I make roasted vegetables every single week. I always mix up the veggies, depending on the season and my mood, but cauliflower and sweet potatoes are my my favorite. I love using them to make these Roasted Cauliflower Sweet Potato Chickpea Bowls. I lov…
I make roasted vegetables every single week. I always mix up the veggies, depending on the season and my mood, but cauliflower and sweet potatoes are my my favorite. I love using them to make these Roasted Cauliflower Sweet Potato Chickpea Bowls. I love bowls because they are easy to customize, satisfying, and full of…
These sweet potato pancakes are so fluffy, moist and flavorful, they’ve moved to the top of our favorites list! This recipe is the ultimate way to transform leftover sweet potatoes into a satisfying breakfast.
These sweet potato pancakes are so fluffy, moist and cinnamon-scented, they immediately moved to the top of our favorites list (along with these banana oatmeal pancakes). In fact, we’d recommend boiling up a potato just so you can make them, though they’re also the absolute best use of leftover cooked sweet potatoes. They turn into the most delicious, fluffy breakfast treat: incredibly moist and packed with cozy flavors. Get ready to fall in love with this easy and satisfying breakfast idea!
What you need for sweet potato pancakes
Once you taste a cozy-scented, fluffy moist bite of this sweet potato pancake recipe, you’ll be a believer! In fact, we were surprised at how delicious these turned out. They’re a riff on our pumpkin pancakes, but we think they’re even tastier (maybe because the potato adds a nuanced sweetness that is missing from pumpkin). Either way, our kids absolutely adore them and leftovers are perfect for snacks, too. You’ll need just a handful of ingredients for this one:
All-purpose flour
Brown sugar
Baking powder
Cinnamon
Salt
Eggs
Cooked sweet potato
Milk of choice
Neutral oil (grapeseed, organic vegetable or canola)
Butter, for cooking (or more oil)
Ways to cook a sweet potato (or use leftovers)
This sweet potato pancake recipe is ideal if you’ve got some leftover cooked sweet potatoes (like mashed potato pancakes). But there are a few quick ways to cook a sweet potato if you want to make it especially for this recipe. To be honest, we are people who crave things on a whim so we often just boil the sweet potato right before making this recipe. Here are a few methods to cook a sweet potato:
Boiling: Boiling a sweet potato is the quickest way to cook it. You’ll peel and dice it, then boil for 7 to 12 minutes until fork tender. See How to Boil Sweet Potatoes.
Roasting: Baking or roasting a sweet potato is good if you’re making it in advance. You can bake a whole potato, or cut them in half to shorten the bake time. See How to Bake a Sweet Potato.
Microwave: While you can microwave a sweet potato, we do not recommend it as a first choice for this recipe. It can dry out the sweet potato, which causes baked goods to become very dry (this happened with a recipe tester for our Sweet Potato Bread when she used a microwaved sweet potato).
Tips for cooking sweet potato pancakes
Sweet potato pancakes are simple to whip up, once you’ve cooked the sweet potato! Here are a few of our top tips for the process making pancakes:
Use a large griddle: a non-stick surface is helpful. Some griddles have uneven heating, so use a quality griddle or skillet. A non-stick surface is a plus, though you’ll still want to cook the pancakes in butter or oil to get them golden brown.
Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat. If the heat is too low, the pancakes won’t puff as much when cooking.
Don’t worry if the first pancake isn’t perfect! Use it as a test for honing in your pancake skills and adjust the heat accordingly.
The batter sometimes becomes very thick while waiting for the second batch. If so, add a teaspoon or two of milk until the batter is pourable.
Toppings and mix ins
These sweet potato pancakes are perfect topped with butter and pure maple syrup. But we know many of you like to get creative with mix-ins and toppings! We recommend using toppings that compliment the flavor and vibe of sweet potatoes. Here are a few ideas:
Pecans: Add a hint of nutty flavor with a handful of finely chopped pecans in each pancake or sprinkled over the top.
These sweet potato pancakes are so fluffy, moist and flavorful, they’ve moved to the top of our favorites list! This recipe is the ultimate way to transform leftover sweet potatoes into a satisfying breakfast.
