Total Time: 20 minutes
Serving: 4

Ingredients:

2 medium sweet potatoes
1 tsp olive oil
1 1/4 tsp ground cumin, divided
1/4 + 1/8 tsp salt
1/4 + 1/8 tsp ground pepper
3/4 lb lean ground turkey
4 garlic cloves, minced
1 tsp chili powder
1/2 tsp dried oregano
1 1/4 cup canned crushed tomatoes
1/4 cup grated pepper jack cheese
2 tbsp minced flat-leaf parsley


Instructions: 

1. Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, 4 to 5 minutes per side. Let the potatoes rest until cool enough to handle.
2. Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes and place in a medium-sized bowl. Reserve the skins. With the back of a fork, mash the potato flesh until most lumps are gone. Stir in the olive oil, ½ teaspoon cumin, ¼ teaspoons salt and ¼ teaspoon pepper. Divide the mashed sweet potato evenly between the potato skins. Place on a baking sheet.
3. Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray. Add the ground turkey and cook, breaking up with a wooden spoon, until cooked through. Stir in the garlic, chili powder, remaining ¾ teaspoon cumin, oregano, paprika, and remaining ⅛ teaspoon salt and pepper. Cook for 1 minute. Stir in the crushed tomatoes.
4. Preheat the broiler. Spoon the turkey mixture into each sweet potato skin. Top each with 1 tablespoon grated cheese. Broil until the cheese is melted, about 30 seconds. Garnish with parsley. Serve!

Source: Cookin' Canuk

12 muffins

1 cup whole wheat pastry flour
1/2 cup old-fashioned rolled oats
2 tsp baking powder
2 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp allspice
1/8 tsp nutmeg
1/2 tsp salt
2 large eggs
1 cup unsweetened applesauce
1/3 cup honey
2 tsp vanilla extract
1/4 cup coconut oil, melted
2 cups shredded sweet potato
1/2 cup shredded unsweetened coconut
​1/2 cup raisins

1. Preheat oven to 350 degrees. Grease a standard size muffin tin with oil and set aside.
2. Whisk the flour, oats, baking powder, spices, and salt together in a medium bowl.
3. In a large bowl beat together the eggs, applesauce, honey, vanilla, and coconut oil. Gently stir in the flour mixture until evenly incorporated. Fold in the sweet potato, coconut, and raisins. 
4. Divide the batter between the prepared muffin cups and sprinkle with extra oats and coconut, if desired. Bake in the oven until a toothpick inserted in the middle of a muffin comes out clean (30-35 minutes).

​Source: Dishing Up the Dirt

50 servings (300 tots)

12 lbs sweet potatoes, peeled and shredded
1 #10 can garbanzo beans
1 cup vegetable oil
4 tsp salt
4 tsp granulated garlic
1 ¾ cup green onions, finely diced
2 tsp ground pepper
4 tsp onion powder
4 tsp cinnamon
½ cup all-purpose flour

1. Spread shredded sweet potatoes evenly on 2 baking sheets, and cook until slightly tender (15-20 minutes at 350 degrees).
2. Puree garbanzo beans, including liquid, in a food processor until smooth.
3. Combine sweet potatoes, garbanzo beans, oil, green onions, flour, and spices. Mix well, and refrigerate for 40 minutes.
4. Use a scoop to drop mixture 1-inch apart on parchment-lined baking sheets. Lightly flatten tots.
5. Bake at 400 degrees for 9-12 minutes, until light brown. ​

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5 servings

1 ¼ lbs sweet potatoes, peeled and shredded
1 ¼ cup garbanzo beans
1 ½ Tbsp vegetable oil
¼ tsp salt
¼ tsp granulated garlic
3 Tbsp green onions, finely diced
⅛ tsp ground pepper
¼ tsp onion powder
¼ tsp cinnamon
1 Tbsp all-purpose flour

1. Spread shredded sweet potato on a baking sheet and cook until slightly tender.
2. Puree garbanzo beans, including liquid, in a food processor until smooth.
3. Combine sweet potatoes, garbanzo beans, oil, green onions, flour, and spices in a bowl. Mix well and refrigerate for 40 minutes.
4. Use a scoop to drop mixture 1-inch apart on a lined baking sheet. Lightly flatten tots.
5. Bake at 400 degrees until lightly browned, ~10 minutes. ​

Source: Recipes for Healthy Kids

~150 1/4 cup servings

26 cups black beans, drained and rinsed
30 cups sweet potatoes, peeled and cut into 1" pieces
2 onions, chopped
15 cloves garlic, peeled and minced
2-4 Tbsp olive oil
2 tsp each salt and pepper
2 cups fresh basil or parsley, finely chopped

Dressing Ingredients
1 1/2 cups olive oil
1 1/4 cups lime juice
6 tsp ground cumin
dash of salt and pepper

1. Preheat oven to 325 degrees. Place the chopped sweet potatoes, garlic, and onion on baking sheets, and drizzle with 2-4 Tbsp of olive oil. Sprinkle with salt and pepper.
2. Bake for 30-35 minutes, or until slightly crispy. Check vegetables after 15 minutes to toss and rotate. Remove from onion when nicely golden.
3. In a small bowl, mix olive oil, lime juice, cumin, salt and pepper. 
4. In a large serving bowl, toss sweet potato mixture, black beans, and dressing. Top with fresh chopped herbs just before serving. 

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4 servings

1 (15 oz.) can black beans, drained and rinsed*
3 large sweet potatoes, peeled and cut into approximately 1 inch chunks
1/2  onion, chopped (yellow sweet)
2 cloves garlic, peeled and minced
1 Tbsp. olive oil
½ tsp. each of salt and pepper
1/2 cup fresh basil or parsley, finely chopped

Dressing Ingredients
3 Tbsp olive oil
2 Tbsp lime juice
1/2 tsp ground cumin
dash of salt and pepper

1. Preheat oven to 325 degrees. Place the chopped sweet potatoes, garlic, and onion on a baking sheet, and drizzle with olive oil. Sprinkle with salt and pepper.
2. Bake for 30-35 minutes, or until slightly crispy. Check vegetables after 15 minutes to toss and rotate. Remove from onion when nicely golden.
3. In a small bowl, mix olive oil, lime juice, cumin, salt and pepper. 
4. In a large serving bowl, toss sweet potato mixture, black beans, and dressing. Top with fresh chopped herbs just before serving. 

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