Sweet Potato Chips

Have you ever craved something so badly that you end up wasting loads of money trying to satisfy that craving? Well, that is how I was with sweet potato and apple chips. I felt like Pookie in New Jack City…these chips were like crack! I was on Facebook asking if people could tell me where to find them in the stores. And then, once I found them, I was driving all over town when there were only 2 bags left in the store, trying to get enough for the week. Eventually, I got to the point where I started ordering cases of them direct from the vendor so I could stop going to the store every other day to replenish them.

And then the light bulb went off, “Girl, you could make these yourself!” Or perhaps it was the gas light that came on! Cause these exorbitant gas prices have certainly brought those frequent Bi-Lo trips to a screeching halt. Anyway, it finally occurred to me that the chips are $1.99 for a 2.5 ounce bag when a sweet potato was around $.60. And one sweet potato makes at least 2 bags of the chips I get in the store. So, sorry Seneca Foods…I’ve got this.

Sweet potatoes are another one of my favorite things. Since I have cut out sugar in my diet, a sweet potato is oftentimes my “dessert” and has become a staple around the dinner table. Sweet potatoes are a superfood and are a good source of fiber, beta carotene, and Vitamins C and B6. Studies have shown that sweet potatoes can help stabilize blood sugar levels and lower insulin resistance. When eaten with the skin on, a sweet potato has as much fiber as half a cup of oatmeal, for about 100 calories, says dietitian Joan Salge Blake, author of Nutrition & You.

To make chips at home, it is best done using a mandolin, which is a cooking utensil used for cutting and slicing. A mandolin runs between $14.99-$60, depending on the type you get and whether it has attachments. I purchased mine from Bed, Bath and Beyond. The height of the mandolin can be adjusted to get the desired thickness of your choosing; and you simply slide the food item over it to slice.

Now this mandolin can be a dangerous instrument in the wrong hands! And being the chef that I am (self-proclaimed or not - no comments from the peanut gallery) I never imagined I would have any trouble with it at all. That being said, I elected not to use the piece that comes with the mandolin which prevents you from running your hands across the blade and having julienned fingers; and I looked up and a nice chunk of my thumb was missing. So it would be wise to follow the instructions and not place the food item in your hands to run it across the mandolin. Accidents do happen it seems!

This is such a simple recipe, though it can be time consuming if you do not use multiple baking sheets. But the end result is worth it! Great with a turkey burger, deli sandwich or all by their lonesome.

Sweet Potato Chips

One large sweet potato
Salt, optional
Pepper, optional
Pam Cooking Spray

Scrub potatoes to clean. Cut the ends off of the sweet potato. Slice the sweet potato with the mandolin until you have potato rounds. In a medium sized bowl toss with a dash of salt and pepper.

Spray cookie sheet with cooking spray. Lay rounds on sheet and lightly spray the tops. Place in preheated 350 degree oven for about 8-10 minutes or until they begin to curl and brown. Flip chips over at the halfway point so they cook evenly.

Store in air tight container for 2-3 days.

Be careful not to go overboard with the cooking spray as the chips may be soggy.


All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Kale: The Superfood

I’m baaaack!

I have been on a little hiatus because after eliminating sugar from my diet, baking has become pure torture! I have been struggling for the last two months on what to do with this blog because I am so passionate about blogging, baking, and cooking in general. So I spent a lot of time debating on whether to just blog about desserts when I make them for events or houseguests, help people become more health conscious with some of the information I have learned over the last year, create healthy versions of my favorite desserts, or stop blogging altogether.

I have concluded that I want to recreate the blog to be about food, plain and simple. So we have a new look and a new name! Virtually Everything Sweet just did not work with what I was trying to do. So the new name is Sweet Treats n’ Good Eats. Who says I can’t have the best of both worlds?

The definition of a superfood is a nutrient-rich food considered to be especially beneficial for health and well-being. I have been incorporating more superfoods and fiber rich foods into my diet. One of the items I have truly come to enjoy is kale. Kale is a great source of beta-carotene, which is one of the antioxidants believed to prevent cancer, heart disease, and other chronic diseases. With it being rich in fiber, it promotes regular digestion, prevents constipation and lowers blood sugar.

Kale’s dark leaves are also rich in calcium and are a good source of Vitamins A, C, folic acid and iron. Be aware that kale does present risks for people taking certain types of prescription drugs. Blood-thinners such as warfarin work by lowering vitamin K levels, and since kale is extremely high in Vitamin K, people on anti-coagulant medication should avoid it. (Yeager, 2007).

Kale is great as a salad, as a side or even as a chip. For those who are not huge fans of kale, you can dress it up by adding bacon bits, nuts, garlic…whatever tickles your fancy.

Sauteed Kale

1 1/2 pounds fresh kale
1 c fresh spinach, optional
2 tbsp olive oil
sprinkle of Kosher salt, ground pepper, paprika
1 tsp red pepper flakes
½ small yellow onion
¼ c chicken stock

Clean kale and rough chop it. Add olive oil to a sautee pan and heat on medium. Add the onions and cook until translucent, about 3-5 minutes.

Add kale; sprinkle with salt, pepper, paprika and red pepper flakes. Add chicken stock and cook just until wilted. Overcooking kale may result in a bitter taste as well as cause it to lose some of the essential nutrients.

If you are one to walk a little on the wild side, you can try a kale salad.

Kale Salad

1 1/2 pounds kale
2 tbsp olive oil
sprinkle of Kosher salt, ground pepper
½ small red onion
1 small apple, cut into small chunks
¼ c roasted almonds
¼ c golden raisins
1 tbsp lemon juice

Place ingredients in a large bowl. Massage ingredients well for about 3-5 minutes, until thoroughly mixed. Serve.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.