Some baked sweet potatoes are better than others, and these are downright perfect. These baked sweet potatoes are silky-smooth all the way through. They’re sweet, creamy and…
Some baked sweet potatoes are better than others, and these are downright perfect. These baked sweet potatoes are silky-smooth all the way through. They’re sweet, creamy and delicious.
Baked sweet potatoes are always a nice side dish. They also make a great weeknight meal if you top them well. You’ll find several of my favorite flavor variations below.
In my baked sweet potato recipe testing, I was surprised to find so many parallels to baked potatoes. It’s easy to lump sweet potatoes (commonly called yams) and potatoes together, but they come from different plant families. They’re only distantly related, but I’ve realized that they do bake up similarly.
Both are best baked in the oven without foil, directly on the rack, at high heat. You’ll learn why and find the full recipe below!
It’s that time of the year again. When bakers, cooks, and even bartenders, are baking, roasting, and shaking things up for the holidays. Here’s a round-up of recipes from my blog, my personal favorites, that are great for Thanksgiving and winter holiday fêtes. There are cakes, cocktails, spreads, dips, candied nuts, cheesecake, ice cream…and more! Pecan Pie with Bourbon and Ginger What’s more traditional than pecan…
It’s that time of the year again. When bakers, cooks, and even bartenders, are baking, roasting, and shaking things up for the holidays. Here’s a round-up of recipes from my blog, my personal favorites, that are great for Thanksgiving and winter holiday fêtes. There are cakes, cocktails, spreads, dips, candied nuts, cheesecake, ice cream…and more!
What’s more traditional than pecan pie for the holidays? (That wasn’t really a question, because most of us already know the answer.) I love this zippy variation, with a triple dose of ginger and a belt of bourbon to boot. It’s especially good with a scoop of white chocolate-fresh ginger ice cream.
Sweet potatoes are very versatile. I love them in salads, tacos, hash, roasted, mashed, stuffed, and of course we can’t forget about sweet potato fries. Well, during the hot summer months, I love making Grilled Sweet Potatoes. Grilling adds great…
Sweet potatoes are very versatile. I love them in salads, tacos, hash, roasted, mashed, stuffed, and of course we can’t forget about sweet potato fries. Well, during the hot summer months, I love making Grilled Sweet Potatoes. Grilling adds great flavor and the best part? You don’t have to heat up the house. Plus, you…
The best vegan potato recipes that anyone can enjoy! Potatoes are a versatile and delicious ingredient that is accessible, budget-friendly and a key part of vegan cooking. This collection of recipes features options for dinners, breakfasts, side dishes…
The best vegan potato recipes that anyone can enjoy! Potatoes are a versatile and delicious ingredient that is accessible, budget-friendly and a key part of vegan cooking. This collection of recipes features options for dinners, breakfasts, side dishes and snacks that are guaranteed crowd-pleasers. I think I eat potatoes in some form every single day....
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: 29 Vegan Potato Recipes You Need To Try.
These chili crisp sweet potatoes are a delightful side dish! Slow roasted sweet potatoes are topped with crunchy chili crisp, crumbled feta cheese, fresh herbs and green onions. They are sweet, savory and spicy with delicious texture! Crunchy and creamy sweet potatoes are on the menu today! These sweet potatoes can be a side dish […]
These chili crisp sweet potatoes are a delightful side dish! Slow roasted sweet potatoes are topped with crunchy chili crisp, crumbled feta cheese, fresh herbs and green onions. They are sweet, savory and spicy with delicious texture!
Crunchy and creamy sweet potatoes are on the menu today!
These sweet potatoes can be a side dish to accompany just about anything – but if it’s up to me, I’d make these my main dish! They are that good.
They’re even delicious cold if you have leftovers.
Slow roasted sweet potatoes are a little high maintenance because they do take time. Luckily, it’s all hands-off time, so you can do something fun like clean out your closet or take a nap. You know, important things!
You can also slow roast the sweet potatoes ahead of time and stick them in the fridge.
