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Healthy Chicago Cooking Classes

sweet potato

Dairy Free Sweet Potato Ice Cream

Cooking Time
30 seconds to blend

Ingredients
2/3 cup banana, diced and frozen

2/3 cup cooked sweet potato, diced and frozen

1/2 cup coconut milk

2 tsp chopped ginger

Directions
Place all the ingredients in the blender and blend until smooth and creamy. You may need to stop and scrape the sides down, add in a little more milk if needed to blend, but be careful not to add in too much in, or to blend to long, or your ice cream will be soupy.

Enjoy with a sprinkle of cardamom on top.

Serves 2.

Notes
Using frozen banana not only makes this ‘ice cream’ creamy but adds sweetness too. If you want it a little sweeter, add a teaspoon or two of maple syrup.

Curry Soup with Sweet Potato Noodles

Cooking Time
20 minutes

Yields
4 bowls

Ingredients
1 tbls coconut oil

1 leek

1 celery stick

1/2 tsp granulated garlic (or 1 glove minced garlic)

1 tbls minced ginger

1 heaping tsp red curry paste

2 cups spiralized sweet potato

1/2 tsp harissa powder (or a few shakes of cayenne or chili pepper)

2 cups water

2 cup coconut milk

1 cup cooked chickpeas

1 lime, cut into 4 wedges

salt and pepper to taste

Directions
Melt the oil over medium heat, add in the chopped leek and celery. Cook until the leeks begin to get golden brown on the edges, tossing often.

Add in the garlic, ginger and red curry paste- stir and cook for about 1 minute.

Add in the sweet potato, harissa or cayenne, again stirring to coat well. The pan should be quite dry at this stage. Deglaze with 1 cup of water. Add in the remaining water, coconut milk and the chickpeas. Stir until well combined, cover and simmer 5 minutes.

Add salt and pepper to taste.

Serve with a big squeeze of lime for freshness.

Notes
This is a simple, satisfying soup that offers good fats, carbs and protein. Add in cooked chicken, turkey or shrimp to really up the protein amount.