In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and kosher salt.
In a separate bowl, whisk the eggs, then whisk in the sweet potato, milk, and oil (or melted butter).
Stir the wet ingredients into the dry ingredients and mix with a spatula until no dry patches remain and a smooth batter forms.
Lightly butter or oil a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through and no longer gooey at the edges (the batter may ooze out a bit at the sides; just keep cooking until fully cooked, adjusting the heat as necessary so they don’t brown too fast).
Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup.
This easy, one-skillet Sweet Potato Hash is the perfect balance of sweet and savory flavors and hearty ingredients. It’s great for breakfast, lunch or dinner!
Spice up your weekend breakfast with this easy one-skillet Sweet Potato Hash. Made with a simple combination of sweet potatoes, breakfast sausage, peppers, and onions, it includes the perfect balance of sweet and savory flavors and hearty ingredients. Breakfast potato hash happens to be one of my favorite meals to order at a local brunch spot in town, so I loved recreating a version for Budget Bytes. This sweet potato hash recipe is super versatile so you can easily mix and match some of the ingredients with what you have in your fridge, it comes in at under a dollar per serving, and it’s great for meal prepping!
What Is Sweet Potato Hash
Sweet potato hash is a hearty, skillet meal that’s made with diced sweet potatoes, vegetables like peppers and onions, and often some type of protein, like sausage or bacon. It’s a great all-in-one meal that’s easy to whip up for breakfast, lunch, or dinner. And because it’s so versatile the toppings and variations are endless!
Ingredients For Sweet Potato Hash
Eight ingredients is all you need to make this colorful and flavorful Sweet Potato Hash. We kept things pretty simple so here’s what we used:
Sweet Potatoes: We’re using sweet potatoes for our breakfast hash simply because we like the combination of slightly sweet, mixed with savory flavors. But you can certainly use a different potato, like russet potatoes, instead. The total cook time will vary depending on which type of potato you use.
Breakfast Sausage: You can use any kind of breakfast sausage for this recipe. We opted for a regular mild sausage, but feel free to use a hot sausage, turkey sausage, or even an apple maple sausage would be really good!
Bell Pepper and Onion: I love the combination of peppers and onions in savory recipes. They both add the perfect amount of flavor and texture to this dish. But you don’t have to stop here, if you have some extra veggies hanging out in the fridge like spinach or mushrooms feel free to add those too! This recipe is very versatile.
Seasoning: Smoked paprika, garlic powder, salt and pepper compliment the sweetness of the sweet potatoes perfectly. The rest of the spices comes from the breakfast sausage giving this breakfast skillet hash lots of flavor!
Topping Ideas
Customize it! There are so many fun & tasty toppings you can add to your sweet potato hash to give it even more depth and flavor. Here are a few suggestions:
Fried, scrambled, or soft-boiled egg
Fresh avocado
Fresh parsley or sliced green onions
Salsa
Shredded cheese
Sriracha
Red pepper flakes
Storing & Reheating
If you happen to have any leftovers or if you just want to meal prep your breakfast for a few days, this sweet potato hash stores very well in the fridge. Just store the leftovers, minus the egg, in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy just reheat the hash in a skillet over the stovetop or in the microwave, then if desired, top with a fresh fried egg! Breakfast is served!
This easy, one-skillet Sweet Potato Hash is the perfect balance of sweet and savory flavors and hearty ingredients. It's great for breakfast, lunch or dinner!
Wash, peel, and dice the sweet potatoes. Dice the onion and the red bell pepper. Set the vegetables to the side.
In a large non-stick skillet, crumble the breakfast sausage and cook over medium heat. Cook the sausage until it’s almost completely browned. Add the diced onion and continue cooking until the onion is translucent and the sausage is fully browned. Remove the sausage and onions to a separate plate and set it to the side.
In the same skillet, add the cooking oil and the diced sweet potatoes. Cook the sweet potatoes over medium heat for 10-12 minutes. Stir occasionally but not too often so the sweet potatoes have a chance to brown and caramelize. Don’t worry if the sweet potatoes are not fork tender during this time as they will continue to cook in the next step.
