Sweet Potato Bread Pudding

Recipe Developed by Tessa Nguyen, RD, LDN in Partnership with NCSPC

Revamped bread pudding with bites of sweet potato and hints of dark chocolate chips make for a custardy, light dessert that’s budget-wise and slow-cooker friendly.

Ingredients     final1

6 cups stale bread, cut into 2” pieces

2 cups sweet potatoes, cut into 1/2” pieces

1/2 cup dark chocolate chips

6 eggs

1 1/2 cups milk

1/2 cup packed light brown sugar

1 teaspoon ground cinnamon

Instructions

  1. Spray your slow cooker insert or a 13” x 9” baking dish with nonstick cooking spray.
  2. In a large mixing bowl, whisk together eggs, milk and brown sugar until sugar has dissolved.
  3. Mix in all remaining ingredients, stirring well to coat bread.
  4. Let bread pudding mixture sit for 5 minutes before pouring into the slow cooker insert or greased baking dish.
  5. Set slow cooker to the low setting and cook for 4 hours or bake dish for 40-50 minutes at 375°F until sweet potatoes are soft and chocolate chips are melted. Slice into 12 even pieces and serve hot.

Notes

  1. You can use skim, 1%, 2% or whole fat milk. You can also substitute milk for a plant based option, such as soy or almond milk.
  2. You can freeze individual servings for future quick dessert options. Just place the number of servings you need in the refrigerator the night before. Microwave for 15-30 seconds and you have a warm dessert ready to enjoy.

Number of servings (yield): 12

Celebrating #NationalSaladMonth with Sweet Potatoes!

Y’all know we just love salads, especially when there’s sweet taters involved! To celebrate #NationalSaladMonth throughout the month of May, we’ve gathered some of our favorite salad ideas.

Grilled Sweet Potato Salad with Hot Bacon Dressing, Blue Cheese and Pecans

Okay, bear with us y’all! We know this isn’t a typical salad, necessarily, but it still counts, right?! This dish is just perfect for those upcoming summertime parties as a side to your favorite barbecue plates.grilledsweetpotatosalad

 

Sweet Potato Quinoa Falafel with Cilantro Ranch

The Windy City Dinner Fairy outdid themselves with this one! Not only is this salad full of superfoods, it’s just perfect for everyone in the family to enjoy a vegetarian option. We promise you won’t even miss the meat!  img_8619-1

Black Bean Sweet Potato Salad with Roasted Jalapeno Lime Dressing

This salad is just what y’all need for a delicious weekday lunch or side to any meal. Vanilla and Bean made this dish perfect as a make-ahead option that’s vegan, gluten-free and packed full of flavor!sweetpotsaladaaa

As you eat your way through #NationalSaladMonth, remember to tag us in your sweet potato pictures for a chance to be featured on our social channels!

Sweet Potato Hash Egg Cups

bakedeggs1If your morning is a blend of chaos and too many snooze’s, then these Sweet Potato Hash Egg Cups are for you. Three ingredients + seasonings – couldn’t be easier, healthier or more delicious. Developed by Fit Foodie Finds, these epic egg cups are perfect for mornings on-the-go – coffee mug in one hand, egg cup the other.

For the step-by-step video tutorial, visit Fit Foodie Finds for the full recipe!

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Sweet Potato Chili

Recipe Developed by Tessa Nguyen, RD, LDN in partnership with NCSPC

This heartwarming chili is made with a variety of beans and sweet potatoes before being simmered in spiced and diced tomatoes. This is a crowd-pleaser as it’s budget friendly, readily whipped up in a slow-cooker and can be easily made vegan-friendly by omitting the beef.

Ingredients     chili2

2 cans (14.5 ounces) diced tomatoes with chilies

1 can (14.5 ounces) kidney beans

1 can (14.5 ounces) black beans

1 can (14.5 ounces) garbanzo beans

1 pound lean ground beef (93% lean)

1 large sweet potato, diced

1 large bell pepper, diced

3 garlic cloves, minced

1 medium yellow onion, diced

2 tablespoons chili powder

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

Dried red chili flakes, to taste

2 cups low sodium vegetable stock or water

Instructions

  1. Rinse all beans under cool water until water runs clear.
  2. In a large slow cooker, add in all ingredients and stir well.
  3. Set heat to low and cook chili for at least 4 hours.
  4. Serve chili hot with optional toppings.

Notes

  1. You can substitute 1 teaspoon of garlic powder for the 4 fresh garlic cloves.
  2. You can substitute 1 tablespoon of onion powder for the 1 medium onion.
  3. Optional toppings can include plain Greek yogurt, shredded cheddar cheese, sliced green onions, sliced jalapeños or chopped white onions

Number of servings (yield): 4

Sweet Potato Sliders

Recipe Developed by Tessa Nguyen, RD, LDN in partnership with NCSPC

Lean beef sliders crusted with shredded sweet potatoes make for a versatile gluten free, low cost and diabetes friendly entrée.

