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
• 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
• 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
• 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
• cooking spray
• garlic and pepper seasoning

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread sweet potato slices evenly on 2 cookie sheets. Coat evenly with cooking spray; sprinkle 1/2 of the garlic-pepper seasoning on top.
3. 3 Bake in the preheated oven for 15 minutes. Flip, spray on the second side, and sprinkle remaining seasoning on top. Continue baking until tender, about 15 minutes more.

By Swiftly Sherlock

Ingredients

• ✓ sweet potato
• vegetable oil
• onion soup mix

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place sweet potatoes, oil, and onion soup mix in a large bowl; toss until sweet potatoes are well coated. Spread sweet potatoes on a large baking sheet.
3. 3 Bake in the preheated oven until sweet potatoes are tender, about 40 to 50 minutes.

By Jessica Schumacher

Ingredients

• ✓ sweet potato
• cream cheese
• butter

Instructions

1. 1 Poke holes along each side of the sweet potato with a fork, at least 4 sets on each side.
2. 2 Microwave the potato on high for 8 minutes. Turn over and continue to cook in the microwave until tender, about 8 minutes more.
3. 3 Cut potato in half and remove soft potato flesh into a bowl with a spoon. Mash the potato with a fork and mix with cream cheese and butter.

By jmlow

Ingredients

• ✓ sweet potato
• neufchatel cheese
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer potatoes until tender, about 20 minutes; drain and transfer potatoes to a large bowl.
2. 2 Beat potatoes with an electric mixer until smooth. Add Neufchatel cheese; beat until smooth. Season with sea salt.

By harmonyb

Ingredients

• ✓ sweet potato
• olive oil
• sea salt

Instructions

1. 1 Combine sweet potato slices and olive oil in a large bowl; toss to coat. Arrange sweet potato slices in a single layer on a large microwave-safe plate; season with salt.
2. 2 Cook in microwave until chips are dry, crisp, and slightly browned, about 5 minutes. Cool chips on plate before transferring to a bowl. Repeat with remaining sweet potato slices.

By sonjagroset

Ingredients

• ✓ sweet potato
• avocado oil
• creole seasoning

Instructions

1. 1 Preheat air fryer to 400 degrees F (200 degrees C).
2. 2 Place sweet potato slices in a large bowl. Stir in avocado oil, evenly coating each piece. Add Creole seasoning, stirring to combine. Place slices in a thin layer on the bottom of the air fryer basket.
3. 3 Cook in the preheated air fryer for 7 minutes. Shake slices and turn to allow for even cooking. Continue cooking until desired crispness is achieved, about 6 more minutes. Transfer potato slices to a rack and allow to cool.

By Bibi

Ingredients

• ✓ sweet potato
• cooking spray
• seasoned salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with cooking spray.
2. 2 Make a lengthwise cut partway through the middle of each sweet potato.
3. 3 Cut potatoes into coins using the slicer attachment on a spiralizer. Arrange coins on the baking sheets. Spray with cooking spray. Season both sides with seasoned salt.
4. 4 Bake in the preheated oven until edges start to curl, 20 to 25 minutes. Season with more salt. Let cool until crisp, about 10 minutes.

By Carol Castellucci Miller

Ingredients

• ✓ sweet potato
• cajun seasoning
• olive oil cooking spray
• sea salt

Instructions

1. 1 Bring a pot of water to a boil and add sweet potatoes. Boil until potatoes can be pierced with a fork but are still firm, about 15 minutes. Do not over-boil, or they will be messy to grate. Drain and let cool.
2. 2 Grate sweet potatoes into a bowl using a box grater. Carefully mix in Cajun seasoning. Form mixture into tot-shaped cylinders.
3. 3 Spray the air fryer basket with olive oil spray. Place tots in the basket in a single row without touching each other or the sides of the basket. Spray tots with olive oil spray and sprinkle with sea salt.
4. 4 Heat air fryer to 400 degrees F (200 degrees C) and cook tots for 8 minutes. Turn, spray with more olive oil spray, and sprinkle with more sea salt. Cook for 8 minutes more.

By fabeveryday

Ingredients

• ✓ sweet potato
• butter
• brown sugar
• miniature marshmallow

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place drained yams or sweet potatoes in a medium baking dish; distribute butter pieces evenly on top.
3. 3 Sprinkle with brown sugar and top with a layer with miniature marshmallows.
4. 4 Bake in the preheated oven until sweet potatoes are tender and marshmallows have melted, about 20 to 25 minutes.
5. 5 Enjoy!

