Grilled Sweet Potatoes
Baked Sweet Potatoes and Apples
Italian Stuffed Sweet Potatoes
Mashed Potatoes and Cauliflower with Cheese
Baked Zucchini and Potatoes

Grilled Sweet Potatoes 

1 lb. sweet potatoes, peeled and cut into ¼-inch slices 

3 Tbsp. ketchup 

1 Tbsp. Worcestershire sauce 

1 Tbsp. red wine vinegar 

1 teas. yellow mustard 

½ teas. black pepper 

In a small bowl combine the ketchup, Worcestershire sauce, vinegar, mustard and pepper and mix well.  Spray the grill rack with cooking spray and heat the grill to a medium-hot fire.  Brush the potato slices on both sides with the ketchup mixture.  Grill the potatoes 5-inches from the heat, turning frequently and brushing with remaining ketchup mixture, about 8 minutes or until the potatoes are browned on the outside and tender when pierces with a fork. 

Recipe makes 4 servings  Estimated WW Smart points 4 per serving 

Baked Sweet Potatoes and Apples 

4 sweet potatoes, peeled and diced 

1 apple, peeled and diced 

½ cup unsweetened apple juice 

½ cup brown sugar, packed 

1 teas. cinnamon 

½ teas. nutmeg 

Preheat oven to 350 degrees F.  Spray a casserole dish with cooking spray.  Combine the sweet potatoes, apple, apple juice, brown sugar, cinnamon and nutmeg in the casserole dish and mix well.  Bake in preheated oven for about 60 minutes 

Recipe makes 4 servings  Estimated WW Smart points 9 per serving 

Italian Stuffed Sweet Potatoes 

4 medium sweet potatoes 

½ cup marinara 

¼ cup grated parmesan cheese 

4 oz. thinly sliced part-skim mozzarella cheese 

½ teas. Italian seasoning 

salt and pepper to taste 

Preheat oven to 425 degrees F.  Cover a large sheet pan with foil and spray the foil with cooking spray.  Poke each sweet potato with a fork 4-5 times and place on the prepared sheet pan.  Roast in preheated oven for about 45 minutes.  Remove potatoes from oven and slice open.  After steam has escaped remove the flesh and mash with a fork.  Mix the tomato sauce, parmesan cheese, Italian seasoning and salt and pepper with the sweet potato flesh.  Place the sweet potato flesh back into the sweet potato skins.  Switch the oven to broil (high). Top each potato with 1-ounce of the mozzarella cheese and broil until the cheese has melted and browned, about 3-4 minutes. 

Recipe makes 4 servings  Estimated WW Smart points 9 per serving 

Mashed Potatoes and Cauliflower with Cheese 

1 lb. red potatoes, cut into chunks 

1 cup small cauliflower florets 

¼ cup reduced fat sour cream 

1 cup 2% sharp shredded cheddar cheese 

salt and pepper to taste 

Place a pot of lightly salted water over medium-high heat and boil the potatoes and cauliflower until tender.  Drain the potatoes and cauliflower but retain some of the water in case it is needed to mash in with the potatoes.  Add the sour cream and salt and pepper to the potatoes and cauliflower and mash until light and fluffy. (You may need to add a little of the retained water)  Stir in the shredded cheddar cheese. 

Recipe makes 6 servings  Estimated WW Smart points 4 per serving 

Baked Zucchini and Potatoes 

2 medium zucchini, quartered and cut into large pieces 

4 medium potatoes, peeled and cut into large chunks 

1 medium red bell pepper, seeded and chopped 

½ cup dry breadcrumbs 

1 clove garlic, minced 

¼ cup olive oil 

1 teas. paprika, or to taste 

salt and pepper to taste 

Preheat oven to 400 degrees F.  Spray a medium baking pan with cooking spray.  Place the zucchini, potatoes, bell pepper, breadcrumbs, garlic, and olive oil in the prepared baking pan and mix well.  Season with paprika and salt and pepper.  Bake in preheated oven for about 1 hour until the potatoes are browned and tender, stir occasionally while baking. 

Recipe makes 6 servings  Estimated WW Smart points 7 per serving