For storage, care, and easy prep ideas, check out our sweet potato product page.
Recipes on this page:
Baked Garlic Sweet Potatoes Sweet Potato Pie Mashed Sweets with Maple Syrup Sweet Potato Casserole Sweet Potato Kugel Sweet Potato Pudding Sweet Potatoes and Apples Sweet Potato Biscuits Sweet Potato Walnut Bread Roasted Sweet Potato Soup Spicy Peanut Soup
Recipes from around the web:
Slow Cooker Curried Lentil Sweet Potato Soup Sweet Potato Black Bean Chili Crispy Baked Sweet Potato Chips Sweet Potato Pie Mediterranean Scalloped Sweet Potatoes Miso Sweet Potato and Broccoli Bowl
Baked Garlic Sweet Potatoes (return to top)
- 1 large garlic bulb
- 2 Tbsp olive oil
- 2 lbs sweet potatoes
- 1 lb russet potatoes
- 1/3 c butter
- 1/2 c grated parmesan cheese, divided
- 3 Tbsp. chopped Italian parsley
- 1 tsp minced fresh rosemary
- Salt and pepper, to taste
Cut top off garlic bulb; discard. Place garlic, cut side up, in small baking dish. Drizzle with olive oil. Bake at 400 degrees 30 minutes or until very soft. Cool; remove garlic cloves from husks.
Use oil from baking dish to grease 1 1/2- quart casserole. Boil peeled and chunked sweet potatoes and white potatoes in salted water 20 minutes, or until tender. Drain.
Combine potatoes and garlic in large bowl. Beat with electric mixer until smooth. Add butter, 1/4 c Parmesan, parsley, rosemary, salt and pepper; blend.
4. Spoon into oiled casserole. Sprinkle with remaining Parmesan. Bake at 350 degrees 30 minutes, until golden on top.
Sweet Potato Pie (return to top)
- 3 large sweet potatoes, peeled, sliced and boiled till tender
- 1 c margarine
- 1 1/2 c sugar
- 4 eggs, well beaten
- 1/2 c buttermilk
- 1 tsp vanilla
- 2 unbaked 9-inch pie shells
Mash potatoes with margarine while hot. Beat in sugar and eggs. Add milk and vanilla; mix well.
Pour mixture into two pie shells. Bake at 300 degrees 1 hour, or until knife inserted in center comes out clean.
Mashed Sweets with Maple Syrup (return to top)
- 5 medium sweet potatoes, scrubbed
- 2 Tbsp maple syrup
- 1/2 tsp salt
- Black pepper, to taste
- 1/2 tsp ground cardamom or nutmeg
- 1 Tbsp butter
Place potatoes on baking sheet and bake at 375 degrees 35-45 minutes, or until very soft when squeezed.
Cool potatoes until you can handle them. Cut ends off potatoes; peel. Place in a deep bowl and mash.
Add maple syrup, salt, black pepper, and ground cardamom or nutmeg; mix well. If desired, reheat briefly in microwave.
Serve topped with butter.
Sweet Potato Casserole (return to top)
Makes 6 servings
- 4 medium sweet potatoes
- Vegetable oil spray
- 1 Tbsp margarine
- 1/4 c orange juice
- 2 Tbsp chopped walnuts
- 1/4 tsp nutmeg
Boil whole sweet potatoes 25-30 minutes or until tender. Drain and run under cool water to cool slightly. Peel and mash.
Add margarine, juice, nuts and nutmeg. Mix well.
Spoon mixture into 1-quart casserole treated with vegetable spray. Bake at 375 degrees, uncovered, 25 minutes. Serve hot.
Sweet Potato Kugel (return to top)
Makes 12 servings
- 6 small sweet potatoes, peeled and grated
- 3 apples, peeled and grated
- 1 c raisins
- 1 c matzo meal
- 2 tsp cinnamon
- 1 c walnuts, chopped (optional)
- 1 c fruit juice or water
Mix potatoes, apples, raisins, meal, cinnamon, nuts, and juice or water together well.
Press into 9 x 13 baking dish. Bake 45 minutes at 375 degrees until crisp on top. Serve hot.
