I know it sounds crazy, but there are people out there that don’t like sweet potato’s! I know, I know- it doesn’t make sense. But if you are one of those few people, I can almost guarantee you will like these, its at least worth a try! Especially with the holiday’s fast approaching it seems to be on every menu and in every co op basket around town. Now you can find your favorite and show off your new sweet potato recipe at your next dinner party or family gathering. I mean- it’s basically the official vegetable of Thanksgiving!
And always remember, recipes can be altered to taste and preference. If you don’t like something, don’t put it in. Or if you think it would be better with something else or in addition to, put that in. Make your mouth happy!
Let’s start it out easy..
Sweet Potato Kale Frittata
A delicious and easy frittata that is perfect for breakfast, lunch, or dinner.
- 6 large eggs
- 1 c. half-and-half
- 1 tsp. Kosher salt
- ½ tsp. Freshly ground pepper
- 2 c. sweet potatoes
- 2 tbsp. olive oil
- 2 c. firmly packed chopped kale
- ½ small red onion
- 2 clove garlic
- 3 oz. goat cheese
- Preheat oven to 350 degrees F. Whisk together eggs and next 3 ingredients.
- Sauté sweet potatoes in 1 tablespoon hot oil in a 10-inch ovenproof nonstick skillet over medium heat 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm. Sauté kale and next 2 ingredients in remaining 1 tablespoon oil 3 to 4 minutes or until kale is wilted and tender; stir in potatoes. Pour egg mixture evenly over vegetables, and cook 3 more minutes. Sprinkle egg mixture with goat cheese.
- Bake at 350 degrees F 10 to 14 minutes or until set.
Garlicky Sweet-Potato Fries
These grilled sweet-potato wedges offer a healthy alternative to fried russets.
- 2 large sweet potatoes
- ½ c. olive oil
- ¼ c. chopped fresh parsley
- 4 clove garlic
- Sea Salt
- clove Freshly ground pepper
Creamy Scallion Dip:
- ½ c. mayonnaise
- 3 tbsp. Sliced scallions
- 2 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1 peach
- ½ c. ketchup
- ¼ c. lemon juice
- 2 tsp. Grated Ginger
- 1 tsp. soy sauce
- In a large bowl, toss sweet potatoes with olive oil, parsley, garlic, 1 teaspoon salt, and 1 1/2 teaspoons pepper until evenly coated. Cover with plastic wrap and marinate for 2 hours.
- Heat grill to medium. Grill sweet potatoes until tender, turning once, 7 to 8 minutes per side. Serve hot or at room temperature, with dipping sauces if desired.
- To make Creamy Scallion Dip: Combine ingredients in bowl and serve.
- To make Ginger-Peach Ketchup: Simmer peach, ketchup, lemon juice, ginger, and soy sauce for about 10 minutes. Serve.
Loaded Sweet Potato Skins
Enjoy a big plate of extra crispy, extra loaded sweet potato skins in no time! This game-time and holiday favorite is hard to resist.
- 4 medium sweet potatoes
- 1 Tablespoon olive oil
- 1/4 cup milk1
- 1/4 teaspoon salt
- ground pepper, to taste
- 1 cup shredded cheese (I use half sharp cheddar and half mozzarella)
- 4 strips bacon, cooked until crispy, and crumbled
- sour cream and chopped chives for serving
- Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Pierce each sweet potato a few times and bake for 40-50 minutes or until soft. Allow the potatoes to cool slightly. Slice potatoes in half lengthwise.
- Reduce oven temperature to 375F degrees. Scoop out sweet potato flesh, leaving a thin layer of sweet potato inside, and add flesh to a medium bowl. Place skins back on the baking sheet face up, drizzle with olive oil and bake for 10 minutes.
- Mash the sweet potato flesh with milk, salt, and pepper until smooth and creamy. After 10 minutes, remove the skins from the oven. Fill each with an equal amount of mashed sweet potato and top each with cheese. Bake for 15 minutes until the cheese is melted. Remove from the oven and top with bacon. Serve with sour cream and chopped chives, if desired.
- Skins are best enjoyed immediately. Cover leftovers tightly and store in the refrigerator for up to 3 days.
Roasted Sweet Potatoes and Brussels Sprouts
Make them ahead of time and reheat! Save on time and stress.
- 1 pound Brussels sprouts, trimmed
- 1 large sweet potato (1 pound)
- 2 cloves garlic, smashed
- 1/3 cup olive oil
- 1 teaspoon cumin
- 1/4 or 1/2 teaspoon garlic salt
- 1 teaspoon salt
- pepper to taste
- 1 tablespoon red wine vinegar
- fresh thyme, to garnish
- Preheat your oven to 400 degrees F.
- Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
- Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
- Smash 2 cloves of garlic and add it to the bowl.