Now add the diced red bell pepper, salt, black pepper, garlic powder, and smoked paprika to the skillet. Stir together with the sweet potatoes. Cook for an additional 3-5 minutes or until the sweet potatoes are now fork tender.
Add the cooked sausage and onions back to the skillet and combine with the sweet potatoes and peppers. Cook for 1-2 more minutes to allow the sausage to reheat with the rest of the hash.
Serve this sweet potato hash with fresh parsley, sliced avocado, or any of your favorite toppings!
How to Make Sweet Potato Hash – Step by Step Photos
Wash, peel, and dice 1 1/2 lbs. of sweet potatoes. Dice one onion and one red bell pepper. Set the vegetables to the side.
In a large skillet, crumble 8 oz. of breakfast sausage and cook over medium heat. Cook the sausage until it’s almost completely browned. Add the diced onion and continue cooking until the onion is translucent and the sausage is fully browned.
Remove the cooked sausage and onions to a separate plate and set it to the side.
In the same skillet, add 1/2 Tbsp of cooking oil and the diced sweet potatoes. Cook the sweet potatoes over medium heat for 10-12 minutes. Stir occasionally but not too often so the sweet potatoes have a chance to brown and caramelize. Don’t worry if the sweet potatoes are not fork tender at this point as they will continue to cook in the next step.
Add the diced red bell pepper, 3/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp of smoked paprika to the skillet. Stir together with the sweet potatoes until combined. Cook for an additional 3-5 minutes or until the sweet potatoes are fork tender.
Add the cooked sausage and onions back to the skillet and combine with the sweet potatoes and peppers.
Cook for 1-2 more minutes to allow the sausage to reheat with the rest of the hash.
And that’s it! Breakfast (lunch or dinner) is served. Serve this sweet potato hash with fresh parsley, sliced avocado, and any of your favorite toppings. Enjoy!
Friends, let me introduce you to my all-time favorite pie, the incomparable Sweet Potato Pie! Ok, I realize that’s a big statement, but it’s true. This creamy Sweet Potato Pie recipe is made with baked sweet potatoes for a deep, caramelized flavor, warm spices, and a flaky, buttery crust. It comes in at under a dollar per serving and it can be made in advance to free up your oven on Thanksgiving day for all of those delicious side dishes. Sweet Potato Pie is definitely a classic Thanksgiving dessert that will steal the show at this year’s holiday dinner!
Sweet Potato Pie vs. Pumpkin Pie
Growing up in the South, there was always this fun, light-hearted debate over which pie was better – Sweet Potato Pie or Pumpkin Pie. They both are made with a custard filling and with similar ingredients. However one major difference is that pumpkin pie is made from canned pumpkin puree, and sweet potato pie is made by cooking sweet potatoes (no cans involved). So which is better? Well I don’t want to upset any pumpkin pie lovers out there, so I’ll just say they’re both equally delicious!😉
Ingredients For Sweet Potato Pie
Here’s everything you need to make this dreamy Southern-style Sweet Potato Pie:
Baked Sweet Potatoes: Baking your sweet potatoes in the oven will give you a deep, rich flavor. You’ll need about 2 lbs. or roughly 2-3 sweet potatoes, depending on the size.
Salted Butter: Adds to the richness, flavor, and texture of the pie.
Brown sugar & Granulated sugar: A combination of brown sugar and granulated white sugar sweetens the pie filling. If you’re in a pinch you can use all white sugar, however brown sugar adds a richer flavor.
Spices: A simple mix of warm spices like ground cinnamon and nutmeg adds amazing flavor to the sweet potatoes.
Vanilla Extract: A touch of vanilla to further enhance the flavor of the pie.
Evaporated Milk: Gives the sweet potato pie a creamy and smooth texture.
Eggs: Eggs help the custard pie filling bind together and set.
Pie Crust: I like to use a store-bought 9-inch deep dish pie crust to keep things simple, or you can make our 3-Ingredient Pie Crust from scratch.
