Any good sweet potato recipes?
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janaejwhite
Posts: 1 Member
in Recipes
I'm just tired of the same mashed or roasted sweet potatoes (especially since I honestly don't like them that much). I want to love them, I really do, but I just don't know what to do with them besides above. Any ideas?
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Replies
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Why eat something you don't like? They aren't necessary0
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To be honest at first I didn't like sweet potato but I started eating it in my salads boiled chicken and a sour type of salad dressing making the potato really good0
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Cut your raw sweet potato up into cubes and put them in a ziplock or tupperware.
Add some olive oil, red pepper, and brown sugar. Toss to coat the sweet potatoes.
Spread in a single layer on a baking sheet and roast in the oven at 450 degrees for 40 minutes.6 -
I use them in place of a taco shell. Bake or microwave your sweet potato. (1 potato makes 2 meals) fill the cooked half with taco easoned round turkey, cheese, lettuce, jalapeño, tomato and Greek yogurt. I also add hot sauce because I like it really spicy. SO good and SO easy!5
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Sweet potato tator tots
Ingredients
1 lb sweet potatoes
1/4 cup brown rice flour
1 tsp kosher salt
Instructions
Boil a large pot of water.
Add the potatoes to the water and boil for 20 minutes.
Remove from the water and allow to cool.
Once cool enough to handle, peel the potatoes.
Shred the peeled potatoes with a box grater.
Add the grated sweet potatoes to a large bowl with the flour and salt. Combine well.
Roll and squish the potatoes into tot shapes.
Place them on a baking sheet and into a 375° oven for 30 minutes.
eta you can add a little onion if you want them more savory.5 -
Sweet potatoe chips.. l cook in an airfryer.. love them0
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If you don't like them you don't have to eat them. No special nutrients that you can't get elsewhere. Since I could only tolerate them in sweet pies, and those are a calorie hog, I suggest the following:
1. Stick 2 toothpick on either side of the potato
2. Put it in a jar half full of water, perched on the jar by the toothpicks and bottom half submerged
3. Leave in a sunny location, make sure to top up the water every time the level gets too low
4. After a few weeks, it will give shoots, for a wacky leafy hair appearance.
5. Stick googly eyes on it, or better yet, draw creepy eyes and scare the kids with it.5 -
1 cup, chopped, Onions, raw
2 cube, Chicken Stock Cube
600.00 ml, Tap Water
8 Tbsp., Red Curry Paste (adjust to taste, this amount makes it pretty spicy)
400 ml, Coconut Milk (can be replaced with light coconut milk)
400 gram, Sweet Potato
1. Sweat off the onion until translucent.
2. Add the curry paste and let it heat through for a minute or two to release the flavour in the spices.
3. Add in the chopped sweet potato - the smaller it is chopped, the quicker it cooks through obviously.
4. Add in the stock cubes and water, bring to the boil and simmer until the sweet potato is cooked through.
5. Take off the heat.
6. Add in the coconut milk.
7. Blend until smooth.
Makes 3 large portions, 381 calories per portion.
From there you can season with lime juice, add shredded chicken ...2 -
You can take any recipe for pumpkin and use sweet potatoes instead. Some people even use sweet potatoes to make soups. You can also use carrots recipes for souffles or carrot cakes and replace the carrots with sweet potatoes.0
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I have never been that excited but my friend sliced them really thin on a mandolin and then laid them out in a 9x13" pan like a deck of splayed cards. Sprinkled w/ olive oil, salt & fresh rosemary and roasted until soft. They were delish, I had two servings and I've made them myself. I even like the leftovers0
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Sweet potatoes and apples. Dice sweet potatoes and cook and add diced apples when the sweet potatoes are cooked about 3/4 of the way done and sprinkle with cinnamon and honey.2
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I like 'em baked with pineapple chunks and walnuts (the latter portioned within reason, of course), or in either salad or soft tacos with black beans & whatever other ingredients sound yummy (onions, roasted sweet corn, queso fresco, avocado, or whatever).
