Type what you have

Ingredients

• ✓ sweet potato
• whole wheat flour
• egg
• applesauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Prick sweet potato several times with a fork. Cook in the microwave on high until tender, about 6 minutes. Let sit until cool enough to handle.
3. 3 Cut potato in half and scoop flesh into a bowl; discard skin. Mash potato with a fork or potato masher. Transfer about 1 cup mashed potato to a large bowl, saving any remaining for another use.
4. 4 Mix whole wheat flour, eggs, and applesauce into sweet potato in the bowl until a dough forms.
5. 5 Turn dough out onto a well-floured surface and roll dough to about 1/2-inch thickness. Cut out shapes using a cookie cutter or cut dough into strips with a pizza cutter. Arrange cookies on an ungreased baking sheet.
6. 6 Bake in the preheated oven until crisp, 35 to 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By CookinBug

Ingredients

• ✓ sweet potato
• sugar
• cinnamon
• nutmeg
• vanilla extract
• vegetable oil
• butter

Instructions

1. 1 Place 3/4 cup sugar, 2 teaspoons cinnamon, 1 teaspoon nutmeg, and 1 teaspoon vanilla extract into a gallon size resealable plastic bag. Seal the bag and shake to blend the sugar mixture. Add the sweet potato sticks, seal the bag, and turn to evenly coat the potatoes with the sugar mixture.
2. 2 Pour the canola oil into a deep fryer and heat to 375 degrees F (190 degrees C). Add the sweet potatoes, and cook until golden, about 10 minutes. Drain on paper towels, then place on a serving plate.
3. 3 Place the remaining 1/2 cup sugar, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and butter into a pan. Warm over medium heat until butter is melted; drizzle over the sweet potatoes.

By Miami Nell

Ingredients

• ✓ sweet potato
• yam
• syrup
• heavy cream
• brown sugar
• egg yolk
• brandy
• granulated sugar
• whipped cream
• maraschino cherry

Instructions

1. 1 Heat oven to 300 degrees F.
2. 2 Place the Bruce's® Yams Cut Sweet Potatoes in a bowl and remove any fibers. Using a hand held beater, whip until yams are creamy and contain no lumps; set aside.
3. 3 Place the cream in a heavy saucepan and slowly bring to a simmer; remove from heat and cool 5 minutes.
4. 4 In a separate bowl, combine the brown sugar, egg yolks and brandy. Whisk mixture until smooth and the brown sugar has dissolved.
5. 5 Temper the cream into the eggs by slowing adding it into the bowl while constantly whisking. This process should be done slowly, in order to not cook the eggs.
6. 6 Fold in whipped sweet potatoes then strain the custard through a fine-mesh sieve into a clean container. Ladle the egg mixture into 4 ramekins, leaving 1/4 inch at the top.
7. 7 Place the ramekins in a large, glass baking dish and place in oven. Carefully pour boiling water into the baking dish until it reaches halfway up the sides of the ramekin.
8. 8 Bake for 35 minutes or until custards are almost completely set. Turn off the oven and let sit undisturbed for 10 minutes. Carefully remove baking dish from oven and allow ramekins to cool completely in the water bath.
9. 9 Transfer to the refrigerator and chill for 5 hours.
10. 10 Remove custards from the refrigerator 15 minutes before you want to serve them. Sprinkle the tops evenly with the granulated sugar and brulee the tops with a small confectioner's torch or place under the broiler for 2-3 minutes until the sugar has caramelized. Garnish with whipped cream and maraschino cherries before serving, if desired.

By Bruce's Yams

Ingredients

• ✓ sweet potato
• white chocolate
• yam
• syrup
• heavy cream
• vanilla extract
• salt
• nutmeg
• cashew butter
• cashew

Instructions

1. 1 Spray a 4 x 5-inch glass dish with non-stick baking spray; set aside.
2. 2 Warm a glass bowl and add white chocolate chips. Heat in microwave, stopping every 20 seconds to stir.
3. 3 When melted, stir in mashed Bruce's® Yams Cut Sweet Potatoes, cream, vanilla, salt and nutmeg. Mix quickly, then add cashew butter and continue to mix until very smooth. Pour mixture into prepared dish. Sprinkle with chopped cashews (patting them gently into fudge).
4. 4 Refrigerate for a minimum of 2 hours.