Tips For The Best Sweet Potato Pie
Baking vs. Boiling. It may be tempting to peel, chop, and boil the sweet potatoes in the interest of time, but I recommend you bake them instead. Baked sweet potatoes have a richer, caramelized flavor that you just can’t get with boiled sweet potatoes.
To get a head start on making this pie, you can bake your sweet potatoes a day or two in advance. Then once the sweet potatoes are completely cool, just wrap them tightly with foil or store them in an air-tight container in the fridge. They’ll be already cooked and ready to go the next day!
If you want a velvety smooth texture to your sweet potato pie, add the baked sweet potato flesh to a food processor and pulse for a few seconds until the sweet potatoes are pureed and smooth.
Although not required, if you prefer a crisp, lightly golden brown crust, I recommend you blind-bake (or at least par-bake) the crust prior to adding the wet custard filling.
To keep the edges of your crust from over-browning, loosely cover the edge with an aluminum foil pie ring as it bakes.
If you really want to get ahead of your holiday cooking, you can make the entire pie a day or two in advance. Let the pie completely cool at room temperature (for about an hour), then cover the pie with plastic wrap or place it in an air-tight container and store in the fridge. Now that’s one less dish you have to worry about on the big day!
Storing Leftovers
If you’re lucky enough to have any leftovers, this pie stores well in the fridge for 3-4 days. I like to store mine by placing plastic wrap around the entire pie, then I simply slide the pie in a storage bag and place in the refrigerator. Of course if you only have a couple slices left, you can easily just store those in an air-tight container. If you are making the pie in advance, make sure to let the pie completely cool first at room temperature (about an hour) before storing in the fridge.
Preheat the oven to 400°F. Wash and dry the sweet potatoes, then prick them several times with a fork. Place the sweet potatoes on a parchment lined baking sheet and bake for 50-60 minutes or until tender and you can easily slide a knife or fork in the center. Set the baked sweet potatoes aside to cool.
Lower oven temperature to 350°F. Next blind-bake the pie crust. Prick the bottom and sides of the crust a few times with a fork. Add a square piece of parchment paper inside the center of the crust and place pie weights (or dry beans) on top.
Bake the crust in the oven for 15 minutes. After 15 minutes, remove the pie weights and parchment and return the crust to the oven to bake for another 10 minutes. Remove crust from the oven and let cool.
Now make the pie filling. Scoop about 2 cups of the sweet potato flesh from the baked sweet potatoes and add to a large bowl. Using a potato masher or hand mixer, mash or blend the sweet potato flesh until smooth.
Add the melted butter, brown sugar, white sugar, vanilla, cinnamon, nutmeg, and a pinch of salt to the bowl. Blend the ingredients together with a hand mixer until smooth.
Add the eggs and evaporated milk to the sweet potato mixture and blend until smooth.
Pour the sweet potato pie filling into the crust. Add a foil ring around the edges to prevent the crust from over-browning. Bake the pie in the oven for 50-55 minutes or until the pie is mostly set and the center is no longer liquid. It’s ok if the center has a slight jiggle when you shake the pan.
Remove the pie from the oven. It will be slightly domed and puffed around the edges. Let the pie cool at room temperature for at least 1 hour. Serve at room temperature or cover and refrigerate to serve later.
How to Make Sweet Potato Pie – Step by Step Photos
Preheat the oven to 400°F. Wash and dry roughly 2 lbs. of sweet potatoes, then prick them several times with a fork. Place the sweet potatoes on a parchment-lined baking sheet and bake for 50-60 minutes or until tender and you can easily slide a knife or fork in the center. Set the baked sweet potatoes aside to cool.
Lower oven temperature to 350°F. Next, blind-bake the pie crust. Prick the bottom and sides of 1 deep dish pie crust a few times with a fork. Add a square piece of parchment paper inside the center of the crust and place pie weights (or dry beans) on top. Bake the crust in the oven for 15 minutes. After 15 minutes, remove the pie weights and parchment and return the crust to the oven to bake for another 10 minutes. Remove the crust from the oven and let it cool.