Slow roasting the sweet potatoes is definitely worth it. The sweet potato flesh is so incredibly creamy and sweet. It almost melts in your mouth. Slow roasting and serving them alone is practically just as good. It’s one way I absolutely love the sweets.
These remind me a lot of my chili smashed sweet potatoes from Everyday Dinners. Those are SO good. They have the same vibe going on – sweet and tender potatoes, spicy drizzle, cool and tangy cheese plus herbs and scallions.
I think it’s safe to say that it’s my favorite combination.
The chili crisp is definitely my current obsession right now. I used it with my baked feta over the holiday season and to say I put it on everything… is not an exaggeration. And that is huge, because I am not a hot sauce person. I’ve never understood people who douse everything in hot sauce – doesn’t it take away from the flavor?!
Yet here I am throwing chili crisp on everything. Everything!
I love this classic brand – I get mine on amazon. I’ve tried many versions and this is by far my favorite one. It is SO crunchy and also not super spicy. I’d almost go as far to say that it’s milder than expected.
This dish ends up being so simple, however the few ingredients on top make the flavor pop. The chili crisp is a little spicy and crunchy, the feta is creamy and cooling and the herbs are bright and fresh. The spritz of lime makes it absolutely perfect. It has everything! (more…)
Sweet potatoes are one of my very favorite vegetables. I love using them to make soup, tacos, salads, rolls, and of course sweet potato fries. I also REALLY love Roasted Sweet Potato Wedges. You only need a few ingredients to make them and they are SO …
Sweet potatoes are one of my very favorite vegetables. I love using them to make soup, tacos, salads, rolls, and of course sweet potato fries. I also REALLY love Roasted Sweet Potato Wedges. You only need a few ingredients to make them and they are SO delicious. They are crispy on the outside, tender on…
This sweet potato soup recipe is a one pot wonder! Hearty and lusciously creamy, its velvety flavor will please everyone.
Oh hello, luscious and velvety Sweet Potato Soup! This root vegetable is makes the best sweet and creamy puree. Accentuate it with a healthy dose of smoked paprika and the flavor is earthy, subtly smoky and absolutely irresistible. This healthy soup will please just about anyone: even avowed sweet potato haters! This recipe comes straight from cookbook author and dear friend of ours, Tanorria Askew in her new cookbook Staples +5!
Ingredients in this sweet potato soup
This sweet potato soup recipe is creamy, velvety, smoky, savory, and sweet all at once. This one will impress just about everyone: even people tend to avoid sweet potatoes (like our 4 year old!). It’s got a light swirl of cream to bring a rich body, but you can use full-fat coconut milk for vegan and dairy free. With those options, it works for nearly every diet! Here’s what you’ll need:
Onion, carrots, and celery (see below for a substitute)
Sweet potatoes
Olive oil
Smoked paprika, garlic powder, salt and pepper
Fresh thyme
Bay leaves
Vegetable broth
Heavy cream or full-fat coconut milk
About the book: Staples + 5
This sweet potato soup recipe is from the new cookbook Staples +5 by Tanorria Askew. The great part about this book? It’s all about utilizing your pantry and staple ingredients to make easy, healthy meals! The concept is that you need a base of pantry and fridge items: then add 5 ingredients to that and you can make endless variations of delicious meals!
Tanorria is a former MasterChef contestant, personal chef, and incredible person we’re honored to call friend. Now she’s added cookbook author to her resume, and we could not be more thrilled for her! In this book she shares recipes from her family’s Midwestern table, drawing on a tradition of cooking she learned from her grandparents: make the most of what you have, and share it with those you love.
We could not recommend this cookbook more! Grab a copy of Staples +5 here.
Tips and substitutions
This sweet potato soup is easy to make at home with a short list of ingredients. Here are a few tips to the cooking process:
Substitute celery seed if desired. When making this soup recipe, we made an error: we thought we had celery in our refrigerator! We substituted 1 carrot and 1 large pinch celery seed, and it turned out great! The earthy undertone from the celery seed was delicious.
