Beat Those Sweet Potato Blues

by | Mar 26, 2019 | Food, Latest Stories

Take the tasty and nutritious tuber to new heights to break up winter root doldrums.

Finally, after a particularly cold and dreary winter, it seems as though spring is almost upon us — I can almost taste the asparagus! However, although the weather has warmed up considerably, we still have some waiting to do before we can take advantage of the first delicious bounty of spring.

If you have been cooking throughout the winter, you are probably as sick as I am of roots, tubers, and cruciferous veggies—no matter how delicious they are! Roasted sheet-pan parsnips, sweet potatoes, and squash are all favorites in my house, but we’ve reached a point in the year where we are stuck in a winter veggie rut.

To welcome in spring weather if not spring produce, I searched for a few new ways to incorporate my favorite tuber, sweet potatoes, into some unexpected dishes. If you need some help spicing up your weekly menu as you eagerly wait for spring, give one of these recipes a try!

 

Provisions Magazine Sweet Potatoes Porridge Catie Simpson

Sweet Potato Porridge

Serves 2
Adapted from Honest Cooking

Why not try inviting the humble sweet potato to breakfast? With a flavor similar to pumpkin, the sweet potato packs a huge nutrient-dense punch to your morning bowl of oatmeal. If you’re not a morning person, simply bake off a sweet potato (or two) in the oven when you make dinner the night before you want your porridge. That way the hard work is over and done with, and you have minimal cooking to do while you wait for your coffee to kick in.

This porridge is best served warm, with walnuts and shredded coconut on top!

1 roasted sweet potato
1 cup unsweetened almond milk
½ cup old fashioned oats
pinch of salt
2 tbsp almond butter
1 tbsp real maple syrup
¼ cup walnuts
1 tsp cinnamon
Optional Toppings
chopped walnuts
shredded unsweetened coconut
coconut chips

1

Roast your sweet potato in a 400 degree oven for around 30-35 minutes, or until you
can easily pierce it with a fork. (My favorite way to roast sweet potatoes is to slice
them in half, rub them with olive oil, and roast them face down on a sheet pan. This
cuts down on their cooking time and also increases the caramelization of sugars,
resulting in a naturally sweeter product.) Let your potato cool for a few minutes
before cutting it into cubes. If you’re making your porridge right away, move
on to step 2. If you’re planning ahead, simply store the sweet potato in the
fridge until you’re ready to cook.

2

Put the almond milk and a pinch of salt in a small saucepan over medium-high heat,
and bring it to a boil. Once boiling, add your oats, turn the heat down to low, stir,
cover, and cook for 5 minutes.

3

While you are waiting for your oats to cook, take your roasted cubed sweet potato,
and toss it in a small food processor or blender. Blend until the sweet potato is
completely smooth and puréed.

4

When your oats are done, add the sweet potato purée, almond butter, maple syrup,
walnuts, and cinnamon. Stir until all ingredients are incorporated, and heat on low
until warmed through.

5

Serve with toppings of your choice!

Ingredients

 1 roasted sweet potato
 1 cup unsweetened almond milk
 ½ cup old fashioned oats
 pinch of salt
 2 tbsp almond butter
 1 tbsp real maple syrup
 ¼ cup walnuts
 1 tsp cinnamon
Optional Toppings
 chopped walnuts
 shredded unsweetened coconut
 coconut chips

Directions

1

Roast your sweet potato in a 400 degree oven for around 30-35 minutes, or until you
can easily pierce it with a fork. (My favorite way to roast sweet potatoes is to slice
them in half, rub them with olive oil, and roast them face down on a sheet pan. This
cuts down on their cooking time and also increases the caramelization of sugars,
resulting in a naturally sweeter product.) Let your potato cool for a few minutes
before cutting it into cubes. If you’re making your porridge right away, move
on to step 2. If you’re planning ahead, simply store the sweet potato in the
fridge until you’re ready to cook.

2

Put the almond milk and a pinch of salt in a small saucepan over medium-high heat,
and bring it to a boil. Once boiling, add your oats, turn the heat down to low, stir,
cover, and cook for 5 minutes.

3

While you are waiting for your oats to cook, take your roasted cubed sweet potato,
and toss it in a small food processor or blender. Blend until the sweet potato is
completely smooth and puréed.

4

When your oats are done, add the sweet potato purée, almond butter, maple syrup,
walnuts, and cinnamon. Stir until all ingredients are incorporated, and heat on low
until warmed through.

5

Serve with toppings of your choice!

