When someone asks me what my favorite food is, they are usually surprised by my answer: Sweet potatoes. It sounds random, but since I’ve systematically been reducing the amount of animal products I consume (mainly meat), I’ve become a little more adventurous in the kitchen.
I usually prepare the sweet potatoes in one way and then add different seasonings and toppings for whatever taste I have that night.
Here are some of my favorite dinners to make using sweet potatoes.
Basic Sweet Potato Preparation:
- Wash one medium to large sweet potato per person.
- Poke several times with a fork and microwave until fork tender (approximately 5-6 minutes, depending on the size of the potato). You can also bake in the oven (it takes longer, but it’s super yummy) or cut into 1-inch cubes and boil in salted water until fork tender (See below for the recipes where you want to eat the skin, though!).
- Once cooked through, follow one of the preparations below.
My Take on Tacos
Ingredients
- Cooked sweet potato (keep in the skin), season with salt, pepper, cumin, chili powder and cinnamon
- Protein of your choice (grass-fed beef, black beans, or lentils are my favorites)
- Onion, diced
- Bell pepper, diced
- Cheddar/Jack cheeses, shredded
- Sliced avocado seasoned with salt, pepper, and fresh lime juice
- Various taco toppings: Lettuce, tomato, bell peppers, baby spinach, taco sauce, salsa, sour cream, and anything else you like!
- To a heated pan, add the oil of your choice and the protein of your choice.
- Season with salt, pepper, cumin, chili powder, and cinnamon, and cook through.
- Add diced peppers and onion and cook with the protein.
- Place the cooked sweet potato on the plate and load it up like a taco. This is a simple and delicious way to enjoy Taco Tuesday without the taco shell!
The Sweet Potato Quesadilla
Ingredients
- Cooked sweet potato (remove from skin), season with salt and pepper, and dice into ¼ inch cubes or mash
- Protein of your choice (grass-fed beef, chicken, black beans, lentils, for example)
- Cheddar/Jack cheeses, shredded
- ½ Onion, finely diced
- 1 Bell pepper (or equivalent), finely diced
- Avocado/Olive oil (or equivalent)
- Flour or corn tortillas of your choice
- Salt and pepper
- To a heated pan, add 1 Tbsp avocado/olive oil.
- Cook your protein and add ¾ of the peppers and onion.
- Once cooked through, remove the protein/pepper/onion mixture to a separate plate.
- Wipe out the pan.
- In the same pan, add 1 Tbsp oil and then one tortilla.
- Top with the following: Cheese, protein, sweet potato, the remaining diced peppers, and more cheese.
- Cover with a second tortilla.
- Cover the pan and cook on low heat until the bottom tortilla is browned and cheese is melted.
- Flip the quesadilla halfway through cooking time.
- The quesadilla is ready when both tortillas are golden brown and the cheese is melted.
- Slice into quarters and enjoy!
“No Meat” Night
The recipe that started it all!
Ingredients
- Cooked sweet potato (keep in the skin)
- Onion, diced
- Bell pepper, diced
- Fresh green beans, trimmed and cut into thirds
- Walnuts, pecans, or almonds (or a combination)
- Salt and Pepper
- Cinnamon
- After the sweet potato is mostly cooked, slice it in half longways and score meat into ½ inch cubes, leaving in the skin.
- Place on a baking sheet, skin side down, add butter or oil of your choice, and season with salt, pepper, and cinnamon.
- Bake in a 425-degree oven until browned.
- Add 1 Tbsp oil and 1 cup nuts of your choice in a pan. Toast in the pan until the nuts are fragrant, then remove to a paper towel-covered plate to cool.
- Wash and cut fresh green beans in half and put aside.
- Dice onion and bell peppers.
- Return the pan to heat and add 1 Tbsp oil, diced onion, and peppers. Cook on low-medium heat until the onions are translucent, and the peppers are soft.
- Add green beans to the pan and cook for 3-4 minutes, stirring frequently.
- Remove the sweet potato from the oven and scoop the sweet potato meat out of the skin.
- Add sweet potato meat to a pan with onions, peppers, and green beans
- Season with salt, pepper, and more cinnamon if desired.
- Place sweet potato skin on plates. Divide sweet potato mixture evenly among plates.
- Top with toasted nuts, and enjoy!