4 Sweet Potato Recipes: Savory to Sweet (Video)

Sweet Potato Pie Smoothie

Ingredients

• 1 1/2 cups non-dairy milk
• 1 baked or steamed sweet potato, flesh only (hot, room temperature, or frozen)
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice (or a mix of cinnamon and nutmeg)
• 1 1/2 tbsp maple syrup or 3 pitted dates

Instructions

• Place all ingredients in a blender and blend until smooth. Adjust sweetness and spice to taste.

Sweet Potato Pecan Macaroons

Ingredients

• 1/4 cup peeled and shredded sweet potato
• 1 cup unsweetened shredded coconut
• 1 cup pecans, coarsely chopped
• 1/2 cup raw cane sugar
• Pinch of salt
• 1/4 cup rice flour (or arrowroot)
• 1/4 tsp egg replacer
• 1/4 tsp dark molasses
• 3 tsp pure vanilla extract
• 2 tsp coconut oil
• 2 tbsp–1/4 cup boiling water (as needed)

Instructions

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Combine the sweet potato, coconut, pecans, sugar, salt, rice flour, and egg replacer in a bowl. Mix thoroughly to avoid lumps.
• Make a well in the center and add molasses, vanilla, and coconut oil. Stir and add 2 tablespoons of boiling water; add more if the mixture is too dry.
• Drop about 1–2 tablespoons of batter per cookie onto the prepared sheet. Bake 15 minutes or until lightly browned. Cool on the sheet, then store in an airtight container for up to 5 days.

Quinoa Stuffed Sweet Potato

Ingredients

• 2 sweet potatoes, baked or steamed whole
• 1 1/2 cups cooked quinoa
• 3/4 cup chickpeas or black beans (canned is fine)
• 2 tsp Ethiopian berbere spice (or other spice blend)
• 1/2 cup chopped cilantro
• Squeeze of fresh lime
• Salt and pepper to taste
• For the tahini sauce: 1/2 cup tahini, 1/2 cup water, juice of 1 lemon, 1 tsp sea salt

Instructions

• In a bowl, combine the beans, cooked quinoa, cilantro, and spices. Season with salt and pepper and add a squeeze of lime.
• Slice cooked sweet potatoes in half and spoon the quinoa mixture into each center.
• Whisk the tahini, water, lemon juice, and sea salt until smooth, then drizzle generously over the stuffed potatoes before serving.

Sweet Potato Burgers

Ingredients

• 1 red bell pepper, roughly chopped
• 1/2 red onion, roughly chopped
• 2 cans chickpeas
• 1 cup packed cilantro or parsley (or half and half)
• 3 cloves garlic
• 1 cup almonds
• 2 tbsp cumin
• 3 tsp coriander
• 2 tsp smoked paprika
• 2 1/2 tsp sea salt
• 1 tsp black pepper
• 1 large (or 2 small) sweet potatoes, about 1 1/2 cups steamed or baked, peeled and mashed
• 3/4 cup quick-cooking oats

Instructions

• Pulse the bell pepper and onion in a food processor, then transfer to a large bowl.
• Process the chickpeas with cilantro/parsley until mealy, then add to the bowl.
• Process garlic, almonds, and spices until crumbly; combine with the rest.
• Mash or blend the cooked sweet potato until smooth, add to the mixture with oats, and stir to combine. Refrigerate for at least an hour to firm up.
• Preheat oven to 375°F and line baking sheets. Form patties from about 3/4 cup batter each and place on the sheet with space between them.
• Bake 40 minutes or until cooked through. Let cool 15 minutes before removing from the baking sheet.