Stuffed Sweet Potatoes

Sweet potatoes have been touted as a super food for good reason! One medium sweet potato, baked, contains 213.5% of the daily recommendation of vitamin A. It contains vitamin C which produces collagen keeping you looking young. The vitamin D they contain will give you energy and a good mood. Iron and Magnesium will help with stress management and strengthen your immune system.  Not to mention B6, potassium and carotenoids—and much more! Sounds super to me! What's best of all is to be able to get all these wonderful nutrients from one single source that tastes so good. Whether you bake them, boil them, whip them or whatever you do with them you know you're in for a treat! Today we are going to stuff them!

4 medium sweet potatoes, baked

1 medium apple, diced small

1 medium onion, diced and caramelized

Florida Crystals, to taste

Salt, to taste

vegan buttery spread, optional

pecans, chopped

Bake the sweet potatoes on 325-350 until the juices start bubbling out and they are soft to touch.  This might take an hour or more depending on your potatoes.

While they are baking caramelize your onions on a low flame until golden brown, then dice your apple into tiny squares and put into a mixing bowl.

When the sweet potatoes are done let them cool enough to touch. Slice them lengthwise and scrape out the orange meat leaving a little around the edge so the skins hold their form.

Add a little salt and Florida Crystals to your liking and a little vegan buttery spread too if you want then using a masher or hand mixer whip it all up together then stuff it back into the skins and return to the oven for 15 minutes or so.

Serve sprinkled with chopped pecans.

For more delicious, vegan recipes like this and more go to HealthAndHappinessOnline.com

Vegan Sour Cream

There are a lot of vegan sour cream substitutes but this homemade recipe is just as good—even better—than most of the ones on the market and also, it has few ingredients without a bunch of crazy ingredients that you can't read. My friend, Ruthie, came up with this delicious Cholesterol free vegan sour cream and shared it with me and now I'm sharing it with you! So easy!

1 package of Mori-Nu firm silken tofu (I keep it in the refrigerator so it's cold when I need it.)

3 Tablespoons Vegenaise

3 Tablespoons lemon juice

1 teaspoon salt

Throw everything into the food processor and turn it on. I stop it every once in a while to push down the sides. Let it process until it is creamy smooth—about 5 minutes.

Works like real sour cream in most recipes.

In last weeks blog we used a dollop on a bowl of soup.

Go ahead! "Do a dollop!"

For more easy and delicious vegan recipes like this one go to HealthAndHappinessOnline.com