Sweet Potato Obsession

I have always loved sweet potatoes, but I never realized how much I loved them until I was able to spit out four to five different recipes that I loved without even thinking twice. I eat sweet potatoes year round, but they are especially good when fall and cooler weather begins (not that we are experiencing that in Florida yet.) I wanted to share two of my favorite recipes that have become staples in our home; they are SO easy and delicious!

SWEET POTATO ROUNDS:
This summer I found that one sweet potato peeled and sliced into thin circles was the perfect amount to complement chicken or fish on the grill. There are 2 ways to prepare them-- sweet or savory.

Sweet: Lightly coat sweet potatoes in coconut oil and sprinkle cinnamon on top.
Savory: Lightly coat sweet potatoes in extra virgin olive oil and sprinkle freshly chopped rosemary and sea salt on top.

Preheat oven to 400 degrees. Spread out sweet potatoes on a cookie sheet and place in oven for 20-40 minutes depending on thickness. Turn sweet potatoes 1 or 2 times while cooking. I think they are best when the edges are a little crispy and the middles are soft.

MEXICAN SWEET POTATOES:
You are probably thinking that Mexican food and sweet potatoes don't belong in the same sentence, but if you try this recipe you will soon realize that you are very, very wrong. I make this recipe at least once a month(sometimes more) because it is easy, filling, healthy and husband approved. This recipe is from the Citron Limette Blog, but I make one change and add ground turkey.

{Image via Citron Limette Blog}
Ingredients:

4 Sweet potatoes
3/4 - 1lb ground turkey
Cooking spray
1 small chopped onion
2 garlic cloves, minced
1 teaspoon ground cumin
½ teaspoon chili powder
1 (15-ounce) can no-salt-added black beans (such as Eden Organic), rinsed and drained
1½ cups frozen whole-kernel corn
1½ cups fresh salsa
¼ cup (1 ounce) reduced-fat shredded cheddar-Jack cheese
¼ cup chopped fresh cilantro

Instructions:

I prefer to bake my sweet potatoes in the oven but for a faster option you can use the microwave...Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging potatoes after 5 minutes.
While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground turkey, onion and next 3 ingredients; sauté until meat is cooked. Reduce heat to low. Add beans, corn, and salsa; cook 4 minutes or until thoroughly heated.
Split potatoes lengthwise, cutting to, but not through, other side. Fluff with a fork. Spoon about 1 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro.