Yummy Sweet Potato Recipes

If you’ve been avoiding this wonderful, nutritious vegetable because you need some inspiration on how to cook it, then there are some recipes here that you’re going to love.

This is a very versatile potato. It can be mashed or roasted, make a salad from it or even a dessert! But first, let’s talk about why you would want to eat this instead of just a regular potato.

They contain:

• Beta carotene – which is an anti oxidant
• Vitamin C, Magnesium, Zinc and Vitamin B Complex – which help to reduce inflammation and ease the pain of those suffering with arthritis.
• Fiber – higher fiber content than the regular potato helps with constipation and promotes a healthy digestive tract.
• Vitamin E, Folic Acid, Copper and Iron are also contained in this potato.

Sweet Potatoes are known to help with all sorts of physical ailments such as asthma, bronchitis, digestion, stomach ulcers, heart attack, weight gain and they boost our immune system. The diabetic can substitute these potatoes for their starch, since they are lower in sugar content. All of these recipes, unless they have sugar, can be used as diabetic sweet potato recipes.

So, let’s stop talking about them and get cooking!!

Roasted Sweet Potatoes:

This recipe can be a great substitute for the regular roasted potatoes if you want something different. You can also add some chopped regular potato for a variation. Try different herbs to suit your likes. Rosemary is also complimentary to this dish.

INGREDIENTS
3 sweet potatoes, peeled
½ medium sized onion
1 garlic clove, chopped,
1 tsp. Cumin
Salt and pepper to taste
Glog of olive oil

DIRECTIONS
Preheat oven to 375 degrees F. Chop sweet potatoes into 1 inch cubes. Slice or chop the onion. Mix everything in a glass baking dish and drizzle with the olive oil. Mix well to coat the potatoes. Bake until potatoes are tender, approx 45 minutes. Chipotle dip to follow.

Sweet Potato Fries:

This is a nice change from the high sugar content of the regular fries.

INGREDIENTS:
2 sweet potatoes
Coarse sea salt
1 tsp chilli spice
Freshly ground pepper
Olive oil (1/4 cup approx)
Ziploc Baggie

DIRECTIONS
Preheat the oven to 450 degrees Fahrenheit. Peel the potatoes. If you rinse it, make sure it is completely dried after as it can inhibit the oil from coating the fries and your fries will be soggy.

Cut the potato in wedges or slices about ¾ inch thick. You can use a bowl or a Ziploc baggie for this next step. Put potatoes in baggie and add the rest of ingredients. Zip up the bag and shake to coat.

Put in a roasting pan. You might need two pans for this. The potatoes should be glossy but not sitting in lots of oil. This will make the fries soggy.

Space the potatoes out evenly and place in the oven. Bake for 15 minutes. Take them out and flip them with tongs and place back in the oven for 10 minutes. You can adjust the time to more or less depending on how crispy you like the fries.

Chipotle Dip:
½ cup mayonnaise
1 adobe chipotle pepper in sauce

Chop up pepper finely and add to mayonnaise. Stir. Adjust amount of pepper depending on desired spice. You can also try chipotle paste instead of a pepper for the same results.
Dip the sweet potato fries in the chipotle dip and enjoy!!

Sweet Potato Salad:

A healthier, lighter version to the regular potato salad without all the sour cream and mayonnaise.

INGREDIENTS
1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn, frozen
1 teaspoon prepared Dijon-style mustard
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
3 tablespoons canola oil or olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cucumber, chopped
1/2 red onion, thinly sliced

DIRECTIONS
Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more until both are tender. Add corn kernels and cook another 30 seconds. Drain and then fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.

In a large bowl, mix together mustard, lime juice, cilantro, and garlic. Slowly add in oil. Mix in salt and black pepper.

Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled.

Sweet Potato Casserole:

This dish will wow your taste buds with the unexpected sweetnes. Everyone will want the recipe! Even those who don’t like yams will love this! It goes great with a Thanksgiving turkey dinner but can also be served with any savory meal. You can use smaller amounts of sugar if you don’t want it too sweet.

INGREDIENTS
3 large sweet potatoes (peeled)
3 tbsp butter, softened
¾ cup brown sugar
1 cup chopped pecans
1 cup flaked coconut (optional)
1/3 cup flour
1/4 cup white sugar
2 eggs
¼ cup milk
1 tbsp grated orange zest
3 tbsp butter
1 tsp vanilla extract
 ½ tsp salt

DIRECTIONS
Preheat the oven to 350 degrees F. Grease an 11x9 glass baking pan.

Boil the potatoes in hot water until tender.  Drain and mash in a large bowl.

Combine softened butter, brown sugar, nuts, coconut and flour. Stir and set aside.

Combine sugar, eggs, milk, orange peel, butter vanilla and salt with sweet potatoes. Beat the mixture with an electric mixer until smooth. Pour mixture into prepared baking dish. Sprinkle the brown sugar-nut mixture over the top.

Bake for 25 to 30 minutes.

This dish can be pre made the day before. Just leave the brown sugar-nut mixture off until ready to cook.

This southern treat is popular at Thanksgiving and Christmas, but you can try these anytime to satisfy the craving.

Sweet Potato Pie:

INGREDIENTS:
1 (9-inch) pie shell, unbaked
3 tablespoons flour
1 2/3 cup sugar
1 cup mashed sweet potatoes
3/4 cup evaporated milk
1/2 cup butter, softened
1/4 cup light corn syrup
2 eggs
1/4 teaspoon nutmeg and cinnamon
Pinch salt

Directions:
Preheat oven to 350 degrees. Combine the flour and sugar in a large bow. Add remaining ingredients and stir.
Pour into pie shell. Bake 55 to 60 minutes.

Sweet Potato and Pecan PIe:

INGREDIENTS:
1 unbaked pastry shell (9 inch size)
1 pound sweet potatoes, cooked and peeled
1/4 cup margarine or butter
1 can sweetened condensed milk (14 ounce size)
1 teaspoon grated orange rind
1 teaspoon vanilla extract
1 ½ teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs

Topping:
1 egg
3 tablespoons dark corn syrup
¼ cup packed light brown sugar
1 tablespoon butter, melted
1 cup chopped pecans

Pecan Topping: In small mixer bowl, combine egg, dark corn syrup, brown sugar, margarine or butter, and maple flavoring; mix well. Stir in chopped pecans.

DIRECTIONS:
Preheat oven to 350 F. In large bowl, beat sweet potatoes with margarine until smooth. Add remaining ingredients and mix well. Pour into pastry shell. Bake 30 minutes.

Remove from oven; spoon topping evenly over top. Bake 20 to 25 minutes longer or until golden brown. Cool. Serve warm or chilled.

So, preheat the oven and get your taste buds satisfied with these mouth watering recipes. Bon Appetite!