By Bruce's Yams

Ingredients

• ✓ sweet potato
• butter
• white sugar
• brown sugar
• sweetened condensed milk
• egg
• cinnamon
• nutmeg
• ginger
• clove
• baking mix
• baking mix
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
2. 2 Beat butter, white sugar, and brown sugar together in a bowl until smooth. Stir in sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves until well blended.
3. 3 Place all the baking mix in a large bowl; stir sweet potato mixture into baking mix until batter is just blended. Fold in pecans. Divide the batter evenly between the two loaf pans.
4. 4 Bake in the preheated oven until a knife inserted in the center of the loaves comes out clean, 60 to 70 minutes. Cool loaves in the pans for at least 5 minutes before removing to cool completely on a wire rack, at least 2 hours.

By Chef Jen

Ingredients

• ✓ sweet potato
• yam
• syrup
• peach
• ginger
• salt
• pepper
• pecan
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place sweet potatoes into a large bowl and cut into slightly smaller pieces. Reserve 4 to 5 peach slices for garnish; add remaining peach slices to potatoes in the bowl. Add 1/2 cup reserved peach juice, ginger, salt, and pepper; mix until well combined. Transfer mixture to a 2-quart baking dish.
3. 3 In a small bowl, stir together pecans and brown sugar. Sprinkle over the top of casserole and arrange reserved peach slices in a line down the center.
4. 4 Bake in the preheated oven until casserole is hot and bubbly, 35 to 40 minutes

By Bruce's Yams

Ingredients

• ✓ sweet potato
• cooking spray
• brown sugar
• pecan
• vegetable oil
• all-purpose flour
• baking powder
• salt
• cinnamon
• nutmeg
• almond milk
• egg

Instructions

1. 1 Preheat oven to 375 degrees F. Spray 12-cup regular muffin pan with cooking spray; set aside. Pierce sweet potato with a fork 6 to 8 times; microwave on HIGH 5 minutes or until tender.
2. 2 Meanwhile, stir together 1/4 cup brown sugar, pecans and 1 tablespoon oil in small bowl until just moistened but still crumbly; set aside. In another small bowl stir together flour, remaining 1/2 cup brown sugar, baking powder, salt, cinnamon and nutmeg; set aside.
3. 3 Carefully scoop flesh of sweet potato in blender container; discard skin. Add almond milk, egg and remaining 4 tablespoons oil; blend until smooth. Add dry ingredients to blender and blend just until moistened, scraping down sides as needed.
4. 4 Divide batter evenly between prepared muffin cups. Sprinkle with pecan mixture. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove and serve warm or cool completely on wire rack.

By Pam Cooking Spray

Ingredients

• ✓ sweet potato
• all-purpose flour
• baking powder
• salt
• nutmeg
• cinnamon
• sugar
• egg
• vegetable oil
• milk
• pecan
• raisin

Instructions

1. 1 Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8x4 inch loaf pan.
2. 2 In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan.
3. 3 Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.

By Tanja Miller

Ingredients

• ✓ sweet potato
• all-purpose flour
• baking powder
• baking soda
• cinnamon
• nutmeg
• salt
• butter
• white sugar
• egg
• vanilla extract
• coconut
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan.
2. 2 Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a bowl; set aside.
3. 3 Beat butter with an electric mixer in a large bowl until creamy, about 2 minutes. Gradually beat in sugar until fully incorporated, about 3 minutes. Add eggs, one at a time, beating well after each addition before adding the next. Beat in sweet potatoes and vanilla until well combined. Stir in flour mixture, coconut, and walnuts until just combined. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 10 minutes.

