long fall/winter training session.

**Courtesy of Lunch Box Bunch

Ingredients

1 cup mashed sweet potato (from a baked sweet potato - all sticky and sweet)
1/2 cup+ No-Chicken Broth (or substitute vegetable broth) -- add more to thin out to desired consistency
1/2 cup almond milk (unsweetened)
Salt to taste Add to taste (whatever amount you want):
* orange or satsuma zest (a pinch)
* chipotle powder (1/2 tsp) Garnish:
1/4 cup diced avocado
2-3 tortilla chips, crushed dash of seasoned chili salt Optional: nutritional yeast, canned white beans (blended in), cinnamon, black pepper, cayenne, lime juice (lime wedge served on side), greek yogurt, parsley or chopped spinach served over top.

Directions:
1. Preheat oven to 400 degrees.
2. Bake your sweet potato until tender.
3. Remove potato skin, add to blender along with the broth and non-dairy milk. Blend on low until smooth. Taste a drop to see that it is slightly bland at this point. Add the salt and spices to taste. I added the zest last and folded it into the poured soup.
4. Serve with garnish or avocado and crushed chips over top. Nutrition (per recipe):
Calories: 259kcal, Fat: 3g, Carbs: 47g, Protein: 12g
Fiber: 7g, Vita A: 776%, Vita C: 65%, Iron: 13%, Calcium:23% also rich in potassium, manganese and B vitamins.

Healthy Sweet Potato Skins

 

*Courtesy of Pinch of Yum.

Prep time:  20 mins

Cook time:  60 mins

Total time:  1 hour 20 mins

Serves: 2-3

Ingredients

• 2 medium or large sweet potatoes
• 1½ tablespoons butter
• 1 shallot, minced
• 1 bag fresh baby spinach
• ¼ cup light sour cream
• 2 ounces light cream cheese
• 1 cup chickpeas
• ¼ cup shredded mozzarella cheese
• salt and pepper to taste

Instructions

1. Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
2. Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling, saute the shallots with the butter over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside.
3. Scrape the sweet potato out of the peel, leaving a thin layer inside with the peel so that it can stand up on its own. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and salt and pepper.
4. Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.