Sweet Potato Gnocchi

Sweet Potato Gnocchi

Gnocchi combines two of the greatest treasures in the carb world: potatoes and pasta. How can you go wrong when this power couple? But they can always be dressed up. Sweet Potato Gnocchi has the great taste of traditional gnocchi with all the benefits of sweet potato. Next Sunday night put away the meatballs and sausage, just this once, and try Sweet Potato Gnocchi.


2 Medium Sweet Potatoes
2 c. Whole Wheat Flour (plus more for kneading)
1 Egg
Salt and Pepper
Grape Tomatoes
Olive Oil

Boil two potatoes in a medium sauce pan until both potatoes are soft. Allow the potatoes to cool, and remove the skins. Mash the potatoes and set them aside.

Scoop two cups of flour on to a clean surface and make a well in the the middle.

Crack one egg into the well and gently beat with a fork.

Slowly pull flour into the egg and continue until the two are thoroughly mixed (the dough will still be very dry at this point).

Add salt and pepper to the sweet potatoes (I add about 1/4 tsp. Salt and pepper) and mix.

Next, add the sweet potatoes a little at a time. Continue to knead the dough until all the sweet potatoes are incorporated. Make sure to add flour to the Dough and surface so that it doesn’t stick.

Continue to knead until the mixture isn’t sticky anymore.

Roll the dough into long tubes, about a 1/2 inch thick. Cut 1/2 inch dough pieces and roll with a fork or with your hands.

Remember to continue to add flour so that the dough doesn’t stick!

Fill a medium sauce pan with water and bring to a boil.

Place a small batch of dough pieces into boiling water for about three minutes, or until they float to the top. Do the same with the rest of the pieces of dough. Once the gnocchi is cooked remove from the water and place in a bowl.

In a sauce pan, cook two cloves of garlic in olive oil. Cut a handful of grape tomatoes into fourths, add to the cooked garlic. Throw two handfuls of spinach into the olive oil and sauté. Season with salt and pepper, and pour over the gnocchi. Drizzle a little extra olive oil on the gnocchi and mix all together.

Bon Appetit!

Crispy Sweet Potato Chips

Sweet potatoes remind me of two things, Thanksgiving, and pie. The sweet taste, and orange color make these the friendliest of all potatoes. Not only do they make you feel like you’re eating dessert for dinner, they also are filled with essential vitamins. Sweet potatoes are pretty much the cooler older brother to white potatoes. They have a great tan, and know whats good for you. You can never go wrong with a sweet potato, or these sweet potato chips.

Crispy Sweet Potato Chips


1 Large Sweet Potato
1/3 c. Coconut Oil (melted)
1/4 tsp. Salt
1/4 tsp. Cinnamon

Preheat the oven to 250 degrees.

The easiest way to slice the potato is with a mandolin, or slice side on a cheese grater, but you can definitely hand slice them in a pinch. Just make sure to slice them very thin for the best results.

After thinly slicing the potato, brush eat slice with melted coconut oil.

Place the potato slices in a single layer on a metal baking sheet. Do not use parchment paper with these chips, they wont crisp up all the way.

Mix together the salt and cinnamon, and sprinkle over the potato slices.

Bake for an hour, turning them over at the half way point.

Once the chips are browned and crispy, remove them from the oven.

Don’t panic if your chips aren’t completely crisp yet, once they are completely cooled they will become super crispy.

*You’re house will smell delicious after baking them!

Sweet Potato Cinnamon Rolls

The weather is getting colder which means it’s time to curl up by the fire. Nothing is better on a chilly night than some sweet cinnamon buns! Fall is my favorite season! The crisp cool air, the festive decorations, and let’s not forget all of the delicious treats! Here is another one to add to your fall menu, Sweet Potato Cinnamon Rolls. You’re gonna love them!

Sweet Potato Cinnamon Rolls

2 c. Flour
1/4 c. Sugar
2 Medium Sweet Potatoes (roasted)
1/2 c. Milk
1/4 c. Coconut Oil
1/2 tsp. Salt
2 tsp. Yeast
1/2 c. Water

1/4 c. Brown Sugar
1 tsp. Cinnamon
1 tbl. Melted Coconut Oil

1 c. Confectioners Sugar
1/2 tsp. Vanilla
1/4 tsp. Cinnamon

First things first, let’s proof the yeast by placing two teaspoons of yeast, and one teaspoon into a half cup of warm water. Allow the yeast to sit for five to ten minutes. If the yeast bubbles up, you are good to go!

In a large bowl, mash two cooked sweet potatoes. Add milk, sugar, coconut oil, yeast (and water) and thoroughly mix. Next, stir in the flour, and salt. Place the bowl in a warm place and allow it to rest for an hour.

Preheat the oven to 350 degrees, and line a round nine inch pan with parchment paper.

Once the dough has risen, pour it out on to a floured surface. Knead the dough for about five minutes, adding flour so the dough doesn’t stick to the surface.

Roll the dough into a long rectangle and brush it will melted coconut oil. Sprinkle Brown sugar and Cinnamon on top, and roll the dough up into a log. Slice the log into eight pieces. Place the slices into a pan and bake for thirty five minutes, or until the top begins to brown.

In a small bowl mix together the dry ingredients for the icing. Add the vanilla, and slowly add water into the mixture (only add enough water to the mixture, so it forms a thick icing). Allow the buns to cool and top with icing.


Sweet Potato Crepes

Fall is in the air, everywhere I look around! The weather is starting to get cooler, and all the pumpkin recipes are being pulled out of storage. But wait-there’s a new kid in town…Sweet Potato Crepes! Just when you thought fall couldn’t get any better.

Sweet Potato Crepes

1 Sweet Potato
1 c. Almond Milk
3 Eggs
1/4 c. Brown Sugar
2 tb. Flour
2 tb. Coconut Oil (melted)
1/2 tsp. Cinnamon
1/4 tsp. Salt

Preheat the oven to 400 degrees. Bake a sweet potato for about an hour, or until it is completely soft.

Once the sweet potato has completely cooled, place in a large mixing bowl and add almond milk, eggs, and coconut oil. Thoroughly mix the ingredients together until the mixture is completely smooth.

Whisk in brown sugar, cinnamon, salt, and flour. Once all the ingredients have been added, and the batter is smooth, place the bowl in the refrigerator for about 15 minutes.

In a medium skillet heat up some coconut oil. When the pan is hot, pour a ladle full of batter onto the pan. Once the edges of the crepes begin to brown, it’s time to turn the crepe over. Allow the other side of the crepe to cook and then remove it from the heat.

Top the crepes with fruit, sugar, or syrup. If you’re feeling really sassy, try Nutella, you won’t regret it.