An immersion blender is helpful. An immersion blender is also called a stick blender, and it’s absolutely essential for pureed soups in our opinion! This way, you can leave the soup in the pot and blend it, instead of transferring to a blender (which can result in hot soup splashing).
Garnishing this sweet potato soup
This sweet potato soup comes out creamy, velvety, lightly smoky, and irresistible. Tanorria recommends candied bacon as a topping, which would take it over the top! Here are a few other ideas for garnishes that she suggests and some ideas of our own:
How to make this sweet potato soup recipe into a meal? Pureed soups often need more protein to make them into a filling. Here are a few ways to accessorize this soup and make it into a meal:
½ cup heavy cream or full-fat coconut milk (for vegan)
Toasted pumpkin seeds, chopped pistachios, or pomegranate seeds, to garnish (optional)
Instructions
Peel and dice the onion and carrots. Dice the celery. Peel the sweet potatoes and chop them into 1/2-inch cubes.
In a large pot over medium heat, heat the olive oil. Add the onion, celery and carrots and stir, making sure to coat all the veggies with oil. Cook for 3 to 4 minutes until the onion and celery become translucent.
Add the sweet potatoes and toss until everything is coated. Season with paprika, garlic, salt and pepper. Stir until the seasonings are evenly distributed. Cook for 2 to 3 minutes.
Add the thyme and bay leaves and stir. Add the vegetable stock and increase the heat to bring to a boil. When boiling, reduce the heat to medium-low, and simmer for 15 to 20 minutes or until the sweet potatoes are tender.
Remove from the heat and remove the thyme stems and bay leaves. Using an immersion blender, puree until smooth. (If you don’t have an immersion blender, carefully blend the soup in batches in a regular blender.) Once blended, stir in the heavy cream. Serve topped with toasted nuts or seeds, if using. Cool to room temperature before storing. Refrigerate in an airtight container for up to 1 week.
Notes
Reprinted with permission from Staples +5 by Tanorria Askew.
This sweet potato muffins recipe is deliciously moist and cinnamon spiced! It’s ideal as a cozy side dish, breakfast or snack.
There’s nothing better than a baked sweet potato, but what about turning this bright orange root vegetable into a baked good? Try these Sweet Potato Muffins! Adding mashed sweet potato to baked goods makes them deliciously moist. These tall, fluffy muffins are perfectly cinnamon spiced and the ideal side dish for a fall meal. They’re also great for snacks or breakfast, slathered with a bit of nut butter! They even made our 4 year old realize he liked sweet potatoes.
Ingredients for sweet potato muffins
These sweet potato muffins use mostly common baked good ingredients you probably already have on hand, outside of the sweet potato. You’ll also need applesauce, which helps to keep the muffins extra light and fluffy. Here’s what’s in these sweet potato muffins:
Mashed sweet potato
All purpose flour
Cinnamon
Baking soda, baking powder and salt
Eggs
Milk
Brown sugar
Neutral oil (like grapeseed, organic vegetable or organic canola)
Unsweetened applesauce
All you have to do? Cook the sweet potato, mix the dries with the wets, bake and enjoy. We’ve customized the muffin batter to make tall, fluffy muffins: because no one likes a stubby muffin! They’re great for fall dinners (like Thanksgiving or Christmas), or quick mornings with a slather of nut butter.
Three ways to cook a sweet potato
There are a few ways to cook the potato for these sweet potato muffins. The most ideal way? Muffins are a great way to use leftover sweet potatoes. But if you don’t have one on hand, our top way to cook them is the microwave. Here’s what to know about each method:
Microwave: This takes around 8 minutes for a medium sweet potato. Go to Microwave Sweet Potato for instructions. The downside? Sometimes they can come out a little dry. If your potato is dry when mashing, add a few teaspoons of water to re-hydrate it.
Steamed: This takes a little longer, about 30 minutes, but comes out with the perfect moist potatoes. Go to Steamed Sweet Potato.
Quick baked: How to bake potatoes quickly? Cut them in half! This method saves loads of time in the oven. Go to Baked Sweet Potato.
