Looking for a new sweet potato recipe

They are good to boil them then mash and add Splenda. Also Splenda is good on baked sweet potato. Add a little cinnamon to both recipes. It is not quite as good as sugar but it is close.

Ok here is a sweet potato salad that I love. I found it in a cook book years ago and I've taken it to a few pot lucks to have it all eaten. 1 1/2 lbs of sweet potatos Juice of 4 limes or 2 lemons 2 large red apples (although I've used other types) 1 cup chopped celery 3/4 cup chopped cashews or pecans (I substitute raisens because I don't like nuts in my salads) 1 cup mayonaise (Miracle whip works great) Simmer potatos until soft but not mushy. Drain and cool. Peel, cut into cubes. Sprinkle with lime or lemon juice and then chill. Dice unpeeled apples and celery and add in nuts (or raisens) then mix with potatos. Mix all with the mayo. Makes about 1 quart. They do have low fat mayo which should work or you could substitute it with something else as well. I hope you enjoy it.

I have two great ones. First, if you have a vitamix, or strong blender, you can make the most delightful healthy yummy soup. I take the sweet potato, and bake it in the micro. I scoop out the inside and put it into the vitamix. Also put in a little of the skin. I add fat free or skim milk. 1 tablespoon of butter and whip it. That't it. It is so good. I like mine thick. For a bit more taste, and this is optional, you can add salt/pepper, or your favorite steak sause, about 1 or 2 tablespoons. The second idea is yam potatoe fries. Slice thin, and spray with pam on a cookie sheet. Salt/pepper and bake.

Sweet Potatoes SUBMITTED BY: The South Beach Diet Online "Enjoy the natural sweetness of vitamin rich sweet potato fries that are baked in the oven. A great phase 2 side dish to any meal." INGREDIENTS 4 medium sweet potatoes 2 teaspoons olive oil 1 pinch salt and pepper DIRECTIONS Peel 4 medium sweet potatoes and cut into 1/2-inch-thick sticks. Toss with 2 tsp. olive oil, salt and pepper. Roast at 450 degrees F for 25 to 30 minutes, turning twice, until browned and tender. Vegan Moroccan Couscous SUBMITTED BY: Cigall Daboosh "The vegetables can be cubed, but will take longer to cook." INGREDIENTS 1 tablespoon olive oil 1 onion, diced 3 cups vegetable broth 2 carrots, peeled and julienned 2 turnips, peeled and julienned 1 sweet potato, julienned 1 zucchini, julienned 1 red bell pepper, julienned 1 (15 ounce) can garbanzo beans, drained 1 (15 ounce) can tomato sauce 1/4 teaspoon ground cinnamon 1/2 teaspoon ground turmeric 1 pinch saffron 1 pinch curry powder 2 cups uncooked couscous DIRECTIONS Heat oil in a large pot over medium-high heat; saute onion until golden. Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes. Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes. Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through. Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.