Exclusive Sweet Potato Recipes

• 1 medium sweet potato, peeled and cubed, roasted or air-fried 
• 1/2 cup cottage cheese 
• 4–6 oz ground beef or turkey
• 1 medium sized avocado
• 1 tsp avocado oil, olive oil, or beef tallow (for cooking)
• 1/4 tsp garlic powder
• 1/4 tsp chili powder
• 1 ½ tsp of raw honey
• Pinch of sea salt & black pepper

 

Optional:

• Crushed red pepper flakes
• Hot Sauce
• Chopped green onion
• Pinch of smoked paprika or cayenne

 

Directions:

Wash, peel, and cube the sweet potato

Either roast the sweet potato at 400°F (200°C) for 30 minutes until soft, or air-fry for 15–20 minutes with a little oil.

Cook the Ground Beef or ground turkey and drain.
In a skillet over medium heat, add oil and ground beef or turkey.

Season with garlic powder, chili powder, salt, and pepper.

Cook until browned and fully done (6–8 minutes).

 

Assemble the Bowl
In a bowl, add the cubed sweet potatoes.

Place cottage cheese, cooked meat, and sliced avocado beside sweet potatoes.

Lastly drizzle honey on top, add any optional toppings, and mix it all up for a creamy, savory, protein-packed meal.

• 2 cups sugar
• 1 small can evaporated milk 1 1/2 tsp. pumpkin pie spice
• 1 jar (7 oz.) marshmallow cream
• 2 tsp. vanilla extract
• 2 sticks butter
• 1 cup cooked mashed sweet potatoes
• 18 oz. peanut butter chips
• 1 cup chopped nuts

 

Directions:

In a heavy saucepan, combine sugar, butter, milk, sweet potatoes and spices. Bring to a boil, stirring constantly, until mixture reaches 228°F on candy thermometer, about 10 minutes.

Remove from heat: stir in peanut butter chips. Add marshmallow cream, nuts and vanilla. Mix until blended. Quickly pour into buttered 13 x 9-inch pan, spreading just until even. Cool and cut into squares. Store tightly wrapped in refrigerator.

TIP: You can substitute peanut butter chips with chocolate butterscotch, or vanilla chips.

Batter

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups cooked sweet potato meat (about 2 sweet potatoes)
• 3 eggs
• 3/4 cup warm water
• 1 3/4 cups sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup golden raisins 1 cup toasted walnuts, crushed

 

Glaze

• 4 tablespoons unsalted butter
• 2 to 3 tablespoons spiced rum
• 2 cups confectioners sugar

 

Directions:

Preheat oven to 325°F. Lightly grease a 10-cup bundt pan. In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set the mixture aside. In a separate large mixing bowl, mash the sweet potato, leaving only a slight meaty texture. Whisk together the sweet potato and the eggs. Whisk in the warm water, then the sugar, then the oil followed by the vanilla extract. Stir in the dry ingredients until homogenous then fold in raisins and walnuts. Spoon the batter into the prepared bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let the cake cool in the tin for 15 minutes and invert onto a serving platter or cake stand.

 

To make the glaze:

Melt the butter in a medium saucepan with the rum. Pull from the heat and whisk in the confectioners' sugar until smooth. Pour the glaze over the cooled cake. Slice and serve.

• 1½ lb. sweet potatoes (about 4), peeled, cubed
• 1/3 cup KRAFT Zesty Italian Dressing, divided
• 3 Tbsp. KRAFT Real Mayonnaise
• 2-3 stalks celery, chopped
• ½ cup chopped PLANTERS Walnuts, toasted
• 4 cups chopped red or green onions

 

Directions:

Heat oven to 400°F. Toss potatoes with 3Tbsp. dressing: spread onto bottom of foil-lined shallow pan. Bake 25-30 min. or until potatoes are tender, stirring after 10-15 min. Cool completely. Mix mayo and remaining dressing in large bowl. Add potatoes, celery, nuts, and onions; Toss. Cool for 3-4 hours before you serve.

 

Chili

• 2 tablespoons of vegetable oil I large onion, chopped
• 1 tablespoon chili powder
• ½ teaspoon ground cumin
• 2 cups of chicken or vegetable broth
• 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
• 2 (14 ounce) cans diced tomatoes in juice
• 1 (15½-ounce) can of black beans, drained and rinsed
• 2 teaspoons orange zest
• Salt and pepper

 

Toppings

• Chopped green onions Chopped cilantro
• Sour cream

 

Directions:

Heat the oil in a 4- to 6- quart Dutch oven or saucepan over medium heat. Add the onion and cook, stirring often, until softened, about 5-7 minutes. Stir in chili powder and cumin, then add the broth and sweet potatoes and stir well to combine. Bring the mixture to a gentle boil, then cover the pan, reduce the heat to low, and simmer until the potatoes are almost tender, about 10-15 minutes. Add the tomatoes and beans and continue to simmer on low, uncovered, until the mixture is heated through and slightly thickened, about 10- 15 more. Stir in orange zest and season to taste with salt and pepper. Serve the chili topped with green onions, cilantro, and sour cream.

