Our Favorite Sweet Potato Recipes

Here are our 5 favorite recipes that have to do with sweet potatoes! Not only do they taste like dessert, but they provide some surprising health benefits. Sweet potatoes contain antioxidant nutrients, anti-inflammatory nutrients and have shown several other benefits. We have picked 5 different recipes to help give you an idea of how sweet potatoes can really be used. The options are endless!

1.) Black Bean Sweet Potato Enchiladas

Ingredients:
Filling-
1 15-oz can black beans, rinsed and drained
2 teaspoons minced garlic
One lime’s worth of fresh lime juice
2 cups cubed, baked sweet potatoes (one extra-large or two smallish sweet potatoes)
⅓ cup crumbled goat cheese (optional)
½ cup chopped roasted green chiles (two 4-ounce cans should do it)
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon cayenne pepper, if you like spicy food like me
1 jalapeño, diced
1 Fresno pepper, diced
Sea salt and black pepper, to taste

Remaining Ingredients-
1 16-ounce jar of salsa verde
8 corn tortillas
Monterey Jack cheese
Chopped fresh cilantro
Sliced avocado

Instructions:
-Preheat oven to 350 degrees. Pour enough salsa verde into your baking dish to lightly cover the bottom.
-Mix together the filling ingredients in one bowl.
-Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Add ⅛ of the filling to each tortilla, sprinkle with cheese, wrap and place it in your baking dish. Repeat for all of the tortillas.
-Top with more salsa verde and cheese. Bake for 20 to 25 minutes, until sauce is bubbling and tortillas look slightly golden.
-Sprinkle with fresh cilantro and serve with freshly sliced avocado. Enjoy!

Thank you cookieandkate.com

 

2.) Sweet Potato Toast 

 

Toast Directions: 
Slice sweet potatoes lengthwise into 1/4 inch slices. Add to the toaster like you would bread and toast on high. It took me 2 rounds to get it cooked how I like with a little bit a browning on both sides.

Topping:
Spread some almond butter on toast and add sliced banana and a bit of cinnamon.

Find other toast topping ideas here!

 

 

 

 

 

 

3.) Sweet Potato Broccoli Chicken Bake

Ingredients:
1 lb. boneless, skinless chicken breast or thighs, cubed
3 cups packed broccoli stems and florets, chopped
1 large sweet potato or yam, ¼ inch small cubes–small cutes are key (~1½ cups cubed)
½ cup red onion, chopped
2 cloves garlic, minced
3 Tbsp.raisins
2 Tbsp. chopped walnuts or nuts of choice*
⅓ cup olive oil
1 ½ tsp. Italian seasoning, dried
¼ tsp. sea salt
¼ tsp. pepper
¼ cup soft goat or feta cheese, crumbles (optional)

Instructions:
-Preheat oven to 375 °F.
-Grease a large casserole dish with olive oil.
-Place cubed chicken on the bottom of casserole dish. Lightly season with salt and pepper.
-In a bowl combine broccoli, sweet potatoes, red onion, garlic, raisins, chopped walnuts, olive oil and herbs. Toss to coat.
-Top chicken with herb and vegetable mixture.
-Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 10-15 minutes or until chicken is no longer pink and sweet potatoes are soft. Top with optional cheese just before serving.

Thank you therealfoodrds.com

 

4.) Creamy Tortellini with Sweet Potato and Spinach

Ingredients:
1 tablespoon olive oil
1 large sweet potato (about 3/4 to 1 pound), peeled and cut into 1-inch cubes
1 tablespoon minced fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chicken or vegetable broth
1 (5-ounce) bag baby spinach or 1 large bunch spinach, rinsed and torn into bite-sized pieces
1/2 cup half-and-half
1 (12-ounce) bag frozen cheese tortellini

Instructions:

-Heat the oil in a heavy-bottomed 10- or 12-inch skillet over medium heat.
-Stir in the sweet potato cubes, rosemary, salt, and pepper. Cover the skillet and cook, stirring occasionally, for about 5 minutes, until the sweet potatoes are just starting to soften.
-Uncover the skillet and add the broth, scraping the bottom of the pan with a spatula to dissolve the browned bits. Add the spinach in handfuls, stirring until it wilts down, before adding more.
-Stir in the half-and-half, then cover once more and bring the liquid to a simmer.
-Uncover and stir in the tortellini. Cook, stirring frequently, for 10 to 15 minutes, until the tortellini are plump and cooked through.
-Serve immediately.

Thank you thekitchn.com

 

5.) Healthy Sweet Potato Crunch Bread

Ingredients:
For the Bread Batter:
1/2 cup unsweetened applesauce
1/2 cup brown sugar, packed
2 eggs
1 teaspoon pure vanilla extract
3/4 cup cooked mashed sweet potato
1/2 cup quick oats
1/2 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg

For the Pecan Crunch Topping:
1/2 cup chopped pecans
3 tablespoons brown sugar
3 tablespoons whole wheat flour
2 tablespoons butter

Instructions:

-Preheat the oven to 350°F. Spray two 8 X 4” loaf pans with non stick cooking spray.
-In a large bowl whisk together the applesauce and brown sugar until smooth. Then add the eggs one at a time, mixing well between each addition.
-Add the sweet potatoes and oats, and mix until combined.
-All at once add the whole wheat flour, all-purpose flour, baking soda, cinnamon, salt and nutmeg.
-Stir until everything is just combined, making sure to scrape down the sides of the bowl.
-Divide the batter between the two prepared pans.
-In another bowl toss together the pecans, brown sugar, and flour. work in the butter until coarse crumbles form. Sprinkle the mixture evenly over the batter in each pan.
-Bake for 30 minutes, or until a pick inserted in the center comes out clean.

Thank you sugardishme.com