Sweet Potato Chips
I used to hate sweet potatoes. Hated them and refused to eat them. One day when I was in my late thirties, I was at my sister’s house and was coerced into trying them again. I was still convinced I didn’t like sweet potatoes, but I tried them once. That was when my love affair with sweet potatoes began. How many years had I gone without the benefits and the unique taste of this special food. So now I am making up for it and I eat them on a regular basis. Here are some of my favorite recipes. I made these in the summer. I wanted them to ferment for a while to eat in the fall. I make a lot of cultured vegetables and always have surprises in the back of my fridge. The great thing about cultured veggies is they last a super longtime in your fridge. After about 6 weeks I tried them and the flavor was terrific. I served them with sweet potato chips to my family and also topped a warm, not hot baked sweet potato. Great for fall when sweet potatoes are at their best.
Sweet potatoes have Beta-carotene or vitamin A is an important antioxidant. One medium sweet potato provides your body with the complete recommended daily allowance of vitamin A and then some. They protect your skin from sun damage by both deflecting and repairing cell damage caused by excessive UV exposure. It also is an excellent nutrient for eye health and has been linked to prevention of vision loss and mascular degeneration. Sweet potatoes are also rich in potassium and vitamin C; a small potato provides almost half the daily allowance. Magnesium, zinc and vitamin-B complex, among others, makes sweet potato a helping hand to cure arthritis. The water in which the sweet potatoes are boiled can be applied externally on joints too to ease pain in arthritis.
- 2 glass canning jars
- 1 small zucchini
- 1 small sweet potato
- 1 small onion
- 2 teaspoons salt
- ⅓ cup of cherry juice
- ½ package Caldwell veggie culture starter or ½ cup of kefir whey
- Filtered water
- Place cherry juice and Caldwell starter culture in glass canning jar. Mix together thoroughly. Then add half of cherry mixture to the other jar. Splitting between the two evenly.
- Shred zucchini, sweet potato, and onion with a food processor with a shredding blade or by hand with a shredder.
- Place vegetables together in a bowl, add salt and toss to mix together.
- Place vegetables in glass jars and pack down.
- Fill jars with water leaving two inches of room at the top of jar. These will ferment and expand and will over flow if you don’t leave enough room.
- Place lids tightly on jars and leave to ferment on your counter for 3 days. Then place in the refrigerator. These will get better with time. I love these after they have been in the fridge for 4 weeks, but are ready to eat after the 3 days they fermented on the counter.
- 2 medium sweet potatoes, scrubbed and sliced ⅛ inch thick (Mandolin works great for thin slices)
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon coarse Celtic sea salt
- 2 tablespoons Parmesan cheese
- 1 lime, cut into wedges, for serving
- Preheat oven to 400 degrees, with racks in center and lower positions.
- Divide sweet potatoes between 2 rimmed baking sheets.
- Drizzle with oil, toss, and sprinkle with salt and Parmesan, spread them in a single layer on sheets.
- Bake, flipping once, until centers are soft and edges are crisp, 22 to 25 minutes.
- Serve with lime wedges.
- 6 medium sweet potatoes, unpeeled
- 6 tablespoons kefir cheese
- 6 tablespoons of cultured zucchini sweet potato
- ½ teaspoon Celtic salt
- ⅛ teaspoon black pepper
- Heat oven to 400° F.
- Pierce each sweet potato several times with the tines of a fork.
- Place the sweet potatoes on a rimmed baking sheet lined with foil.
- Bake until tender, about 45 minutes.
- Make a slit in the top of each sweet potato.
- Top with 1 tablespoon of cultured veggies and kefir cheese.
- Season with the salt and pepper
