Scalloped Sweet Potatoes, recipe provided below (adapted from Taste and Tell Blog)
- 3 medium sweet potatoes, about 2½ lbs.
- 1½ cups heavy cream
- 1 tablespoon thyme, chopped
- salt and pepper
- 2 cups shredded gruyere
- Preheat the oven to 375°F. Spray a 2-quart baking dish lightly with nonstick cooking spray.
- Peel the sweet potatoes and cut into rounds about ⅛-inch thick.
- Line the bottom of the baking dish with a layer of sweet potatoes. Drizzle about 2 tablespoons of cream over the potatoes. Sprinkle lightly with some of the thyme, then season with salt and pepper. (Go lightly - you will be seasoning each layer.)
- Repeat the layers, making 7-10 layers. Pour any remaining cream over the top of the top layer. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue to cook until the potatoes are tender and lightly browned on top, about 30 more minutes.
- Remove the potatoes from the oven and sprinkle with the shredded gruyere. Change the oven to the broiler and return the dish to the oven. Bake until the cheese has melted and is bubbling, 3-5 minutes. Let sit for a few minutes before serving.
Rosemary Sweet Potato Stackers, recipe provided below (adapted from Kim's Healthy Eats)
- 2 tablespoons organic butter, melted
- 2 tablespoons coconut oil, melted
- 2 tablespoons grated parmesan cheese, plus extra for garnish
- 1 teaspoon fresh rosemary, chopped, plus extra for garnish
- Sea salt and pepper
- 5-6 large sweet potatoes or yams, thinly sliced
- Preheat oven to 375 degrees. Spray 12 muffin cups with nonstick cooking spray.
- In a large bowl whisk together butter, coconut oil, parmesan, chopped rosemary, salt, and pepper.
- Add sweet potatoes and toss to coat evenly.
- Layer potatoes slices into muffin pan and fill to the top. They will shrink down once they are cooking.
- Bake for about 45-50 minutes and edges and tops are golden brown and center in tender.
- Let cool for about 5 minutes and carefully remove with a spoon. Place on serving tray and top with extra parmesan cheese and fresh chopped fresh rosemary. Serve immediately.
Loaded Sweet Potato Skins , recipe provided below (adapted from Sally's Baking Addiction)
- 4 medium sweet potatoes
- 1 Tablespoon olive oil
- 1/4 cup milk1
- 1/4 teaspoon salt
- ground pepper, to taste
- 1 cup shredded cheese (I use half sharp cheddar and half mozzarella)
- 4 strips bacon, cooked until crispy, and crumbled
- sour cream and chopped chives for serving
- Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Pierce each sweet potato a few times and bake for 40-50 minutes or until soft. Allow the potatoes to cool slightly. Slice potatoes in half lengthwise.
- Reduce oven temperature to 375F degrees. Scoop out sweet potato flesh, leaving a thin layer of sweet potato inside, and add flesh to a medium bowl. Place skins back on the baking sheet face up, drizzle with olive oil and bake for 10 minutes.
- Mash the sweet potato flesh with milk, salt, and pepper until smooth and creamy. After 10 minutes, remove the skins from the oven. Fill each with an equal amount of mashed sweet potato and top each with cheese. Bake for 15 minutes until the cheese is melted. Remove from the oven and top with bacon. Serve with sour cream and chopped chives, if desired.
- Skins are best enjoyed immediately. Cover leftovers tightly and store in the refrigerator for up to 3 days.
Sweet Potato Hash Recipe with Creamy California Avocado Sauce, recipe provided below (adapted from Cook in Canuck)
- 1 avocado, skin and seed removed
- ⅓ cup fat-free plain Greek yogurt
- 1 clove garlic, minced
- 1 lime, juiced
- 2 tbsp minced cilantro
- 2 tbsp water
- ½ tsp salt
- ¼ tsp ground pepper
- 1¼ lbs sweet potatoes, peeled and cut into ½-inch dice
- ¾ lb. russet potatoes, peeled and cut into ½-inch dice
- 1 tbsp olive oil
- 2 garlic cloves, minced
- ½ tsp salt
- ¾ cup black beans (cooked)
- 4 strips cooked bacon
- ¼ cup minced cilantro
- In the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, cilantro, water, salt and pepper. Blend until smooth.
- Bring a large saucepan of lightly salted water to a boil over high heat. Add sweet and russet potatoes and cook until just tender, about 5 to 8 minutes. Drain.
- Heat the olive oil in a large skillet (preferably cast-iron) set over medium-high heat.
- Add garlic and cook for 1 minute, stirring frequently.
- Stir in the cooked sweet and russet potatoes and salt. Cook, stirring occasionally, until the potatoes start to brown, 8 to 10 minutes.
- Stir in the black beans, bacon and cilantro.
- Divide between 8 plates and top with each portion with 1 tablespoon of the avocado sauce.