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Pork and Sweet Potato Stew


  • Sprinkle pork lightly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a large bowl; add pork and toss to coat. In a 5- to 6-quart Dutch oven heat 1 tablespoon of the oil over medium-high heat. Add half the pork; brown on all sides. Remove. Repeat with 1 tablespoon oil and remaining pork. Remove pork from pan.

  • Add remaining tablespoon oil to pan along with onion and celery; cook 5 to 7 minutes or until tender. Stir in garlic. Sprinkle with any remaining flour; stir to coat. Slowly stir in broth, juice, and 1 cup water. Return pork to pan; add sweet potatoes and sage. Bring to a simmer. Reduce heat and cook 20 to 25 minutes more until potatoes and pork are tender. Season to taste with salt and pepper.

  • To serve, top with nutmeg and fresh sage leaves. Makes 6 to 8 servings.


  • 12 1/2 pound pork loin, cut into 1-1/4- to 1-1/2-inch cubes

  • 3 - 4tablespoons all-purpose flour

  • 3 tablespoons olive oil

  • 1 large onion, chopped

  • 2 - 3 stalks celery, chopped

  • 2 - 3 cloves garlic, minced

  • 114 ounce can chicken broth

  • 110 ounce bottle apple-cranberry juice

  • 2 large sweet potatoes, peeled and cut into 1-1/4-inch cubes

  • 1 - 2 tablespoons snipped fresh sage

  • Grated fresh nutmeg

  • Fresh sage leaves

Pork and Sweet Potato Stew

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  • Preheat oven to 375 degrees F.

  • Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.

  • Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.

  • Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.


  • 6 sweet potatoes, even in size and scrubbed

  • 4 tablespoons brown sugar

  • 4 tablespoons butter, room temperature

  • 4 ounces cream cheese, room temperature

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground ginger

  • Salt and freshly ground black pepper

Twice Baked Sweet Potato

Twice Baked Sweet Potato

Twice Baked Sweet Potato


  • Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.

  • Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.

  • Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.


  • 2 large sweet potatoes, peeled and cubed into 1-inch cubes

  • 6 tablespoons olive oil, divided

  • 1/2 red onion, chopped

  • 1 red bell pepper, chopped

  • 1/4 cup green onions

  • 2 cloves garlic, chopped

  • 2 teaspoons smoked paprika

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons chopped fresh parsley

Sweet Potato Hash


  • 6 sweet potatoes

  • 1 (20 ounce) can crushed pineapple

  • 1 cup packed brown sugar

  • 1 pinch ground cinnamon

  • 1 pinch ground ginger

  • 1 pinch ground nutmeg

  • 1 pinch ground cloves


  • Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.

  • Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter. 

  • In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.

  • Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.

Pineapple Sweet Potatoes


  • 2 cups peeled cubed sweet potato

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 2 (14.5 ounce) cans chicken broth

  • 1 (14.5 ounce) can diced tomatoes

  • 1 bay leaf

  • 1/2 teaspoon hot pepper sauce

  • 2 teaspoons vegetable oil

  • 1 pound skinless, boneless turkey thigh meat trimmed and cut into 1-inch pieces

  • 1 pound hot Italian-style turkey sausage links casings removed

  • 1 cup chopped onion

  • 1 cup chopped celery

  • 1 cup chopped green bell pepper

  • 4 garlic cloves, minced

  • 1/2 cup all-purpose flour

Spicy Turkey Sweet Potato


Heat vegetable oil in a large pot over medium heat, and cook and stir the turkey thigh pieces until browned and no longer pink in the middle, about 10 minutes. Set the turkey aside. In the same pot, place the sausage, and break into chunks with a spatula. Cook and stir the sausage until browned and crumbly, about 10 minutes.

  • Stir the onion, celery, and green pepper into the pot. Continue to cook and stir until the onions are translucent, about 5 more minutes. Mix in the garlic and cook until fragrant, about 1 minute; then stir in the flour. Cook and stir the mixture until the flour forms a coating on the sausage and vegetables and begins to brown, 5 to 8 more minutes.

  • Mix in the sweet potato, thyme, oregano, chicken broth, tomatoes, and bay leaf, and bring the gumbo to a boil. Reduce heat to medium-low, and simmer, stirring often, until thickened and the sweet potatoes are tender, about 15 minutes. Stir in the cooked turkey and hot sauce, and simmer until the turkey is heated through. Discard the bay leaf before serving.


