Sweet Potato Isn't Just A Dessert Material! Here Are Some Delicious Dinner Ideas

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Sweet Potato Gratin

Ingredients:

3 tbsp. unsalted butter, softened, divided, plus more for foil

4 tsp. cloves garlic, chopped

2 tbsp. chopped fresh thyme leaves, plus more for serving

1 tbsp. chopped fresh sage leaves

Salt and pepper to taste

1 c. heavy cream

3/4 c. whole milk

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

2 large eggs

3/4 c. grated Parmesan, divided

1 kg. sweet potatoes, peeled and sliced 1/8" thick

2 1/3 c. shredded Gruyère cheese, divided

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Steps:

- Preheat the oven to 190° C. Butter a casserole or gratin dish with 1 tablespoon butter. In a small saucepan over medium heat, melt 2 tablespoons butter. When butter stops foaming, add garlic and cook, stirring, until fragrant, about 30 seconds. Add thyme, sage, and 1/2 teaspoon salt and cook, stirring occasionally, until heated through, about 30 seconds. Add cream, milk, cinnamon, and nutmeg. Bring to a simmer (do not let boil) and cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat.

- In a medium bowl, beat eggs. Transfer 1 cup cream mixture to a liquid measuring cup or bowl with a spout. Whisking constantly, slowly stream cream mixture into eggs a few tablespoons at a time until incorporated. Add egg mixture to saucepan with remaining cream mixture and whisk until combined. Whisk in 1/2 cup Parmesan. 

- Line bottom of prepared dish with a layer of sweet potatoes, slightly overlapping slices; season with a pinch of salt. Top with 2/3 cup Gruyère and 2/3 cup cream mixture. Repeat 3 times, ending with cream mixture. Top final layer with remaining 1/4 cup Parmesan.

- Butter a piece of foil and tightly cover the dish. Bake gratin for 30 minutes, uncover, and continue to bake until the sides are bubbling and golden brown, about 30 minutes more. Top with thyme.

Image and recipe credit: delish.com

Chili Sweet Potato Casserole

Ingredients:

4 tbsp. vegetable oil, divided, plus more for dish

3 medium sweet potatoes, peeled and cut into 1/2" cubes

1 1/2 tsp. salt

1 yellow onion, finely chopped

1 red bell pepper, seeds and ribs removed, finely chopped

2 cloves garlic, finely chopped

1 tbsp. chili powder

1 tbsp. ground cumin

1 tsp. dried oregano

1 (410 gm) can black beans

1 (410 gm)  can diced tomatoes

1 (410 gm)  can tomato sauce

1 c. fresh or frozen corn kernels

2 c. shredded colby Jack cheese

2 scallions, sliced (about 1/4 cup)

Sour cream, for serving

Steps:

- Preheat the oven to 200° C. Rub a glass baking dish with oil. On a baking sheet, toss potatoes, 2 tablespoons of oil, and 1/2 teaspoon salt.

- Roast potatoes until lightly browned and cooked through, 15 to 20 minutes. Let cool slightly. Reduce oven temperature to 175° C.

- In a large skillet over medium heat, heat the remaining 2 tablespoons of oil. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Add bell pepper, garlic, chili powder, cumin, and oregano and cook, stirring occasionally, until pepper is just slightly softened and spices are fragrant, about 2 minutes more. Stir in beans, tomatoes, tomato sauce, corn, and remaining 1/2 teaspoon salt and cook, stirring occasionally, until heated through, 1 to 2 minutes.

- Pour half of the chili into the prepared dish. Sprinkle half of the potatoes. Top with remaining chili and potatoes.

- Cover with foil and bake the casserole for 20 to 25 minutes. Uncover, top with cheese, and continue to bake until cheese is melted, 4 to 6 minutes more.

- Sprinkle with scallions and serve with sour cream alongside.

