Perpetual Sweet Potato

[ 4 ] June 2, 2014 |
I stood in my pantry and felt bad. Things labeled in white I give a free pass.

I stood in my pantry and felt bad about pretty much everything.

One of my kids was diagnosed with celiac disease this year. Immediately following his diagnosis, I fell victim to celiac’s often unrecognized sister syndrome, Reading Too Many Gluten Free Magazines. Now only five worry-free foods remain in my world.

Two of these grow in our yard: strawberries and kale. Nothing to worry about there except squirrel turds. Number three is eggs. Go for it. Number four: I’ve got no problem with avocados. Eat as many as you want. Finally, number five: the beloved sweet potato.

Throughout winter, we ate the orange bombs of goodness at least twice a week. How cozy, how snug. However, by the end of April, this had fallen completely out of tune. Other than making burned (still delicious) sweet potato “fries” on the grill, I’ve been lost.

Enter Sweet Potato Power.  This book kicks off with the science of why and how sweet potatoes are ideal nourishment for humans, especially those feeling inexplicably blah, fat, or who are athletes. It also dives into how a body uses and reacts to what it’s fed. Very interesting stuff for people looking to make a change.

The best part of SPP for the already-dedicated sweet potato lover is the recipes. Inside are 30+ crazy-good recipes for every season: sweet potato noodles. Sweet potato popsicles. Sweet potato salsa. Sweet potato brownies. (Recipe below.) It also includes soups, hashes, latkes and more, and each recipe is illustrated with a big photo so you can see what you’re getting yourself into. (Yum!)

My copy of Sweet Potato Power is bent and splattered, I love it so. This is one reason why:

Sweet Potato Brownies to Make Right Away

adapted by Katy from Sweet Potato Bars in Sweet Potato Power by Ashley Tudor.

photo16

I hope you won’t write on your book with a Sharpie.

INGREDIENTS:

  • 1/2 c mashed sweet potato
  • 1/3 c maple syrup
  • 2 large eggs
  • 1 T vanilla
  • 1 c almond flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 T pumpkin pie spice (or a combination of cinnamon & friends)

METHOD:

Preheat oven to 350 F. Butter or coconut oil-up a 9 x 9 pan. In a large bowl, whisk together all of the wet ingredients. Add the dry ingredients and whisk until smooth. (Or just blitz everything together in a powerful blender.) Pour and scrape into prepared pan. Bake for 10 minutes. Rotate the pan. Bake for 5 – 10 minutes more, until set. Allow to cool for at least ten minutes before slicing. Eat warm or at room temperature. Store at room temperature.

The details:
Sweet Potato Power: Smart Carbs Paleo and Personalized
by Ashley Tudor
2012 Victory Belt. $30.
Editor’s note: Victory Belt sent us a review copy. Kidoinfo only publishes reviews of products we have tried and liked, and never accepts payment for reviews.

Tags:

Category: food + recipes


Katy Killilea

about the author ()

Katy Killilea lives in Barrington with her husband, their sons (2001 + 2003), and a dog named Grover. Katy loves reading, cooking, loud pants, the Beehive in Bristol, and learning everything she can about Type 1 diabetes and celiac disease. She says more about that at Bigfoot Child Have Diabetes.

Comments (4)

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  1. Sarah O says:

    Yum!!!’ Will have to try these. Welcome to the gf world. We are glad to have you as a contributor…… Let me know if you ever need to borrow anything- my gf pantry is bountiful.

  2. calendar calendar says:

    Thank you, Sarah!

  3. Lisa Johnson says:

    Hey, Katy,
    How great to read your post. It’s so hard when there’s a severe allergy in the house, but isn’t it amazing how love can power us to adapt, and then it just becomes the new normal? I’m happy to hear your house is one such place.

    I am simply a “lifestyle” GF eater, and then not even always. But your child is one of the reasons I make my sweet potato salsas the way I do. I wanted to get more sweet potato into our family’s meal plans, even in our busy lives, so I started a business called Yummy Yammy, and I make 5 different sweet potato salsas. (Mexican hot/med/mild, Tuscan, & Moroccan)

    Happily, we got our first gluten tests back and they all passed, showing all <5. Of course, we don't add any ingredient that contains gluten, but I wanted to be sure we had no cross-contaminations in the system, and I'm relieved to know that.

    My question for you is, when people have a celiac situation, they want to know whether or not it's safe to eat my food. I always caution them about the facts of it, but then I'm not sure what to say. I never want to say, yes something's safe for you, because that feels like too much responsibility.

    Do you have any advice for me? I want to do right by people, don't want to steer them clear of my fabulous food unnecessarily, and want everyone to be well.

    Thanks ever so much,
    Lisa Johnson, Yambassador, Yummy Yammy

  4. calendar calendar says:

    Yambassador Johnson, I would totally eat your salsa. Anyone with a celiac person in their family likely has their own set of standards (will/won’t eat food manufactured on “shared equipment” etc.) but your whole dealie seems to meet ANYONE’s standard. How much more GF could it be? : )

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