  • Preheat the oven to 325 degrees F. Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.

  • In a medium saucepan, heat the heavy cream. Add the brown sugar, and 1/4 cup of the granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.

  • In a medium bowl, whisk the eggs until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and potatoes, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.

  • Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.

  • Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a blow torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, 1 to 2 minutes.) Place on small dessert plates and serve.



  • 2 cups heavy cream

  • 1/4 cup light brown sugar

  • 1/4 cup, plus 4 teaspoons granulated sugar

  • 8 large egg yolks

  • 1/2 teaspoon pure vanilla extract

  • 1/4 teaspoon ground cinnamon

  • 1/8 teaspoon grated nutmeg

  • 1 cup mashed cooked sweet potatoes

Sweet Potato Creme Brulee 


  • In a greased 1 ½ quart baking dish, layer half of the sweet potato and apples.

  • Combine brown sugar, nutmeg, allspice, salt and pepper; sprinkle half over apples.

  • Dot with half of the butter.

  • Repeat layers Cover and bake at 350 for 15 minutes.

  • Baste with pan juices.

  • Bake uncovered, 15 minutes longer or until the apples are tender


  • 3 cups sliced peeled cooked sweet potatoes

  • 3 cups sliced peeled tart apples

  • ¾ cup packed brown sugar

  • ¾ teaspoon ground nutmeg

  • ¼ teaspoon ground allspice

  • ¼ teaspoon salt

  • 1 dash pepper

  • 3 tablespoon butter or margarine

Apple Sweet Potato Bake

Avocado Dip 


  •  1 avocado 

  •  1/3 cup mayonnaise 

  •  1/3 cup cream cheese 

  •  1 jalapeno, seeded and chopped. 

  •  2 scallions, white and light green part only, chopped 

  •  1 lime, juiced 

  •  Salt and freshly ground black pepper 


  • 2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries 

  •  2 tablespoons olive oil, or more as needed 

  •  1 teaspoon paprika 

  •  1/2 teaspoon chili powder 

  •  1/2 teaspoon ground coriander 

  •  Coarse ground rock salt and freshly ground black pepper, to taste 

  •  Avocado Dip, recipe follows 

Sweet Potato Oven Fries w/avocado


  • Heat oven to 425 degrees F. Sift the flour, baking powder, allspice, cloves, and salt in a large bowl. Use the tips of your fingers to blend in the brown sugar. 

  • Cut in the chilled butter and shortening with a pastry cutter or pulse in a food processor until the mixture resembles coarse, crumbly meal. Then stir in the mashed sweet potatoes and knead until the dough just holds together.

  • Turn the dough onto a lightly floured surface. Knead gently for 1 minute, adding a little flour as necessary to incorporate all the ingredients.

  • Pat the dough in a 1/2-inch circle and let it rest, covered with a clean towel, for 10 to 15 minutes.

  • Cut out the biscuits with a 2-inch round cutter dipped in flour. Gather the scraps, pat out again, and cut into biscuits. Arrange them about 3/4-inch apart on an ungreased baking sheet and brush the tops with milk. Bake until golden brown -- 10 to 12 minutes. Cool the biscuits on a rack.


  • 2 1/2 cup(s) all-purpose flour

  • 2 tablespoon(s)baking powder

  • 1/8 teaspoon(s) allspice

  • 1/8 teaspoon(s) ground cloves

  • 1/2 teaspoon(s) salt

  • 1/4 cup(s) packed light brown sugar

  • 1/4 cup(s) unsalted butter, chilled

  • 1/4 cup(s) shortening, chilled

  • 1 1/2 cup(s) sweet potatoes, mashed

  • 2 tablespoon(s) milk

Sweet Potato Biscuits


  • Preheat oven to 350 degrees F

  • Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash.

  • Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.

  • Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas.

  • Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.

  • Bake for 12 minutes in the preheated oven, and serve.



  • 1 tablespoon vegetable oil 

  • 1 onion, chopped

  • 4 cloves garlic, minced

  • 6 cups canned kidney beans, drained

  • 2 cups water

  • 3 tablespoons chili powder

  • 2 teaspoons ground cumin

  • 4 teaspoons prepared mustard

  • 1 pinch cayenne pepper, or to taste

  • 3 tablespoons soy sauce

  • 4 cups cooked and mashed sweet potatoes

  • 12 (10 inch) flour tortillas, warmed

  • 8 ounces shredded Cheddar cheese

Addictive Sweet Potato Burritos


  • Fill a 6 quart pot or deep iron skillet a little over half full of potatoes that have been cut in 1/2-inch strips.

