Recipe Page: Sweet Potato

Honey Glazed Roasted Sweet Potatoes

Duration: 35 minutes

Super tasty and tender sweet potatoes drizzled with a honey glaze.

Utensils

  • Baking sheet

Ingredients

  • 2 large sweet potatoes, peeled and cut into cubes
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Salt to taste
  • Chopped fresh parsley or cilantro for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss sweet potato cubes with olive oil, honey, ground cinnamon, ground nutmeg, and salt until evenly coated.
  3. Spread the sweet potato cubes in a single layer on a baking sheet.
  4. Roast in the preheated oven for 25-30 minutes, flipping halfway through, or until the sweet potatoes are tender and caramelized.
  5. Transfer the roasted sweet potatoes to a serving dish and garnish with chopped fresh parsley or cilantro if desired.
  6. Serve the honey glazed roasted sweet potatoes hot.

Sweet Potato and Black Bean Quesadillas

Duration: 30 minutes

Tasty and packed with goodies.

Utensils

  • Large skillet

Ingredients

  • 2 medium sweet potatoes, peeled and grated
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup shredded cheddar cheese
  • 1/2 cup salsa
  • 4 large flour tortillas
  • 2 tablespoons vegetable oil
  • Salt and black pepper to taste
  • Sour cream, guacamole, or additional salsa for serving (optional)

Instructions

  1. In a large skillet, heat vegetable oil over medium heat.
  2. Add grated sweet potatoes and cook for 5-7 minutes until softened.
  3. Add drained black beans to the skillet and cook for an additional 2-3 minutes. Season with salt and black pepper to taste.
  4. Place a flour tortilla on a flat surface. Spread a layer of sweet potato and black bean mixture on one half of the tortilla.
  5. Top with shredded cheddar cheese and salsa. Fold the other half of the tortilla over to cover the filling, creating a half-moon shape.
  6. Repeat with the remaining tortillas and filling ingredients.
  7. In the same skillet, heat more vegetable oil over medium heat.
  8. Cook the quesadillas for 2-3 minutes on each side until golden brown and crispy.
  9. Cut the cooked quesadillas into wedges and serve hot with sour cream, guacamole, or additional salsa if desired.

Sweet Potato and Lentil Curry

Duration: 40 minutes

A delicious curry full of all the tastiest stuff.

Utensils

  • Large pot or Dutch oven

Ingredients

  • 2 medium sweet potatoes, peeled and diced
  • 1 cup dried red lentils, rinsed
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth
  • 2 tablespoons curry powder
  • 1 tablespoon coconut oil or vegetable oil
  • Salt and black pepper to taste
  • Cooked rice or naan bread for serving
  • Chopped fresh cilantro for garnish

Instructions

  1. In a large pot or Dutch oven, heat coconut oil over medium heat.
  2. Add chopped onion and cook until softened.
  3. Add minced garlic and grated ginger to the pot, sautéing for 1-2 minutes until fragrant.
  4. Stir in diced sweet potatoes, dried red lentils, curry powder, coconut milk, and vegetable broth.
  5. Season with salt and black pepper to taste.
  6. Bring the mixture to a simmer, then reduce the heat to low and cover.
  7. Cook for 20-25 minutes or until the sweet potatoes and lentils are tender.
  8. Taste and adjust seasoning if needed. If the curry is too thick, you can add more vegetable broth to reach your desired consistency.
  9. Serve the sweet potato and lentil curry hot over cooked rice or with naan bread. Garnish with chopped fresh cilantro.