Slips, Tips, and Rum Razzled Sweet Potatoes

First, the slips….

I just KNEW it was going to be rough going when I went outside this morning.  Shane was the first to wipe out in the drive way.  That was my signal to proceed with extreme caution.  Some roads were good and some were pretty bad.  The weather was warmer, 34 degrees, but the weather yesterday was snow, sleet, then rain which made for a black ice morning.   Going up the steep hill toward MVCC from Proctor was very defeating.  For every foot fall forward, there was 1/2 a step backward. 

I did have a good workout, not grueling but really, who is ready for grueling when facing Monday?   3.3 run at 6.6 on the treadmill.  30 minutes chest and biceps. 3.72 mile jog/walk at 12.37 on icey roads.

I was SO in the mood for oatmeal today. 

1/4 cup Bob’s Red Mill Steel Cut + 2 TBS Homemade chunky applesauce with dates.  Topped off with 1/2 TBS Teddy’s All Natural Peanut butter.

Shakin’ it up with a VPX Vanilla protein shake with 8 raspberries and 3 strawberries, lots of ice and water

…but wait!    I added 1 TBS Powdered Peanut Butter from Bell Plantation.

Now, the tips….

Sweet potatoes:  just as their name implies…Sweet (all natural) Potato (root vegetable). 

Loaded with beta-carotene.  Carotenoids which are collectively know as Vitamin A promote good skin, healthy eyes, and boost the immune system.  This time of year with the flu season in full force and cold viruses around every corner, your immune system takes priority or you’ll find you spend more time in bed than on your feet. That’s not good. There is too much going on in life!

Here  is a flavorful recipe for a holiday gathering, easy to prepare and sweet on the tongue.  You can make ahead of time and freeze until the event (no more than 2 weeks).

Rum Razzled Sweet Potatoes (serves 8 – 10 as a side)

I had some terrific photos of this dish. All the preparations and all sorts of good photo-ish information.  My computer literally ate those photos.  I’m not kidding.  Not anticipating the worst or call it foolish optimism, I deleted the photos upon uploading.  Alas…they are gone.  Lost in the belly of my computer.  I hope this computer doesn’t have to eat again in its life time (which will be disasterously short if it keeps that kind of crap up!).   😡

• 2 (40 oz) cans Sweet Potatoes – Drained
• 2 TBS olive oil
• 50 ml Mount Gay Barbados Rum 

• 1/2 cup Dried Cranberries
• 1/2 cup chopped pecans
• 1 tsp brown sugar
• 1/2 tsp all spice
• 1 tsp salt
• 1/2 tsp red pepper

Heat the oil in a large pan over the stove on medium heat.  When hot, add the potatoes and cook 5 minutes.  Add the rest of the ingredients and continue cooking and stirring for 5 minutes.   The potatoes will be roughly mashed.  Put in a serving dish and enjoy!

Joanne