Sweet Potato Pudding (return to top)
- 4 c peeled and grated sweet potatoes
- 1/2 c sugar
- 1/2 c brown sugar
- 1/3 c butter, melted
- 1 tsp cinnamon
- 1 1/2 c half and half
- 1/8 tsp salt
- 1 tsp nutmeg
- 3 eggs
In mixing bowl, combine potatoes, sugar, brown sugar, butter, cinnamon, evaporated milk, salt and nutmeg.
Beat eggs well. Add eggs to mixture and blend.
Pour mixture into greased 1- quart casserole. Bake at 350 degrees 1 hour. Serve warm.
Sweet Potatoes and Apples (return to top)
- 3 medium sweet potatoes, boiled until tender
- 2 large apples, cored and sliced
- 1/3 c raisins
- 1/4 c chopped toasted almonds
- 2 Tbsp butter, melted
- 1/3 c firmly packed brown sugar
- 1/2 c quick-cooking oats
- 2 tsp grated lemon peel
Peel and slice cooled potatoes. Add to apples, raisins and almonds in a large bowl; mix.
Spoon into a shallow 1 1/2-quart baking dish.
Combine butter, sugar, oats and lemon peel. Pour over apple mixture. Bake at 350 degrees 35 minutes or until apples are tender.
Sweet Potato Biscuits (return to top)
Makes 1 1/2 dozen
- 1 1/4 c flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 3 Tbsp shortening
- 1 c mashed, cooked sweet potatoes
- 1/4 c milk
Mix flour, baking powder, salt, cinnamon and nutmeg in mixing bowl. Cut shortening into flour mixture until it resembles coarse meal.
Cut in sweet potatoes. Add milk all at once and toss with fork until mixture comes together. On lightly floured board, knead lightly 8 times.
Roll out on floured surface to 1/2 inch thickness. Cut with biscuit cutter. Arrange 2 inches apart on ungreased baking sheet.
Bake at 450 degrees 12 minutes or until golden and puffed.
Sweet Potato Walnut Bread (return to top)
- 2 cups flour
- 2 cups sugar
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cups vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups grated sweet potato
- 1 cup chopped walnuts
Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. Sift flour, sugar, cinnamon, baking soda, baking powder, and salt in a bowl. Combine oil, eggs, and vanilla in another bowl; mix well. Stir in sweet potatoes. Stir wet ingredients into flour mixture. Stir walnuts until barely combined. Spread in pan. Bake until toothpick inserted near center comes out dry, about 1 hour and 20 minutes. Cool on a rack 15 minutes. Run a knife along edges of pan to release the bread and invert it onto rack to finish cooling.
Roasted Sweet Potato Soup (return to top)
- 2 lbs. sweet potatoes
- 2 T. butter
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 6 c. vegetable or chicken broth
- 1 medium potato, peeled and cut into cubes
- 1/3 c. maple syrup
- 1/8 t. ground pepper
- 2 T. light cream (optional)
Pierce sweet potatoes with a fork. Microwave on high (covered) for 8 to 13 minutes or bake at 400 for about 1 hour until fork tender.
Cut in half lengthwise, scoop out potato pulp, and set aside
Heat butter in large saucepan over medium heat.
Add onion and celery to the saucepot and cook until tender
Add broth and potato; heat to a boil. Then reduce heat to low.
Cook for 15 minutes, until potato is tender
Add maple syrup, pepper and sweet potato
Pour mixture into blender or food processor in batches, and blend until smooth.
Return all of mixture to saucepan.
Add cream, if desired
Cook over medium heat until hot
Spicy Peanut Soup (return to top)
- 2 T. vegetable oil
- 1 large onion, chopped
- 2 large carrots, diced
- 1 T. minced fresh ginger
- ¼ t. ground red pepper
- 6 c. chicken or vegetable broth
- 2 large sweet potatoes, peeled and diced
- 1 c. creamy peanut butter
- 1/3 c. sliced green onions or chives
- 1/3 c. chopped peanuts
Heat oil in a saucepan over medium heat.
Add onion, carrots and ginger; cook until tender-crisp
Add red pepper and cook for 1 minute
Stir in broth and sweet potatoes.
Heat to a boil, then cover and reduce heat to low
Cook for 20 minutes, or until veggies are tender
Stir in peanut butter
Process in batches in food processor or blender until smooth
Return to saucepan and cook over medium heat until hot
Divide soup into serving bowls and top each with green onions and peanuts