Sweet Potato Power: Have you got it? Do you want it?

Do you want to take in more vitamins, minerals, fiber, and antioxidants, slow down the aging process, reduce systemic inflammation, satisfy your sweet tooth in a healthy way, enhance recovery after workouts, optimize your energy, and discover your own diet rules? Sweet Potatoes Power could be the answer.

A few days ago, I posted a review of Sweet Potato Power: Smart Carbs Paleo and Personalized. I’m impressed with the contents of this new book by Ashley Tudor, released by Victory Belt Publishing in April, 2012. To read my review of it, click here. You can buy it now (click here or on the icon below) or enter to win a copy of it on this blog.

Rules for entering
Essential
1) Leave a comment below telling me your favorite way to prepare and enjoy sweet potatoes, including what are usually labeled “yams,” such as red garnet, beauregard, and jewel yams.

Optional
For additional bonus entries, spread the word (here are some ways you can do this):

1) Watch one of my YouTube videos and leave a comment about it below
2) Subscribe to my YouTube channel and leave a comment about that below
3) Subscribe to my blog (link on upper left side of this page) and leave a comment telling me you subscribed
4) Follow The Healthy Cooking Coach on Facebook
5) Publicize the giveaway, then leave a comment about what you did, e.g.,
    a) Tweet about the giveaway with a link to my blog
    b) blog about the giveaway and leave the link
    c) announce the giveaway on Facebook and send me a link
    d) mention the giveaway to your family and friends
    e) come up with your own creative idea
6) do any or all of the above; post a separate comment for each action

Deadline: Midnight, Sunday, June 3rd, 2012.
Selection criteria: Random drawing
Limitations: Drawing open only to US residents due to shipping restrictions.

To order Sweet Potato Power: Smart Carbs Paleo and Personalized, click here or on the icon below.

FYI: The four winners of the recent (May 2012) Nu Naturals orange and lemon liquid stevia giveaway include artist and healer Katie Todd of Portland, OR; GiGi Dubois, a blogger from Los Angeles, CA; Marjorie Hill, a social worker and gemstone therapy intern who lives in Prescott, AZ; and Jordan Dunne, a caseworker for a non-profit in Pawtucket, RI.

Comments

[Karen Swirsky]

I love them baked in their skins. Scramble left-overs with eggs for a great breakfast.

[Pat]

Our favorite way to prepare sweet potatoes is to slice them to french fry size, add a little oil and salt and pepper and roast them in the oven. They must be turned and watched carefully or else they will burn. Even if they burn a little, we love them.
I've subscribed to your YouTube videos and watched the cole slaw video. I plan to make that tomorrow.

[christine]

I love yam fries or yam hash diced and roasted with parsnips and onions, mixed with crumbled sausage, avocado topped with a poached egg and salsa!!

[Karen C]

Hi Rachel,
I love to roast with cinnamon, ginger, coconut oil and salt and pepper. Thanks, Karen

[Marjorie Hill]

I like to make sweet potato fries, first slicing the potatoes, then coating them with coconut oil and sea salt, and then baking them.....delicious!

[Elese]

Yum, love sweet potatoes. This cookbook looks fantastic. All I ever do is sweet potato fries, so would love to win and learn some new tricks with sweet potatoes. :)

[Shanda]

We love sweet potatoes, as fries, mashed, baked, and in soups. Would love to win this book.

[Shanda]

I really enjoy and appreciate your videos. I watched the coleslaw, better BBQ sauce, and hot fudge.

[Shanda]

I just subscribed to your YouTube Channel.

[Lisa P.]

My favorite way to eat sweet potatoes is to cut them into fries, roll them in coconut oil, bake them in the oven, and sprinkle them with Himalayan pink salt. Yum!

[Lisa P.]

I already subscribe to your blog.

[Lisa P.]

I liked you on facebook.

[Christine]

Saw your everlasting youtube video. Love it!! I have salad at least once a day and will save so much time from making it fresh each time.

[Katie]

I love to make sweet potato fries brushed with coconut oil. We like to add cinnamon, like you suggest. We often bake up a bunch of whole potatoes (japanese white one are our favorite). After they are baked, we cut them in half, and my daughter holds it up and eats it like a pretend an ice cream cone.
I add left over chunks of roasted sweet potatoes to scrambled eggs, green salads, soups, lentils, or just snack on them for a pick me up. We also like to smash them with coconut milk and stevia for a super sweet and creamy treat.

[Chef Rachel Albert]

There are so many great ways to serve sweet potatoes. One of my favorites, from my Garden of Eating Cookbook, is mashed sweet potatoes with lime. It's a Bolivian or Brazilian dish. I bake sweet potatoes or yams whole in their skin until squishy soft, peel, mash, then add lime juice (from about 1 lime per 6 medium sweet potatoes or about 3# of sweet potatoes). I often add a generous squeeze of juice from finely grated ginger root or about 1/2 teaspoon of ground cinnamon.

My students and I love it whether it is made from the pale beige/white sweet potatoes or from red garnet or jewel yams.

I like to top it with real butter, flax oil, coconut oil, macadamia nut butter, or chopped toasted pecans.

[Valerie]

I'm not sure where I found this recipe, but you top a baked sweet potato with peanut butter, cottage cheese, drizzle with agave or honey and sprinkle cinnamon on top! It doesn't sound like a good combination, but it is really yummmy!

[Daisy]

I just really enjoy eating them baked, with butter. Although judging from all of the comments here, I'm clearly missing out on a whole world of options!

[Daisy]

I watched your YouTube video "Slate Out Takes" -- I know, not the most educational one of them all, but cute! :-)

[Daisy]

I subscribed to your YouTube channel!

[Daisy]

I subscribed to your blog.

[Beth Dikeman]

Bake them until partially cooked, slice thickly (about a half an inch) crush each slice slightly, top with a pat of butter and sprinkle with salt and chili powder, finish baking until gloriously browned and delicious!

[Beth]

Last year I froze lots of garlic scape walnut pesto. Stirred into roasted, mashed sweet potatoes, it's a fantastic combination!

[Beth Dikeman]

What is garlic scape? I love dairy free pesto and I regularly make it from cilantro, mint, or basil with parsley. I have never stirred it into sweet potatoes. Sounds interesting.

[Christine]

I am following you on facebook!

[Christine]

And subscribed to your youtube channel. Lots of great tips on it! Thank you.