Maybe you’re in a rut. You know sweet potatoes have a lot of great nutrients in them, but you’re tired of your recipes and need some new ones to liven things up a bit. Below are some fresh ideas for how to incorporate sweet potatoes into your life, whether for breakfast, lunch, dinner, or a snack!
Bake ’em
Wash and dry 3-5 medium sweet potatoes of the same size. Using a sharp knife, prick 8-10 holes in each potato all the way around. Place potatoes on a parchment paper-lined baking sheet and bake at 350°F for 1 1/2 hours. Remove the pan from the oven, slice each potato down the middle, open the potatoes up, and allow them to cool if not using immediately. Store in an airtight container in the fridge for up to a week and try out some of these variations:
- Sweet Mash: Mash a warm sweet potato with grassfed butter, cinnamon, and a drizzle of honey
- Boat: Top a baked, halved sweet potato with fajita-seasoned shredded chicken & cheese then place in 300 degree oven to warm and melt the cheese.
- Smoothie: Add cooked and cooled sweet potato to a smoothie along with frozen banana slices, cinnamon, a splash of vanilla, and milk of choice; or try a chocolate version with 1 Tbsp cocoa/cacao/carob powder and 1-2 Tbsp of your favorite nut butter.
Fry ’em
Wash and dry 2 medium sweet potatoes (peel, if desired). Slice into same-sized french fry-shaped sticks. Place the sticks on a parchment paper lined baking sheet. Drizzle 1 Tbsp refined coconut* or avocado oil over the fries and toss to coat, then spread into an even layer on the pan (the fries will crisp up if they are not touching but will steam if they are layered). Sprinkle 2 Tbsp tapioca flour over the fries and toss to coat. Combine the following spices in a small bowl: 1/2 Tbsp ground cumin, 1/2 Tbsp freshly cracked black pepper, 1/2 Tbsp chili powder, and 1/2 Tbsp paprika. Stir the spices together and sprinkle evenly over the fries. Roast in the oven at 425°F for 20 min. Remove the pan and stir fries around, flipping them over. Sprinkle liberally with salt. Return pan to the oven and roast for another 15-20 min or until edges begin to crisp. Remove from the oven and serve warm.
Roast ’em
- Roasted with Cinnamon: Wash and dry 2 medium sweet potatoes (peel if desired). Chop sweet potatoes into small, uniform-sized square chunks. On a parchment paper-lined sheet pan, drizzle sweet potato chunks with 1 Tbsp refined coconut* or avocado oil and spread into an even layer on the pan. Sprinkle liberally with cinnamon and a pinch of salt. Roast in the oven at 425°F for 35-40 min or until fork tender, stirring halfway through.
- Roasted with Rosemary/Thyme: See directions above but sprinkle with dried rosemary or thyme, garlic powder, and cracked black pepper instead of cinnamon for a savory flavor.
*Refined coconut oil will not oxidize or go beyond its smoke point when cooked at higher temperatures like 425°F. Virgin coconut oil should only be used for baking around 350°F or a lower heat sauté.
Another GREAT option is to check out our friends at Sweetpotato Awesome for some delicious, crunchy freeze-dried sweet potatoes! You’ll also find them listed on the Baked Goods & Snacks page along with a host of other delicious, simply clean ingredient products.