 

• 3 cups sugar
• 2 tsp. vanilla
• 1/4 cup water
• 1 tsp. cinnamon
• 1 stick butter
• Pinch of salt

 

Directions:

Fill a 6-quart pot or deep iron skillet a little over half full of potatoes cut in 1/2-inch strips. Cover with sugar, vanilla, cinnamon, salt, butter and water. Cook on high heat. Start turning at once, do not stir, just lift and turn. If the potatoes get too soft before syrup is thick enough, lift potatoes out and let syrup boil a few minutes longer. Pour thick syrup over potatoes and serve.

• 2 medium size sweet potatoes, cubed
• 3 medium size white potatoes, cubed
• 1 small onion chopped
• 1 medium bell pepper, chopped
• 4 Tbsp. melted butter
• 1/2 cup Zesty Italian Dressing
• 1 Tbsp. hot sauce (more if desired)
• Salt and pepper to taste

 

Directions:

Mix all ingredients together and bake covered for 1 hour in a 9 x 13-inch greased casserole pan at 350°F. Remove top and stir, bake an additional 15 minutes or until tender and browned. You can also cook this recipe on top of stove in skillet, if pressed for time.

• Canola oil, for frying
• 2 large, sweet potatoes, thinly sliced on a mandolin. Salt and freshly ground black pepper
• 2 tablespoons grape seed oil
• 1½ lbs. ground beef
• 1 onion, diced
• 1 tablespoon minced garlic
• 1 tablespoon tomato paste
• 3 chipotles, minced
• 1½ cups, favorite BBQ sauce, plus some for topping
• 2 cups grated smoked Gouda
• 3 red jalapenos, sliced 1 bunch scallions, sliced

Directions:

Preheat the oven to broil. Preheat a deep-fryer or heavy- bottomed pot, with enough canola oil to come halfway up the sides of the pot, to 325°F. Working in batches, deep-fry the sweet potatoes until crisp, about 5 to 7 minutes. Remove from fryer to a paper towel lined platter and season with salt and pepper, to taste. Set aside. Add the grape seed oil to a large sauté pan over medium-high heat. Add meat and brown it until almost cooked through, about 3 to 4 minutes. Add the onion and garlic and cook until softened, about 2 to 3 minutes. Add the tomato paste, chipotles, and salt and pepper, to taste, stirring several times incorporate. Add the BBQ sauce, bring to a simmer and cook for an additional 5 to 6 minutes. Remove from the heat.

 

To assemble nachos:

Using 2 oven-proof platters lay some sweet potato chips on each platter. Top the potatoes with some meat, cheese, and Jalapenos. Repeat the layers with the remaining ingredients, except for a few jalapenos. Broil until cheese melts, about 3 to 4 minutes. Remove the platters from the broiler and top them with the remaining jalapenos, a drizzle of BBQ sauce and the onions.

• ¼ cup cooked mashed sweet potatoes (about 1 jumbo potato)
• 1/3 to ½ cup of whole milk, as needed
• 1½ cups all-purpose flour, plus more for dusting
• 2 tablespoons sugar
• 1 tablespoons baking powder
• 1½ teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small pieces

 

Directions:

Place a rack in the center of the oven and preheat to 425°F. Grease a baking sheet (with butter, oil, or cooking spray). In a small bowl, whisk together the sweet potato and 1/3 cup of milk. Set to the side.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter with your hands, a pastry blender or two knives until the mixture resembles coarse meal. Add the sweet potato mixture and fold gently to combine. Add the remaining milk a little at a time until all the flour is moistened. The amount of milk you will need will depend on the moisture of the sweet potato.

Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 3-to-4 times with the palm of your hand until the mixture comes together. Pat the dough out into about 2-inch-thick round.

Using a 2½-inch-round biscuit cutter, cut the dough into biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 12 to 14 minutes. Serve these fluffy biscuits warm or at room temperature.

• 1/2 cup sugar
• 2/3 cup brown sugar (add until thick soup consistency)
• 2 eggs
• 1 cup evaporated milk
• 1 cup sweet potatoes
• 3 Tbsp. butter
• 2 tsp. vanilla
• 1/2 tsp. salt
• 1 tsp. cinnamon

 

Directions:

Cook potatoes and mash. Beat eggs, add sugar and milk, and mix until creamy. Add mashed potatoes, butter, salt, vanilla, and cinnamon. Pour in unbaked pie shell and cook 45 to 60 minutes at 350°F. The pie is done when you insert a knife into the middle, and it comes out clean. Serve with whipped topping.