  • Cover with sugar, vanilla, cinnamon, salt, butter and water.

  • Cook on high heat. Start turning at once, do not stir, just lift and turn.

  • If the potatoes get too soft before syrup is thick enough, lift potatoes out and let syrup boil a few minutes longer.

  • Pour thick syrup over potatoes and serve.



  • 3 cups sugar

  • 2 tsp. vanilla

  • 1/4 cup water

  • 1 tsp. cinnamon

  • 1 stick butter

  • Pinch of salt

Southern Candied Sweet Potatoes


  • Place the Russet potato pieces into a large saucepan, and cover with salted water.

  • Bring to a boil, turn the heat down, and simmer for 10 minutes.

  • Add the sweet potato, and cook about 15 minutes more.

  • Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds.

  • Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water.

  • Cool for 5 minutes, and drain.In a large bowl, whisk together mustard, lime juice, cilantro, and garlic.

  • Slowly whisk in oil. Mix in salt and black pepper.Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion.

  • Toss well. Serve at room temperature or chilled.

  • Toss the peanuts in just before serving.



  • 1 large sweet potato, peeled and quartered

  • 1 cup corn

  • 1 teaspoon prepared Dijon-style mustard

  • 2 tablespoons fresh lime juice

  • 3 tablespoons chopped fresh cilantro

  • 1 clove garlic, minced

  • 3 tablespoons canola oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 1 cucumber, halved lengthwise and chopped

  • 1/2 red onion, thinly sliced

  • 1/4 cup finely chopped peanuts

Caribbean Sweet Potato Salad


  • Preheat oven to 350 degrees F.

  • Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

  • Combine sweet potatoes, sugar, vanilla, eggs, and butter in a mixing bowl in the order listed.

  • Mix thoroughly. Pour mixture into buttered baking dish.

  • Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes.

  • Allow to set at least 30 minutes before serving



  • 1 cup brown sugar

  • 1/3 cup flour

  • 1 cup chopped nuts (pecans preferred)

  • 1/3 stick butter, melted


  • 3 cups mashed sweet potatoes

  • 1 cup sugar

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla

  • 2 eggs, well beaten

  • 1 stick (1/2 cup), melted



  • In a mixing bowl, beat cream cheese and sweet potatoes until smooth.

  • Add the next seven ingredients; mix well.

  • Cover and refrigerate for 4 hours or until firm.

  • If desired cover with chopped pecans.

  • Serve with crackers, breadsticks, or vegetables.

  • Yield: about 3 cups.


Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face


  • 2 cups cold mashed sweet potatoes<br>

  • 1 package (8 oz.) cream cheese, softened

  • 1/4 cup finely chopped onion

  •  Tbsp. finely chopped jalapeno pepper

  • 1 tsp. seasoned salt

  • 1 tsp. Worcestershire sauce

  • 1 tsp. Louisiana hot sauce

  • 1/2 to 1 tsp. hot pepper sauce

  • 1/4 cup chopped pecans

  • Assorted crackers, bread sticks or raw vegetables

  • Chopped pecans (optional)

Sweet Potato Cheese Ball



  • Peel potatoes; cut in half lengthwise then slice very thin with mandolin slicer attachment of food processor or knife.

  • Heat oil to about 365 degrees F in deep fryer, skillet or electric skillet.

  • Fry potato slices in one-layer batches for a minute or two, or until golden brown.

  • Lift chips out with slotted spoon and drain on paper towels.

  • Sprinkle sweet potato chips with salt before serving.


  • 2 medium sweet potatoes

  • Ice water

  • Oil for deep frying

  • Salt

Sweet Potato Chips


  • Boil sweet potato chunks.

  • Melt butter in a 13 x 9 x 2 inch pan.

  • Heat water, sugar, and brown sugar until sugar melts.

  • Make a dough out of the self-rising flour, 1/2 cup shortening , and 1/3 cup milk.

  • Roll dough out into a rectangle about 1/4 inch thick and sprinkle with cinnamon.

  • Put sweet potatoes on the dough rectangle and roll it up and pinch ends together to seal them.

  • Slice the roll into about 15 or 20 pieces, put them in the pan of melted butter, pour the sugar syrup over them and bake at 350 degrees F for about 45 minutes.