Sweet Potato Porridge

Provisions Magazine Sweet Potatoes Smoothie Catie Simpson

Sweet Potato Smoothie

Serves 2
Adapted from Minimalist Baker

If you’re always in a rush in the mornings, you can still get in on the sweet potato action with a quick and easy smoothie! Sweet potatoes are high in potassium, fiber, and vitamins A and C and are a wonderful addition to your next blended creation.

1 roasted sweet potato, cubed and frozen
1 1 ripe banana
¼ tsp turmeric
¼ tsp cinnamon
¼ tsp ground ginger
1 tbsp ground flaxseed meal
1 cup unsweetened almond milk
½ cup orange juice

1

Place all of the ingredients into your blender, and blend until smooth.

2

Serve and enjoy!

Ingredients

 1 roasted sweet potato, cubed and frozen
 1 1 ripe banana
 ¼ tsp turmeric
 ¼ tsp cinnamon
 ¼ tsp ground ginger
 1 tbsp ground flaxseed meal
 1 cup unsweetened almond milk
 ½ cup orange juice

Directions

1

Place all of the ingredients into your blender, and blend until smooth.

2

Serve and enjoy!

Sweet Potato Smoothie

Provisions Magazine Sweet Potatoes Curry Catie Simpson

Sweet Potato Curry

Serves 4
Adapted from Pinch of Yum

This is a wonderful vegan recipe that’s simple to make on a weeknight but interesting enough to please meat-eaters and sweet potato skeptics alike. Even my sweet potato-wary boyfriend cleaned his plate! The spice from the curry paste and jalapeños balances the earthy sweetness of the potato while the fish sauce adds a certain je ne sais quoi that rounds out the dish. If you like spice, hold back on deveining your jalapeño, or add more to up the spice level! I served this with a side of Instant Pot farro, but any kind of grain or rice would do.

2 tbsp coconut oil
2 shallots, thinly sliced
2 cloves garlic, minced
1 tsp ginger, minced
1 jalapeño, thinly sliced, seeds and veins removed
2 sweet potatoes, washed, peeled, and diced into medium-sized cubes
3 tbsp curry paste
14 oz full-fat coconut milk
1 cup veggie broth
3 cups fresh baby spinach
¼ cup crushed peanuts (grab these from the bulk bin to save $!)
¼ cup cilantro, chopped
splash of fish sauce to taste (optional if vegetarian or vegan)

1

Add coconut oil to a large skillet or wok over medium-high heat. Add shallots, garlic, ginger, and jalapeño, and sauté until soft and fragrant, around 5 minutes.

2

Add sweet potatoes, and stir them until coated with oil. Add the curry paste, and stir until all ingredients are combined.

3

Add coconut milk and vegetable broth, and bring mixture to a simmer over medium-high heat. Once simmering, turn the heat down to medium-low, and cook until the sweet potatoes are fork tender, around 30 minutes.

4

Once the sweet potatoes are done, the curry sauce should be slightly reduced. Add the spinach, and cook for 5 more minutes, until the spinach has wilted somewhat.

5

Add the crushed peanuts, cilantro, and fish sauce. Stir until well incorporated, then serve with rice or a side of your choosing.

Ingredients

 2 tbsp coconut oil
 2 shallots, thinly sliced
 2 cloves garlic, minced
 1 tsp ginger, minced
 1 jalapeño, thinly sliced, seeds and veins removed
 2 sweet potatoes, washed, peeled, and diced into medium-sized cubes
 3 tbsp curry paste
 14 oz full-fat coconut milk
 1 cup veggie broth
 3 cups fresh baby spinach
 ¼ cup crushed peanuts (grab these from the bulk bin to save $!)
 ¼ cup cilantro, chopped
 splash of fish sauce to taste (optional if vegetarian or vegan)

Directions

1

Add coconut oil to a large skillet or wok over medium-high heat. Add shallots, garlic, ginger, and jalapeño, and sauté until soft and fragrant, around 5 minutes.

2

Add sweet potatoes, and stir them until coated with oil. Add the curry paste, and stir until all ingredients are combined.

3

Add coconut milk and vegetable broth, and bring mixture to a simmer over medium-high heat. Once simmering, turn the heat down to medium-low, and cook until the sweet potatoes are fork tender, around 30 minutes.

4

Once the sweet potatoes are done, the curry sauce should be slightly reduced. Add the spinach, and cook for 5 more minutes, until the spinach has wilted somewhat.

5

Add the crushed peanuts, cilantro, and fish sauce. Stir until well incorporated, then serve with rice or a side of your choosing.

Sweet Potato Curry

Catie Simpson is a State College native and SNAP-Ed Nutrition Educator for the Penn State Healthy Bodies Project. She spends her days educating children and their parents on the joys of fresh produce and healthy home cooking. To find out more, check out the Healthy Bodies website or their Facebook page.

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