Sweet Potato and Chorizo Hash

Mexican street food meets diner classic in this sweet potato and chorizo hash. Highly recommend serving it with fried eggs and flour tortillas! It makes for the perfect new breakfast you must try!

Sweet Potato and Chorizo Hash

Mexican street food meets diner classic in this sweet potato and chorizo hash. Highly recommend serving it with fried eggs and flour tortillas! It makes for the perfect new breakfast you must try!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


1 Pound Of Sweet Potatoes Small Dice
1 Cup Of Crumbled Chorizo
2 Shallots Sliced
1 Teaspoon Salt
1 Cup Of Cooking Oil Plus One Tablespoon
1 Tablespoon Minced Pickled Jalapeños (They Come In Cans)

Directions


  1. Frying the sweet potatoes: Heat up a large pan with oil. Once you start seeing large bubbles break the surface add your sweet potatoes. Lower the heat if they look like they’re getting too brown. You can also make them in your air fryer if you wish to do so. Once they are fork tender, transfer to a plate lined with a paper towel and sprinkle liberally with salt.
  2. In a separate pan, add another Tablespoon of oil, and cook your shallots on medium heat. Add your chorizo and brown it.
  3. Once the chorizo is fully cooked, mix in your sweet potatoes and pickled jalapeños. Serve with fried eggs!

Sweet Potato-Leek Hash

Sweet potato isn’t really on our minds for breakfast, but we know it sure will be after you see this recipe! Sweet potatoes have so many health benefits so it’s the perfect veggie to get your day started!

Sweet potato isn’t really on our minds for breakfast, but we know it sure will be after you see this recipe! Sweet potatoes have so many health benefits so it’s the perfect veggie to get your day started!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

8 Slices Bacon

2 Leeks, Sliced Into ¼-Inch Half Moons

4 Celery Ribs, Diced

2 Garlic Cloves, Minced

1 Teaspoon Dried Thyme Leaves (½ Teaspoon Thyme Powder)

¼ Cup Chicken Broth

4 Sweet Potatoes, Diced, Skin On

Salt To Taste

Directions

  1. Heat a large skillet over medium heat. Add the bacon and cook until crisp, about 7 minutes, flipping halfway. Transfer to a paper towel to drain. 
  2. Pour all but 1-2 tablespoons of bacon grease out of the skillet and return to medium heat. Add the leeks, celery, and a pinch of salt and cook for 5 minutes, until starting to soften. Add the garlic and thyme and cook for 1 minute. 
  3. Add the chicken broth and sweet potatoes and stir, scraping up any brown bits on the bottom of the pan. Cover the skillet and cook for 10 minutes, until the potatoes are fork-tender. Remove the lid and cook for 5 more minutes over high heat, until the potatoes are browned. Season to taste with salt and pepper. 
  4. Dice the bacon and stir it into the skillet. 

Steamed Sweet Potatoes

You can never go wrong with a sweet potato! Steaming the sweet potatoes instead of baking them takes less time and preserves a lot more of the nutrients! This mighty vegetable is great to cook for a snack or to pair with your dinner.

You can never go wrong with a sweet potato! Steaming the sweet potatoes instead of baking them takes less time and preserves a lot more of the nutrients! This mighty vegetable is great to cook for a snack or to pair with your dinner. 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

4 Medium-Large Sweet Potatoes

Toppings: Creme Fraiche, Sour Cream, Sesame Seeds, Hot Sauce, Nut Butter, Tahini, Herbs, etc.

Directions

  1. Add two inches of water to a large pot with a steamer basket. Place the potatoes inside, cover and bring to a boil. Reduce the heat to a simmer and steam for 40-45 minutes, or until the potatoes are very fork-tender. 
  2. Remove the potatoes from the pot and let them cool slightly. Slice in half and serve with toppings of your choice. 

Sweet Potato Biscuits

These soft fluffy biscuits are great to add to the breakfast table in the morning! The sweet potato gives the biscuits a wonderful texture and a beautiful golden color.

These soft fluffy biscuits are great to add to the breakfast table in the morning! The sweet potato gives the biscuits a wonderful texture and a beautiful golden color.  

