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Silver Dollar Sweet Potatoes

Prep: 30 minutes/ Cooking: 25 to 35 minutes /Yield: 6 servings

Donıt wait for the holidays to serve sweet potatoes. Theyıre delicious all year round and handy for pack lunches or quick meals at home. These mouthwatering medallions are rich in potassium and beta-carotene and lower in fat and sodium than French fries. The aroma during baking or reheating under the broiler reminds me of oatmeal cookies or cinnamon toast. People who donıt usually like sweet potatoes or yams often devour these with delight.

  • 2 tablespoons melted, unrefined coconut oil or extra-virgin olive oil
  • 2 teaspoons apple pie spice or ground ginger or cinnamon, or as needed
  • 4 large or 6 medium sweet potatoes or yams (about 2 to 2 1/2 pounds): Jersey sweets, white sweet potatoes, beauregard, or Japanese sweet potatoes, or red garnet or jewel yams

    1. Preheat oven to 400 degrees F. Put oil in custard cup and set out spices.

    2. Rinse and scrub sweet potatoes with bristle brush. Pat dry. Remove rough sections and any soft or black spots. Peel if desired. Cut into 1/3-inch thick rounds with sturdy vegetable or chef knife or use a mandoline for potato chip-like texture. Cut into 1/2-inch thick rounds for softer, French fry-like texture.

    3. Working quickly to keep sweet potatoes from oxidizing, lightly brush cut surfaces with oil; dust with spices; rub spiced halves together, and arrange on 2 large cookie sheets or shallow baking pans. (For easy cleanup, line with unbleached parchment paper.)

    4. Bake for 15 minutes. Flip slices with metal spatula if desired, and bake 10 to 15 minutes longer, until just tender. Serve. Refrigerate leftovers and use within 3 days.


    1 serving: 205 calories, 3 g protein, 38 g carbohydrate (4 g fiber), 5 g fat, 52 mg calcium, 15 mg sodium

    * Gently warm leftovers in toaster oven or under broiler for 1 to 3 minutes. Check frequently to avoid burning.

    * Baked Spiced Sweet Potato Halves: Cut raw sweet potatoes in half lengthwise. Rub or brush cut sides with oil or ghee and dust with pie spice or cinnamon. Rub 2 spiced halves together to spread seasonings. Place cut side down on baking sheet lined with unbleached parchment for ease of clean up. Bake until bottom side is golden brown and tubers are tender when poked with skewer, 20 to 40 minutes, depending on size.

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