Since Week #24 was pretty uneventful in terms of “wanderings”, I decided to write about my favourite root vegetable: the humble sweet potato. They are so delicious, nutritious, and versatile: spiralize them, roast them, throw them in a curry or soup, make them into a waffle, sneak them into baked goods to trick your husband. Eric is always a bit skeptical of what I have added (or not added) to recipes. Mwahahaha.
And they’re so good for you! These bad boys are loaded with B vitamins, rich in beta-carotene and vitamin C, and full of fiber. They’re one of the best sources of vitamin A too: one medium sweet potato contains more than 100% of your recommended daily intake. Keep the skin on to get allllll the healthiness.
I wanted to spread the sweet potato love by sharing a few of my favourite recipes, so here they are…enjoy! Click the titles for recipe links.
There’s a ton of variations of this and it makes a quick and easy weekday dinner. I linked to a basic recipe from Pinch of Yum , which is one of my go-to sites.
I like to add protein (usually tofu or chickpeas) and lots of veggies like broccoli and bell peppers. You can also mix things up by switching out the rice for cauliflower “rice” (throw some cauliflower in a food processor and pulse until it resembles rice), quinoa, rice noodles, etc.
Just in time for blueberry season!! I’ve made this a few times and it always turns out well and is perfect for (first or second) breakfast, snacks, and dessert. I like to top it off with almond or peanut butter. Mmmm.
Sweet potato puree is a great addition to muffins! These made a delicious breakfast or snack and they kept well in the freezer. And, as always, topping them with peanut butter is advised. Or if you’re feeling fancy, you can also add some toasted coconut or coconut chips. Ooh, and/or this healthy-ish faux Nutella (so good) – or normal Nutella (also so good).
Dear waffles, I love you. We usually make these simple whole wheat ones but have tried a sweet potato recipe. I can’t remember if it’s exactly the one I linked to but I know it involved sweet potato and oats (sidenote: oat flour is really easy to make, just grind rolled oats in a food processor) so I’m sure it’s similar.
We have this vertical waffle maker and, because this batter was thick, it didn’t work so well to “pour” in the top (i.e. it was a mess). We ended up turning the waffle maker on its side and propping it up on a bowl, which worked well.
Ideas for topping combos: avocado, egg, and sriracha; peanut butter (surprise!), banana, and toasted coconut; berries, nuts, and Greek yogurt. Or maple syrup (the real stuff!)…can’t go wrong with maple syrup.
Super easy and filling breakfast idea from Running on Real Food. Just roast or mash/puree a sweet potato and top it with delicious things like (you guessed it) peanut butter, granola, yogurt, berries, bananas, seeds, nuts, dried fruit, coconut, maple syrup, honey, spices like cinnamon, nutmeg, or allspice….anything your sweet potato-loving heart desires! You don’t need to have it for breakfast, but it’s a great way to start the day.
This one from Michael Smith is my favourite vegetarian chili recipe. Other stuff to add to veggie chili to “beef” it up a bit: lentils, chickpeas, tofu, or veggie burger pieces. Or, you know, actual beef.
I’ve linked to Minimalist Baker’s (another one of my go-to sites) version of a sweet potato chickpea Buddha bowl, but you can really throw anything you want into your bowl. I like to have a bunch of different textures like wilted greens, crunchy carrots, crispy chickpeas, and a creamy sauce. And obviously sweet potatoes – lots of sweet potatoes.
This can be a great appetizer, side, or main dish. Take the basic recipe and add whatever fixings you want! The sauce for this one is easy and can be used for other stuff (like Buddha bowls or stir-fries) too.
And here are a few sweet potato “noodle” recipes (both courtesy of Pinch of Yum) because I love spiralizing stuff:
This was the recipe that got me hooked on spiralized sweet potatoes. I also discovered through this recipe that cashew sauce is easy to make (as long as you remember to soak your cashews ahead of time…and a blender probably gives a smoother consistency, I used a food processor in the pic below) and super delicious.
This is a great one for summer! And you can make extra dressing for future salad adventures. Tip: Most recipes don’t call for very many chipotles in adobo sauce. Freeze them in a Ziploc and then just cut off a chunk whenever you need it. I think our one jar has lasted approximately forever this way.
One last thing! Roasting up a bunch of sweet potatoes is a great meal prep idea so here are some ideas for leftover cooked sweet potatoes:
- Breakfast sweet potato hash
- Soup – a classic
- Veggie burger
- Southwest style burrito with avocado, roasted corn, salsa, black beans, etc.
- Mash, spread on toast, sprinkle with cinnamon and nutmeg
- Summery sweet potato salad
Hope you give some of these a try 🙂 If you have any favourite sweet potato recipes, I’d love to hear about them!