By Maybelle Miller

Ingredients

• ✓ sweet potato
• cooking spray
• all-purpose flour
• baking powder
• cinnamon
• salt
• baking soda
• ginger
• nutmeg
• white sugar
• egg
• brown sugar
• vegetable oil
• butter
• pecan
• demerara sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners; coat with cooking spray.
2. 2 Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl.
3. 3 Whisk white sugar, eggs, and brown sugar together in a separate bowl until light and foamy, about 2 minutes. Whisk in vegetable oil and melted butter until thoroughly combined. Add mashed sweet potatoes and 1 cup pecans; stir to combine. Stir in flour mixture until no dried flour remains, about 1 minute. Let batter rest 10 minutes.
4. 4 Spoon batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle tops with pecans and Demerara sugar.
5. 5 Bake until a toothpick inserted in centers of muffins comes out clean, about 25 minutes. Cool in tins about 10 minutes; transfer muffins to a cooling rack to cool completely.

By John Mitzewich

Ingredients

• ✓ sweet potato
• yellow onion
• olive oil
• taco seasoning mix
• vegan refried bean
• vegan tortilla
• brown rice
• salsa

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Toss sweet potatoes, onion, olive oil, and taco seasoning together in a bowl. Spread out onto a baking sheet.
3. 3 Roast in the preheated oven, about 30 minutes or until desired level of doneness.
4. 4 Spread 1/4 of the beans down the center of each tortilla. Top each tortilla with 1/4 cup rice, 1/4 of the vegetable mixture, and 1 tablespoon salsa.

By SunnyDaysNora

Ingredients

• ✓ sweet potato
• jalapeno pepper
• butter
• orange juice
• cilantro
• sea salt
• black pepper
• butter
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bake sweet potatoes directly on the middle rack in the preheated oven until tender, 45 minutes to 1 hour.
3. 3 Meanwhile, place jalapeño pepper directly on the middle rack with the potatoes in the oven and bake until the skin loosens, about 20 minutes. Peel jalapeño pepper, mince, and place into a large bowl.
4. 4 Peel sweet potatoes and add to minced jalapeño pepper in the bowl. Add softened butter, orange juice, and cilantro. Mix with an electric mixer until smooth and creamy; season with salt and pepper. Transfer to a 1-quart baking dish. Drizzle with melted butter, then sprinkle the top with walnut pieces.
5. 5 Bake in the preheated oven until hot in the center, about 20 minutes.

By Terri Harnish

Ingredients

• ✓ sweet potato
• vegetable broth
• black bean
• picante sauce
• roasted red pepper
• cilantro
• paprika
• lime

Instructions

1. 1 Combine vegetable broth and sweet potatoes in a pot over medium-high heat. Bring to a boil and cook until sweet potatoes are softened, about 7 minutes.
2. 2 Meanwhile, combine black beans and picante sauce in a blender; blend until smooth.
3. 3 Add the black bean mixture and roasted red peppers to the soup. Reduce heat. Add cilantro, smoked paprika, and lime juice. Stir soup and cook until heated through, 5 to 7 minutes.

By Chef Mo

Ingredients

• ✓ sweet potato
• cilantro
• chili powder
• salt
• corn
• black bean
• flour tortilla
• cheddar cheese
• cooking spray

Instructions

1. 1 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt.
2. 2 Place corn in a microwave-safe bowl and microwave on high until warmed, 1 to 2 minutes.
3. 3 Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese atop corn; cover with a tortilla. Repeat with remaining tortillas and fillings.
4. 4 Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters.

By Holly L

Ingredients

• ✓ sweet potato
• pork loin roast
• fire-roasted diced tomato
• red onion
• green chile
• chicken broth
• cumin
• salt
• black pepper
• lime juice

Instructions

1. 1 Place pork, sweet potatoes, tomatoes, onion, green chiles, chicken broth, cumin, salt, and black pepper into the bottom of a slow cooker; cover slow cooker.
2. 2 Cook on Low for 6 to 7 hours. An instant-read thermometer inserted into centers of pork chunks should read at least 145 degrees F (63 degrees C). Stir in lime juice before serving.

