The other night I was on Pinterest where I have a board I contribute to for St Patricks Day and I was trying to figure out something to make for dinner that night. Asparagus is always a safe bet for spring dishes, and I knew that I was going to have a crazy day that day, so I needed to plan ahead. Everything looked delicious, but it was either too much work or just dyed green. In other words, nothing was standing out for dinner (desserts are another story. mmmmm). And then I remembered that a yummy primavera could easily be all green!
I am so totally over this whole winter thing. Spring cannot come fast enough and if I have to create it through my meals I’m happy to do so. I decided to experiment with a one skillet meal, so that I wouldn’t be trapped in the kitchen all day. At first I was going to do a creamy pasta, but we decided that if we were going to have a creamy dish maybe we could switch up the starch to something with a little more nutrition to it.
White Sweet Potatoes for Diabetes, Athletes and Healthy Living
Did you know that white sweet potatoes (yes, there are white ones) are a great source of Vitamin A, protein, Vitamin C, Vitamin B-6, Potassium etc. In fact, the Japanese even use white sweet potatoes as a natural treatment for diabetes, hypertension and anemia.
In fact, Sweet potatoes are super good for people suffering from diabetes. They contain carotenoids, which stabilize the level of blood-sugar by decreasing insulin resistance. The fibre in them actually decreases the bad cholesterol and blood sugar levels in the body while the chlorogenic acid content reduces insulin resistance. Good to know eh?
And because you know how I feel about working out…The potassium in sweet potatoes can help with muscle cramps (not sore muscles) due to low potassium.
I guess we figure that if we are going to splurge with something creamy, why not use a more nutritious base versus plain white pasta? Plus, a white sweet potato is naturally creamy as well.
Progresso Recipe Starters Saved My Day
This dish came together easily and while we did have to bake the sweet potato at 400 for 45 minutes (I pricked the hole thing so it wouldn’t burst) it was just in the oven so I really wasn’t doing anything with that at all. We used the Progresso Starters that we’ve been so curious to try, so there was literally no work for the sauce. I love a yummy meal that’s easy to prepare and delicious to the taste.
A creamy, delicious sweet potato stuffed with a delicious sauce packed full of spring veggies.
- 4 White Sweet Potatoes
- 1 Can Progresso Recipe Starters-Basil Flavor
- 2 Cups Asparagus, chopped
- 1 1/2 Cup Peas, thawed (do not use canned)
- 2 Cups Baby Spinach, washed
- Pinch of Salt and Pepper
- Heat an oven to 400 degrees. Prick each sweet potato with a fork or pairing knife to allow steam to escape. Bake for 40-50 minutes or until tender.
- Heat a nonstick skilled over medium heat and add a drizzle of olive oil. As soon as the oil begins to shimmer, add the asparagus. Cook for 3-6 minutes or until tender, but not soggy. Add the spinach and peas and allow to cook an additional 2-4 minutes or until the spinach has begun to wilt. Pour in the progresso basil starter, increase the heat to medium high and bring it to a boil.
- Allow the sauce to boil for one minute, and then turn it down to low and allow to simmer for 10-15 minutes or until thickened.
- Slice open the baked sweet potatoes and serve the sauce over the top.
More Vegetarian Dishes
I am in a working partnership with General Mills/Progresso, but the opinions are my own.