, , , , , , , , , , ,

During a recent visit with friends, we were gifted an enormous bag of Texas sweet potatoes from their home town. I was focussed on using them up before they went bad, and baked and boiled and blended over the course of a few days, until they were all repurposed into an array of delicious dishes.


sweet potato pancakes

1/2 cup old-fashioned oats

3/4 cup cooked, mashed, sweet potato

2 eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 cup plain yogurt

sliced strawberries and blueberries to serve

Place the oats in a blender and pulse until powdery, empty into a bowl and add the sweet potato, egg, vanilla, cinnamon, salt and yogurt.

Place a plan over medium heat. Spoon 1/4 cup batter into the pan and cook 1 to 2 minutes. Flip the pancake and cook another 30 seconds. Follow the same procedure for the remaining pancake mix, then top with berries.


Recipe adapted from Muscle and Fitness, November 2014



creamy carrot and sweet potato soup

3 tablespoons butter, divided

1 cup chopped onions

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

4 – 5 cups peeled, cubed sweet potatoes

3 1/2 cups water

3 cups chicken broth

3 cups chopped carrot

1/4 cup half and half

1/2 teaspoon salt

white pepper to taste

2 tablespoons chopped fresh tarragon

Melt 1 tablespoon butter in a large saucepan over medium heat. Add onions and cook for 5 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg. Cook 1 minute, stirring constantly.

Move onion mixture to 1 side of pan. Add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high and cook 1 minute or until butter melts. Add sweet potato, water, broth and carrots. Bring to a boil, then cover, reduce heat and simmer 35 minutes or until vegetables are tender.

Blend with immersion blender until smooth. Stir in half and half, salt and pepper. Top each serving with tarragon.



sweet potato fries with spicy cinnamon dip

cooking spray

3 sweet potatoes, peeled and cut into strips

1 teaspoon vegetable oil

1/2 teaspoon ground cinnamon

3/4 cup creme fraiche

2 tablespoons pure maple syrup

3/4 teaspoon freshly grated lemon zest

1/8 teaspoon cayenne pepper

1/2 teaspoon sea salt

Heat oven to 425F. Lightly coat a large rimmed baking sheet with cooking spray. In a large bowl, toss together sweet potato strips, oil, and 1/4 teaspoon ground cinnamon. Arrange wedges on the prepared baking sheet in an even layer. Bake until crisp and golden, for 20 minutes.

Meanwhile, whisk together sour cream, maple syrup, lemon zest, cayenne pepper and remaining cinnamon.

Sprinkle hot sweet potatoes with salt and serve alongside dip.



sweet potato cookies

2 1/2 cups flour

4 teaspoons baking powder

1 1/4 teaspoons salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/3 cup shortening

1 1/2 cups dark brown sugar

3 eggs

1 cup cooked sweet potato

1/2 teaspoon orange extract

1 cup chopped pecans

1 cup currants

Grease baking sheet. Heat oven to 400F.

Sift together flour, baking powder, salt, cinnamon, ginger, nutmeg and allspice. In large mixing bowl, cream together shortening and sugar until light and fluffy. Add eggs. Blend in sweet potatoes and orange extract. Add flour mixture all at once, stirring until well blended. Fold pecans and currants into batter. Drop by rounded tablespoonfuls onto baking sheet. Bake for 8 to 12 minutes.


Recipe adapted from Arkansas Living