Sweet potatoes are a delicious and healthy complex carb that is enjoyed by many in my household. They can be easily baked and stored in the fridge to be matched with a variety of meals throughout the week. However, despite my love for them, I have been getting curious as to how I can change up the way I cook or garnish them. Check out these 4 following recipes for new ways to bake and garnish your sweet potatoes and add a little variety to your meal prep!
Garlic Parmesan Sweet Potatoe Mash
The sweet baked taste along with a strong cheesy garnish provides a tasty side to any meal or a snack stored in the fridge for a quick grab. Quick to prepare along with meal planning, this gives you a bit of variety in your daily meals!
Prep: 10 minutes
Bake: 25-30 minutes
Serves: 12 pieces
- 3 large sweet potatoes
- Spray olive oil
- 3 tbsp butter
- 2 tbsp minced garlic
- 5 tbsp chopped parsley
- 1 tsp Himalayan salt and black pepper
- 2-3 tbsp parmesan cheese
- Pre-heat your oven to broil/grill on high heat
- Trim each end of the sweet potatoes and cut each one into 4 quarter pieces
- Boil: Place the potatoes in a large pot of water, bring the water to a boil, place them on the tray, cover them, and cook them for 20-25 minutes.
- Bake: Bake the potatoes for 25-30 minutes or until fork tender
- Grease a baking pan with spray olive oil and place the sweet potatoes onto the sheet
- Use a fork to lightly mash each potato
- In a small bowl, mix the butter, garlic, parsley, salt, and pepper
- Pour or brush the mixture over each quarter of the smashed potatoes
- Broil the smashed potatoes for 10-15 minutes, quickly take out the pan and sprinkle parmesan cheese over the pieces. Return the pan into the over and let the cheese melt.
- You can bake the potatoes until they are tender, smash them, then roast them until crispy OR you can boil them until tender, place on the tray, and then bake them until crispy
Mashed Sweet Potatoes
If you are anything like me, mashed potatoes are something I’m passionate about. Mashed sweet potatoes can be great for Thanksgiving dinner, a family lunch, or just another way to switch up for meal planning! These are super quick to prep and throw in the fridge for meals following because let’s be real, left-over mashed potatoes are the best!
Prep: 12 minutes
Bake: 25 minutes
- 3lb of sweet potatoes
- ½ tsp salt
- ¼ cup cream
- 1 cup Greek yogurt
- 4 tbsp unsalted butter
- 2 tbsp honey
- Dash of cinnamon
- Dash of ground nutmeg
- 2 tbsp chopped parsley
- Cube the sweet potatoes and place them into a large saucepan and add water to cover by about 1 inch
- Add salt, cover, and bring the water to a simmer over medium heat.
- Uncover and reduce the heat and let simmer for 10-15 minutes until the potatoes are tender enough to poke with a fork.
- Drain well and let sit over low heat. Using a potato masher or fork and mash the potatoes until they are at your desired consistency.
- Once they are mashed, add the butter, cream, honey, cinnamon, nutmeg, and Greek yogurt. Stir well after each ingredient is added and add more cream if needed.
- Using a hand mixture, mix the potatoes for about a minute to make them fluffier.
- Pour the fluffy mix into a bowl and serve garnished with parsley and butter.
- Store in air-tight container in refrigerator for 3-5 days
- Store in freezer for 10-12 months. Squeeze lemon juice to preserve the color and store in air-tight freezer bags.
- Let thaw overnight. Add more cream or butter if it needs to be moistened.
Twice Baked Stuffed Sweet Potatoes
This recipe provides a way for you to get a bit more than just sweet potatoes. The mouth-watering maple balsamic glaze is the cherry on top of the brown rice, bell peppers, pecans, and cranberries that are scooped into the sweet potatoes. These are a healthy and family-friendly meal option that can be easily stored in the fridge for 2-3 days.
Prep time: 20 minutes
Cook: 1 hour
- 4 medium sweet potatoes
- 1 diced onion
- 2 tbsp olive oil
- ½ cubed red bell pepper
- ½ brown rice
- ½ cup dried cranberries
- 1/3 cup chopped pecans
- 2 tbsp chopped parsley
The Maple Balsamic Glaze:
- 4 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- 2 tbsp minced garlic
- 2 tbsp maple syrup
- 1 tsp organic brown mustard
- Dash of salt
- Dash of pepper
- Preheat the oven to 400 degrees. Line a baking pan with aluminum foil or parchment paper. Poke each potato with a fork or knife a number of times to prevent an explosion in the oven. Bake for 45-60 minutes – depending on the size of the potatoes.
- While the sweet potatoes are cooking:
- Cook the brown rice and let it cool
- Chop the onion, bell peppers, pecans, and cranberries
- Saute the onions in 2 tbsp of olive oil on medium heat
- Add the bell peppers, chopped pecans, and cranberries and brown rice and stir the mix for 2 minutes.
- Prepare the glaze by mixing the olive oil, balsamic vinegar, minced garlic, maple syrup, salt and black pepper in a small container. Toss half of the glaze over the cooking mixture in the pan.
- Pull the sweet potatoes out of the oven and let cool for 5-10 minutes. Cut them in half and scoop the pulp into a large mixing bowl, leaving a thin layer of pulp in the skin. Pour the cooking mixture in the large mixing bowl with the pulp and mix it all up. Pour the mixture into each half of the sweet potatoes and place back in the oven for 10 minutes.
- Garnish each with more glaze and some chopped parsley.
- If you store these in the fridge, just pop them back into the oven for 10-15 minutes to heat them up completely. They store well for 4-5 days.
Chickpea Spinach Stuffed Sweet Potatoes
This recipe is also another healthy meal option for stuffed sweet potatoes adding in nutrient-dense spinach and chickpeas. Chickpeas are high in protein, often stand in as a tasty replacement for meat, and can help to improve digestion. Easy to prepare, loads of nutrients, and tasty for many!
Prep: 10 minutes
Cook: 1 hour
- 4 sweet potatoes
- 1 can (15oz) chickpeas
- 1 tbsp extra virgin olive oil
- 1 tsp sea salt
- ½ tsp pepper
- ½ tsp cumin
- 1-2 cup spinach (roughly chopped)
- 1 tbsp minced garlic
- 2 tbsp tahini
- Preheat the oven to 375 degrees. Line a baking pan with aluminum foil or parchment paper. Poke each potato with a fork or knife a number of times to prevent an explosion in the oven. Bake for 45-60 minutes – depending on the size of the potatoes.
- While the potatoes are cooking, drain the rinse the canned chickpeas. Dry them off and peel any loose skin off. In a small mixing bowl, toss in the chickpeas, olive oil, sea salt, black pepper, and cumin. Spread the mix evenly along a lined baking sheet and put it in the oven for 25 minutes or until crispy brown. Shake around the pan gently at the 12-minute mark.
- While both of those are in the oven, sauté the spinach in olive oil along with garlic and salt and pepper.
- Once both the sweet potatoes and chickpeas are finished in the oven, cut each potato in half and scoop out the pulp (leaving a thin layer of pulp with the skin) into a bowl along with the chickpeas and sauted spinach. Mix all of the ingredients thoroughly and scoop it back into each half.
- Serve garnished with tahini, sea salt, red pepper flakes, and garlic.
How To Prepare Your Sweet Potatoes: Final Thoughts
The way you prepare sweet potatoes doesn’t have to be boring or repetitive. These recipes will change the game! Give them a shot and let us know how you like them!
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