shelley417 Posted May 27, 2013 Share Posted May 27, 2013 I always have baked sweet potatoes I the fridge(with and without the ooze! Ooze just means you baked them perfect!). I reheat them in a frying pan in the morning and put in and egg or 2 and some Penzeys Mural blend. My go to breakfast almost every day. Link to comment Share on other sites More sharing options...
percypat Posted May 27, 2013 Author Share Posted May 27, 2013 Now what to do with 4 baked sweet potatoes Make salmon cakes! I just tried a recipe tonight which used mashed sweet potato and egg for binding. Link to comment Share on other sites More sharing options...
Nadia B Posted May 27, 2013 Share Posted May 27, 2013 Yesterday I baked 5 small sweet potatoes (I had the oven on for that cauliflower recipe) and thought that'll do me all week. I sliced one and added it to the skillet with the rest of my dinner - Pthfttt, McYeuch I do not like them It tasted sweeter somehow and I was totally underwhelmed by the texture. In future I will stick to cubing them and doing them in the air fryer. I really missed the crispy spicyness. Now what to do with 4 baked sweet potatoes You can mix it with ground beef and onions then make meatballs. I can PM a recipe if you are interested. It has bell pepper, but I recall you are an AIP friend now. I've tried it without peppers and it worked. Link to comment Share on other sites More sharing options...
Fenderbender Posted May 27, 2013 Share Posted May 27, 2013 Wait..what? My BN squash never oozes. I want it to. Sounds like a personal problem! Link to comment Share on other sites More sharing options...
praxisproject Posted May 27, 2013 Share Posted May 27, 2013 For the Aussies, I think Kabocha squash is what we call Japanese pumpkin Link to comment Share on other sites More sharing options...
bi0nicw0man Posted May 27, 2013 Share Posted May 27, 2013 In Canada we called them yams (why must things be backwards and confusing?!). I actually hate what we call Sweet Potatoes, which are not sweet at all! Am I the only one that wraps them in foil to bake? I bake 4-6 at a time and just keep them in the foil in the fridge. I use half of one, skin and all, alongside my eggs or whatever for breakfast almost everyday...usually topped with coconut oil, sometimes I'll add pecans or cinnamon. At dinner I'll squish out the center and mash ghee or coconut milk to serve alongside chicken or steak. These are honestly my favourite thing from my Whole 30. Link to comment Share on other sites More sharing options...
shelley417 Posted May 28, 2013 Share Posted May 28, 2013 Yesterday I baked 5 small sweet potatoes (I had the oven on for that cauliflower recipe) and thought that'll do me all week. I sliced one and added it to the skillet with the rest of my dinner - Pthfttt, McYeuch I do not like them It tasted sweeter somehow and I was totally underwhelmed by the texture. In future I will stick to cubing them and doing them in the air fryer. I really missed the crispy spicyness. Now what to do with 4 baked sweet potatoes Mix them up with some coconut milk ( spices-- sweet or savory) and three eggs. Bake them at 350 for 35 minutes. Sweet potato soufflé! Link to comment Share on other sites More sharing options...
praxisproject Posted May 28, 2013 Share Posted May 28, 2013 Oh, you are all making me want sweet potato! lol Link to comment Share on other sites More sharing options...
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