  • 2 cups sweet potato chunks

  • 1 stick butter

  • 2 cups water

  • 1 cup sugar

  • 1 cup brown sugar

  • 1 1/2 cups self-rising flour

  • 1/2 cup shortening

  • 1/3 cup milk

  • 1 tsp cinnamon

Sweet Potato Cobbler


  • Preheat oven to 425 degrees F.

  • In a large bowl, combine flour, cornmeal, sugar, baking powder and salt.

  • Cut in butter until mixture is crumbly.

  • In a small bowl, beat egg until frothy.

  • Stir in buttermilk and sweet potatoes.

  • Pour sweet potato mixture into flour mixture, stirring just until blended.

  • Pour batter into greased 9 x 9 x 2-inch square baking dish.

  • Bake 20 minutes or until center springs back when lightly pressed with fingertip.

  • Cool in pan on wire rack.

  • Cut into squares.


  • 1 cup all-purpose flour

  • 1 cup cornmeal

  • 1/4 cup sugar

  • 3 tsp. salt

  • 1/4 cup butter

  • 1 egg

  • 1 cup buttermilk

  • 1 1/2 cups peeled and grated sweet potatoes

Buttermilk Cornbread



  • Heat oil or drippings in a large heavy skillet over medium heat.

  • Add sweet potatoes, onion, salt, and pepper.

  • Cover and cook until lightly browned, about 10 minutes.

  • Uncover and cook for about 20 minutes longer, turning several times, until evenly browned and tender.



  • 4 cups sliced sweet potatoes

  • 1/2 cup sliced onion

  • 4 tablespoons Canola oil or bacon drippings, or combination

  • 1 teaspoon salt, or to taste

  • 1/8 teaspoon pepper

Country Fried Sweet Potato



  • Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer.

  • Cover, and bring the water to a boil over high heat.

  • Add the sweet potato cubes, cover, and steam until just tender, 15 to 20 minutes depending on thickness.

  • Remove the sweet potato from the steamer and allow to cool. Transfer the cooled sweet potato to a blender. Pour in the orange juice.

  • Cover blender, and puree until smooth.

  • If mixture is too thick, add more orange juice, 1 tablespoon at a time, until the sweet potato is blended.

  • Preheat the oven to 350 degrees F

  • Line 48 muffin cups with paper muffin liners.

  • Beat 1 cup butter, light brown sugar, and white sugar with an electric mixer in a large bowl until light and fluffy.

  • Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.

  • Beat in 2 teaspoons of vanilla extract with the last egg, then stir in the sweet potato puree and orange zest.

  • Sift together the flour, baking powder, cinnamon, ginger, baking soda, and salt in a bowl.

  • Mix the flour mixture into the sweet potato mixture, 1 cup at a time, mixing until just blended.

  • Batter will be thick. Spoon the batter into the prepared muffin tins.

  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

To make frosting:

  • Sift the confectioners' sugar into a large bowl; set aside.

  • Heat the brown sugar, heavy cream, and 1/4 cup butter in a saucepan over low heat until sugar dissolves, stirring occasionally.

  • Increase heat to medium high and bring to a boil, stirring constantly.

  • Boil until the brown sugar mixture thickens, about 3 minutes.

  • Remove from heat, then stir in 1/4 teaspoon of vanilla extract.

  • Whisk the brown sugar mixture into the confectioners' sugar until smooth, 1 to 2 minutes.

  • Allow the sugar mixture to cool and thicken before icing the cooled cupcakes.



  • 2 pounds sweet potatoes, peeled and cubed

  • 1/2 cup orange juice, or as needed

  • 1 cup butter at room temperature

  • 1 cup light brown sugar

  • 1 cup white sugar

  • 4 eggs at room temperature

  • 2 teaspoons vanilla extract

  • 1 large orange, zested

  • 3 cups all purpose flour                               

  • 2 teaspoons baking powder

  • 2 teaspoons ground cinnamon

  • 1 1/2 teaspoons ground ginger

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt


  • 1 cup confectioners' sugar, sifted

  • 3/4 cup packed dark brown sugar

  • 1/2 cup heavy cream

  • 1/4 cup unsalted butter

  • 1/4 teaspoon vanilla extract

Candyd Sweet Potato Cupcakes



  • Cut sweet potatoes into 1/4 to 1/2- x 3-inch strips.

  • Put strips in ice water until ready to fry.

  • Dry with paper towels and fry in batches in 375° oil.

  • When lightly browned and tender, transfer to paper towels to drain.

