Rachael Ray's non profit organization, Yum-o!

Recipes

Zucchini Crust Pizza Bake

There are even veggies in the crust of this whole new way to make pizza!

Serves 4

South-of-the-Border Tomato Soup

Fresh roasted tomatoes and your favorite toppings give this Mexican-inspired tomato soup tons of flavor and crunch. You can use vegetable broth to make this soup vegetarian.

Serves 4

Chicken and Broccolini with Orange Sauce

This sweet and sassy Asian-flavored chicken stir fry with broccolini and rice is a great all-in-one meal.

Serves 4

Tomato and Mozzarella Salad

Combine sensational summer tomatoes with mozzarella, onions and fresh herbs for this classic salad.

Serves 4

Mashed Sweet Potatoes

SUBMITTED BY:

Rachael Ray

Sweet potatoes are one of the most nutritious and tasty vegetables you can eat! You can enjoy this recipe as-is, or jazz it up by adding in 1/4 cup maple syrup or 1 chipotle in adobo sauce. Try serving with Creole Meatloves with Trinity Gravy.

Serves 4-6

INGREDIENTS:

2 1/2-3 pounds sweet potatoes
1 cup buttermilk
Salt and freshly ground black pepper

DIRECTIONS:

Wash and peel the sweet potatoes, then cut them into 1 1/2-2-inch chunks. Place them into a large pot and cover them with cold water (they should be covered by 4 or so inches of water so that they cook evenly). Place the pot on the stove, add some salt and turn the heat on high to bring to a boil.
Once boiling, cook the potatoes for about 8 minutes, until they are tender but not falling apart. Drain the potatoes thoroughly, then pop them back into the pot and place them over medium heat to dry them out a bit. Add the buttermilk, pepper and some salt, to taste.
Using a potato masher, mash up the sweet potatoes until smooth and serve them alongside Creole Meatloaves with Trinity Gravy.

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