Now make the pie filling. Scoop about 2 cups of the sweet potato flesh from the baked sweet potatoes and add to a large bowl. Using a potato masher or hand mixer, mash or blend the sweet potato flesh until smooth.
Add the 6 Tbsp of melted butter, 1/2 cup brown sugar, 1/3 cup granulated white sugar, 1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of salt to the bowl. Blend the ingredients together with a hand mixer until smooth.
Add the 2 large eggs and 1/3 cup of evaporated milk to the sweet potato mixture and blend until smooth.
Pour the sweet potato pie filling into the crust. Add a foil ring around the edges to prevent the crust from over-browning. Bake the pie in the oven for 50-55 minutes or until the pie is mostly set and the center is no longer liquid. It’s ok if the center has a slight jiggle when you shake the pan.
Remove the pie from the oven. It will be slightly domed and puffed around the edges. As the pie sets it will start to sink back down into a flat surface. Let the pie cool at room temperature for at least 1 hour.
For an extra sweet finish, add a dollop of fluffy Homemade Whipped Cream on the top of each slice. Then all that’s left to do is serve and enjoy!
Move over pumpkin pie, there’s a new favorite in town: sweet potato pie! Okay, maybe not so new, BUT new to some of us. And we’ve all decided this one might even replace pumpkin pie on our Thanksgiving tables (gasp!). It’s rich, creamy, fluffy, and per…
Move over pumpkin pie, there’s a new favorite in town: sweet potato pie! Okay, maybe not so new, BUT new to some of us. And we’ve all decided this one might even replace pumpkin pie on our Thanksgiving tables (gasp!). It’s rich, creamy, fluffy, and perfectly sweet and spiced!
Bonus? It’s undetectably vegan, naturally sweetened, and (optionally) gluten-free! Just 9 ingredients stand in your way. Preheat your ovens, it’s pie time!
Are you in need of a show-stopping vegan main dish? Don’t miss this Sweet Potato Shepherd’s Pie! This hearty, earthy entree is perfect for a fall feast, combining flavorful veggies and lentils with a creamy sweet potato topping. It’s easy enough to mak…
Are you in need of a show-stopping vegan main dish? Don't miss this Sweet Potato Shepherd's Pie! This hearty, earthy entree is perfect for a fall feast, combining flavorful veggies and lentils with a creamy sweet potato topping. It's easy enough to make for a weekday dinner but fancy enough to impress a crowd! My...
This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Vegan Sweet Potato Shepherd's Pie.
These 3-ingredient Air Fryer Sweet Potato Fries combine natural sweetness with a spicy Creole seasoning kick for a super tasty and easy to make side dish!
Who said sweet potato fries were boring? Not me! Ok, well maybe I did think that up until I tried this version. And let’s just say I stand corrected!! These Air Fryer Sweet Potato Fries are tossed with a little bit of olive oil and seasoned with a light coating of Tony Chachere’s Creole seasoning…and all I can say is, Wow! The combination of the natural sweetness from the sweet potato with the spicy kick from the Creole seasoning is seriously a match made in heaven! Not to mention I can make a batch of fries for just over a dollar! Now I can get my weekly sweet potato fix fast and on a budget!
Ingredients For Sweet Potato Fries
You only need 3 simple ingredients to make these easy, tasty, sweet potato fries!
Sweet Potatoes – Just one pound of sweet potatoes, or approximately 2 small sweet potatoes, is all you’ll need to make one batch of sweet potato fries.
Olive Oil – A little bit of olive oil (or cooking oil of your choice) to help the seasoning stick to the sweet potatoes and help the potatoes to brown evenly while cooking.
Tony Chachere’s Creole Seasoning – This is what I consider the “secret ingredient” and makes these sweet potato fries really stand out! If you don’t have access to this particular brand, you can substitute with any seasoning salt blend, like Lawry’s.
Are These Air Fryer Sweet Potato Fries Crispy?
No, they’re not. Even though they are being cooked in an air “fryer”, they are on the thicker side and won’t be as crispy as deep fried sweet potato fries. There are some recipes that call for extra steps and ingredients to try and achieve a crispier texture, but we went with a simple, less complicated method for these sweet potato fries, and they still turned out super delicious!
