Recipes
Sweet potatoes are a very versatile plant. You can make all kinds of different delicious recipes with them. Check out our collection of recipes and if you have a good one you’d like to add, let us know!
Apple Glazed Sweet Potatoes
- ½ cup apple juice
- ¼ teaspoon cinnamon
- ½ teaspoon salt
- 6 small sweet potatoes, cooked
Pour apple juice in a frying pan over low heat and stir in cinnamon and salt. Add sweet potatoes. Cook over low heat, turning sweet potatoes several times until they are well coated and most of the juice is absorbed, about 6 minutes. Yield: 5-6 servings.
Per serving:
Calories 128
Protein 2 grams
Carbohydrates 30.2 grams
Dietary Fiber 3.5 grams
Fat 0 grams
Cholesterol 0 milligrams
Vitamin A 2488 RE
Vitamin C 28.3 milligrams
Calcium 35.8 milligrams
Orange Glazed Potatoes
- 6 medium sweet potatoes
- 1-tablespoon cornstarch or plain flour
- 2 teaspoons grated orange rind
- 3 tablespoons melted margarine
- ¼ cup brown sugar
- ¼ cup granulated sugar
- pinch of salt
- 1 cup orange juice
Heat over to 350º F. Boil the unpaired potatoes until tender, about 30 minutes. Drain; peel and place in a shallow baking dish. Cook remaining ingredients and pour over potatoes and bake 30 minutes. Yield: 8 servings.
Per servings
Calories 193
Protein 1.8 grams
Carbohydrates 37.5 grams
Dietary Fiber 2.7 grams
Fat 4.5 grams
Cholesterol 0 milligrams
Vitamin A 1921 RE
Vitamin C 32 milligrams
Calcium 35.5 milligrams
Sweet Potato Pie
- 1/3-cup margarine
- ¾ cup light evaporated milk
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- ¼ teaspoon salt
- 2 cups mashed sweet potatoes(Do not use ones packed in syrup)
- 1 unbaked 9-inch pie shell
Preheat oven to 375ºF. Cream margarine and sugar together. Add eggs and stir. Add sweet potatoes and mix well. Stir in milk, vanilla and salt, making sure all ingredients are thoroughly mixed. Pour into pie shell and bake 40 minutes. When using a commercially frozen pie shell, use a 9-inch deep-dish shell. Note: This is a plain sweet potato pie for those who like the lush flavor of sweet potatoes accented only by vanilla. For extra flavor you may want to fancy up the pie with the addition of ½ teaspoon each of cinnamon and nutmeg, or a tablespoon of grated lemon rind and 2 tablespoons of lemon juice. This pie can also be made without using a crust. Pour ingredients into a greased 9-inch pie plate and bake 40 minutes at 375ºF. Knife inserted in center comes out clean. Yield: 8 servings Per Serving Calories 236 Protein 4.2 grams Carbohydrates 35.2 grams Dietary Fiber 1.7 grams *Crust with add 110 calories and 7 grams fat Fat 9 grams Cholesterol 54.2 milligrams Vitamin A 1112 RE Vitamin C 10.1 milligrams Calcium 90.6 milligrams
Sweet Potato Pudding
- 2 cups mashed cooked sweet potatoes
- ¼ teaspoon ground cloves
- ½ cup firmly packed brown sugar
- Dash of salt
- 3 tablespoons margarine, melted
- 2 tablespoons sugar
- 2 eggs, separated
- Vegetable cooking spray
- ¾ cup unsweetened orange juice
- ¼ teaspoon ground nutmeg
Combine potato, brown sugar, margarine, and eggs yolks in a large bowl; stir well. Gradually add orange juice, nutmeg and cloves; stir well. Set aside. Beat egg whites (at room temperature) until foamy; add salt, and beat until soft peaks form. Add sugar; beat until stiff peaks form. Fold egg whites into potato mixture. Pour mixture into a ½ quart-baking dish coated with cooking spray; place in a large, shallow pan. Add hot water to a larger pan to a depth of 1 inch. Bake at 350ºF for 1 hour or until center is set and edges are browned. Remove dish from water; let cook 15 minutes before serving. Yield: 10 servings. Per Serving: Calories 153 Carbohydrates 26.29 grams Dietary Fiber 1.4 grams Fat 4.6 grams Cholesterol 42.6 milligrams Vitamin A 839 RE Vitamin C 14.3 milligrams Calcium 27.2 milligrams
Maple Bourbon Sweet Potato Pie
Total: 6 hr 45 min
Prep: 35 min
Inactive: 4 hr
Cook: 2 hr 10 min
Yield: 8 servings
Level: Intermediate
Basic Pie Crust:
Directions
When it comes to fall vegetable-based pies, some individuals fancy pumpkin, while others (like me) are die-hard sweet potato fans. Both are autumnal, both marry well with the flavors of maple, spirits, and spice; but using sweet potatoes results in a denser, creamier texture. Originally created for an article in Fine Cooking magazine, this dessert is always one of my Thanksgiving pie offerings. I can’t tell you how many people have said as they down the last crumb, “and I thought I didn’t like sweet potato pie.”
