Sweet Potato Easy-to-make Recipes

Must Try

Sweet potatoes are packed with important nutrients.  They are great source of fiber, vitamins and minerals, and also complex carbohydrates that helps the body for energy.

Oven-Roasted Sweet-Potato Wedges


3 medium sweet potatoes

½ teaspoon mustard

2 teaspoons fresh rosemary, minced

1 ½ teaspoons garlic-flavored olive oil

½ teaspoon salt


  • Peel sweet potatoes, then, cut lengthwise into 8 wedges. Arrange them in a single layer on a baking sheet.
  • Preheat oven to 450 degrees F and bake the sweet potatoes for 15 minutes or until soft and lightly browned, then turn wedges for another 15 minutes.
  • Remove from the oven and serve immediately.


Spicy Sweet Potato Wedges


6 medium sweet potatoes (about 2 1/4 pounds)

Cooking spray

2 teaspoons sugar

1/2 teaspoon salt

1/4 teaspoon ground red pepper

1/8 teaspoon black pepper


  • Peel sweet potatoes and cut each lengthwise into quarters. Use a large bowl; coat with cooking spray.  Combine all the dry ingredients and mix them together, then coat the sweet potatoes.  Arrange sweet potatoes in a single layer on a baking sheet.
  • Bake at 500 degrees F for 10 minutes or until soft and lightly browned; turn wedges over. Bake for additional 10 minutes or until cooked.

Grilled Sweet Potato


2 medium sweet potatoes (1 3/4 pound), scrubbed and dried

2 teaspoon olive oil

1/2 teaspoon paprika

1/4 teaspoon freshly ground black pepper

1/4 teaspoon Kosher salt


  • Preheat grill to medium-high. Meanwhile, cook sweet potatoes in a microwave on HIGH heat until crisp-tender when pierced with a knife, 6 to 7 minutes. Transfer to a cutting board until cool enough to handle (15 minutes).
  • Cut potatoes lengthwise into 8 wedges. Transfer potatoes to a sheet pan; drizzle with olive oil; sprinkle with paprika and pepper and toss to coat. Grill 3 minutes per side or until potatoes are charred and fully cooked; season with salt.


Sweet Potato-and-Ginger Soup


3 cups water

3 cups peeled, diced sweet potato

1/4 cup julienne-cut peeled fresh ginger

2 tablespoons sugar

3/4 teaspoon salt

Bring water to a boil in a large saucepan. Add remaining ingredients. Cover, reduce heat, and simmer 30 minutes. Place half of sweet potato mixture in a blender; process until smooth. Return pureed mixture to saucepan; cook over medium heat until thoroughly heated.


Twice-Baked Sweet Potatoes with Bacon and Sour Cream


2 medium sweet potatoes

3 ounces Canadian bacon, diced

2 tablespoons reduced-fat sour cream

3 teaspoons chopped fresh chives

2 tablespoons shredded reduced-fat sharp cheddar cheese

Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes; turn potatoes over after 4 minutes. Cut each potato in half lengthwise, and scoop out the pulp, leaving 1/4-inch-thick shells. Mash pulp with 3 ounces Canadian bacon, 2 tablespoons sour cream, and 2 teaspoons chives in a bowl.  Put mixture into shells. Sprinkle 2 tablespoons cheese over tops of potatoes. Microwave on high 2 minutes, and sprinkle with 1 teaspoon chives.

- Advertisement -spot_img

Leave a Reply

- Advertisement -spot_img

Latest Recipes

- Advertisement -spot_img

More Recipes Like This

- Advertisement -spot_img