- Pour 1/3 cup olive oil over the vegetables.
- Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
- (Line a large sheet pan with foil if you want super easy cleanup)
- Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
- Pour the veggies onto the pan.
- Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
- Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!
Roasted Sweet Potatoes and Carrots
Coated in orange juice and spices — in addition to the usual oil — this sweet potato, carrot, and onion mix pops with flavor.
- 2 large sweet potatoes
- 8 medium carrots
- 1 large onion
- 2 clove garlic
- Juice of 1 orange
- 3 tbsp. butter
- 2 tbsp. olive oil
- 1 tsp. Kosher salt
- 1 tsp. sweet paprika
- ½ tsp. ground cumin
- ½ tsp. ground ginger
- ¼ tsp. ground cinnamon
- ¼ tsp. Freshly ground black pepper
- .13 tsp. cayenne pepper
- 20 mint leaves
- ½ c. Savory Roasted Pecans (recipe follows)
Savory Roasted Pecans
- ½ tsp. Kosher salt
- ½ tsp. Freshly ground black pepper
- ½ tsp. red pepper flakes
- ½ tsp. chili powder
- ¼ tsp. sweet paprika
- ¼ tsp. ground cumin
- ¾ stick butter
- 2 c. pecans
- Preheat oven to 400 degrees F. Meanwhile, in a large bowl, combine sweet potatoes, carrots, onion, and garlic. In a small bowl, whisk together orange juice, butter, oil, salt, and all spices. Pour over vegetables and toss to coat.
- Transfer to a roasting pan and roast until a knife easily pierces the thickest pieces, 35 to 45 minutes. Increase oven to broil and cook until crisp, 3 to 5 minutes. Top with mint and Savory Roasted Pecans before serving.
- To make the pecans: Preheat oven to 350 degrees F. Meanwhile, in a small bowl, combine kosher salt, freshly ground black pepper, red pepper flakes, chili powder, sweet paprika, and ground cumin; set aside. In a medium skillet over medium heat, melt butter. Add pecans and toss to coat. Add reserved spices and toss to coat. Spread nuts on a baking sheet and toast for about 10 minutes.
Sweet Potato-and-Cauliflower Salad
Pump up a side salad with warm, roasted vegetables.
- 1 1/2 lb. small sweet potatoes, cut lengthwise into 1/2″ wedges
- 1 small head cauliflower, cut into florets
- 7 tbsp. extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 3 tbsp. sherry vinegar
- 8 c. torn mixed lettuces
- 2/3 c. pomegranate seeds
- Toss together sweet potatoes, cauliflower, 3 tablespoons olive oil, salt and pepper on a rimmed baking sheet. Roast at 425 degrees F, tossing once, until golden, 25 to 30 minutes; cool.
- Whisk together remaining olive oil, sherry vinegar, salt and pepper in a bowl. Add lettuces, pomegranate seeds, and roasted vegetables; toss to coat. Serve immediately.
3-Bean Sweet Potato Chili
This stick-to-your-ribs dish proves vegetarian fare can be just as hearty and filling as meaty meals.
- 2 tbsp. vegetable oil
- 1¼ lb. sweet potatoes
- 1 medium onion
- 2 chipotle chiles in adobo
- 3 clove garlic
- 1 tbsp. ground cumin
- 2 tsp. chili powder
- 2 can diced tomatoes
- 1 can puréed tomatoes
- 2 c. frozen shelled edamame
- 1 can no-salt-added pinto beans
- 1 can no-salt-added black beans
- Shredded Cheddar cheese and sour cream
- In microwave-safe glass baking dish, combine sweet potatoes and 2 tablespoons water. Cover with vented plastic wrap and microwave on high 12 minutes, or until tender.
- Meanwhile, in 5-quart sauce pot, heat oil on medium. Add onion, chipotles, garlic, cumin, chili powder, and 1/4 teaspoon salt. Cook 5 minutes, stirring occasionally. Add tomatoes and 2 cups water. Heat to simmering on high. Simmer 15 minutes, stirring occasionally.
- Add sweet potatoes to pot along with edamame, pinto beans, black beans, and 1/4 teaspoons salt. Cook 2 to 5 minutes, or until beans are hot. To serve, garnish with Cheddar and sour cream, if desired.
Sweet Potato Biscuits
These delightful biscuits complement any homemade meal, bringing a sense of warmth and sweetness to the table.
- 2½ c. all-purpose flour
- 2 tbsp. baking powder
- .13 tsp. allspice
- .13 tsp. ground cloves
- ½ tsp. salt
- ¼ c. packed light brown sugar
- ¼ c. unsalted butter
- ¼ c. shortening
- 1½ c. sweet potatoes
- 2 tbsp. milk
- Heat oven to 425 degrees F. Sift the flour, baking powder, allspice, cloves, and salt in a large bowl. Use the tips of your fingers to blend in the brown sugar.
