Creative recipes using sweet potato

Sweet potato has become a very popular and trendy vegetable to cook with, as there’s just so much you can do with it.

Below are some fantastic recipes using sweet potato, provided by chefs , which we think are all really creative and incredibly tasty. Enjoy!

Wonder Waffles

Sweet Potato Waffles

Ingredients:

1 medium sweet potato

Krusteaz waffle batter mix

Ground flax or other seeds

Instructions:

  1. Pre-heat oven to 400
  2. Roast the sweet potato whole for 20-25 minutes until soft
  3. Allow sweet potato to cool. Remove skin from sweet potato and mash the potato flesh.
  4. Mix in 1/2 C mashed sweet potato and 2T ground flax per 1 C of waffle mix
  5. Follow instructions on the box/bag for perfect waffles or pancakes.

Thank you Ken from Culinary Health Solutions for providing us with this recipe.

BBQ Sweet Potato Chips

BBQ Sweet Potato Crisps

Ingredients:

1 teaspoon Simply Organic BBQ Ground Up

1 pound sweet potatoes (approximately 2)

Instructions:

  1. Preheat oven to 400 degrees.
  2. Scrub sweet potatoes. You can peel them if preferred.
  3. Slice thinly.
  4. Sprinkle Simply Organic BBQ Ground Up evenly over potatoes.
  5. Toss with your hands to get the best coverage.
  6. Bake for 30 to 40 minutes.

Thank you Frontier Co-op for providing us with this recipe.

Bourbon Sweet Potato Pie

SweetPotatoPie-1024x7902

Ingredients:

2 pounds sweet potatoes

5 tablespoons unsalted butter, melted

3 large eggs

3/4 cup heavy cream

2 tablespoons best quality bourbon

1 generous teaspoon pure vanilla extract

1/2 cup packed dark brown sugar

1/4 cup granulated white sugar

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon find-ground sea salt

1/8 teaspoon ground cloves

1 10-inch store-bought graham cracker crust

Ginger whipped cream (recipe follows)

Toasted pecans, for garnish

Instructions:

  1. Preheat oven to 425⁰F. Wash and dry sweet potatoes. With a fork, prick the sweet potatoes all over about six times. Set sweet potatoes on a cookie sheet or baking pan. Roast until soft and you can see bits of sugar bubbling where you pricked the potato, about 1 hour. Reduce heat to 375⁰F.
  2. Cool, peel and measure out 2 generous cups of cooked sweet potato. Remove flesh to the bowl of a food processor fitted with the “s” blade; puree until smooth.
  3. While the motor is running, add the butter to soften the sweet potatoes. Add the eggs. You will notice that the sweet potatoes will start to take on a lighter, almost peachy color.
  4. In a small bowl, combine the cream, bourbon and vanilla extract. Add the liquids as the machine is running. The mixture will look light and fluffy at this point. Scrape the sides and add the sugars, cinnamon, nutmeg, ginger, salt and cloves. Puree to combine. The sugar and spices will darken the color a bit but the texture will remain very fluffy.
  5. Spoon the filling into the prepared crust and place on a cookie sheet. Bake until filling is set, about 40 minutes. To test, shake the pie; the center of the pie should jiggle slightly. If you aren’t sure, stick a toothpick or a butter knife in the center; if it comes out clean, the pie is done. Let cool and then chill thoroughly before serving. Serve with ginger whipped cream and toasted pecans.

Thank you North Carolina Sweet Potato Commission for providing us with this recipe.

