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Sweet on healthy taste

Great tasting foods doesn't necessarily mean giving up great taste — with the right ingredients, recipes can deliver good health and great flavor.

Sweet potatoes are nutritional powerhouses. An important source of beta-carotene, vitamin C, potassium and fiber, they also contain just 140 calories. Sweet potatoes are a versatile vegetable that can be used in both sweet and savory recipes.

Try these recipes for a healthy

summer meal.

Roasted vegetable minestrone

2 sweet potatoes, peeled and cut into chunks

1 medium zucchini, cut in chunks

1 medium yellow squash, cut in chunks

1 medium eggplant, peeled and cut into chunks (about 1 1/4 pounds)

5 Roma tomatoes, cut into chunks

1 red onion, cut into chunks

6 garlic cloves, peeled

1/4 cup canola oil

Salt and pepper to taste

2 ounces prosciutto, diced

1 tablespoon dried oregano leaves

1 tablespoon dried basil leaves

Dash red pepper flakes

2 bay leaves

1 (14 1/2-ounce) can whole tomatoes

9 cups chicken broth

1 (16-ounce) can cannellini or other white beans, rinsed and drained

2/3 cup uncooked ziti pasta

Grated Parmesan cheese, optional

Preheat oven to 400 degrees. Line baking sheet with foil and on it place sweet potatoes, zucchini, yellow squash, eggplant, tomatoes, red onion and garlic. Toss vegetables with canola oil. Add salt and pepper to taste. Roast 45 minutes to 1 hour, stirring vegetables after 30 minutes. Remove from oven and set aside.

In large pot coated with canola oil cooking spray, cook prosciutto, oregano, basil and red pepper flakes over medium heat 1 minute, stirring constantly. Add bay leaves, tomatoes, chicken broth and beans. Bring mixture to boil and add pasta. Lower heat and simmer 15 minutes or until pasta is done. Add vegetables, remove bay leaves and check seasoning.

Yield: 12 cups

Sweet potato biscuits

2 1/4 cups all-purpose flour

3 tablespoons sugar

1 tablespoons baking powder

Dash salt

2 eggs

3 tablespoons canola oil

2 tablespoons milk

1 (15-ounce) can sweet potatoes, drained and mashed

Preheat oven to 425 degrees. Line baking sheet with parchment paper. In large bowl, combine flour, sugar, baking powder and salt. In separate bowl, whisk together eggs, canola oil, milk and mashed sweet potato. With fork, stir together moist and dry ingredients, just until combined. Turn out onto well-floured board and knead once or twice to form ball. Roll out to 1/2 inch thick. Cut into biscuits using 1 1/2-inch cookie cutter. Place biscuits on prepared baking sheet. Bake 12 to 15 minutes or until golden brown.

Makes 12 biscuits

Quick sweet potato pie with honey-walnut topping

1 (15-ounce) can sweet potatoes, drained and mashed

1/3 cup light brown sugar

1/2 teaspoon ground cinnamon

1 tablespoon canola oil

2 eggs

1/3 cup evaporated skimmed milk

1 teaspoon vanilla extract

Honey-walnut topping (see recipe)

Cookie crust (see recipe)

Preheat oven to 350 degrees. In mixing bowl, beat together sweet potatoes, brown sugar, cinnamon, canola oil and eggs. Gradually add milk, beating until creamy. Pour into cookie crust. Bake 40 to 45 minutes. When done, remove pie from oven and spread Topping over top. Return to oven and broil until topping is bubbly and golden brown.

Makes 1 pie

Honey-walnut topping

1/4 cup light brown sugar

1 tablespoon canola oil

2 tablespoon honey

3/4 cup coarsely chopped walnuts

In medium non-stick pot, combine brown sugar, canola oil and honey. Cook over low heat until sugar dissolves, stirring constantly. Add walnuts and stir until well-coated.

Cookie crust

1 cup all-purpose flour

1/2 cup confectioners' sugar

Dash salt

1/4 cup canola oil

1 egg

1 tablespoon milk

Sift flour, sugar and salt together into large bowl. In separate small bowl, whisk together canola oil, egg and milk. Pour liquid ingredients over dry ingredients and quickly stir together, just until combined. Spoon mixture into 9-inch pie plate and press onto bottom and up sides of plate. Add filling.