Tips for making Air Fryer Sweet Potato Fries
Cut the wedges evenly – Try to cut the sweet potato wedges as even as possible so they can all cook evenly in the air fryer.
Mix well – Make sure the sweet potato fries are coated evenly in the oil and spices.
Preheat the air fryer – It’s always good to preheat the air fryer before you add your fries to the basket. If your air fryer does not have a pre-heat function, simply let it run with an empty basket for about 3-4 minutes at 400ºF.
Cook in intervals – Cook the sweet potato fries in roughly 5 minute intervals and shake the basket (or use silicone tongs) to flip the fries after each interval.
These 3-ingredient Air Fryer Sweet Potato Fries combine natural sweetness with a spicy Creole seasoning kick for a super tasty and easy to make side dish!
1/2tspTony Chachere's seasoning (or to taste)*$0.03
Instructions
Wash, peel, then dry the sweet potatoes. Cut the sweet potatoes into wedges.
Place the sweet potato wedges in a bowl, drizzle with olive oil, then sprinkle seasoning over the top. Toss the sweet potatoes until they're evenly covered in oil and seasoning.
Preheat the air fryer to 400ºF. Once preheated, add the seasoned sweet potatoes and spread them as evenly as possible inside the air fryer basket. Cook the fries at five-minute intervals, shaking the basket to flip and stir the fries after each interval.
Continue cooking until the sweet potatoes are slightly blistered and browned on the edges, about 15-20 minutes total. Serve immediately.
How to Make Air Fryer Sweet POtato Fries – Step by Step Photos
Wash, peel, then dry 1 lb. of sweet potatoes (approx. 2 small sweet potatoes). Cut the sweet potatoes into wedges.
Place the sweet potato wedges in a bowl, drizzle with 1 Tbsp olive oil, then sprinkle 1/2 tsp of seasoning (or more to taste) over the top. Toss the sweet potatoes until they’re evenly covered in oil and seasoning.
Preheat the air fryer to 400ºF. Once preheated, add the seasoned sweet potatoes and spread them as evenly as possible inside of the air fryer basket. Cook the fries at five-minute intervals, shaking the basket to flip and stir the fries after each interval.
Continue cooking until the sweet potatoes are slightly blistered and browned on the edges, about 15-20 minutes total.
Serve immediately with your favorite dipping sauce and enjoy! Pictured with Mayo Ketchup sauce.
Sweet potatoes are one of my all-time favorite foods. I love sweet potato fries, sweet potato soup, sweet potato salads, grilled sweet potatoes, sweet potato hash, and more! One of my favorite meals are these Stuffed Sweet Potatoes. They are super sati…
Sweet potatoes are one of my all-time favorite foods. I love sweet potato fries, sweet potato soup, sweet potato salads, grilled sweet potatoes, sweet potato hash, and more! One of my favorite meals are these Stuffed Sweet Potatoes. They are super satisfying and super delicious. A hearty vegetarian meal that even meat lovers and kids…
It doesn’t get much easier or budget-friendly than these vegan Stuffed Sweet Potatoes loaded with tangy dressed Kale and tart Cranberries. Everything is cooked in a microwave, the dishes are minimal, and the potatoes are ready in about 15 to 20 minutes. Oh, and they are perfect for meal prep. This one is going into heavy rotation!
What Is a Stuffed Sweet Potato?
It’s all in the name. You can stuff a sweet potato with pretty much anything, but here, I’ve kept things plant-based by filling microwaved sweet potatoes with massaged kale and dried cranberries rehydrated in a citrusy sauce. These Stuffed Sweet Potatoes come together in no time and hold incredibly well, making them perfect for a work or school lunch.
Ingredients For Stuffed Sweet Potatoes
Here’s what you’ll need to make my easy recipe for Stuffed Sweet Potatoes:
Sweet Potatoes: Look for evenly shaped potatoes that are heavy for their size. You can, of course, go with a regular potato, but the cranberry flavors don’t pair as well.
Kale: This is the base of our filling. You can use any sturdy green here, as long as it’s not too peppery.
