Microwave Sweet Potato Chips

  This is just a quick recipe and no picture as my camera STILL is m.i.a. but I found this on Pinterest using regular potatoes and I decided to try it with some sweet potatoes we had laying around and oh my goodness!! These were just like store bought chips, but they took me 6 minutes to make!
 These are so quick, you can whip some up to go with your sandwich for lunch.

Microwave Sweet Potato Chips

one medium sweet potato, scrubbed
about 2 tsp olive oil
about 1 tsp salt
optional seasonings, like chipotle powder or my favorite, lemon pepper seasoning

Slice sweet potato into very thin slices, 1/8 of an inch or less (I highly recommend a mandolin for this). Toss slices and all other ingredients together in a bowl until well coated.
Pour a drop or two of olive oil on a microwave safe plate and use a paper towel to spread it around. Place potato slices in a single layer on plate (you'll have to do a few batches). Microwave for 4 minutes, then carefully turn slices over and cook for another 2 minutes. Move to a cool plate and they will crisp up in seconds as they cool. Presto, perfect potato chips!

Roasted Cajun Sweet Potatoes and Carrots

This is a very simple side dish, tasty and dare I say, a tad healthy. We bought a bunch of sweet potatoes from the farmer's market and then found really nice looking organic ones at a local health food store, so we're stocked to the gills in sweet potatoes! I sorta shot from the hip with this recipe and I'm glad I did, it was great and both the kids loved it too!

Also, as a side note, I am afraid Jack may have a corn allergy. I can't be sure just yet, but I'm going to try to avoid corn and corn products in my recipes for awhile.

Roasted Cajun Sweet Potatoes and Carrots

2 medium sweet potatoes, peeled and cubed
3 medium carrots, sliced into coins
2 Tbl olive oil
1 tsp sea salt
a few cracks of fresh ground pepper
1 tsp cajun seasoning
1/2 tsp dried rosemary

Heat oven to 400.
Place carrot and sweet potatoes pieces on a large cookie sheet with a rim. Drizzle on olive oil and stir pieces around with a spatula to evenly coat. Sprinkle on salt, pepper, cajun seasoning, and rosemary and stir again. Spread pieces out into a single layer on the cookie sheet. Bake for 45-50 minutes, until all pieces are fork tender and bottoms are slightly brown and crisp. Stir once halfway through for even browning if desired.

Chicken, sweet potato and cauliflower vindaloo

  I was quickly leafing through the latest issue of Family Circle, because I feel obligated to at least look at it even though 9 times out of 10 I find absolutely nothing in it which interests me. Well I found a recipe for chicken sweet potato (Jack's listening...) and cauliflower vindaloo, and the recipe already was wheat, dairy, egg, and mammal meat free PLUS we already had everything to make it!
  We made it last night and it was good, but a bit too spicy for Chrissy's condition and Jack wasn't real excited about any parts other than the sweet potato chunks and quinoa, but that's ok. I think we will be making this, with a few tweaks, again.

Chicken, sweet potato and cauliflower vindaloo

2 Tbs olive oil
1 lb boneless skinless chicken thighs, cut into 1 inch peices
1/2 tsp salt
1 lb sweet potatoes, peeled and cut into 1/2 inch cubes
1 large onion, chopped
1 medium cauliflower, cut into small florets
2 tsp curry powder
1/2 tsp cayenne powder
1 can (14.5 oz) dairy free gluten free chicken broth
1 can diced tomatoes (we omitted this)
1/2 cup mint, coarsley chopped
2 cups cooked quinoa
(I also used about 1/2 Tbs cornstarch mixed with a small amount of water to thicken up the sauce)

Heat 1 Tbs oil in a large skillet over medium-high heat. Season chicken with 1/4 tsp salt and cook for 7 to 8 minutes. Remove to a plate.
Add remaining Tbs of oil, sweet potatoes and onion to skillet and stir fry for 5 minutes. Add caluiflower and cook an additional 3 minutes. Add broth and tomatoes, if using, and then stir in curry, cayenne, and remaining salt and cook 5-6 more minutes.
Add chicken and heat through. (This is where I added cornstarch as there was still alot of liquid) Stir in mint and serve over cooked quinoa.

I forgot to take a picture, but it actually was pretty looking.