By Stephanie Patterson

Ingredients

• ✓ sweet potato
• cream cheese
• green onion
• chili powder
• cumin
• oregano
• salt
• black pepper
• vegetable oil
• corn tortilla
• enchilada sauce
• monterey jack cheese

Instructions

1. 1 Bring a large pot of water to a boil over medium heat. Cook sweet potatoes in boiling water until tender, 25 to 30 minutes. Drain, cool slightly, and peel.
2. 2 Mash sweet potatoes with cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until smooth.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
4. 4 Heat oil in a large skillet over medium-low heat. Fry tortillas in hot oil, one at a time, for about 30 seconds per side. Remove tortillas with tongs and drain on paper towels.
5. 5 Place about 1/3 cup sweet potato filling down the center of each tortilla, roll up, and place seam-side down in the prepared baking dish. Pour enchilada sauce over tortillas. Sprinkle with Monterey Jack cheese.
6. 6 Bake in the preheated oven until enchiladas are bubbling and cheese is golden, 20 to 30 minutes.

By SOLLAMI

Ingredients

• ✓ sweet potato
• olive oil
• carrot
• red bell pepper
• sweet onion
• garlic
• black bean
• corn
• cinnamon
• chipotle pepper
• paprika
• cumin

Instructions

1. 1 Heat 4 tablespoons olive oil in a skillet over medium heat. Add sweet potatoes, carrots, bell pepper, and onion; cook, stirring occasionally, until tender, about 20 minutes. Add garlic and continue cooking until vegetables have accumulated browned bits on them, about 5 minutes more.
2. 2 Stir black beans, corn, cinnamon, chipotle pepper, paprika, and cumin into the skillet. Mix thoroughly and reduce heat to medium-low, adding another tablespoon olive oil if mixture is dry. Cook for another 5 minutes before serving.

By Tsstyeh

Ingredients

• ✓ sweet potato
• tomato
• kidney bean
• black bean
• tomato
• onion
• chili powder
• cumin
• brown sugar
• garlic
• paprika
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sweet potatoes, crushed tomatoes, kidney beans, black beans, diced tomatoes, onion, chili powder, cumin, brown sugar, garlic, paprika, and salt in a slow cooker; cover.
3. 3 Cook on Low for 8 hours. Serve hot.

By Steph

Ingredients

• ✓ sweet potato
• olive oil
• garlic
• salt
• onion
• corn
• taco sauce
• taco seasoning mix
• coriander
• water
• black bean
• corn tortilla

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Drizzle 4 ½ teaspoons oil over sweet potatoes in a medium bowl. Add garlic and salt; toss to coat. Spread onto a rimmed baking sheet in a single layer.
3. 3 Roast in the preheated oven, stirring every 15 minutes, until tender, about 40 minutes.
4. 4 Heat remaining 1 ½ teaspoons oil in a medium skillet over medium heat. Add onion; cook and stir until translucent, 5 to 10 minutes. Add corn; cook until beginning to brown, 5 to 8 minutes. Stir in taco sauce, taco seasoning, and coriander. Add water; bring to a simmer until slightly thickened, about 3 minutes.
5. 5 Stir roasted sweet potatoes and black beans into the skillet until coated with sauce; divide among tortillas.

By GFmammacook

Ingredients

• ✓ sweet potato
• vegetable oil
• onion
• garlic
• kidney bean
• water
• soy sauce
• chili powder
• mustard
• cumin
• cayenne pepper
• flour tortilla
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a medium skillet. Cook and stir onion and garlic in hot oil until onion is soft. Mash beans into onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in soy sauce, chili powder, mustard, cumin, and cayenne pepper.
3. 3 Divide bean mixture and mashed sweet potatoes evenly between warm tortillas; top with cheese. Fold tortillas, burrito-style, around fillings and place on a baking sheet.
4. 4 Bake in the preheated oven until warmed through, about 12 minutes.

