Sweet Potato Cannellini 'Hummus' with Basil Walnut Pesto
It's easy to see that I don't really contribute too much to the savory recipe world but this little concoction is something I'm not afraid to share!
Last weekend I vowed to not leave the house for one day because I'm always on the go and was beginning to feel homesick. And it was one of the best days I've had in a long time. I played in the kitchen for hours, cleaned and organized a long awaited list of things too boring to mention and just simply chilled out with the big screen. For which I needed some snacks...
I'd been jonesing for some sweet potato chips (because anything sweet potato is my vice) but similar to my cookie rule: if you want chips, makes chips. So I made chips! Just a basic paprika spiced sweet potato crisp with some olive oil and Maldon sea salt. But I figured if I'm eating chips, I should pair them with something a bit more nutritious for me and that would provide some protein since meals and snacks should be a nice balance of protein and fiber. Given this time of year, it's only natural I needed my chip dip to be seasonal so I shook up a simple white kidney bean dip with my left over sweet potato puree, allspice, nutmeg and cloves. Mmm. Mmm. Mmm!! Tasty treat loaded with protein, fiber, healthy fats, beta-carotene, vitamin C, vitamin B-6, iron, magnesium, potassium and more.
So why the pesto if the 'hummus' was so yummy? I was Sunday meal prepping and made pesto to use in a pasta dish. After tasting it, I quickly realized it really complimented the 'hummus.'
You never know until you try, so always try because you might be pleasantly pleased! :)
For the Basil Walnut Pesto, I sort of just used what I had in the house and didn't really measure the amounts. It was probably about 1 cup of fresh basil, 2/3 cup walnuts, 1 clove of garlic, 1/2 cup olive oil and salt and pepper to taste. Just threw everything but the oil into the food processor and blended until nearly smooth. Added the olive oil and kept processing the pesto until it was smooth.
Then seasoned to taste and voilà!
Sweet Potato Cannellini 'Hummus'
Yields: ~2 cups
Puree all the ingredients in a food processor until smooth (or desired consistency).
Pour into a bowl and drizzle with additional olive oil if desired. Serve with crudité or freshly baked chips.
A long time ago when I found myself reaching for more sweet treats than my body needed, I instated the house rule: if you want a cookie, then make a cookie. Why? Well for starters if I'm really craving a cookie, then I would be happy to put the work into making one fresh from scratch instead of lazily darting to the nearest store for an unsatisfying quick fix. Secondly, so many store bought cookies are laced with processed ingredients and words I cannot pronounce, so if I am going to have a dessert snack, I am going to have one that will not harm my body but rather provide some nourishment.
This said, at any given time there is at least one type of cookie dough in my freezer! ;)
Except for last week... All week long, I wanted a chocolate chip cookie but with the usual hectic lifestyle we all lead, I had no time to bake until the weekend. So sadly no cookies for me!! :*(
By the time the weekend came, my craving was still in full force but changed slightly as I was reminded of how hard I tried last year to make a really flavorful pumpkin cookie. Many trials and tasty cookies later, I still wasn't completely satisfied. And then winter was over...
But here we are again, embracing crisp weather and decorating the house with mini pumpkins and gourds! As expected, I had some sweet potato puree, whole wheat flour, coconut oil and dark chocolate chips in the house, so away I went creating my wholesome treat. The sweet potato not only provides the main flavor, but is also loaded with vitamin C to help fend off the fall cold, B-vitamins for basically everything, potassium for my muscles and fiber to keep my heart healthy, my gut moving and my hunger tamed. The whole wheat flour also adds some fiber and protein to the cookies but most importantly doesn't spike and drop my blood sugar levels as quickly as a baked good made up of refined white flour. Essentially, even after eating my sweet treats, my mood will remain much stabler! The coconut oil, while still a saturated fat, unlike butter is known to raise HDL 'good' cholesterol and is a great substitute for anyone with a dairy allergy or intolerance. And lastly, the dark chocolate chips provide antioxidants and a richer chocolate taste with less added sugar than milk chocolate.
These cookies are my best turn out ever! The sweet potato flavor is alive and kicking and the texture is soft and moist (almost fudgy but not fudgy). If you like crispier cookies, I recommend flattening the dough a bit before baking and leaving them in the oven for a couple of extra minutes. Also, while I usually avoid refined sugar, I did use brown sugar with a mix of maple syrup and vanilla for the sweetener, but I think if you tried you could cut the sugar down. I'm okay with the amount because I rarely consume refined sugar and believe that moderation is key to a healthy lifestyle.
Sweet Potato Chocolate Chip Cookies (vegan optional)
(recipe adapted from Sally's Baking Addition)
Yields: 20 cookies
Combine the coconut oil and sugar until smooth. Stir in the puree, maple syrup and vanilla. Set aside.
In a separate bowl, sift together the flour, salt, baking powder, baking soda and spices.
Pour the liquids into the dry goods and mix until combined. Fold in the chocolate chips.
Drop the cookie dough by 1 Tablespoon portions on a Silpat (or parchment paper or greased cookie sheet). Bake @ 350*F for ~10 minutes, rotating halfway for an even bake, until the tops of the cookies start to crack.
Cool and gobble up!
Goes great with coffee... ;)
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