This is like a sweet potato custard, and you will want to take care not to overbake the filling. Check it frequently as it nears the end of its baking time and remember that it will set up a bit as it cools.
Serve this pie with some lightly whipped cream or, for a slightly twisted take on a tried-and-true Thanksgiving combo, garnish with some marshmallow fluff.
1 (9-inch) basic pie crust, baked blind, recipe follows
Preheat oven to 425 degrees F.
Pierce the sweet potatoes at each end with a fork and place them on a foil-lined baking sheet. Roast until the potatoes are soft, about 1 hour, turning them over halfway through the baking time. Cool, peel, and put the flesh through a food mill or mash smoothly with a potato masher. You should have 2 cups of puree.
Turn oven down to 375 degrees F.
Combine the puree with all the remaining ingredients for the filling. Whisk until well combined and smooth. Pour the filling into the partially baked pie shell. Bake for about 45 to 50 minutes, until the filling is just barely set. When the rim of the pie plate is nudged, the very center of the filling should barely move.
Cool the pie to room temperature. It can be made several hours or up to 1 day in advance.
Basic Pie Crust:
Place the flour, salt and sugar in the bowl of a food processor with a steel blade. Pulse to combine.
Add the chilled butter and shortening; pulse until the fat is evenly cut in and the mixture resembles coarse cornmeal. Remove to a mixing bowl.
Working quickly, gradually add enough cold water, while tossing and stirring with a fork, until the dough just begins to come together. Divide the dough into 2 even portions, flatten into rounds, wrap in plastic, and chill for a few hours or overnight.
Roll out 1 portion and fit it into a 9-inch pie pan. Crimp edges. Reserve remaining portion for another use. Line shell with foil or parchment paper and fill with dry rice or beans. Blind bake in a preheated 375 degree F oven for 20 minutes. Remove foil and beans before filling.
Glazed Sweet Potatoes
- 1 tablespoon plus 1 teaspoon margarine
- 1tablespoon plus 1 teaspoon unsweetened orange juice
- 1 ¼ teaspoon ground cinnamon
- 2 medium-size sweet potatoes, peeled and each cut lengthwise into 8 wedges (about 1 pound)
- Orange slices (optional)
- Fresh parsley sprigs (optional)
Place margarine in an 8-inch square baking dish; microwave at HIGH 30 seconds or until melted. Stir in orange juice and cinnamon; add potatoes, tossing to coat. Cover with wax paper. Microwave at HIGH 6 to 8 minutes or until tender, stirring and turning dish once during cooking time. Garnish with orange and parsley, if desired. Yield: 4 servings. Per Serving: Calories 127 Protein 1.3 grams Carbohydrates 21.8 grams Dietary Fiber 2.8 grams Fat 4.1 grams Cholesterol 0 milligrams Vitamin A 1340 RE Vitamin C 26.8 milligrams Calcium 28.4