The humble sweet potato is a surprising powerhouse of nutrition and flavor. Jam-packed with beta carotene, vitamins E, C and B6, iron and potassium, they’re incredibly versatile and pair well with a variety of flavors and spices. They keep well in the fridge, so bake off a batch early in the week and you’ll have easy sides and healthy lunches for days. Just reheat, top and enjoy!
Yams vs. Sweet Potatoes
It’s easy to confuse these two tubers. So what’s the difference?
A true yam is a starchy, edible root of the Dioscorea genus grown in the Caribbean. However, in the U.S. market, soft, copper-skinned sweet potatoes are commonly referred to as “yams.”
Sweet potatoes are what we commonly see in the grocery store. Depending on the variety, the flesh can range from white to orange and even purple.
- 4 sweet potatoes
- Olive oil
- Preheat oven to 375°F. Scrub and wash sweet potatoes and pat them dry.
- Drizzle potatoes with oil and, using your hands, rub an even amount all over the potato.
- Prick potatoes with fork several times to allow steam to escape. Place on baking sheet and put them in the oven to roast.
- Depending on the size and thickness of the potato, bake time may range between 30 minutes to 1 hour. Check for doneness by squeezing potato with a dish towel or oven mitt and inserting a sharp knife into center. They should feel soft and the knife should glide all the way through.
- Split in half and add preferred toppings.
Moroccan Spiced Curry
Exotic flavors pair well with the potato’s natural sweetness.
- 1 Tbsp olive oil
- 1 can chickpeas
- 1 Tbsp curry powder
- 1 cup kale, chopped
- 1 cup Greek yogurt
- 1 tsp turmeric
- 1 Tbsp lemon juice
- Salt to taste
To make the curried chickpeas and kale:
Heat olive oil in skillet over medium-high heat. Drain chickpeas and dry on towel. Add chickpeas to skillet. Season with curry powder and salt to taste. Fry chickpeas until crispy, stirring occasionally. Add chopped kale to skillet and cover until softened.
To make the turmeric yogurt:
Mix together Greek yogurt, turmeric and lemon juice, and season with salt to taste.
Assemble the sweet potato by stuffing the curried chickpeas and kale inside the baked potato. Top with a dollop of turmeric yogurt.
Turn up the heat with traditional Southwest flavor.
- 1 can chili
- 1/2 cup shredded cheese
- 1/2 cup sour cream
- 1/4 cup chives, chopped
Heat chili in pot. Ladle over baked sweet potato and top with shredded cheese, sour cream and chives.
Buffalo Blue Chicken
One of our favorite flavor combos adds zing to the mellow potato.
- 1 cup rotisserie chicken (from the Haggen delicatessen), chopped
- 1/4 cup Frank’s Buffalo Sauce
- 1/4 cup blue cheese crumbles
- 1/4 cup cilantro, chopped
- Blue cheese dressing for garnish
Mix rotisserie chicken with Frank’s Buffalo Sauce. Stuff chicken in baked sweet potato. Garnish with blue cheese, cilantro and a drizzle of blue cheese dressing.
Bacon Ranch Avocado
Salty, creamy, fresh and delicious!
- 8 slices bacon, chopped
- 1 avocado, diced
- 1 tomato, diced
- 1/4 cup ranch dressing
Cook bacon. Top baked sweet potato with bacon, avocado, tomato. Garnish with ranch dressing.