Recipes

Check out these delicious Sweet Potato and Yam recipes!

Sweet Potato Pie

Ingredients

  1. 1 lb sweet potato
  2. 1/2 cup butter, softened
  3. 1 cup white sugar
  4. 1/2 cup milk
  5. 2 eggs
  6. 1/2 tsp ground nutmeg
  7. 1/2 tsp ground cinnamon
  8. 1 tsp vanilla extract
  9. 1 9-inch unbaked pie crust

Directions

Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato and remove the skin, then break apart sweet potato in a bowl. Add butter and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon, and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350 degrees F for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, then will sink down as it cools.

Sweet Potato Fries

Ingredients

  1. 2 large sweet potatoes, peeled and cut into French fry-size pieces
  2. 1 tbs olive oil
  3. 2 tbs minced fresh rosemary
  4. Coarse sea salt and coarsely ground black pepper to taste

Directions

Preheat oven to 425 degrees F. Toss sweet potatoes, olive oil, rosemary, salt, and pepper together in a large bowl until evenly coated. Arrange sweet potatoes on a baking sheet. Bake in the preheated oven until tender, or for 20 to 30 minutes.

Roasted Butternut Squash and Sweet Potato Soup

Ingredients

  1. 1 2 lb butternut squash, peeled, seeded, and cubed
  2. 1 lb sweet potatoes, peeled and cubed
  3. 2 tbs olive oil
  4. Salt and ground black pepper to taste
  5. 8 slices applewood-smoked bacon
  6. 1 tbs butter
  7. 1 large onion, chopped
  8. 2 cloves garlic, chopped
  9. 1/2 cup white wine
  10. 1 1/2 quarts chicken stock
  11. 1 1/2 cups half-and-half
  12. 1 tsp ground nutmeg

Directions

Preheat oven to 375 degrees F. Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet. Bake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly crisp, or for 7 to 10 minutes. Reserve 1 tablespoon bacon drippings. Drain the bacon slices on paper towels; crumble bacon. Heat bacon drippings and butter together in Dutch oven over medium heat.

Saute onion and butter in hot butter mixture until onion is translucent, 7 to 10 minutes. Pour the white wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until white wine is reduced by half, 3 to 5 minutes.

Stir roasted squash mixture into onion mixture; add stock and bring to a boil. Reduce heat to low and simmer until all vegetables are tender, about 10 minutes. Pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven. Stir half-and-half into pureed soup; cook and stir over medium-low heat until soup is warmed through, about 5 minutes. Stir nutmeg into soup; season with salt and pepper to taste. Ladle into bowls and top each with crumbled bacon.

Twice Baked Sweet Potatoes

Ingredients

  1. 1 tbs olive oil
  2. 4 sweet potatoes
  3. 1 cup mini marshmallows
  4. 1/4 cup unsalted butter
  5. 1 8 oz package cream cheese, softened
  6. 1/2 tsp salt
  7. 1 pinch cayenne pepper, or more to taste Sea salt to taste
  8. Ground black pepper to taste

Directions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Rub olive oil onto the outside of each sweet potato and sprinkle sea salt over each. Arrange sweet potatoes on the prepared baking sheet. Bake in the preheated oven until a sharp knife easily pierces the potato, 50 to 60 minutes. Cool sweet potatoes until easily handled, 10 to 15 minutes. Melt butter in a saucepan over medium heat until solids begin to brown and smell nutty, 5 to 8 minutes.

Slice potatoes in half lengthwise and scoop insides into a large bowl. Add browned butter, cream cheese, 1/2 teaspoon salt, cayenne pepper, and black pepper and mash using a potato masher until smooth. Spoon mixture back into the sweet potato skins and top each with 1/4 cup marshmallows. Place sweet potatoes back onto the baking sheet. Bake in the oven until warmed through and marshmallows are toasted, about 10 minutes.

Sweet Potato Bread

Ingredients

  1. 1 1/2 cups white sugar
  2. 1/2 cup vegetable oil
  3. 2 eggs
  4. 1 3/4 cups sifted all-purpose flour
  5. 1 tsp baking soda
  6. 1/4 tsp salt
  7. 1/2 tsp ground cinnamon
  8. 1/2 tsp ground nutmeg
  9. 1/3 cup water
  10. 1 cup cooked and mashed sweet potatoes
  11. 1/2 cup chopped pecans

Directions

Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts. Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F for about one hour.