Cranberries: Rehydrated cranberries lend excellent tart flavors and chewy textures. If you only have sweetened, rinse them well and omit the honey in the recipe. Golden raisins and chopped prunes work as a substitute.
Apple Cider Vinegar: The base for our dressing, it adds zesty notes and helps rehydrate the cranberries.
Honey: Honey creates a subtle sweetness for the dressing. If you need to substitute it, use 1/4 teaspoon brown sugar. Make sure the sugar has dissolved in the dressing before using it to hydrate the cranberries.
Lemon Zest and Juice: The light citrus notes pair incredibly with cranberries and add dimension to the dressing. If you don’t have any lemon, substitute it with equal parts of apple cider vinegar.
Pepitas: AKA Pumpkin Seeds, add a necessary crunch to the final recipe. I used roasted pepitas, but raw ones are fine. Feel free to substitute with your favorite nut, especially peanuts, walnuts, or almonds.
Sweet potatoes can be made ahead and stored in an air-tight container for up to 3 days. To reheat them, microwave until they are steaming and then stuff. The kale stuffing can also be made ahead and mixed with rehydrated cranberries. It will keep refrigerated in an air-tight container for up to 3 days. I do not recommend freezing the potatoes or the kale, as their textures will be compromised as they thaw.
In a microwave-safe bowl, add the cranberries, apple cider vinegar, honey, and the juice of the lemon. Microwave for 1 minute. Let the cranberries steep while you prepare the sweet potatoes.
Rinse the sweet potatoes well. Pierce the surface of the potatoes a few times with a fork and then microwave for 10 to 15 minutes, or until cooked through. They are done when a fork can easily pierce through them. The cooking time will vary depending on your microwave's strength and size of the potatoes.
In the meantime, use a fork to smash the rehydrated cranberries to help thicken their sauce.
Add the kale to a large bowl along with the olive oil and salt. Massage the kale for about 30 seconds until tender. Mix the pepitas and the undrained cranberries into the kale.
Once the potatoes are done, slice the potatoes in half (but not all the way through) and fluff the insides with a fork.
Divide the kale between the four potatoes. Finish with a sprinkle of lemon zest on each potato.
How to Make Stuffed Sweet Potatoes – Step by Step Photos
In a microwave-safe bowl, add 1/4 cup cranberries, 2 tablespoons apple cider vinegar, 1 teaspoon honey, and the juice of 1 lemon. Microwave for 1 minute. Let the cranberries steep while you prepare the sweet potatoes.
Rinse the 4 sweet potatoes well. Pierce the surface of the potatoes a few times with a fork and then microwave for 10 to 15 minutes until cooked through. They are done when a fork can easily pierce through them. The cooking time will vary depending on your microwave’s strength and size and the potatoes’ size.
In the meantime, use a fork to smash the rehydrated cranberries to help thicken their sauce.
Add 2 cups kale to a large bowl along with 1/2 tablespoon olive oil and 1 pinch of salt. Massage the kale for about 30 seconds until tender.
Mix the 1/4 cup of pepitas and the undrained cranberries into the kale.
Once the potatoes are done, slice the potatoes in half (but not all the way through) and fluff the insides with a fork.
Divide the kale between the four potatoes. Finish with a sprinkle of lemon zest on each potato.
I make roasted vegetables every single week. I always mix up the veggies, depending on the season and my mood, but cauliflower and sweet potatoes are my my favorite. I love using them to make these Roasted Cauliflower Sweet Potato Chickpea Bowls. I love bowls because they are easy to customize, satisfying, and full of… 
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This Sweet Potato Shepherd’s Pie recipe is healthy, easy to make, and so scrumptious. The perfect fall recipe and the ultimate comfort food that can… 
Sweet potatoes are one of my all-time favorite foods. I love sweet potato fries, sweet potato soup, sweet potato salads, grilled sweet potatoes, sweet potato hash, and more! One of my favorite meals are these Stuffed Sweet Potatoes. They are super satisfying and super delicious. A hearty vegetarian meal that even meat lovers and kids… 