Ingredients   slider2

1 pound lean ground beef (93% lean, 7% fat)

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4 teaspoon garlic powder

3 tablespoons fresh basil, chopped

1 sweet potato, cut into ¼-inch strips

1/4 cup low fat mayonnaise

1 lime, zest and juice

Instructions

  1. Mix together ground beef, salt, black pepper, 1/2 teaspoon garlic powder and 1 tablespoon fresh chopped basil. Divide seasoned beef into 4 even sliders.
  2. Press each slider into the sweet potato strips, pressing firmly to ensure each side is coated and sweet potato adheres well.
  3. Heat a large sauté pan over medium heat.
  4. Cook sliders for 5 minutes on each side, until sweet potatoes are golden brown and sliders are cooked through.
  5. While sliders are cooking, make the basil mayo. Mix together 2 tablespoons fresh chopped basil, 1/4 teaspoon garlic powder, 1/4 cup low fat mayonnaise and the juice and zest of 1 lime.
  6. Serve sliders hot with the basil mayo and any other slider toppings including lime wedges, lettuce, sliced tomatoes and sliced onions.

Notes

You can substitute 1 teaspoon of dried basil for the 1 tablespoon of fresh basil.

Number of servings (yield): 4

Sweet Potato Dream Slush

Recipe Developed by Tessa Nguyen, RD, LDN in partnership with NCSPC

This frosty afternoon treat takes seconds to whip up in the blender with a low cost, healthy twist featuring sweet potatoes, fresh oranges and vanilla.

Ingredients        smoothie2

1/2 cup sweet potatoes, mashed

1 large navel orange, juiced

1/4 teaspoon orange zest

1/4 teaspoon pure vanilla extract

1/2 cup milk

1-2 cups ice

Instructions

  1. Place all ingredients in a blender and blend until smooth and creamy. Add more ice if thicker consistency is desired.
  2. Serve in a mug and garnish with a slice of orange before enjoying cold.

Notes

  1. You can use whole fat, 2% or nonfat milk.
  2. You can easily make this dish vegan by opting for a plant-based milk alternative.

Number of servings (yield): 1

Roasted Sweet Potato Stacks

Recipe Developed by Tessa Nguyen, RD, LDN in partnership with NCSPC

Thinly sliced sweet potatoes tossed in thyme and olive oil before being stacked and roasted make for a diabetes friendly, low cost, high fiber side dish. Dunk them into the garlicky yogurt dip and you’re all ready to go!

Ingredients

  • 4 large sweet potatoes, washed and sliced thinly (skin left on)
  • 1/4 cup olive oilroasted-sweet-potato-stacker-final-3
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup plain Greek yogurt
  • 1/4 cup parsley, chopped
  • 1 lemon, zest and juice
  • 2 garlic cloves, minced
  • Additional salt and black pepper, to taste

Instructions

  1. In a large mixing bowl, mix together sweet potato slices, olive oil, thyme, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Make sure each sweet potato slice is coated well with the spices and oil.
  2. In a 12-cupcake tin, stack enough sweet potato slices in each muffin cup to fill each of the muffin cups.
  3. Bake sweet potato stacks in a 425°F oven for 45 minutes until potatoes are crispy, but well cooked. Rotate the pan halfway through cooking to ensure even baking.
  4. While the sweet potatoes are baking, mix together the Greek yogurt, parsley, lemon juice and zest and minced garlic. Season with salt and black pepper to your liking.
  5. Serve each warm roasted sweet potato stacker with a dollop of the herb yogurt sauce.

Notes

  1. You can substitute 1 teaspoon of dried thyme for the 1 tablespoon of fresh thyme.
  2. You can substitute 1/2 teaspoon of granulated garlic for the 2 fresh garlic cloves.
  3. You can use whole fat, 2% or nonfat Greek yogurt.
  4. You can easily make this dish vegan by opting for a plant-based plain yogurt.

Number of servings (yield): 12

Sweet Potato & Quinoa Bread

Guest post written by Veronica Shah of Joyous Household

The great thing about sweet potatoes is their versatility, which means they can be incorporated into a wide range of delicious recipes. And that’s exactly what we have for you today: a mouth-watering bread made from sweet potato and quinoa.

If you’re a regular reader of our website, you already know about the many health benefits of sweet potatoes. And just like sweet potatoes, quinoa is also very healthy, thanks to the many nutrients that it contains, including manganese, magnesium, phosphorus, iron, zinc, potassium and antioxidants.

As a complete protein, quinoa is a great option for vegans and vegetarians because it provides the body with all nine essential amino acids that must be obtained from food.