Sweet Potato Crust Quiche

Sweet Potato Quiche

Ingredients:

2 – 3 medium sweet potatoes

2 tablespoons canola or olive oil

1 large bag baby spinach

1 bell pepper, 1 sweet pepper (orange) 1 red pepper – all chopped to your preference

½ cup 1% low fat milk

½ teaspoon Kosher salt

¼ teaspoon freshly ground black pepper

¼ teaspoon crushed red pepper

4 large eggs

2 large egg whites

2 oz.  feta cheese crushed

Instructions:

  1. Preheat oven to 350 degrees.
  2. Peel and slice sweet potatoes – making slices uniform
  3. Coat a pie dish with cooking spray
  4. Fill the bottom of the dish with a layer of sweet potatoes.
  5. Cut the sweet potato rounds in half and fill around the edges of the pie dish round edge facing up.
  6. Once the entire dish is filled – coat one more time with cooking spray.
  7. Bake for 20 minutes – turn heat up to 375
  8. When done just take out and set aside on a cooling rack.
  9. For the filling: heat a nonstick skillet over medium heat and sauté spinach in the olive or canola oil – adding peppers for taste and color. Remove from heat and let cool. Set aside.
  10. Combine milk, salt, ground black pepper, crushed red pepper, 4 eggs, 2 egg whites in a bowl: stir with a whisk.
  11. Arrange spinach and cooked pepper mixture in sweet potato crust. Pour egg mixture over spinach. Sprinkle with feta cheese. Bake at 375 for 35 minutes. Allow to stand for 5 minutes.

Thank you Mary Ellen for providing us with this recipe.

Tofu and Sweet Potato Thai Curry

Tofu and Sweet Potato Thai Curry

Ingredients:

1 medium sweet potato

1 tbsp of your favorite red curry paste

1 stalk of lemon grass

1 block of firm tofu

1/2 lb shiitake or button mushrooms

2 cans coconut milk (if you prefer a drier curry, use 1 can)

1 tbsp of fish sauce

1 lime

3 green onions

1 big bunch of cilantro

unsalted peanuts

vegetable oil

salt and pepper

Instructions:
  1. With the back of a heavy knife or a meat mallet, bruise the stalk of lemon grass.
  2. Wrap the tofu in a paper towel. Place a few heavy plates on the tofu to remove as much excess water as possible. Cube the tofu into medium cubes.
  3. Peel the sweet potato and dice it into small cubes.
  4. Slice the mushrooms
  5. Cut the green onion into thirds.
  6. Using a rasp, zest the lime. Cut the lime in half.
  7. Chop the cilantro.
  8. In a large saute pan, heat 3 tbsp vegetable oil over medium low heat. Add the sweet potato and cook the potato until soft. If the sweet potato caramelises it does not matter.
  9. When the potato cubes are soft add the curry paste and lemon grass. Toss well and cook 2-3 minutes. Increase heat to medium and add the tofu and lime zest. Toss well. Heat the tofu through cooking about 5-7 minutes.
  10. Add the mushrooms and cook 2 minutes or until they just start to sweat.
  11. Add the coconut milk and bring to a simmer. Add the fish sauce. Stir well and let simmer 15 minutes.
  12. Add the juice of half the lime or to taste.
  13. Taste for seasoning. Adjust the taste with curry paste, fish sauce, lime juice, and/or salt and pepper to your liking.
  14. Serve the curry on rice topped with peanuts and chopped cilantro.

Thank you Chef Matthew Robinson from The Culinary Exchange for providing us with this recipe.

Savory Sweet Potatoes

Frontier-Savory-Sweet-Potatoes-Recipe7

Ingredients:

1/2 teaspoon Frontier Organic Ground Korintje Cinnamon

1/4 teaspoon Frontier Table Grind Sea Salt

1 teaspoon Frontier Organic Parsley Leaf Flakes

2 pounds sweet potatoes, peeled and cut into wedges

1 teaspoon olive oil

2 teaspoons maple syrup

1 teaspoon butter

1 teaspoon lemon juice

Directions:

  1. Preheat oven to 400 degrees.
  2. Toss sweet potatoes with olive oil and spread in roasting pan.
  3. Roast until just tender, about 40 minutes, turning once with a spatula after 20 minutes.
  4. Melt together remaining ingredients and pour over potatoes in pan.
  5. Return to oven for an additional 5 to 10 minutes, until nicely glazed.
  6. Serve immediately.

Thank you Frontier Co-op for providing us with this recipe.

 

Let us know in the comments below if you have any creative ideas for cooking with sweet potato!

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