Sweet Potatoes Galore

Sometimes to keep things interesting in the kitchen and (always) to make cooking as efficient as possible, I use a theme ingredient for the week’s meals. This doesn’t mean that we have the theme ingredient every night, but even using the same ingredient 2 or 3 nights out of 7 helps, particularly when that ingredient is in season and on sale.

Last week was a sweet potato week. My husband and I had noticed that we hadn’t been fueling as well for our workouts.  When this happens it’s usually because I haven’t prioritized creative time in the kitchen, and we’ve fallen into a rut of rotating the same meals.  My strategy for countering this funk was to adapt existing recipes.

I’ve provided below a list of new sweet potato recipes and links to previously posted sweet potato recipes, so that when you are ready to try a few sweet potato recipes, you have plenty to choose from!

Sweet Potato Tempeh Burgers

This recipe was adapted from Whole Foods’ Health Starts Here materials and provides a good base for a variety of flavors. Makes 8 burgers.

3 small sweet potatoes, baked and peeled

1.5 c black beans, rinsed and drained

1 package of tempeh, crumbled into small pieces

3 T ketchup (no sugar added)

1.5 T minced garlic

1 t Braggs Liquid Aminos or tamari

1/4 c nutritional yeast

1 c oats

Seasonings

In a medium bowl, mash the sweet potatoes and black beans. Add the rest of the ingredients and mix well.  If possible, refrigerate the mixture for 30 minutes.  Remove from fridge and preheat the oven to 400°F.  Form 8 patties.  Sprinkle or baste the patties with your seasoning of choice- cajun, chipotle, lemon pepper, BBQ sauce, seasoned salt, etc.  If crispy burgers are desired, lightly spray with oil.  Bake on a parchment lined baking sheet for 10 minutes.  Flip the burgers, season again, and bake for another 10 minutes.

 

Lentil, Chard, Sweet Potato Curry

This recipe was adapted from Forks Over Knives and But I Could Never Go Vegan! by Kristy Turner. The key modifications were to minimize the spices and remove the vegan yogurt since the red (instead of yellow) lentils provided a creamy texture.  Serves 6.

1 onion, dicedsweet potato lentil curry

1.5 T minced garlic

1 T minced ginger

2 t curry powder

1/4 t garam masala (optional)

1/2 t turmeric

4 c diced sweet potatoes

3 to 4 c vegetable broth

1.5 c dried red lentils

juice from 1 lime (~1 T or so)

1 bunch Swiss or rainbow chard, stems removed, and cut into thin strips

salt and freshly ground pepper to taste

Saute the onion in a large pot over medium heat until translucent, adding a little water or broth to prevent sticking. Add the minced garlic, ginger, curry, garam masala, and turmeric and stir to coat.  Add more water or broth to prevent sticking.  Add the sweet potatoes, 3 cups of broth, and lentils.  Cover.  Once it boils, reduce heat and simmer for about 15 minutes until the sweet potatoes are tender.  Add the chard and more broth if needed.  Cook for 5 minutes.  Add lime juice and adjust seasonings before serving.

 

Chickpea Sweet Potato Spinach Curry

This recipe was adapted from a Forks Over Knives recipe created by Veronica Grace. Serves 6 without rice and 8 with rice.

1 large onion, dicedsweet potato chickpea curry

1.5 T minced garlic

2 t minced ginger

2 15 ounce cans of fire roasted diced tomatoes

1 t ground cumin

1 t turmeric

2 medium sweet potatoes, peeled and diced (~3 c)

1 to 2 c vegetable broth

3 to 4 c chickpeas, rinsed and drained

2 large handfuls of fresh spinach

1 to 1.5 c coconut milk or 1/2 c coconut cream

Cooked brown rice, optional

Saute the diced onion in a large pot over medium until translucent, then add the garlic and ginger. Stir until fragrant, then add the tomatoes, cumin, and turmeric.  Stir and add the sweet potatoes and broth.  Cover and cook for 10 minutes.  Add the chickpeas and cook for 5-10 more minutes until the sweet potatoes are tender.  Add the spinach and turn off the heat.  Once the spinach has wilted (~2 min), add the coconut milk and serve with or without brown rice.

 

Roasted Sweet Potato Salad

This recipe was adapted from Brittany at eatingbirdfood.com.  Serves 6.

3 large sweet potatoes, peeled and cut into bite-sized chunks, tossed with

1 t sea salt and

1 T melted coconut oil and roasted at 400°F until tender (~30 min)

4 oz baby spinach, chopped

1/2 red onion, finely diced

1 large or 2 small green apples, cut into matchstick sized pieces

2 T apple cider vinegar

2 T lemon juice

1/2 t sea salt

freshly ground pepper to taste

2 avocadoes, diced

hemp seeds, optional

While the sweet potatoes are roasting, chop the spinach, red onion, and green apple and add to a large bowl.  Sprinkle the apple cider vinegar and lemon juice over the mixture and season with salt and pepper.  Add the roasted sweet potato and gently stir to mix the ingredients.  Just before serving, add the diced avocado and hemp seeds if using.  Serve cold, at room temperature, or immediately after adding the roasted sweet potatoes.

 

Sweet Potato Soup

Serves 4

1 onion, diced

1 t ground cumin

1/2 t turmeric

1/2 t ground mustard

1 c dry red lentils

2 medium sweet potatoes, peeled and cut into 1 inch chunks

2 to 3 cups vegetable broth or water

1 T Braggs Liquid Aminos or tamari

Saute the onion in a large pot over medium heat until translucent.  Add the cumin, turmeric, and mustard and stir to combine.  Once fragrant, add the lentils, sweet potatoes, and broth.  Cover and cook for ~15 minutes until the sweet potatoes are tender.  Add the aminos and stir.  Carefully transfer the hot mixture in batches to the blender to puree.  Use a dish towel to cover the blender (instead of the lid) to allow steam to escape.  Adjust seasonings and serve.

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Other sweet potato recipes you may be interested in:

Mexican Sweet Potatoes

Quinoa Stuffed Sweet Potato

Butternut Black Bean Chipotle Chili (substitute sweet potatoes for the squash)

Quinoa Ginger Salad

Thai Butternut Squash Soup (substitute sweet potatoes for the squash)

Individual Sweet Potato Pieshoppin john 2

Oven Roasted Sweet Potato Fries

Hoppin John Bowl

Baked Sweet Potatoes

Easy Sweet Potato Casserole

Sweet Potato Apple Casserole

Sweet Potato Black Bean Enchiladas

Broccoli Sweet Potato Curry Stoup

Check out Schweeeeeet Potatoes! for info on why you should increase your complex carbohydrate intake and eat more sweet potatoes.