6 Delicious Sweet Potato Recipes

1. Sweet Potato Pancakes

Servings: 2

INGREDIENTS

1 cup sweet potato purée

2 eggs

½ cup milk of choice

2 tablespoons maple syrup, optional

1 teaspoon vanilla extract

½ cup whole wheat flour

½ teaspoon baking powder

½ teaspoon cinnamon

Pinch of salt

Maple syrup, to serve

PREPARATION

1. Combine sweet potato purée and eggs in a large bowl until eggs are fully incorporated.

2. Add in milk of choice, maple syrup, and vanilla extract and mix thoroughly.

3. Add in whole wheat flour, baking powder, cinnamon, and a pinch of salt and mix until dry ingredients are fully incorporated.

4. Heat a skillet over medium heat and add ½ cup of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes, until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.

5. Top with maple syrup, and enjoy!

2. Tornado Sweet Potato

Servings: 4

INGREDIENTS

2 large sweet potatoes

2 tablespoons butter, melted

¾ cup vegetarian parmesan cheese

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon chili powder

PREPARATION

1. Preheat oven to 400ºF/200ºC

2. Take potatoes and poke them on all sides with a fork. Microwave for 2-3 minutes.

3. Coat a wooden skewer with oil and insert the skewer through the length of the potato.

4. Hold a sharp, thin knife at an angle and cut through the end of the potato until it hits the wooden skewer. Begin rotation the potato to cut down the length of it and form a spiral.

5. Gently fan out the potato down the length of the skewer, until you have an even gap between the slices forming the spiral.

6. Brush the potato with melted butter.

7. In a medium bowl, combine remaining ingredients.

8. Shovel the dry mixture all over the potato until it is entirely coated.

9. Rest the skewered potatoes over a baking pan so the skewers suspend the potato over the bottom of the pan.

10. Bake for 25-30 minutes, or until nicely browned.

11. Garnish with additional parmesan and parsley.

12. Allow to cool for 5 minutes.

13. Serve warm and enjoy!

3. Sweet Potato Toast

Servings: 1

INGREDIENTS

1 sweet potato

Peanut butter, to taste

1 small banana, sliced

Cinnamon, to taste

PREPARATION

1. Cut sweet potato into thin slices, about ¼ inch thick.

2. Place in toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast 1 more time. Depending on the strength of your toaster and your preferences, you may need to toast it 1 more time after that.

3. Remove from toaster and let cool enough to handle.

4. Spread peanut butter evenly across sweet potato toast and top with sliced banana.

5. Sprinkle with cinnamon and enjoy!

4. Sweet Potato Wedges

Servings: 3-4

INGREDIENTS

3 medium-sized sweet potatoes

⅓ cup olive oil

1 teaspoon salt

½ teaspoon pepper

2 tablespoons fresh rosemary, finely chopped

PREPARATION

1. Preheat oven to 400°F/200°C.

2. Thoroughly wash sweet potatoes. Slice in half, then into wedges.

3. Toss wedges in olive oil and seasonings. Place on a baking sheet, skin side down, and bake 30-40 minutes.

4. Enjoy!

5. Sweet Potato “Fried Rice”

Servings: 2

INGREDIENTS

for 2 servings

2 medium-sized sweet potatoes, peeled and chopped

1 tablespoon cooking oil, of preference, or water

½ white onion, diced

2 large carrots, peeled and sliced

½ teaspoon salt

½ teaspoon pepper

½ cup vegetable broth

½ cup pea, cooked

2 eggs, scrambled

2 tablespoons low sodium soy sauce

green onion, chopped, for garnish

PREPARATION

1. In a food processor, pulse the sweet potato chunks until they reach your desired “rice” consistency.

2. In a large skillet over medium heat, heat oil, then add onions and let cook until translucent.

3. Add sweet potato rice, carrots, salt, pepper, and vegetable broth and cook until the liquid has evaporated and the sweet potato is tender, stirring occasionally.

4. Add peas, eggs, and soy sauce, and combine, allowing it to heat through.

5. Garnish with green onions.

6. Enjoy!

6. Sweet Potato Tots

INGREDIENTS

1 large sweet potatoes, peeled and grated

⅓ cup panko bread crumbs

⅓ cup parsley, minced

1 tablespoon fresh rosemary, minced

2 cloves garlic, minced

¼ teaspoon onion powder

½ teaspoon salt, divided

¼ teaspoon black pepper

1 egg

PREPARATION

1. Preheat oven to 400°F/200°C.

2. Grate the sweet potato with a coarse cheese grater.

3. Transfer the grated bits to a medium bowl and season with a ¼ teaspoon of the salt. Mix the sweet potato until well incorporated.

4. Let the sweet potato sit for 20 minutes until the salt has drawn out some of the moisture.

5. Pour the sweet potato into a kitchen towel and twist to strain as much liquid as you can.

6. Place the grated sweet potato back into a bowl and mix with the breadcrumbs, parsley, garlic, onion powder, remaining ¼ teaspoon of salt, pepper, and egg, and mix until well combined.

7. From the mixture into 15 even-sized tots and transfer to a parchment lined baking sheet.

8. Bake for 20-24 minutes, flipping each halfway through..

9. Serve with your choice of dipping sauce.

10. Enjoy!