Recipe Special: Sweet Potato

Roasted Sweet Potato And Kale Hash & Sweet Potato Tortilla Soup

Roasted Sweet Potato And Kale Hash



  •     1  lb. sweet potatoes (about 2 small or 1 large), peeled and cut into ½-inch pieces (3½ cups) 
  •     1  medium red onion, halved and sliced 
  •     2  Tbsp. canola oil, divided 
  •     1  tsp. garlic powder, divided 
  •     ½ tsp. salt, divided
  •      4 cups chopped kale  
  •     4  large eggs  
  •         Fresh ground pepper to taste



1. Place a large rimmed baking sheet in the oven; preheat oven to 425°F. 
2. Toss sweet potatoes and onion with 1 Tbsp. oil, ½ tsp. garlic powder, and ¼ tsp. salt in a medium bowl. Spread in an even layer on the heated baking sheet. Roast for 20 minutes. 
3. Toss kale with the remaining 1 Tbsp. oil, ½ tsp. garlic powder, and ¼ tsp. salt. Remove the pan from the oven, stir the vegetables, and place the kale on top. Continue roasting until the sweet potatoes have softened and are beginning to brown and the kale is wilted and slightly crisp, about 10 minutes more. Stir to combine.
4. Meanwhile, bring 2 inches of water in a wide pot to a boil. Reduce heat to medium-low to maintain a gentle simmer. Crack each egg into a small bowl and slip them, one at a time, into the simmering water, make sure not to break the yolks. Poach them for 4 minutes for soft-set, 5 minutes for medium- set, and 8 minutes for hard-set. Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain. 
5. Divide the vegetable hash among 4 plates and top each serving with an egg. Season with pepper, if desired.



Sweet Potato Tortilla Soup




  •     ¼ cup canola oil 
  •     4  corn tortillas, halved and thinly sliced  
  •     ¾ tsp. salt, divided 
  •     1  large poblano pepper, seeded and chopped  
  •     1  medium onion, chopped 2 Tbsp. chilli powder  
  •     1  32-oz. carton low-sodium chicken broth or vegetable broth (4 cups) 
  •     1½ lbs. sweet potatoes (about 2 medium), peeled and cut into ½-inch pieces (4¾ cups) 
  •     1  14-oz. can no-salt-added petite- diced tomatoes 
  •     1  15-oz. can low-sodium black beans, rinsed 
  •     3  Tbsp. lime juice (from 1 lime) 
  •     3  medium radishes, halved and thinly sliced ¼ cup unsalted roasted pepitas (hulled pumpkin seeds) 
  •     ½ cup crumbled queso fresco
  •     1  medium avocado, chopped



1. Heat the oil in a large pot over medium heat. Add tortilla strips and cook, stirring occasionally, until golden brown and crispy, about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate. Sprinkle ¼ tsp. salt. 
2. Add poblano, onions, chilli powder, and the remaining ½ teaspoon salt to the pot. Cook, stirring until the vegetables are beginning to soften, about 2 minutes. Stir in broth, sweet potatoes, tomatoes (with their juice), and beans. Bring to a simmer. Cover and simmer, stirring occasionally until the sweet potatoes have softened, about 20 minutes. 
3. Stir lime juice into the soup. Ladle into 6 bowls and top each serving with radish slices, pepitas, queso fresco, avocado, and tortilla strips.



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