These Loaded baked sweet potatoes are to die for. All the sweet potato recipes that I have tried before have been sweet dishes so I wasn’t sure if this would work. I have seen other versions of this recipe but never care to try them until today. I was a bit skeptical because I didn’t know if the flavors were going to work…they worked perfectly!

I am glad I tried these loaded baked sweet potatoes because they are just plain sensational.

I urge you to try this recipe. It is fairly easy and you can add any other veggies of your choice. I thought the onions and sweet potatoes were enough so for me, I will keep the recipe just as is next time I make it.

I did quite a large portion for this recipe so I used my large roasting pan. I don’t get to use it as much as I would like to but I am glad I purchased it because it is truly a life saver, especially when it comes to roasting veggies since I do large quantities of them.

On another note, I want to let you know that my cookbook, The Matcha Cookbook: Green Tea-Inspired Meals, Snacks, Drinks and Desserts. 

The  cookbook is ready for pre-order at:

• Amazon
• Barns and Noble

To see more about what recipes and to see a sneak peek of what is in the cookbook make sure you visit this link.

I leave you with this amazing Loaded baked sweet potato recipe that I hope you make soon. If you like sweet potatoes I think you are going to love this recipe.

Enjoy!

Loaded baked sweet potatoes

Miryam's original recipe

Yield: 8 servings

Total Time: 40 minutes

Ingredients:

• 3 lbs sweet potatoes, cut into wedges
• 2 large red onion, cut into strips
• 1 tbs of taco seasoning, any other seasoning will work
• 6 slices provolone cheese
• 4 oz cherry tomatoes, chopped
• 3 oz gorgonzola cheese
• 3 tbs olive oil
• Fresh parsley

Directions:

Preheat your oven to 375F. In a large roasting pan add the onions, sweet potatoes, olive oil and seasoning and mix through. Place the roasting pan in the oven and bake for 30-40 minutes (depending how thick you have cut the potatoes)

Take roasting pan out of the oven and add the slices of provolone, tomatoes and gorgonzola cheese. Place back into the oven for 3-5 minutes or until cheese is melted. Sprinkle fresh parsley over the potatoes and serve while they are warm.

NOTE: I used a mixture of provolone cheese and gorgonzola cheese but you can add any other cheese of your choice.

The post Loaded baked sweet potatoes appeared first on Eat Good 4 Life.

Finally a couple of days ago I got around to trying the slow cooker mac and cheese I have been wanting to try for a while. It was all an experiment that I wished it did turn out a winner recipe… and so it did!

My husband raved about this recipe so many times that I don’t know if he was being nice or really the recipe was that good. He said it was a fantastic tasty recipe and he loved the fact that the broccoli was minced since it was much easier to eat that way. Perfect for the kids too!

I was surprised at how fast the recipe cooked on the slow cooker. I placed the slow cooker on high for 2 hours and that is all it took. After cooking the mac and cheese for two hours, the broccoli followed. To cook the broccoli only took another 20 minutes so all in all about 2 1/2 hours. I am sure you could cook this slow cooker broccoli mac and cheese recipe on low for 4 hours if you need it more time. Then the broccoli will also need another 30 minutes or so.

I used a couple of my favorite cheeses for my slow cooker broccoli mac and cheese but you can use combination of your choice.

I have many other recipes on my to do list for recipe development I want to try. I hope they all turn out as good as this one. Today I am attempting a gluten free lemon poke cake so lets see how that goes.

I am going to be developing other recipes using this broccoli minced method but for now I leave you with this simple recipe I hope you like.

Enjoy!

Slow cooker broccoli mac and cheese

Miryam's original recipe

Yield: 8 servings

Total Time: 2 1/2 hours

Ingredients:

• 12 oz fresh broccoli
• 13-16 oz extra-sharp cheddar cheese, shredded
• 4 oz gorgonzola cheese
• 4 cups organic milk
• 19 oz whole wheat elbow macaroni ( 1 1/2 containers)
• 1/2 tsp celtic salt
• 1/2 tsp arrowroot powder, or cornstarch

 

Directions:

Place all the ingredients in the slow cooker, except the broccoli and arrowroot powder, mix through and set the slow cooker on high for 2 hours. Alternatively you can place the slow cooker on low for 4 hours. (I stirred the mixture two times while cooking)

Place the broccoli on a food processor and pulse until minced, about 20 seconds. Set aside.

Add the broccoli and arrowroot powder in the slow cooker, stir and cook for an additional 20 minutes on high. Serve immediately with some extra gorgonzola cheese.

NOTE: I did stir the mac and cheese a couple of times while cooking. I don't know if this is necessary but I wanted all the elbow macaroni to get coated with the milk and cheese. You can also use any other cheese mixture of your choice.

Some people have complained that they needed less time to cook the past because theirs become to soft with 2 hours. Watch the pasta and see how it is doing after 1 hour on high and 2 hours on low!!

The post Slow cooker broccoli mac and cheese appeared first on Eat Good 4 Life.