  • Sprinkle with salt and pepper or salt and a little cinnamon or cinnamon-sugar.

  • These are especially tasty with ham or pork.

  • Serves 4



  • 2 to 3 large sweet potatoes

  • oil for deep frying

  • salt and pepper

  • cinnamon or cinnamon-sugar

Sweet Potato Fries



  • In a heavy sauce pan, combine sugar, butter, milk, sweet potatoes and spices.

  • Bring to a boil, stirring constantly until mixture reaches 228 degrees F on a candy thermometer (about 10 minutes).

  • Remove from heat; stir in peanut butter chips.

  • Add marshmallow cream, nuts and vanilla extract.

  • Mix until blended. Quickly pour into buttered 13 x 9 -inch pan, spreading just until even.

  • Cool and cut into squares.

  • Store tightly wrapped in refrigerator.

  • TIP: You can substitute peanut butter chips with chocolate or vanilla chips.


  • 2 cups sugar

  • 1 small can evaporated milk

  • 1 1/2 tsp. pumpkin pie spice

  • 1 jar (7 oz.) marshmallow cream

  • 2 tsp. vanilla extrac

  • 2 sticks butter

  • 1 cup cooked mashed sweet potatoes

  • 18 oz. peanut butter chips

  • 1 cup chopped nuts

Sweet Potato Fudge



  • Mix all ingredients together and bake covered for 1 hour in a 9 x 13-inch greased casserole pan at 350 degrees F.

  • Remove top and stir, bake an additional 15 minutes or until tender and browned

TIP: You can also cook this recipe on top of stove in skillet, if pressed for time.



  • 2 medium size sweet potatoes, cubed

  • 3 medium size white potatoes, cubed

  • 1 small onion, chopped

  • 1 medium bell pepper, chopped

  • 4 Tbsp. melted butter

  • 1/2 cup Zesty Italian Dressing

  • 1 Tbsp. hot sauce (more if desired)

  • Salt and pepper to taste

Harvest Potatoes



  • Preheat oven to 350 degrees F.

  • Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish.

  • In a small bowl whisk together olive oil, honey and lemon juice.

  • Pour mixture over potatoes and toss to coat. Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.



  • 2 pounds red-skinned sweet potatoes

  • 2 tablespoons olive oil

  • 2 tablespoons honey

  • 1 teaspoon fresh lemon juice

  • 1/2 teaspoon salt

Harvest Potatoes



  • In a small bowl, combine the first nine ingredients.

  • Stir in eggs and milk until blended.

  • Add sweet potatoes; toss to coat.

  • Heat oil in a large nonstick skillet over medium heat.

  • Drop batter by heaping tablespoonfuls into oil; press lightly to flatten.

  • Fry for 3-5 minutes on each side or until golden brown, adding oil as needed.

  • Drain on paper towels.

Yield: 24 latkes.



  • 1/2 cup all-purpose flour

  • 2 teaspoons sugar

  • 1 teaspoon baking powder

  • 1 teaspoon brown sugar

  • 1 teaspoon ground cumin

  • 3/4 teaspoon salt

  • 1/2 teaspoon cayenne pepper

  • 1/4 teaspoon pepper

  • 2 eggs, lightly beaten

  • 1/2 cup 2% milk

  • 4 cups grated peeled sweet potatoes

  • Oil for frying

Curried Sweet Potato Latkes



  • Boil potatoes until tender, drain and reserve. Return the pot to the stove top over medium heat.

  • Add butter and bananas to the pot. Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest.

  • Allow the juice to cook out, 1 minute.

  • Add potatoes to the pot and the stock and sugar.

  • Mash potatoes, banana, stock and sugar together until well combined.

  • Season with nutmeg, salt, pepper and orange zest, to your taste.

  • Mash to combine spices and serve.



  • 3 pounds sweet potatoes, peeled and cut into chunks

  • 1/2 stick butter

  • 1 banana, sliced

  • 1 orange, zested and juiced

  • 1 cup chicken stock

  • 1/2 cup brown sugar

  • 1/2 teaspoon grated nutmeg

  • Salt and pepper

Sweet Mashed Potatoes



  • Preheat oven to 350 degrees F. Grease and flour a 9X13 – inch pan.

  • In a large bowl, beat together eggs, oil, white sugar and vanilla extract.

  • Mix in flour, baking soda, baking powder, salt and cinnamon.

  • Stir in sweet potatoes.