  • Servings: 12
  • Difficulty: Easy
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Ingredients

2 Cups All-Purpose Flour

4 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1 teaspoon Salt

¼ Cup Maple Syrup

¾ Cup Milk, Plus More For Brushing

1 Cup Mashed Cooked Sweet Potato

1 Stick Cold Butter, Cut Into Small Cubes

Directions

  1. Preheat the oven to 450°F.
  2. In a food processor, combine the flour, baking powder, and salt. Add the maple syrup, milk, and sweet potato and pulse until mostly smooth. Add the butter pieces and pulse until the pieces are mostly broken down into the size of peas and incorporated. 
  3. Turn the dough out onto a lightly floured work surface and gently press into a square about ⅔ of an inch thick. Use a sharp knife to cut the dough into square biscuits about 2×2 inches. Transfer to a baking sheet.
  4. Brush the tops of the biscuits with milk and bake for 10-15 minutes, until golden and flaky. 

Sweet and Savory Sweet Potato Casserole

A delicious sweet and savory side to serve with any meal! Creamy sweet potato with nodes of cinnamon, nutmeg and thyme is topped with brown sugar tossed hazelnut and walnuts to add the perfect amount of crunch!

A delicious sweet and savory side to serve with any meal! Creamy sweet potato with nodes of cinnamon, nutmeg and thyme is topped with brown sugar tossed hazelnut and walnuts to add the perfect amount of crunch!

  • Servings: 6
  • Difficulty: Easy
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Ingredients

2 Pounds Sweet Potatoes, Peeled And Cut Into ½-Inch Pieces (About 4 Medium Potatoes)

2 Tablespoons Unsalted Butter, Room Temperature

¼ Cup Whole Milk

¼ Cup Brown Sugar

2 Eggs, Beaten

½ Teaspoon Cinnamon

¼ Teaspoon Nutmeg

1 Teaspoon Kosher Salt

1 Tablespoon Fresh Thyme Leaves

Topping

½ Cup All-Purpose Flour 

¼ Cup Brown Sugar

½ Cup Chopped Walnuts Or Pecans

¼ Cup Chopped Hazelnuts

4 Tablespoons Unsalted Butter, Melted 

1 Tablespoon Fresh Thyme Leaves

½ Teaspoon Kosher Salt

Directions

  1. Preheat the oven to 350°F. Grease a casserole or baking dish with nonstick spray. 
  2. Place the sweet potatoes in a large pot and cover with cold water by at least an inch. Bring to a boil, reduce the simmer, cover loosely and cook until the potatoes are very tender, about 15 minutes. Drain and transfer the potatoes to a large bowl. 
  3. Add the butter to the potatoes and mash with a potato masher, hand mixer, or immersion blender until smooth. Add the milk, brown sugar, eggs, cinnamon, nutmeg, salt, and thyme and mix well. 
  4. Transfer to the prepared baking dish. 
  5. Make the topping: In a medium bowl, combine the flour, brown sugar, nuts, melted butter, thyme, and salt. Sprinkle over the casserole and gently press in with the back of a spoon. 
  6. Bake until golden, about 25 minutes. 

Black Bean Sweet Potato Soup

This Black Bean Sweet Potato Soup is ideal for the cold winter ahead of us. It’s a great side serve with a baguette for a small midday meal.

This Black Bean Sweet Potato Soup is ideal for the cold winter ahead of us. It’s a great side serve with a baguette for a small midday meal.

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients

1 Tablespoon Olive Oil

1 Yellow Onion, Diced

1 Garlic Cloves, Minced

1 Jalapeño, Minced

1 Teaspoon Chili Powder

½ Teaspoon Cumin

½ Teaspoon Dried Oregano

1/2 Teaspoon Ground Pepper To Taste

2 Medium Sweet Potatoes, Diced (Peeled If You Like)

2 Cups Low-Sodium Vegetable Broth

3 15-Ounce Cans Black Beans

1 15-Ounce Can Diced Tomatoes

1 Lime, Juiced

Toppings, optional: Crumbled Cotija or Feta Cheese, Sour Cream, Sliced Avocado, Cilantro

Directions

  1. In a large stockpot, heat the oil over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic, jalapeño, chili powder, cumin, oregano, salt, and pepper and cook for 2 more minutes, until fragrant. 
  2. Add the sweet potatoes, broth, black beans, and their liquid, and tomatoes and bring to a boil. Reduce the heat to a simmer and cook for about 10-15 minutes, until the sweet potatoes are fork tender. Stir in the lime juice and season to taste.
  3. Purée the soup partially with an immersion blender. Serve with toppings of your choice. 

