Recipes
Sweet potatoes are one of the most popular ground provisions.
Aside from being known as a healthy choice, sweet potatoes are delicious and fun to cook.
Whether used as the main ingredient or combined in a dish, they are extremely versatile.
Here are a few of our recipes to try when this delicious root vegetable is in your kitchen.
Roasted Sweet Potato & Beet Salad
Ingredients
2-3 medium sweet potatoes, parboiled
2-3 medium beets
Olive oil
Salt and black pepper
3 tomatoes, cut in chunks
1 small red onion, thinly sliced
3-4 hard-boiled eggs, quartered
Arugula lettuce
Juice of 1/2-1 lime
Creamy salad dressing or garlic sauce
Directions
1. Peel the sweet potatoes and cut into chunks. Place in a bowl. Season with salt, black pepper and drizzle with olive oil. Mix well. Bake in a preheated 400°F oven for 20 to 25 minutes.
2. Meanwhile, place the beets on a sheet of foil and drizzle with olive oil. Enclose in the foil and place in a 400°F oven for 30 to 35 minutes or until cooked through. Remove, peel and cut into chunks.
3. When ready to serve, place the lettuce in a bowl and sprinkle with a little salt, black pepper and lime juice. Toss well. Place the lettuce in the serving bowl or platter. Top with the tomatoes, onion, eggs and the roasted sweet potatoes and beets.
4. Drizzle with dressing and serve.
Sweet Potato Mash with Pesto
Ingredients
4-5 sweet potatoes
2 Tablespoons butter
1/4 cup milk
1 Tablespoon green seasoning
Salt and black pepper to taste
2-3 Tablespoons basil pesto
Directions
1. Cook the sweet potatoes in boiling water until tender. Peel and place in a bowl.
2. While the potatoes are still warm, add the remaining ingredients and mash everything together with a potato masher.
3. Taste and adjust seasonings if necessary. Serve.
Sweet Potato Soup with Bacon
Ingredients
1 pound sweet potatoes, peeled and sliced
1/2 pound regular potatoes, peeled and sliced
2 carrots, sliced
1 large onion, chopped
3-4 cloves garlic, chopped
1 Tablespoon butter
4 cups vegetable stock
1/4 cup white wine
1 teaspoon chives, finely chopped
1 teaspoon thyme, finely chopped
Salt and black pepper
1 teaspoon all-purpose seasoning
4-6 strips bacon, chopped
1 teaspoon chopped parsley or chives to garnish
Directions
1. Cook bacon in a large soup pot until crisp. Remove and set aside.
2. To the same pan, add onions, carrots, chives, thyme and butter to the bacon fat, stirring for one to two minutes.
3. Add the all-purpose seasoning, garlic and a little salt and black pepper. Add the wine and let cook for one to two minutes.
4. Add the potatoes to the vegetables and mix well. Add the vegetable stock and water. Let the soup come to a boil and cook until the potatoes are cooked through.
5. In batches, purée the soup in a food processor or blender until smooth. Transfer back to the pot and reheat over medium heat to adjust seasonings if necessary.
6. While the soup is simmering, you may need to add more vegetable stock if it is too thick.
7. Serve hot, garnished with chopped bacon and parsley.
Green Fig & Sweet Potato Salad
Ingredients
4-6 large green figs, cooked and peeled
2 large sweet potatoes, cooked and peeled
1 cup mayonnaise
3 Tablespoons white vinegar
3/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon pepper sauce, optional
1 1/2 Tablespoons fresh green seasoning
1/2 teaspoon sugar
1/2 small onion, minced
Few dashes Worcestershire sauce
2 Tablespoons mustard
1 small sweet pepper, diced
1 tin whole kernel corn, drained
Directions
1. In a large bowl, mix together the mayonnaise, vinegar, salt, black pepper, green seasoning, sugar, Worcestershire sauce, minced onion, mustard and pepper sauce if using.
2. Cut the green figs into one-inch slices and the sweet potato into small chunks.
3. Add to the mayonnaise mixture.
4. Add the sweet pepper and corn and mix well.
5. If necessary, add a little more mayonnaise if too dry. Taste and adjust seasonings. Refrigerate until ready to serve.