30 Vegetarian Thanksgiving Recipes Cookie and Kate from cookieandkate.com Sweet potatoes are a versatile and nutritious vegetable that can be used in a variety of dishes. Whether you want something savory or sweet, there is a sweet potato recipe for everyone. In this article, we will explore the 5 best sweet potato recipes that are easy to make and delicious to eat.
1. Baked Sweet Potato Fries
Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Ingredients: - 2 large sweet potatoes - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika - 1 teaspoon salt - 1/2 teaspoon black pepper Equipment: - Baking sheet - Parchment paper - Knife - Cutting board Method: 1. Preheat the oven to 400°F (200°C). 2. Wash and peel sweet potatoes. Cut them into thin slices or wedges. 3. In a large bowl, mix together olive oil, garlic powder, paprika, salt, and black pepper. 4. Add sweet potatoes to the bowl and toss until coated with the mixture. 5. Line baking sheet with parchment paper and spread sweet potatoes in a single layer. 6. Bake for 25 minutes, flipping halfway through. Notes: - Sweet potato fries can be served with ketchup or any dipping sauce of your choice. - For extra crispiness, soak the sliced sweet potatoes in cold water for 30 minutes before baking. Nutrition Info: - Calories: 220 - Fat: 7g - Carbohydrates: 38g - Fiber: 6g - Protein: 3g Recipe Tips: - To save time, sweet potatoes can be sliced ahead of time and stored in an airtight container in the fridge until ready to use. - For a spicier version, add cayenne pepper or chili powder to the seasoning mixture.
2. Sweet Potato Casserole
Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes Ingredients: - 3 cups mashed sweet potatoes - 1 cup brown sugar - 2 eggs - 1/2 cup milk - 1/2 cup butter, melted - 1 teaspoon vanilla extract - 1/2 cup all-purpose flour - 1/2 cup brown sugar - 1/2 cup chopped pecans - 1/4 cup butter, melted Equipment: - Mixing bowl - Hand mixer or whisk - Casserole dish - Oven Method: 1. Preheat the oven to 350°F (175°C). 2. In a mixing bowl, combine mashed sweet potatoes, brown sugar, eggs, milk, melted butter, and vanilla extract. Mix well. 3. Pour the mixture into a greased casserole dish. 4. In a separate bowl, mix together flour, brown sugar, chopped pecans, and melted butter until crumbly. 5. Sprinkle the crumb mixture over the sweet potato mixture. 6. Bake for 45 minutes or until the top is golden brown. Notes: - This dish can be served as a side or as a dessert. - Leftovers can be stored in the fridge for up to 3 days. Nutrition Info: - Calories: 400 - Fat: 20g - Carbohydrates: 54g - Fiber: 3g - Protein: 5g Recipe Tips: - For a healthier version, substitute the brown sugar with honey or maple syrup. - You can add marshmallows to the top for a more traditional sweet potato casserole.
3. Sweet Potato and Black Bean Enchiladas
Prep Time: 25 minutes Cook Time: 25 minutes Total Time: 50 minutes Ingredients: - 2 large sweet potatoes, peeled and diced - 1 can black beans, drained and rinsed - 1 red onion, chopped - 1 red bell pepper, chopped - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - 10 corn tortillas - 2 cups shredded cheddar cheese - 1/2 cup chopped cilantro Equipment: - Baking sheet - Large skillet - Wooden spoon - 9x13 inch baking dish Method: 1. Preheat the oven to 375°F (190°C). 2. Arrange sweet potatoes on a baking sheet and roast for 20 minutes or until tender. 3. In a large skillet, sauté onion and bell pepper until softened. 4. Add black beans, cumin, chili powder, salt, and pepper to the skillet. Cook for 5 minutes. 5. Add roasted sweet potatoes to the skillet and mix well. 6. Warm up tortillas in the microwave or on a skillet. 7. Spoon sweet potato mixture onto each tortilla and roll up tightly. 8. Place the rolled up tortillas in a greased baking dish. 9. Sprinkle shredded cheese over the tortillas. 10. Bake for 25 minutes or until cheese is melted and bubbly. 11. Garnish with cilantro before serving. Notes: - These enchiladas can be served with sour cream, salsa, or guacamole. - Leftovers can be stored in the fridge for up to 4 days. Nutrition Info: - Calories: 350 - Fat: 14g - Carbohydrates: 45g - Fiber: 10g - Protein: 15g Recipe Tips: - You can use any type of cheese you prefer. - Adding chopped jalapeños or hot sauce can make this dish spicier.
4. Sweet Potato Pancakes
Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Ingredients: - 1 cup mashed sweet potatoes - 1 cup all-purpose flour - 2 teaspoons baking powder - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon salt - 1/2 cup milk - 2 tablespoons melted butter - 1 egg Equipment: - Mixing bowl - Whisk - Skillet or griddle - Spatula Method: 1. In a mixing bowl, combine mashed sweet potatoes, flour, baking powder, cinnamon, nutmeg, and salt. 2. In a separate bowl, whisk together milk, melted butter, and egg. 3. Add the wet ingredients to the dry ingredients and mix until just combined. 4. Heat up a skillet or griddle over medium heat. 5. Scoop 1/4 cup of batter onto the skillet for each pancake. 6. Cook for 2-3 minutes on each side or until golden brown. Notes: - These pancakes can be served with butter and syrup or any topping of your choice. - Leftovers can be stored in the fridge for up to 3 days. Nutrition Info: - Calories: 180 - Fat: 6g - Carbohydrates: 26g - Fiber: 2g - Protein: 4g Recipe Tips: - For a vegan version, use almond milk and flax eggs instead of regular milk and eggs. - Adding chopped pecans or walnuts to the batter can give these pancakes a nice crunch.
5. Sweet Potato and Apple Soup
Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Ingredients: - 2 large sweet potatoes, peeled and diced - 2 apples, peeled and diced - 1 onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1/2 cup heavy cream - 2 tablespoons olive oil - Salt and pepper to taste Equipment: - Large pot - Immersion blender or regular blender - Wooden spoon Method: 1. Heat up olive oil in a large pot over medium heat. 2. Add onion and garlic and sauté until softened. 3. Add sweet potatoes, apples, and vegetable broth to the pot. Bring to a boil. 4. Reduce heat and simmer for 25 minutes or until sweet potatoes and apples are tender. 5. Use an immersion blender or regular blender to puree the soup until smooth. 6. Stir in heavy cream and season with salt and pepper to taste. Notes: - This soup can be served with crusty bread or crackers. - Leftovers can be stored in the fridge for up to 5 days. Nutrition Info: - Calories: 220 - Fat: 11g - Carbohydrates: 28g - Fiber: 4g - Protein: 4g Recipe Tips: - You can use chicken broth instead of vegetable broth if you prefer. - Adding a pinch of nutmeg or cinnamon can enhance the flavor of this soup.
Post a Comment for "5 Best Sweet Potato Recipes"