BBQ Sweet Potato Burgers

Sweet potatoes, rolled oats, chickpeas, and BBQ sauce come together to create delicious veggie burgers! You can use whatever BBQ sauce you prefer, sweet or spicy, to give it the barbeque flavor you prefer. Top your burger with your favorite toppings and its go time!

Sweet potatoes, rolled oats, chickpeas, and BBQ sauce come together to create delicious veggie burgers! You can use whatever BBQ sauce you prefer, sweet or spicy, to give it the barbeque flavor you prefer. Top your burger with your favorite toppings and its go time!

  • Servings: 4
  • Difficulty: Medium
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Ingredients

1 Medium Sweet Potato

1 Can Chickpeas, Drained and Rinsed

2 Tablespoons Barbecue Sauce, Plus More For Serving

¼ Teaspoon Kosher Salt

½ Teaspoon Sweet Paprika

½ Cup Rolled Oats

½ Red Onion, Sliced Into Rounds, For Serving

Sliced Tomatoes, Lettuce, and Pickles, For Serving

Hamburger Buns, For Serving

Directions

1.       Lightly grease or line a sheet pan with parchment paper. 

2.       To cook the sweet potato, puncture it several times with a fork all over and microwave until fork-tender all the way through, 2-4 minutes. Or, slice in half and roast in a 400°F oven for about 20 minutes, until fork-tender. Peel and roughly chop the cooked sweet potato, but don’t worry about removing all of the peel.

3.       In a food processor, combine the sweet potato, chickpeas, barbecue sauce, salt, paprika, and oats until well-combined.

4.       Form the mixture into 4 equal-sized patties and place on a baking sheet or large plate. Chill in the fridge for at least 30 minutes. Preheat the oven to 350°F.

5.       Bake for 30 minutes, carefully flipping the burgers halfway through. Serve the burgers with toppings of choice.

Sweet Potato Coconut Corn Chowder

Warms the heart, the belly, and the soul. It doesn’t get any better than this. Easy to make and absolutely delightful to eat.

Warms the heart, the belly, and the soul. It doesn’t get any better than this. Easy to make and absolutely delightful to eat.

  • Servings: 4
  • Difficulty: medium
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Ingredients

Corn Stock (optional, you can substitute with store-bought or homemade vegetable broth):

4 Ears of Corn, Kernels Removed

2 Garlic Cloves, Gently Smashed

1 Teaspoon Peppercorns

1 – 2 Whole Chile Peppers

2 Carrots, Chopped into 3 pieces

1 Small Onion, Halved

1 Celery Stalk, Chopped into 3 Pieces

Fresh Cilantro

1 Inch Fresh Ginger, Peeled

 

Chowder

 

1 Tablespoon Olive Oil

1 Onion, Sliced Thinly

2 Garlic Cloves, Minced

1 Teaspoon Minced Fresh Ginger

2 Medium Sweet Potatoes, Peeled and Diced (about 8-10 oz)

Salt and Pepper, to Taste

Kernels from 5 Ears of Corn

2 Makrut Lime Leaves (optional)

1 (15-ounce) Can Full-Fat Coconut Milk

2 Cups Corn or Vegetables Stock

1 Teaspoon Fish Sauce

2 Limes

Fresh Cilantro, for Garnish

Red Pepper Flakes, for Garnish

Directions

Corn stock

 

  1. Add all ingredients to a large stockpot. Cover with cold water, bring to a boil, reduce to a simmer and cook for 1 hour. Strain. Extra stock can be frozen for up to 3 months.

 

Chowder

 

  1. Heat the olive oil in a large stockpot over medium heat. When the oil is hot, add the onions, reduce heat to medium-low cook for about 5 minutes, until translucent.
  2. Add the garlic and ginger and cook for 1 minute, until fragrant.
  3. Add the sweet potatoes, corn kernels (reserving 1 cup raw), makrut lime leaves (if using), coconut milk, 2 cups of corn or vegetable stock, and fish sauce.
  4. Bring to a simmer, reduce heat and simmer until potatoes are fork-tender, 7-10 minutes. Turn off the heat. 
  5. Let the soup cool slightly and remove makrut lime leaves. Use an immersion blender or a regular blender to purée the soup to your desired thickness.
  6. Stir in reserved corn kernels and lime juice, starting with 1 lime and adding more to taste. Season with salt and pepper and garnish with cilantro and red pepper flakes if you like.