By Karena

Ingredients

• ✓ sweet potato
• pan lining paper
• aluminum foil
• tomato
• salsa
• chili powder
• flour tortilla
• canola oil
• butternut squash
• onion
• garlic
• black bean
• chicken
• monterey jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap Pan Lining Paper, parchment side up. No need to grease dish.
2. 2 Combine the undrained tomatoes, salsa, and chili powder in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened, stirring occasionally and mashing with the back of a spoon.
3. 3 Stack tortillas; wrap tightly in Reynolds Wrap Aluminum Foil.
4. 4 Bake tortillas about 10 minutes or until warm.
5. 5 Heat oil in a large skillet over medium heat. Add squash, onion, and garlic; cook and stir for 8 to 10 minutes or until vegetables are tender. Remove from heat. Stir in half of the tomato mixture, the black beans, chicken, and 3/4 cup of the cheese.
6. 6 Divide the black bean mixture among the warm tortillas; roll up the tortillas. Arrange the rolled tortillas, seam sides down, in the prepared baking dish. Spoon the remaining tomato mixture over the tortillas. Sprinkle with the remaining 1/2 cup cheese.
7. 7 Bake, uncovered, about 20 minutes or until heated through.

By Reynolds KitchensR

Ingredients

• ✓ sweet potato
• olive oil
• cayenne pepper
• salt
• paprika
• black pepper
• pumpkin seed
• salt
• black pepper
• black bean
• ground cumin
• chili powder
• lime
• vegan sour cream
• cilantro
• paprika
• white corn tortilla

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cut sweet potatoes into 25 to 40 smaller French fry-shaped pieces.
3. 3 Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.
4. 4 Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.
5. 5 Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.
6. 6 Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes.
7. 7 Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.
8. 8 Warm tortillas in pairs in the microwave, 15 to 20 seconds.
9. 9 Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.

By Ryan and Marissa Clements

Ingredients

• ✓ sweet potato
• olive oil
• chili powder
• cumin
• oregano
• garlic powder
• onion powder
• sea salt
• black pepper
• flour tortilla
• cheddar cheese
• black bean
• salsa
• monterey jack cheese
• sour cream
• cilantro

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine cubed sweet potatoes, olive oil, chili powder, cumin, oregano, garlic powder, onion powder, and a generous amount of salt and cracked pepper in a bowl. Spread cubes out in a single layer on a baking sheet.
3. 3 Bake in the preheated oven for 12 minutes, stir, flip, and return to the oven to bake until tender, 10 to 12 more minutes. Taste and season with additional salt if required.
4. 4 Lay out one tortilla on a flat surface and place 1/2 cup Cheddar on one half of the tortilla. Top with a few scoops of roasted sweet potatoes and a generous scoop of black beans. Spoon over 2 tablespoons salsa and top with 1/2 cup Monterey Jack cheese. Fold tortilla over the filling and gently press it down.
5. 5 Heat a large skillet over medium heat.
6. 6 Place quesadilla onto hot skillet without any oil and cook until golden brown, about 2 minutes. Carefully flip quesadilla and continue cooking for 2 more minutes. Repeat with remaining ingredients until all 4 quesadillas are fried up.
7. 7 Slice them in half and serve each quesadilla with a couple dollops of sour cream, fresh cilantro, and additional salsa if desired.

By Jonathan Charbz

Ingredients

• ✓ sweet potato
• hot sauce
• cotija cheese
• avocado
• egg
• chorizo sausage
• black pepper
• salt
• olive oil
• black bean
• garlic salt
• garlic
• lime
• jalapeno pepper
• cilantro
• sweet onion
• tomato

Instructions

1. 1 Combine tomatoes, onion, cilantro, jalapeno, lime juice, minced garlic, and garlic salt in a bowl; stir to combine. Transfer 1/2 cup pico de gallo to a second bowl and stir in black beans. Cover both bowls and set in the refrigerator.
2. 2 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sweet potatoes and season with salt and pepper. Cook and stir until browned and crispy, 15 to 20 minutes.
3. 3 Meanwhile, cook and stir chorizo in a second skillet over medium heat until browned and cooked through, about 10 minutes.
4. 4 Distribute cooked chorizo, sweet potatoes, black bean mixture, and avocado amongst 4 bowls. Sprinkle with Cojita cheese.
5. 5 Heat a nonstick skillet over medium heat. Add remaining 1 tablespoon olive oil. Crack eggs into the pan and cook until outer edges become opaque, about 1 minute. Cover the skillet and reduce heat to low. Cook until whites are set and yolks are set to your desired firmness, 4 to 6 minutes.
6. 6 Place an egg on top of each bowl. Serve with more pico de gallo and hot sauce.

