What to do with sweet potatoes?

Hi, I'm new here but thought I'd add my recipe:

Sweet Potato, peeled and chopped to apx 1.5 inch chunks, add to a big ziploc type bag and add just a bit of olive oil.
Then any spice or herb combo that strikes your fancy--get creative...sweet/sour, sweet/salt, sweet/hot or just plain sweet!

Rosemary and salt is FANTASTIC

Pure Maple Syrup

Black Pepper and Lime

Last night we had Cinnamon and Cayenne, which was hot and divine!


Roast them at the bottom most rack of your oven at 425-450 F for 15 to 20 until browned, carmelized and tender. Keep an eye on them and flip them if necessary to keep from burning.

I prefer Japanese sweet potatoes because they taste better and have more nutrients. The Ginger People make a really delicious ginger sauce that goes quite well with the potatoes.

I usually roast them with parsnips, carrots, red onions, and loads of seasoning! I normally do a large serving to have with whatever I'm having dinner.. (They go great with pork and apple sausages)

I use the cold left overs for lunch with cous cous and coleslaw

I also have a recipe which I'm going to try out which is basically a sweet potato and chicken curry.

That's exactly what I was thinking!

I tried this recipe for spicy beef & sweet potato tacos a while back, it was pretty good: http://www.poorgirleatswell.com/2013/01/recipe-spicy-beef-sweet-potato-tacos.html

pinch of cinnamon, pinch of Truvia... Amazing!! Or just add a tiny bit of agave nectar... YUM! In my opinion, they don't need much-- they are delicious!!

One of my favorites from Madame Donna C. on Gather.com

Super Food Salad
2 large sweet potatoes, peeled and cubed
1 whole white onion, large diced
1 mango, pitted, peeled and diced
1 red pepper, seeded and chopped
2 cups black beans (if using canned, drain and rinse the beans before using)
1 bunch cilantro, chopped (you can substitute mint or basil if you prefer)
1 large lemon
2 whole limes
½ cup extra virgin olive oil
2-3 tablespoons chopped Jalapeno (canned can be substituted for fresh) or Serrano pepper
2 cloves of garlic
Freshly ground sea salt and pepper to taste

Wash your hands and then wash your vegetables.
Preheat the oven to 400°.
Lightly oil a baking sheet.
Create a single layer of cubed sweet potatoes and diced white onions.
Drizzle with about 3 tablespoons of the olive oil and season lightly with salt and pepper.
Roast the vegetables until they begin to brown, approximately 20-30 minutes. The time will vary based on the size of the vegetable pieces.
While the sweet potatoes and onions roast, make your vinaigrette. In a blender or small food processor, combine the ½ cup olive oil, juice from 1 lime, 2 cloves of garlic, juice from ½ lemon and jalapeno (or Serrano). Whirl until emulsified. Season with salt and pepper and set aside.
In a large bowl, combine the mango, red pepper and black beans. Add the cilantro (or mint or basil) and toss lightly. Remove the sweet potato and onions from the oven and let cool to room temperature. When they have cooled to the touch, add them to the bowl of mango, red pepper and black beans.
Squeeze the remaining lime and ½ lemon over the mixture and toss lightly. Add the vinaigrette in small doses until there is just enough flavoring, tossing the mixture gently.
The salad can be served warm, at room temperature or chilled making it quite a versatile dish to take to potlucks or picnics.


Good served alone, as a side dish for a chili rubbed grilled salmon, over a bed of raw spinach, or over grains (quinoa, rice, barley).

I love mashed sweet potatoes with a sprinkle of cinnamon.

Peel (if you want) and cut the sweet potatoes into 1" slices. Put in a pot of cold water (cover the potatoes in water), then put it on the stove on high heat with a lid on. As soon as it comes to a boil, remove the lid. Poke them every 5 minutes or so with a fork until they are soft. When soft, drain the water and add in 1/4 to 1/2 cup of coconut milk (to the consistency you want) and mash them up. Add in some sea salt and/or cinnamon. It's like a dessert it's so good. This recipe is paleo.

They're also not bad with a few dashes of granulated garlic...kind of "sweet and savory".

All these sound so good! Bump for later for sure!

They're so great alone, and the best part is that they're easy to cook up. Poke holes and 5 minutes in the microwave (let sit another 3 to continue cooking).

What I do sometimes on weightlifting days is mash the insides of one microwaved sweet potato, mix in protein powder, and peanut butter.... soooo goooood.

Bump

My favorite way to do sweet potatoes: peel and dice 2 sweet potatoes, microwave for 2-4 minutes or until about halfway cooked. Saute 1 cup diced sweet onion in coconut oil until translucent. Add sweet potatoes, one can of rinsed black beans, 2 tsp cumin, 2 tsp cayenne, 1 tsp chili powder, salt, pepper. Serve with hot sauce and avocadosssss

I bake them and puree without skin in my blender. I then separate into cubes with an ice cube tray and freeze. Then I pop them into various meals during the week for me and the family. For example, eating just pureed, adding to oatmeal, adding to pancakes, adding to muffins, and even spreading on a wrap for a sandwich or quesadilla. I learned this from making baby food and my youngest still takes them to school for lunch this way.

I cut them up and add to chilli...Tomatoes, chile peppers, black beans, sweet potatoes, brown rice, ground chicken/turkey, slightly sweetened coffee for broth... chunky, sweet, salty, peppery...Big taste...

Haha--I bake them and put chili ON TOP of them. Kind of the reverse!

someone recenlty posted a way to fix regular potatos as a healthy fry option and I'm thinking it would be good with sweet potato's as well.

Wash the potato, then slice like you would a potato chip BUT leave it attached at the bottom. Do a drizzle of EVOO and then broil. She used sea salt, I'm thinking a sprinkle of cinnamon might be nice.