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Recipe Box: The versatile sweet potato

Alicia Colombo

Often associated with sugary holiday side dishes, sweet potatoes can also be used in a variety of other delicious dishes.

Incorporating sweet potatoes into your meals will add nutrients and increase the flavor profile. This orange, fiber-laden vegetable is high in antioxidants, manganese and other minerals, and vitamins A and C.

Sweet potatoes can replace their more traditional, starchy white counterpart in just about any side dish, but they can also be the star of the show. These recipes highlight the sweet potato and its versatility in stand-out main dishes.

Spicy Sweet Potato Kale Cannellini Soup

2 tbsp. olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
3 lbs. sweet potatoes (about 5 medium), cubed
2 medium Granny Smith apples, peeled and chopped
1 tsp. honey
1 tsp. rubbed sage
¾ to 1 tsp. crushed red pepper flakes
½ tsp. salt
¼ tsp. pepper
3 cans (14.5 oz. each) vegetable broth
2 cans (15 oz. each) cannellini beans, rinsed and drained
3 cups fresh kale, chopped
½ cup heavy whipping cream

Optional toppings: Olive oil, giardiniera (pickled vegetables in vinegar or oil) and shredded Parmesan cheese

In a 6-qt. stockpot, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in sweet potatoes, apples, honey, seasonings, and broth. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 25-30 minutes.

Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender; return to pan. Add beans and kale; cook, uncovered, over medium heat until kale is tender, 10-15 minutes, stirring occasionally. Stir in cream. Serve with toppings as desired.

Southern Loaded Sweet Potatoes

1 boneless pork loin (2 to 3 lbs.)
½ cup Dijon mustard, divided
1 tbsp. brown sugar
1 tbsp. garlic powder
1 tsp. cayenne pepper
½ tsp. salt
1 cup reduced-sodium beef broth
8 medium sweet potatoes (about 5 pounds)
3 cups coleslaw mix
½ cup fat-free plain Greek yogurt
½ cup reduced-fat mayonnaise
2 tbsp. cider vinegar
½ tsp. celery seed
¼ tsp. garlic salt

Place pork loin in a 3-qt. slow cooker. In a small bowl, mix 1/3 cup mustard, brown sugar, garlic powder, cayenne and 1/4 teaspoon salt; brush over pork. Add broth; cook, covered, on low until meat is tender, 6-8 hours.

Meanwhile, preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 45-50 minutes. Place coleslaw mix in a large bowl. In a small bowl, whisk yogurt, mayonnaise, vinegar, celery seed, garlic salt and remaining mustard and salt; pour over coleslaw mix and toss to coat.

Remove roast; cool slightly. Shred pork with 2 forks; return to slow cooker. With a sharp knife, cut an “X” in each potato. Fluff pulp with a fork. Using a slotted spoon, place pork mixture and coleslaw over each potato.

Source: Taste of Home

Categories: Food Milestones eNews


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