Sweet Potato Recipes

Sweet potatoes

Sweet potatoes

Twice-Baked Sweet Potatoes with Orange Zest and Ginger

from Asparagus to Zucchini Cookbook

  • 4 sweet potatoes (6-8 ounces each)          
  • 4 teaspoons freshly grated ginger          
  • 2 teaspoons minced garlic          . 
  • grated zest and juice of 1 large orange 
  • salt and pepper to taste

Heat oven to 350 degrees. Poke sweet potatoes with a fork in 2 or 3 places. Bake until tender, about 1 hour. Let cool 10 minutes or so, then slice the top quarter off of each potato. Carefully scoop out most of the flesh from the larger sections, leaving a little of the flesh behind to make a sturdy “boat.” Scoop flesh from top sections, too. Puree the flesh with remaining ingredients. Fill the boats with pureed potatoes. They may be refrigerated at this point for later use. To serve, bake at 400 degrees until heated through.
Makes 4 servings.


Roasted Sweet-Potato Salad with Sesame-Ginger Vinaigrette

From Recipes from the Root Cellar

Serves 6

  • 3 sweet potatoes (about 3 pounds), peeled and diced
  • 2 shallots, diced
  • 2 tablespoons sunflower or canola oil
  • Salt and freshly ground black pepper
  • 1 cup dried cranberries
  • 1 cup flaked or sliced almonds

Sesame-Ginger Vinaigrette (see recipe below)

  1. Preheat the oven to 500˚F, with the rack in the lower third of the oven. Lightly oil a half sheet pan (preferred) or large shallow roasting pan.
  2. Mound the sweet potatoes and shallots on the prepared pan. Drizzle with the oil and season with salt and pepper. Toss to coat. Arrange in a single layer on the pan. Do not crowd the potatoes or the final texture will be soft and mushy.
  3. Roast in the lower third of the oven for 20 to 25 minutes, stirring or shaking the pan once for even cooking, until the potatoes are tender.
  4. Combine the roasted vegetables, cranberries, and almonds in a large salad bowl. Toss to mix. Pour in the dressing and toss until fully coated. Taste and adjust the seasoning. Serve warm or at room temperature.


Sesame-Ginger Vinaigrette

From Recipes from the Root Cellar

Makes ½ cup

  • 1 (2-inch) piece fresh ginger, peeled and sliced
  • 1 shallot, quartered
  • 1 garlic clove
  • 3 tablespoons sunflower or canola oil
  • 3 tablespoons lemon juice
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon sugar
  • Salt and freshly ground black pepper


Chipotle Sweet Potato Gratin

from Asparagus to Zucchini Cookbook

  • 3 pounds sweet potatoes, sliced into very thin rounds 
  • 2 tablespoons butter 
  • 1 cup chopped onion 
  • 2 tablespoons flour 
  • 1 cup milk 
  • 1/3 cup half-and-half 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon ground black pepper 
  • 2 teaspoons pureed chipotle in adobo sauce (canned)
  • 1 1/3 cup grated queso blanco, divided

Boil sweet potatoes in a large pot of water until barely tender, about 5 minutes. Melt butter in a saucepan over medium flame, add onions, and cook, stirring often, until translucent, about 8 minutes. Stir in flour, then slowly whisk in milk and half-and-half; cook until thickened. Add salt, pepper, and chipotle. Remove from heat and stir in 1 cup grated cheese. Heat oven to 350 degrees. Grease an 8-by-8-inch baking pan. Layer 1/4 of the sweet potatoes in the dish, sprinkle lightly with some salt, and pour 1/4 of the sauce over this first layer. Continue layering this way until all potatoes and sauce are used. Top with remaining grated cheese and bake until browned and bubbly, 35-45 minutes.
Makes 6-8 servings.


Will’s Sweet Potato Pie  

From Will Allen of Growing Power Farm

  • 3 medium sweet potatoes 
  • 1 cup heavy cream 
  • 3 large eggs 
  • 1 teaspoon nutmeg 
  • 1 teaspoon vanilla extract 
  • 2 cups sugar 
  • 9-inch pie shell (unbaked)

Heat oven to 350 degrees. Boil the sweet potatoes (skin on) until a fork or butter knife causes them to easily break apart when inserted. Cool the sweet potatoes slightly, then place them in a bowl and run cold water over them to assist you with removing the skins (since the potatoes will still be pretty hot). Beat potatoes with a mixer on medium speed, then add the remaining ingredients (except pie shell). Adjust the nutmeg and sugar to taste. Place in a pie shell and bake until top is golden and crust looks done, about 30 minutes. Cool completely before serving.
Makes 6­ servings.


Sweet Potato Salad

from Simply in Season Cookbook

  • 3 cups sweet potatoes- cooked, peeled, and diced
  • 1 cup celery, diced
  • ¾ cup green or red sweet pepper, chopped
  • ½ cup onion, chopped
  • 2 Tbsp fresh parsley or cilantro, chopped
  • 3 green onions, thinly sliced (optional)

Combine in a large bowl.  Top with dressing of choice below.

Honey-Mustard Dressing:

  • ½ cup cider vinegar
  • 2 Tbsp oil
  • 1 ½ Tbsp prepared mustard
  • 1 Tbsp honey

Combine and pour over vegetables.  Toss until well coated.  Serve on lettuce (optional) and sprinkle with shredded cheese.

Spicy Chipotle Dressing:

  • ¼ cup fresh lime juice
  • ¼ cup canned chipotle chilies (seeds removed)
  • 1 Tbsp ketchup
  • 1 ½ tsp Dijon mustard
  • 1 clove garlic, minced
  • 1/3 cup olive oil

Combine and puree dressing ingredients except oil in blender or food processor.  Add oil and process until thick.  Pour half of the dressing over the potato mixture and toss to combine.  Add salt and pepper to taste.  The salad should be moist but not runny.  Add more dressing as needed.  Cover and chill at least 2 hours or overnight.  Serve cold.

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