Spicy Beans on Baked Sweet Potato: Frugal & Filling

A sweet potato is a nourishing gift from the ground. Baked until soft and steaming, they melt in your mouth like candy floss. Except they are far more nutritious than candy. Low on the glycemic index (17), it ranks as a healthy, high-fibre carbohydrate exceptionally high in Vitamin A and offer 65% of the daily requirement of Vitamin C.

Where a sweet potato can lead you astray is how you cook and dress it. Load up on butter or fry it in oil to make fries and you start to defile the tuber’s virtues.

Spicy Beans on Baked Sweet Potato

I found this recipe for Spicy Beans on Baked Sweet Potato in the Murdock Books Australia cookbook Homestyle: Low-Fat. It is essentially a vegetarian chilli dish served atop half a large baked sweet potato and garnished with a dollop of sour cream and a light grating of cheddar cheese.

Zing went the Chicken . . . Ole!

Savvy Single Chicken Fajitas

Last night’s supper is a classic in this Savvy kitchen. My recipe for Chicken Fajitas, adapted from a great soft back cookbook, Quickies Chicken, which is part of Chatelaine Magazine’s Quickies series. The original recipe serves 4, but like so many Savvy adaptations I simply cut the protein in half and keep the full vegetable content for 2 servings.