  • Fold in pecans.

  • Pour into prepared pan.

  • Bake for 40 to 50 minutes, or until a toothpick inserted into the center of the muffins (cake) comes out clean.

  • Let cool for 10 minutes, then turn out onto a wire rack and cool completely.


  • To make frosting: In a medium bowl, combine butter, cream cheese, confectioners sugar and vanilla extract.

  • Beat until mixture is smooth and creamy.

  • Stir in chopped pecans.

  • Frost the cooled muffins or cake



  • 4 Eggs

  • 2 C. Sugar

  •  1 1/4 C. vegetable oil

  •  2 tsp. Vanilla Extract

  •  2 C. All Purpose Flour

  •  2 tsp. baking soda

  •  2 tsp. baking powder

  • 1/2 tsp. salt

  •  2 tsp. ground cinnamon

  •  3 C. grated sweet potatoes

  • Frosting(optional)

  • 1/2 C. Butter, softened

  •  8 oz. cream cheese, softened

  •  4 C. confectioners sugar

  • 1 tsp. vanilla extract

  •  1 C. pecans, chopped

Sweet Potato Muffins



  • Preheat oven to 450 degrees F (230 degrees C).

  • In a large bowl, toss the dry onion soup mix, sweet potatoes and vegetable oil until the sweet potatoes are well coated.

  • Arrange the mixture on a large baking sheet.

  • Bake in the preheated oven 40 to 50 minutes, or until the sweet potatoes are tender.



  • 2 (1 ounce) packages dry onion soup mix

  • 2 pounds sweet potatoes, peeled and diced

  • 1/3 cup vegetable oil

Onion Roasted Sweet Potatoes



  • Combine sweet potato puree and apricot nectar, mixing well.

  • Chill everything.

  • Just before serving, combine sherbet, sweet potatoes and apricot nectar mixture in punch bowl.

  • Gently stir in other ingredients

  •  Yield: 2 gallons



  • 1 quart cooked sweet potatoes, pureed

  • 1 can (46 oz.) apricot nectar

  • 1 can (46 oz.) pineapple juice

  • 2 quarts orange sherbet

  • 2 quarts ginger ale

  • 1 bottle (16 oz.) 7-Up

Party Punch



  • In a large skillet, brown pork chops in oil.

  • Meanwhile, drain pineapple, reserving juice; set pineapple aside.

  • In a small bowl, combine the brown sugar, salt, cinnamon and 1/2 cup of the reserved juice; stir into skillet. Add sweet potatoes; toss to coat.

  • Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

  • Add green pepper and pineapple; cover and cook for 10-15 or until potatoes are tender.

  • Meanwhile, cook rice according to package directions. In a small bowl, combine cornstarch and remaining pineapple juice until smooth; add to the skillet.

  • Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

  • Serve with rice.

      Yield: 4 servings.



  • 4 bone-in pork loin chops (1 inch thick and 8 ounces)

  • 1 tablespoon olive oil

  • 1 can (20 ounces) pineapple tidbits

  • 3 tablespoons brown sugar

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 2 large sweet potatoes, peeled and cut into 1-inch cubes

  • 1 medium green pepper, cut into chunks

  • 1-1/2 cups uncooked instant rice

  • 1 tablespoon cornstarch

Sweet Potato Pork Skillet



  • Butter a 2-quart baking dish.

  • Heat oven to 350

  • In a large bowl toss croissant crumbs with pecans, dates, melted butter, and spices

  • In another bowl, whisk together the milk, eggs, and brown sugar; add vanilla and blend in the sweet potatoes.

  • Pour the sweet potato mixture over the bread crumbs and stir until well blended.

  • Let stand for about 10 minutes.

  • Bake for 45-55 minutes or until set. Serves 8-10.



  • 5 ½-6 C. torn croissant crumbs, about 8 oz.

  • ½ C. Coarsely chopped pecans

  • 1 C. Pitted and chopped dates

  • 3 Tbl. Melted butter

  • 1 tsp. ground cinnamon

  • ¼ tsp. ground nutmeg

  • 1C. light brown sugar, packed

  • 2 ½ C half and half or light cream, or 1 C heavy cream and 1 ½ C. milk

  • 3 eggs

  • 1 ½ tsp. vanilla

  • 1 1/2 C. mashed sweet potatoes

Sweet Potato Bread Pudding  with Dates



  • Heat 3 cups of vegetable broth to the boiling point; reduce heat to the lowest setting to keep hot.