This recipe for Sweet Potato Peanut Bisque is really delicious, IMO, too: eatingwell.com/recipe/252458/sweet-potato-peanut-bisque/0 -
This recipe is really easy, and even with my kid who doesn't like sweet potatoes loves it:
Really Easy Slow Cooker Mixed Bean Chili
1 can black beans, drained & rinsed
1 can pinto beans, drained & rinsed
1 can corn, drained (or frozen corn if preferred)
1 large sweet potato, cut into 1/2" pieces
1 jar of your favorite salsa
1 pkg taco seasoning
Optional: 1 lb browned ground beef/turkey or pulled chicken/pork.
Mix in crock pot and cook on low 4-6 hours or high 2-3 hours.
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Toss in olive oil, cinnamon & cumin. Roast on a rack at 400F -- preferably with convection fan running -- for 30 minutes. If you don't have a rack, cook on an oiled sheet pan and flip every 10 minutes to cook evenly.1
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You can make gnocchi with them. Cook (microwave or bake in the skin is best to keep them as dry as possible). Mash, season, mix in a little flour - just enough to make a very soft dough that is possible to handle - then roll into sausages and cut each sausage into pieces (they will come out like little pillows).
Cook briefly in boiling water until they float and serve with any pasta sauce or just with grated cheese.
They are very soft and easier to handle if you freeze them after cutting, then you can cook them from frozen.
Also, try mixing mashed sweet potato half-and-half with mashed normal potato. It's a pretty colour and the sweet potato reduces the calories and gives a nutrition boost, but the normal potatoes give a better texture than just sweet potato on its own.1 -
I disliked sweet potatoes for most of my life because they were just too sweet for me. I finally figured out that when they are roasted AND mixed with other roasted veggies, I LOVE them! The char from roasting along with mixing them with other less-sweet vegetables is a winning combination. I'm obsessed with this recipe right now (I think I've posted it in another thread somewhere). We've been having it a couple of times per week. It is also kid and husband approved.
I substitute sweet potatoes for the regular potatoes and onions for the shallots. I use balsamic vinegar instead of balsamic glaze. I also leave out the olive oil at the end and decrease the honey by half. All of this lightens it up and I think it tastes even better with these changes. One last tip: I always roast vegetables for much longer than the recipe suggests. I like them super charred and crispy.
http://keviniscooking.com/easy-roasted-vegetables-with-honey-and-balsamic-syrup/
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I disliked sweet potatoes for most of my life because they were just too sweet for me. I finally figured out that when they are roasted AND mixed with other roasted veggies, I LOVE them! The char from roasting along with mixing them with other less-sweet vegetables is a winning combination. I'm obsessed with this recipe right now (I think I've posted it in another thread somewhere). We've been having it a couple of times per week. It is also kid and husband approved.
I substitute sweet potatoes for the regular potatoes and onions for the shallots. I use balsamic vinegar instead of balsamic glaze. I also leave out the olive oil at the end and decrease the honey by half. All of this lightens it up and I think it tastes even better with these changes. One last tip: I always roast vegetables for much longer than the recipe suggests. I like them super charred and crispy.
http://keviniscooking.com/easy-roasted-vegetables-with-honey-and-balsamic-syrup/
I tried roasting them with and without other vegetables. It just concentrates the sweetness and makes things worse. I guess I'm just destined not to like them
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[/quote]
I tried roasting them with and without other vegetables. It just concentrates the sweetness and makes things worse. I guess I'm just destined not to like them [/quote]
There is no recipe on earth that will make me like raw onions. Sometimes we just have to raise the white flag!1 -
ok, may sound weird here but here goes:
Place in a COLD OVEN directly on the rack (after scrubbing and poking with a fork). Then place a sheet of aluminum foil on the rack directly below the rack the taters are on (to catch the drips).
Turn the oven to 425 degrees and cook for one hour. Turn the oven off and let the potatoes sit in the oven for another hour (I've left them for 3).
They will now be little bundles of warm, soft, sweet, joy. THEN try a slice COLD. Tasted like pumpkin pie to me. Good luck!!1 -
lizandrashaw wrote: »Cut your raw sweet potato up into cubes and put them in a ziplock or tupperware.
Add some olive oil, red pepper, and brown sugar. Toss to coat the sweet potatoes.
Spread in a single layer on a baking sheet and roast in the oven at 450 degrees for 40 minutes.
I like to use chili powder, cinnamon, and brown sugar and do the same thing. A sweet and spicy flavor. It's wonderful
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