- Cut in the chilled butter and shortening with a pastry cutter or pulse in a food processor until the mixture resembles coarse, crumbly meal. Then stir in the mashed sweet potatoes and knead until the dough just holds together.
- Turn the dough onto a lightly floured surface. Knead gently for 1 minute, adding a little flour as necessary to incorporate all the ingredients.
- Pat the dough in a 1/2-inch circle and let it rest, covered with a clean towel, for 10 to 15 minutes.
- Cut out the biscuits with a 2-inch round cutter dipped in flour. Gather the scraps, pat out again, and cut into biscuits. Arrange them about 3/4-inch apart on an ungreased baking sheet and brush the tops with milk. Bake until golden brown — 10 to 12 minutes. Cool the biscuits on a rack.
- 1½ c. all-purpose flour
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. baking soda
- .13 tsp. salt
- 1 stick unsalted butter
- ¾ c. granulated sugar
- ¼ c. light-brown sugar
- ½ tsp. vanilla extract
- 1 c. leftover mashed sweet potatoes
- 2 large eggs
- Nonstick baking spray with flour
- ½ c. chopped pecans
- Preheat oven to 325 degrees F. In a medium bowl, sift flour, baking powder, cinnamon, nutmeg, baking soda, and salt.
- In a large bowl and using an electric mixer on medium, cream butter, sugars, and vanilla until light and fluffy. Blend in sweet potatoes; then eggs, one at time. With mixer on low, add flour mixture in thirds; blend just enough to combine.
- Spoon batter into a greased 9-inch loaf pan. Sprinkle pecans atop batter. Bake until cake tests clean when a skewer is inserted into center, 65 to 75 minutes. Transfer pan to a wire rack to cool, about 15 minutes. Release cake from pan to cool completely.
Sweet Potato Pie Bars
Sweet Potato Pie Bars with a thick graham cracker crust, fresh sweet potato filling, and tall toasted homemade marshmallow topping. Perfect fall treat!
- 18 full graham crackers
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, melted
- 2 cups (16 ounces) sweet potato puree
- 1/4 cup granulated sugar
- 3 large eggs
- 1 tablespoon bourbon (or 1 teaspoon vanilla)
- 1 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground clove
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
For the crust:
Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil.
Place the graham crackers, sugar, and salt in the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is moistened. Press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes. Remove to a cooling rack and let cool completely. Keep oven at 350°F.
For the filling:
In a large bowl, use an electric mixer to beat all the sweet potato filling ingredients until well combined. Pour over the graham cracker crust and bake for 40 minutes, or until set but still slightly wiggly in the middle. Let cool to room temperature.
For the marshmallow topping:
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form.
Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F. Immediately remove from heat. Turn the mixture on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes longer. Add in the vanilla and beat until combined.
Spread the marshmallow topping evenly over the sweet potato layer. Use a kitchen torch to gently torch the marshmallow layer until lightly golden. Alternatively, place the pan under the broiler and broil for 1 minute, or until lightly golden. Don’t step away – the broiler can go from toasted to burnt FAST!
Refrigerate the pan for at least 1 hour before cutting into squares and serving. The squares can be stored in an airtight container in the refrigerator for up to 5 days, though they are best served soon after the marshmallow is made.
And last but not least– If you’re going to do a sweet potato casserole you need to do this one!
Roasted Sweet-Potato Casserole with Praline Streusel
Just about everyone has a favorite sweet potato recipe for Thanksgiving Dinner. Mine can be made ahead and then reheated before serving.
- 5 lb. sweet potatoes
- ½ c. orange juice
- 1½ tsp. orange zest
- ½ c. granulated sugar
- 3 large eggs
- 10 tbsp. unsalted butter
- 1½ tsp. baking powder
- 2½ tsp. vanilla extract
- 2 c. chopped pecans
- 1 c. light-brown sugar
- Preheat oven to 350 degrees F. Using a fork, prick sweet-potatoes all over, then roast on a baking pan until soft, about 1 hour. Let cool, then peel and discard skins. Place sweet potato flesh in a large bowl and mash until smooth. Add orange juice and zest. Stir in granulated sugar, eggs, 2 tablespoons butter, baking powder, 1 1/2 teaspoons vanilla, and 1 teaspoon salt until combined. Transfer sweet-potato mixture to a buttered 3-quart casserole dish. (At this point, the casserole can be covered and refrigerated overnight.)
- In a large saucepan over medium heat, combine pecans, brown sugar, 1/8 teaspoon salt, and remaining butter and vanilla and bring to a boil. Cook for 2 minutes more, then pour over sweet-potato mixture. Bake until bubbly, 40 to 45 minutes.