Sweet Potato Taco Fries 10SP per serving

Ingredients

Taco Spice Mix

1/2 tsp chilli powder
1 tsp paprika
1/2 tsp salt
1/2 tsp cumin
1/2 tsp cayenne chilli powder
1/2 tsp garlic powder
1 tsp dried oregano

Mince - 5SP

200g less than 5% fat minced beef
1 small red onions, finely chopped
1/2 tin chopped tomatoes
1 beef stock cube

Chips - 12SP
160g Oven Bake Frozen Sweet Potatoes
20g cheddar cheese

Taco Sauce - 5SP (makes 5 portions)

3 tablespoons of light mayo
1 tablespoons of fat free natural yogurt
2 tablespoons ketchup
1/2 tsp cayenne chilli pepper
1 tsp minced garlic
2 tablespoon water

Method

Mix all the seasoning together and set aside

Place the chips in the oven at 200 degrees Celsius for approx 20 mins

Finely dice the onion and cook on a med heat until beginning to soften then add the mince and brown

Add the taco seasoning, beef stock cube and tomatoes and simmer gently. Add water to loosen if necessary

Combine the ingredients for the sauce

Assemble the dish with a layer of chips,  a layer of meat, Cheese then sauce

Sweet Potato Muffins - Serves 12 - 2 Propoints Per Serving

Did you know that the Sweet Potato contains no saturated fats or cholesterol, and is rich source of dietary fiber, anti-oxidants, vitamins, and minerals than potatoes.  It is  packed with many essential vitamins such as pantothenic acid (vitamin B-5), pyridoxine(vitamin B-6), and thiamin (vitamin B-1), niacin, and riboflavin. These vitamins are essential in the sense that the human body requires them from external sources to replenish. These vitamins function as co-factors for various enzymes during metabolism.

So with all this in mind, I decided to get on the interweb and see if I could find a Skinny Sweet Potato Muffin, and I think I have managed to locate a good recipe from Nutrition for Us 

Ingredients 
1 cup of cold mashed sweet potato 
1 cup of all purpose flour 
1 1/3 tsp baking powder 
Dash of Salt 
3/4 cup brown sugar 
1 egg 
2 1/2 tbsp softened butter 
1 tsp cinnamon 
1/2 tsp vanilla extract 
1/3 cup applesauce 

For the apple sauce 
3 apples, peeled, cored and chopped 
2 tbsp lemon juice 
1 tbsp cold water 
pinch cinnamon 

Method 

1. Firstly make the apple sauce by gently simmering the chopped apples, lemon juice, water and cinnamon until soft, then mash or blend and allow to cool 
2. Beat the butter, applesauce, egg , vanilla and sweet potatoes together. Add sugar gradually, beating after each addition. In another bowl, whisk the flour, baking powder, salt and cinnamon together. Gradually add the wet ingredients into the dry ingredients, beating after each addition, until batter is moistened. 
3. Preheat oven to 180 Degrees C. Line a muffin tin with cupcake liners. Fill each liner about 2/3 the way full with batter. Bake for about 15 minutes, or until golden and a toothpick inserted in the middle comes out dry. Let cool slightly on a wire cooling rack.

Sweet Potato Soup - Serves 4 (2 ProPoints)

Ingredients

150g sweet potato, peeled and diced 

2 carrots, peeled and diced

1 onion, diced 

1 garlic clove, crushed 

1 thumb sized piece of ginger, peeled and grated 

1 pint of chicken or veg stock

Salt and Pepper

1 tsp olive oil

Method

1. Heat the oil on a medium heat and sauté the onions until soft

2. Add the garlic and ginger and cook for 2 mins until fragrant 

3. Add the sweet potato and carrots and coat 

4. Add the stock and bring to a boil, then simme for 20 mins or until veg is tender 

5. Blitz until smooth and serve with weight watchers homemade bread for an additional 3 ProPoints