2011 Sweet n' Healthy Blogger Recip Contest - More Inspiration

For the past few weeks, I have been offering ideas to help inspire your contest entries.  From muffins and soups to pizzas and casseroles, Sweet Potatoes can do it all!  This week, I am highlighting a variety of outside-the-box recipes that demonstrate how versatile our sassy sweet potatoes really are.  Keep your original recipes and blogs coming in!  We love seeing your favorite ways to cook our favorite food!

The first recipe is courtesy of Better Homes and Gardens.  This decadent soup is vegetarian and chock-full of nutrients.  Using skim milk and a half & half instead of cream keeps the calories in check, while providing a wonderfully creamy texture.  I am also sharing a kid-friendly sweet potato pizza that is super easy to make.  This one is a super hit for kids of all ages.

Curried Sweet Potato Chowder

Ingredients

• 1-1/3 cups 1/2-inch cubes, peeled sweet potato
• 1/3 cup finely chopped shallot (1 large)
• 1 tablespoon butter
• 1/2 teaspoon curry powder
• 1 tablespoon all-purpose flour
• 1-1/2 cups skim milk
• 1/2 cup half and half or light cream
• 3/4 cup frozen baby peas
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 4 teaspoons pumpkin seeds, toasted
• Crackers (optional)

1. In a medium saucepan cook and stir sweet potato and shallot in hot butter over medium heat for 2 minutes. Add curry powder and stir for 30 seconds. Stir in flour. Gradually stir in milk until smooth. Add half-and-half, peas, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until potatoes are done, stirring occasionally.
2. Sprinkle each serving with pumpkin seeds. If desired, serve with crackers.
3. Makes 4 servings (3 cups)

Sweet Potato Pizza With Onion and Rosemary

Ingredients

• 6 tablespoons olive oil
• 2 large onions, thinly sliced
• 2 (10-ounce) portions frozen pizza dough, thawed
• 6 small sweet potatoes, peeled and thinly sliced (about 1/4 inch)
• 1 tablespoon chopped fresh rosemary (or 2 teaspoons dried, crumbled)
• 2/3 cup grated Parmesan cheese

1. Preheat the oven to 475° F.
2. Heat 4 tablespoons of the oil in a large, nonstick skillet over medium heat. Add onions and cook until translucent and soft.
3. Roll out the dough on a floured surface to make two 12-inch rounds and transfer to two ungreased pizza pans. Layer the dough with the sweet potato slices, overlapping them slightly and forming a circular pattern. Top the potato slices with the onions and rosemary. Drizzle the pizza with the remaining olive oil and season well with salt and freshly ground pepper.
4. Bake pizzas 15 to 18 minutes, or until the edges of the pies are crisp and lightly browned and the sweet potatoes are soft. Top with Parmesan and return to oven 1 to 2 minutes, until cheese melts.