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Sweet potato recipes from Dr. Velonda Thompson

Published  March 14, 2016 11:17am EDT
FOX 2 Detroit

(WJBK) - These recipes come courtesy of nutritionist, professor and speaker Dr. Velonda Thompson. For more information, visit www.drvelonda.net.

Sweet Potatoes with Collard Greens and Adzuki Beans
Ingredients:
2 tablespoons safflower oil
2 cloves garlic, chopped fine
1 bunch collard greens, trimmed and chopped
1 water
½ cup low-sodium vegetable broth
3 large sweet potatoes, peeled and cut into bite size cubes
1 teaspoon cinnamon
1 cup steamed adzuki beans (or 1-15 ounce can no-salt-added adzuki beans, rinsed and drained)
Ground black pepper
1 teaspoon agave nectar
1 teaspoon lemon juice

Directions

  • Heat oil in skillet over medium heat, add garlic and cook for 1 minute
  • Add greens, stirring to coat thoroughly
  • Add water, simmer for 10 minutes, stirring occasionally
  • Add broth, sweet potatoes and cinnamon to skillet
  • Cook, stirring occasionally, until potatoes and greens are tender.
  • Fold in adzuki beans
  • Season with pepper to taste
  • Combine agave nectar & lemon juice, add to potatoes & green, stir & serve.

Adapted from Beyond Candied Yams & Sweet Potato Pie by Velonda Thompson, PhD (Page 26)

Sweet Potato Latkes
Ingredients
1 large Yukon gold potato, grated
1 medium sweet potato, grated
1/2 medium yellow onion, grated
2 tablespoons oat flour
1 teaspoon Celtic salt
1 tablespoon minced garlic
Pinch cayenne
3 tablespoon prepared Ener-g
Grapeseed oil

Garnish:
Vegan sour cream:   Soak raw cashews in boiling water. Puree nuts with lemon juice, sea salt and cider vinegar
Horseradish
Sprigs flat-leaf parsley

Directions

  • Combine potatoes and onions
  • Put potato mixture in a clean dish towel and wring out excess liquid.
  • Add flour, salt and cayenne to the latke mixture with the flour, salt, and cayenne.
  • Stir in prepared ener-g.
  • Heat a 1/4-inch oil in a large cast iron or other heavy skillet over medium heat.
  • Working in batches, spoon about 1/4 cup of the latke mixture into the skillet, pressing lightly to form 3-inch pancakes. Cook, turning once, until just golden, about 2 minutes per side.
  • Serve the latkes topped with a small dollop of sour cream and horseradish.
  • Garnish with a parsley leaf. Serve immediately