Variations and mix-ins
These sweet potato muffins are perfect as is: tall and fluffy with a sprinkle of sugar on top! But want to vary them? Here are some tasty mix-ins and variations:
Nuts: Add ½ cup chopped pecans or walnuts to the batter, or sprinkle about ⅓ cup on the tops, split between the muffins
Chocolate chips: Why not? Add ½ cup dark chocolate chips to the batter
Cinnamon: Use 1 tablespoon cinnamon instead of 2 teaspoons for a more intense flavor
Cardamom: Use 1 teaspoon cardamom and 2 teaspoons cinnamon for spiced intruige
Dairy free: Use non-dairy milk like oat milk (for vegan, you can try with a flax egg, but we have not tested this variation)
Bread: Make the same batter into Sweet Potato Bread! Bake it in a loaf pan at 350 for 45 minutes, then add foil on top and bake another 25 minutes until a toothpick comes out clean.
That’s our 4 year old’s hand: finally convinced he really does like sweet potatoes!
Storage info for sweet potato muffins
How to store sweet potato muffins once you’ve baked them up? Here are best practices:
Room temperature: Store up to 4 days in a sealed container with a paper towel on the bottom and top. This helps to keep the tops from becoming moist and sticky.
Refrigerated: Store refrigerated up to 1 week or more. This tends to dry out the muffins a bit, but helps them to store longer.
Frozen: Place in a sealed container and freeze for up to 3 months.
More sweet potato recipes
Are you sweet potato obsessed? (We are.) Here are a few more tasty sweet potato recipes to try:
Cook the sweet potato: Make a Microwave Sweet Potato (10 minutes) or Steamed Sweet Potato (30 minutes) or Quick Baked Sweet Potato (35 minutes). Scrape the flesh out of the skin and use a fork to mash it in a bowl. Measure out 1 cup of puree. If you’re using a microwave sweet potato and it comes out very dry, add a few teaspoons of water when you mash it. While the potato cooks, preheat and prep the batter.
Preheat: Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
Meanwhile, mix the batter: In a large bowl, stir together the flour, cinnamon, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the eggs, then the milk, brown sugar, sweet potato puree, oil and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Fill the muffin cups evenly (there will be a good amount of batter, which makes for tall muffins). Sprinkle the tops with granulated sugar.
Bake: Place the tray in the oven and bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool. Store up to 4 days in a sealed container with a paper towel on the bottom and top, refrigerated up to 1 week or more, or frozen up to 3 months.
Sweet potatoes are in my top 5 foods of all-time! I love them so much! Sweet potato fries, roasted sweet potatoes, mashed sweet potatoes, sweet potato salad, tacos, and more! Bring them on! Today, I am sharing a FUN sweet potato recipe! If you like tra…
Sweet potatoes are in my top 5 foods of all-time! I love them so much! Sweet potato fries, roasted sweet potatoes, mashed sweet potatoes, sweet potato salad, tacos, and more! Bring them on! Today, I am sharing a FUN sweet potato recipe! If you like traditional sweet potato casserole, you are going to love these…
I love a salad that is full of goodies and this Sweet Potato Lentil Salad has all of my favorites in one big bowl! This hearty and healthy salad is made with roasted sweet potatoes, lentils, kale, red onion, feta cheese, and dried cranberries. The sala…
I love a salad that is full of goodies and this Sweet Potato Lentil Salad has all of my favorites in one big bowl! This hearty and healthy salad is made with roasted sweet potatoes, lentils, kale, red onion, feta cheese, and dried cranberries. The salad gets tossed in a simple balsamic maple mustard dressing…
Sweet potatoes are very versatile. I love them in salads, tacos, hash, roasted, mashed, stuffed, and of course we can’t forget about sweet potato fries. Well, during the hot summer months, I love making Grilled Sweet Potatoes. Grilling adds great flavor and the best part? You don’t have to heat up the house. Plus, you… 
Prep Time:
Yield:
Print Recipe
Pin Recipe
Category:
Method:
Cuisine:
