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.Â 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.
- 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)
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.
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.