By My Hot Southern Mess

Ingredients

• ✓ sweet potato
• lime juice
• cilantro
• salsa
• queso fresco
• avocado
• corn tortilla
• black pepper
• salt
• cayenne pepper
• chili powder
• oregano
• cumin
• black bean
• onion
• leek
• potato
• carrot
• oil

Instructions

1. 1 Make filling: Heat oil in a large skillet over medium heat; cook and stir carrots in hot oil until lightly browned, about 5 minutes. Add potato; cook and stir until lightly browned and mostly tender, 5 to 10 minutes. Add leeks and onion; cook and stir until onion is lightly browned, 5 to 10 minutes.
2. 2 Mix in sweet potato, beans, cumin, oregano, chili powder, cayenne pepper, salt, and pepper; cook and stir until sweet potato is tender, about 10 minutes. Remove from heat and transfer sweet potato mixture to a bowl, scraping the skillet clean with a rubber spatula.
3. 3 Assemble tacos: Heat each tortilla in the same skillet over medium heat until warmed, about 30 seconds per side. Spread mashed avocado onto each warmed tortilla; top with sweet potato mixture, queso fresco, salsa, cilantro, and lime juice.

By Dave

Ingredients

• ✓ sweet potato

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Cut sweet potato into 1/4-inch slices crosswise and cut larger slices in half. Place slices on the prepared baking sheet.
3. 3 Bake in the preheated oven for 1 hour. Turn slices over and bake for 1 1/2 hours more. Turn oven off and leave chews in the oven until completely cooled.

By Bren

Ingredients

• ✓ sweet potato
• water

Instructions

1. 1 Fill a small saucepan with water; add sweet potatoes. Bring water to a boil and cook sweet potatoes until tender enough to break apart with a fork, 25 to 30 minutes.
2. 2 Transfer sweet potatoes to a food processor or an immersion blender cup, reserving the cooking water. Blend sweet potatoes until smooth. Add 1/2 to 3/4 cup cooking water and blend until desired consistency is reached.

By tcasa

Ingredients

• ✓ sweet potato
• olive oil
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line two 10x15-inch baking sheets with aluminum foil.
2. 2 Place sweet potato slices onto the prepared baking sheets in a single layer. Brush both sides of each slice with oil.
3. 3 Bake in the preheated oven until edges are brown, 13 to 14 minutes. Remove any chips with crispy brown edges and continue baking other chips, checking constantly and removing as the edges brown.
4. 4 Sprinkle with salt and serve in a basket.

By Reynolds KitchensR

Ingredients

• ✓ sweet potato
• butter
• white sugar

Instructions

1. 1 Preheat the oven's broiler. Line a 10x15-inch cookie sheet with aluminum foil.
2. 2 Cook sweet potatoes in the microwave until done, about 4 minutes per potato. When potatoes are cool, peel, cut in half lengthwise, and slice into 1/4-inch slices.
3. 3 Place potato slices in a single layer on the prepared cookie sheet. Slice butter into about 1/8-inch pats and place all over sweet potatoes. Sprinkle sugar over potatoes and butter. Place under broiler until golden and bubbly, about 5 to 8 minutes.

By Maria Watson

Ingredients

• ✓ sweet potato
• butter
• brown sugar

Instructions

1. 1 Bring a large pot of water to a boil. Add sweet potatoes, and boil for about 4 minutes. Remove from water, and cut into 1/2-inch slices.
2. 2 Melt butter in a large frying pan over medium heat. Stir in brown sugar until dissolved, adding more butter if necessary. Add sweet potatoes, and fry until golden brown and fork tender, turning occasionally. Serve hot.

By LISAB4X