  • In a medium saucepan, melt butter; add minced shallot and pecans; cook until shallot is tender.

  • Add rice and cook, stirring, until well blended.

  • Stir in sweet potato.

  • Stir about 3/4 cup of the hot broth into the rice mixture.

  • Cook over medium-low heat, stirring constantly, until liquid is absorbed.

  • Continue adding liquid, about 1/4 to 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender (not overly soft).

  • The texture should be creamy a little loose. This will take about 25 minutes and about 2 to 3 cups of broth. Stir in Parmesan cheese and green onion or parsley, then taste and add salt and freshly ground black pepper to taste.


  • 4 tablespoons butter

  • 2 tablespoons minced shallots

  • 1 medium sweet potato, cut in small dice, about 8 ounces or 2 cups

  • 1/3 cup chopped pecans

  • 2 to 3 cups vegetable broth

  • 1 cup Arborio rice (about 6 to 7 ounces)

  • salt and freshly ground black pepper, to taste

  • 1/2 cup fresh grated Parmesan cheese

  • 1 tablespoon finely chopped green onion tops or fresh parsley.

Sweet Potato Risotto with Pecans



  • Combine the 1-1/2 pounds sweet potatoes with the scallions,  garlic cloves and  fresh thyme in a bowl and mix well.

  • Drizzle with olive oil, season with salt and pepper and toss.

  • Place on a sheet of foil and fold up.

  • Grill over low heat until the potatoes are tender, 20 to 25 minutes

Scallion Sweet Potatoes


  • 1-1/2 lbs. sweet potatoes, peeled and chopped

  • 1 bunch scallions, cut into 2-inch pieces

  • 6 garlic cloves, crushed

  • 1 tbl. fresh thyme

  • Olive OIl

  • Salt and Pepper



  • Cook potatoes and mash.

  • Beat eggs, and then add sugar and milk.

  • Mix until creamy.

  • Add mashed potatoes, butter, salt, vanilla and cinnamon.

  • Pour in unbaked pie shell and cook 45 to 60 minutes at 350 degrees F.

  • The pie is done when you insert a knife into the middle and it comes out clean.

  • Serve with whipped topping.



  • 1/2 cup sugar

  • 2/3 cup brown sugar (add until thick soup consistency)

  • 2 eggs

  • 1/2 cup softened butter

  • 1 cup evaporated milk

  • 1 cup sweet potatoes

  • 2 tsp. vanilla

  • 1/2 tsp. salt

  • 1 tsp. cinnamon

Sweet Potato Pie



  • In a measuring cup, combine warm water and yeast; stir to dissolve.

  • Set aside. In a saucepan, scald milk; add sugar, salt, cinnamon, and butter.

  • Stir until butter is melted.

  • Pour milk mixture over the mashed potatoes in a large mixing bowl.

  • Add lemon juice to the mixture then beat until smooth.

  • Cool to lukewarm, then add egg and yeast mixture; blend well.

  • Stir in 2 cups of the flour and beat at medium speed of electric hand-held mixer for about 3 minutes.

  • Add enough flour to make a stiff dough.

  • elastic.

  • Place dough in a buttered bowl, turn dough to butter top; cover and let rise until double in bulk.

  • Punch down and knead once more, then shape into rolls. Place in a greased baking pan, cover, and let rise until double in bulk.

  • Bake rolls at 400° for approximately 20 minutes, or less if you have made your rolls small. Brush tops with melted butter while hot.<br>

  • Makes about 1 dozen rolls, depending on size.



  • 1/4 cup warm water

  • 1 package active dry yeast

  • 1 cup milk

  • 1/2 cup sugar

  • 1 1/2 teaspoons salt

  • 1/4 teaspoon cinnamon

  • 5 tablespoons butte

  • 2 cups cooked and mashed sweet potatoes

  • 1 teaspoon lemon juice

  • 1 egg, slightly beaten

  • 5 to 7 cups sifted all-purpose flour

  • melted butter

Sweet Potato Rolls



  • First chop and peel your potatoes. Place in a microwave safe bowl and steam with 1 tbsp. water in them for 90 seconds.

  • Next add your ground meat to the crock pot with broth and oil. (*updated* other option is to brown meat beforehand so you do get as much grease in crock pot).

  • Add your tomatoes, sweet potato, onion, cauliflower and mix all together.

  • Finally, add your seasonings and chipotle peppers with sauce.