The combination of sweet potatoes, quinoa, nuts, seeds, fruits and healthy oils used to prepare this bread make it a very nutrient dense addition to your diet. Enjoy a slice at any time of the day and it’ll help to keep you full and energized!

nc_quinoa_bread-1

Ingredients:

  • 2 cups quinoa, uncooked
  • 1 cup sweet potatoes, cubed (1 inch squares)
  • 1/2 cup chia seeds
  • 1/4 cup coconut or olive oil
  • 1 tablespoon baking soda
  • 1 tablespoon lemon juice or apple cider vinegar
  • A pinch of sea salt
  • 1/2 cup water
  • 1/2 cup mixed nuts, seeds and chopped dried fruit

nc_quinoa_bread-3

Directions:

  1. Preheat oven to 325°F.
  2. Place the quinoa in a large bowl, cover with water and allow to soak overnight. Drain the following day using a sieve.
  3. Combine the chia seeds with 1/2 cup of water and allow to sit for roughly 20 minutes. They will absorb most of the water and congeal.
  4. Cook the sweet potatoes any way you like, until soft. We steamed them for roughly 6 minutes.
  5. Add the drained quinoa, chia seed mixture, cooked sweet potatoes, coconut oil, baking soda, lemon, sea salt and water to a food processor. Process for 3 – 4 minutes, until everything is well combine. Alternatively, you can use a bread stand mixer and let it run for around 5 minutes.
  6. Line a square or rectangular baking tin with greaseproof paper and pour the batter in. Sprinkle the mixed nuts, seeds & fruit on top of the batter. Use a spoon to mix gently, then smooth the top of the batter.
  7. Place the baking tin into the preheated oven and bake for an hour. After the first hour, check every 10 minutes to make sure the top is not burnt. In total, the bread will likely take an hour and a half to bake.

nc_quinoa_bread-4

Once ready, simply cut the bread into thick slices and enjoy! Remember to tag @sweet_taters in your sweet potato bread experiments and we may feature your delicious image!

Please note this recipe has not be tested by NC Sweet Potato Commission. 

Celebrating St. Patrick’s Day the Sweet Way!

We’re all a little bit Irish today, aren’t we y’all? From green beer to delicious food, there isn’t anything about St. Patrick’s Day we don’t love. Add a touch of sweetness to classic Irish meals by swapping in sweet potatoes for bites the whole family is sure to love.

Sweet Potato Shepherd’s Pie

We all know shepherd’s pie is one of the most classic Irish dishes out there, so we just couldn’t help ourselves by sharing this version from Chef Vivian Howard of A Chef’s Life. This dish is the perfect balance of sweet and savory, and is the comfort food everyone needs to pair with a cold beer!

shepheds-pie

Sweet Potato Reuben Fries

What would St. Patrick’s Day be without a delicious corned beef recipe? Love Bakes Good Cakes has us loving these Sweet Potato Reuben Fries as an indulgent snack for the day! Y’all know we have a soft spot for sweet tater fries, so topping them with everything Irish just sounds like the perfect plan.

reuben

Irish Style Sweet Potato Mash

A fluffy, buttery sweet potato mash is just what y’all need to be truly Irish today! Fuss Free Cooking shows us a traditional and not well-known way to enjoy sweet potatoes as an amazing side dish that compliments every meal.

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How are you celebrating the luck of the Irish today? Tag us in your sweet potato pictures for a chance to be featured on our social pages!

3 Egg-ilicious Ways to Love Sweet Potatoes

Y’all know we’re all about versatility here, and how to incorporate sweet potatoes anyway possible, so of course we’re in love with adding them to eggs! Whether in a hash, stuffed or muffins, we could enjoy all of these recipes for brunch anytime of the day. Take a look at our top five favorites:

Curried Sweet Potato Egg Muffin Cups

This little cups are the perfect combination of flavors that are sure to wake you up in the morning. Bell peppers, cilantro, cheddar cheese – how could you possibly go wrong with these?!

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Mexican Stuffed Sweet Potatoes with Eggs

Not only are these little stuffed eggs healthy (gluten-free friendly AND Whole30!) they’re perfect for a fun dinner as well. Food, Faith, Fitness has the right idea combining the sweetness from sweet potatoes with a tangy lime avocado sauce. Sign us up!

mexican-stuffed-sweet-potatoes-imagery

Spicy Sweet Potato Hash with Caramelized Shallots and Pepita Chimichurri

This Sweet Potato Hash is taking Saturday brunch to a whole new level!  This hash-in-a-bowl is full of crispy sweet potatoes, savory eggs and the freshness of chimichurri. A big thank you for this inspiration from Earth and Oven!

spicy-sweet-potato-hash-with-caramelized-shallots-pepita-chimichurri-7-of-8

What are some of your favorite ways to enjoy sweet potatoes and eggs? Tag us in your sweet potato pictures for a chance to be featured on our social pages!