Sweet potato recipes
Sweet potatoes can be used for both delicious recipes and sweet applications which are versatile and rich in nutrients. These are served as cooked vegetables in whole or mashed form and can be served in salads, fried, steamed, or boiled. Sweet potatoes are used in bread and cake recipes or as a pie filling.
Easy and healthy sweet potato recipes
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Sweet potato casserole
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans
In a large bowl of salted water add 1 3/4 pound peeled and cubed sweet potatoes. Bring to a boil over high heat, then reduce the heat to low and cook until the potatoes are very tender, about 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
Preheat the oven to 350 degrees Fahrenheit. Add butter to a 2-quart baking dish. In a large bowl, beat together the butter, sweet potatoes, milk, brown sugar, vanilla, salt and eggs. Transfer to a prepared baking dish.
Combine flour, brown sugar, butter and salt in a medium bowl until moist and the mixture thickens together. Stir in the pecans. Spread the mixture evenly over the sweet potatoes. Bake until set in most centers and golden on top, 25 to 30 minutes. Serve hot.
Sweet potato pie
- 1 pound sweet potato
- ½ Cup butter, soft
- 1 cup white sugar
- ½ cups milk
- 2 eggs
- ½ teaspoon of nutmeg
- ½ teaspoon of cinnamon
- 1 teaspoon vanilla extract
- 1 (9 inches) baked pie crust
Boil sweet potatoes with skin for 40 to 50 minutes or until done. When Boiled, pour cold water over the sweet potatoes, and remove the potato skin.
Beat the sweet potatoes well in a bowl. Add butter and mix well with a mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat at medium speed until the mixture is very smooth. Pour the filling into an unbaked pie crust.
Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 55 to 60 minutes. The pie will swell like a souffle and then it will sink as it cools.
Sweet potato fries
- 4 sweet potatoes, or more to taste
- 1 teaspoon kosher salt
- ⅓ cups olive oil
- 1 ½ teaspoon black pepper
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
Cut each sweet potato in half horizontally. Cut each half in half lengthwise. Cut each quarter evenly into 2 to 4 pieces. Repeat with the remaining sweet potatoes.
Place the sweet potatoes on a baking sheet. Add salt. Put olive oil on top. Stir in the sliced potatoes to spread with oil, spread evenly on the baking sheet. Add pepper with.
Bake in the preheated oven, stirring every 10 minutes, wait until brown, about 20 to 30 minutes.
Roasted sweet potato
- 2 pounds sweet potatoes
- 2 tablespoons olive oil
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon fresh pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed cumin
- 1/2 teaspoon garlic powder
Preheat the oven to 425 degrees Fahrenheit.
Peel sweet potatoes, then cut the potatoes into 1/2 inch pieces. Place your largest sheet in the pan.
Add olive oil, salt, pepper, chili powder, paprika, cumin and garlic powder to the sliced sweet potatoes.
Toss all the sweet potatoes to give a coating and then spread to arrange on an even layer. You don’t want to overlap any potatoes or you’ll end up with steamed potatoes instead of fried potatoes. Cook every 10-15 minutes for a total of 27-35 minutes.
Sweet potato soup
- 1 tablespoon olive oil
- 1 onion
- 2 large carrots
- 4cm / 1½ inch fresh root ginger
- 1 clove of garlic
- ½ teaspoons dried red chilies
- 700g / 1lb sweet potatoes
- 2 liter / 2 pint vegetable stock
- Salt and fresh black pepper
Cut the onion evenly. Peel a squash, grate it and squeeze the juice. Finely chop the ginger. Grind garlic cloves. Peel a squash, grate it and squeeze the juice.
Heat the olive oil in a large, covered saucepan over medium-high heat. Add onion and carrot in hot oil and cook till soft. Stir in the ginger, garlic and chili flakes and fry for 2-3 minutes or until fragrant.
Stir in sweet potatoes and stock. Turn on the heat and let the pan boil. Reduce heat and simmer with a lid on for 15 minutes, or until sweet potatoes are tender.
Remove the pan from the heat and mix the soup using a stick blender until smooth. Alternatively, tip it into a food processor and mix. Season to taste and serve.
Mashed sweet potato
- 4 pounds sweet potatoes, peeled and cut into 1″ cubes
- 2 teaspoons salt
- ⅓ Cups finely chopped green onions, mostly green parts
- ⅓ Cups finely chopped fresh flat-leaf parsley
- 1 small to medium garlic clove, pressed or minced
- ¼ Cup of sour cream
- 3 tablespoons butter, cut into cubes
- Fresh ground black pepper
- 1 teaspoon extra virgin olive oil
Place the cubed sweet potatoes in a large saucepan and cover about 1 and add enough water. Add 1 teaspoon of salt and bring the mixture to a simmer over medium-high heat. Reduce heat and simmer until potatoes are tender about 9 to 12 minutes. Return the potatoes to the pot. Mash sweet potatoes in your desired consistency.
Immediately add almost all the green onions and parsley, save a small amount of each for garnish. Add the garlic, and stir to combine. Then stir in most of the sour cream, all the butter and the remaining 1 teaspoon of salt. Season to taste with extra salt (I usually add another 6 to 8 teaspoons) and fresh black pepper.
Transfer the mashed potatoes to a serving bowl and whip the sour cream preserved on top with a spoon. Sprinkle with reserved green onions and parsley, lightly sprinkle with olive oil on top and finish sprinkling with pepper. Serve quickly. Cover well and keep in the fridge for 3 to 4 days.
Sweet potato fries air fryer
- Peel 2 medium sweet potatoes
- 2 Teaspoons olive oil
- ½ Teaspoons salt
- ¼ Teaspoons garlic powder
- ¼ Teaspoons paprika
- ⅛ Teaspoons black pepper
Preheat the air fryer to 380 ° F.
Peel sweet potatoes, then cut each potato into ¼ inch thick pieces.
Place the cut each potato piece in a large mixing bowl and toss with the olive oil, salt, garlic powder, paprika and black pepper.
Cook in 2 or 3 batches, depending on the size of your basket, and do not overcook until the pan is crispy. Cook for about 12 minutes. This may vary depending on your air fryer. Serve immediately with your favorite dipping sauce.