  • Stir and cook on high for 3-4 hrs.

  • Add your shallots the last hour if you adding them

  • Add more paprika and or black pepper/sea salt when finished cooking if desired.

  • Garnish with fresh herbs such as cilantro or basil works well too.

  • Cuisine: southwest | Recipe Type: chili


if you are using cooked meat, adjust time to one hour or until veggies are cooked. Add your meat in the last 20 minutes to just reheat.

The canned chipotles in adobo, chopped, are found on Spanish/Mexican foods aisle or you can use 1/2 cup to 2/3 cup hot chipotle salsa

If you use the canned, you can include some of the sauce with it to make it more spicy! And more colorful. But be careful, it will be VERY SPICY with the sauce.



  • 2 -3 sweet potatoes (peeled and chopped). Turns out to be around 3 1/2 - 4 cups

  • 2- 3 cups broth (use 2 cups for more Chili texture)

  • 1 lb ground lean pork, beef, chicken, or turkey (see notes for using precooked meat)

  • 1 tbsp olive oil

  • 14 oz diced canned tomatoes (drained) - you can use garlic or onion flavor canned if you like

  • 1 cup chopped white onion

  • 2 -3 cup chopped cauliflower (add as much or little as you'd like)

  • 1 tsp minced garlic

  • 2 chipotles in adobo, chopped, found on Spanish/Mexican foods aisle or, 1/2 cup to 2/3 cup hot chipotle salsa may be substituted

  • 1/4 tsp cumin

  • 1/2 tsp paprika

  • 1/4 tsp black pepper

  • sea salt to taste

  • 1/2 shallot (diced) or 1/4 cup red onion - optional

  • herbs to garnish

  • optional cheese topping (omit if paleo or Whole30)

Crock Pot Paleo Sweet Potato Chipotle Chili


  • Preheat oven to 400 degrees.

  • In a large bowl combine sweet potatoes, cranberries, coconut oil and maple syrup.

  • Stir mixture until potatoes and berries are evenly coated. Then sprinkle on cinnamon and 1/2 teaspoon of salt and stir to coat evenly.

  • Pour onto a cookie sheet lined with parchment paper. Roast for 40 - 50 minutes for until a fork easily pierces through the sweet potatoes.

  • Remove from oven and sprinkle with remaining 1/2 teaspoon of salt.





  • 6 cups chopped sweet potatoes

  • 8 ounce bag of cranberries

  • 1 tablespoon coconut oil (melted)

  • 1 tablespoon maple syrup

  • 2 teaspoons cinnamon

  • 1 teaspoon salt



  •  Preheat oven to 400 degrees F

  • Set a rack over a baking sheet (to catch the bacon grease).

  • Wrap each fry with one slice bacon and season with chili powder and pepper.

  • Bake until sweet potatoes are tender and bacon is crispy, 30 to 35 minutes. 

  • Serve with BBQ sauce and/or ranch.



•    3 large sweet potatoes, cut into fries
•    2 tsp. chili powder
•    18 slices bacon (1 slice per fry)
•    BBQ sauce, for serving
•    Ranch, for serving



  • Bring a large pot of salted water to a boil.

  • Add cubed sweet potatoes and boil for about 4-5 minutes or until almost tender.

  • Do not overcook or they will turn to mush and not hold their shape.

  • Drain pan and set aside.

  • Meanwhile, in a large nonstick skillet over medium-high heat, brown sausage and cook through.

  • Remove sausage and place on a towel lined plate.

  • Add onion to the pan (if there is not enough fat leftover from the sausage you can add 1-2 teaspoons of vegetable oil) and sauté for about 5 minutes.

  • Add bell peppers, sautéing for about 5 minutes more.

  • Stir in cumin, smoked paprika and salt.

  • Stir sausage in and cooked sweet potatoes and warm up (stir gently as to not break up the sweet potatoes).

  • Place on a serving dish and sprinkle slightly with parsley.



  •  2-1/2 lbs. mixture of white and orange (yams)      

  •  sweet potatoes, peeled and cubed

  •  1 lb. Johnsonville Fresh Italian Mild Ground Sausage

  • 1/2 one large onion, finely chopped 

  • 1 green bell pepper, finely chopped 

  • 1 red bell pepper, finely chopped 

  • 1 teaspoon ground cumin 

  • 1 teaspoon smoked paprika 

  • 1/2 teaspoon table salt 

  • 1 teaspoon minced fresh parsley

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