Image and recipe credit: delish.com

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Mashed Sweet Potatoes

Ingredients:

6 sweet potatoes, peeled and chopped

Kosher salt

3/4 c. half-and-half or milk

4 tbsp. (1/2 stick) unsalted butter

2 tbsp. maple syrup or honey

Freshly ground black pepper

Thyme leaves, for serving

Steps:

- Place potatoes in a large pot. Cover with at least 2" water; generously season with salt. Bring to a boil and cook until potatoes are very tender, 15 to 25 minutes, depending on the size of your potatoes.

- Mash potatoes with a potato masher. Add half-and-half, butter, and maple syrup and stir to combine; season with salt and pepper. Top with thyme leaves.

Image and recipe credit: delish.com

Sweet Potato Salad

Ingredients:

3 large sweet potatoes, peeled and cubed (about 1 kg.)

1 small red onion, thinly sliced into half moons

2 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1/2 c. dried cranberries

1/2 c. crumbled feta

1/4 c. freshly chopped parsley

FOR THE DRESSING

2 tbsp. apple cider vinegar

1 tbsp. Dijon mustard

1 tbsp. honey

1/2 tsp. ground cumin

1/4 tsp. ground paprika

1/4 c. extra-virgin olive oil

Steps:

- Preheat the oven to 200° C. On a large baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper.

- Distribute them evenly on a sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.

- Make dressing: In a small bowl or in a medium liquid measuring cup, whisk together vinegar, mustard, honey, and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper.

- Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.

Image and recipe credit: delish.com

Sweet Potato Fries

Ingredients:

1 kg. sweet potatoes, peeled

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

Steps:

- Heat the oven to 200° C.

- Cut the sweet potatoes into sticks ¼ to ½ inch wide and 3 inches long, and toss them with the oil.

- Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.

- Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.

(You can also deep fry the sweet potatoes in oil if you don’t want them oven-baked)

Image and recipe credit: cooking.nytimes.com

Sausage and Sweet Potato Soup

Ingredients:

2 medium sweet potatoes

1/2 bunch flat-leaf kale (or spinach)

340 gm chicken sausage

2 tablespoons extra-virgin olive oil

4 cups low-sodium chicken broth

1 teaspoon dried Italian seasoning

Steps:

- Peel and dice 2 sweet potatoes into 1/2-inch cubes. Coarsely chop 1/2 bunch lacinato kale (about 2 cups). Cut 12 ounces Italian chicken sausage crosswise into 1/2-inch pieces.

- Heat 2 tablespoons of extra-virgin olive oil in an oven over medium-high heat until shimmering. Add the sausage and cook until browned, 6 to 8 minutes. Add 4 cups low-sodium chicken broth, 1 teaspoon dried Italian seasoning, and the sweet potatoes, and bring to a boil. Simmer until the sweet potatoes are tender, 15 to 20 minutes. Add the kale and cook until wilted, about 3 minutes.

Image and recipe credit: thekitchn.com

Sweet Potato Veggie Burgers

Ingredients:

1 can cannellini beans, drained and rinsed

1 small sweet potato

1 teaspoon sweet smoked paprika

1 teaspoon dried oregano

1/2 teaspoon cayenne

1/2 teaspoon salt

1 large egg

1/4 cup sunflower seeds or pumpkin seeds, roughly chopped

Large handful fresh cilantro, finely chopped

3 scallions, finely chopped

1/2 to 3/4 cup old-fashioned rolled oats

8 hamburger buns, to serve

Steps:

- Preheat the oven to 175°C. Line a baking sheet with parchment paper.

- Place the cannellini beans into a bowl and mash them with a fork or potato masher until almost completely smooth. Peel and grate the sweet potato on the large holes of a box grater. Add the grated sweet potato, paprika, oregano, cayenne, salt, egg, sunflower seeds, chopped cilantro, and chopped scallions to the bowl with the mashed beans. Mix well.

- Stir in the 1/2 cup of oats. If the mixture seems too wet, add in the remaining 1/4 cup of oats, too.

- Shape the mixture into 8 balls and flatten onto the baking sheet. Bake for 15 minutes, then flip each patty over using a metal spatula. Bake for another 10 to 15 minutes. Serve immediately in hamburger buns.

Image and recipe credit: thekitchn.com