By LORIEANN29

Ingredients

• ✓ sweet potato
• pineapple
• brown sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Place whole sweet potatoes in a large pot and cover with water; boil until soft. Transfer to a cutting board; when cool enough to handle, remove skins. Cut into bite-sized pieces; transfer to prepared baking dish.
3. 3 Add crushed pineapple, brown sugar, and butter to baking dish; stir to combine.
4. 4 Bake in the preheated oven until casserole mushy with no excess water in dish, about 45 minutes.

By DELORA

Ingredients

• ✓ sweet potato
• butter
• brown sugar
• orange juice

Instructions

1. 1 Boil cut-up sweet potatoes until tender, about 10 minutes.
2. 2 Melt butter and brown sugar together in a frying pan until bubbly. Add orange juice and stir until smooth. Add the sweet potatoes and cook slowly, turning occasionally until caramelized, about 20 minutes.

By Brenda

Ingredients

• ✓ sweet potato
• water
• butter
• white sugar

Instructions

1. 1 In a large pot over medium heat, place potatoes in water. Top with butter and sugar, cover and bring to a boil. Reduce heat to low and simmer, without stirring, until mixture is thick and syrupy, 40 minutes. Mixture will thicken slightly as it cools. Remove from heat and serve warm.

By Pamela

Ingredients

• ✓ sweet potato
• milk
• maple syrup
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
2. 2 Mash sweet potatoes with milk in a bowl, adding milk a little at a time, until potatoes reach desired consistency. Spread sweet potatoes into the prepared baking dish.
3. 3 Bring maple syrup and butter to a boil in a saucepan; pour boiling syrup mixture over sweet potatoes.
4. 4 Bake in the preheated oven until sweet potatoes are hot and topping begins to cook into a sticky caramel, 20 to 30 minutes.

By Barbara Kingston

Ingredients

• ✓ sweet potato
• milk
• maple syrup
• butter

Instructions

1. 1 Bring a large pot of salted water to a boil. Add sweet potatoes, reduce the heat to medium-low, and simmer until tender, 20 to 30 minutes. Drain and transfer sweet potatoes to a large bowl.
2. 2 Mash sweet potatoes with a potato masher until mostly smooth.
3. 3 Gradually stir in milk until sweet potatoes reach desired consistency.
4. 4 Stir in syrup and butter until smooth.

By RAINSPIRIT

Ingredients

• ✓ sweet potato
• vegetable oil
• brown sugar
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a glass baking dish with aluminum foil.
2. 2 Pierce sweet potatoes all over with a fork; rub with oil and place in the prepared dish.
3. 3 Bake in the preheated oven for 1 hour, flipping halfway through. Remove from the oven; rest for 5 minutes.
4. 4 Slice sweet potatoes in half lengthwise; cut small slits into flesh. Sprinkle 1 tablespoon brown sugar and place 1 teaspoon butter on each half.

By Henry Gobel

Ingredients

• ✓ sweet potato
• olive oil
• paprika

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. 2 In a large bowl mix olive oil and paprika. Add potato sticks and stir by hand to coat. Place on the prepared baking sheet.
3. 3 Bake 40 minutes in the preheated oven.

By Christine L

Ingredients

• ✓ sweet potato
• brown sugar
• allspice
• cinnamon
• miniature marshmallow

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes.
4. 4 Drain potatoes and transfer to a baking sheet.
5. 5 Bake sweet potatoes in the preheated oven until dried, 3 to 4 minutes; transfer to a mixing bowl. Keep the oven on.
6. 6 Mash sweet potatoes with a potato masher until no large lumps remain. Add brown sugar, allspice, and cinnamon; continue mashing until potatoes are evenly seasoned.
7. 7 Spoon mixture into a casserole dish and spread marshmallows in an even layer over top.
8. 8 Bake in the oven until marshmallows just begin to brown, 10 to 15 minutes. Turn on the broiler and broil for 1 minute.

By Samantha

Ingredients

• ✓ sweet potato
• butter
• lemon juice
• gingersnap cookie
• miniature marshmallow

Instructions

1. 1 Combine sweet potatoes, butter, and lemon juice in a large saucepan over medium heat. Break gingersnap cookies into sweet potatoes mixture; cook, stirring occasionally, until thick, about 15 minutes.
2. 2 Spread desired amount of marshmallows over sweet potato mixture. Off heat, cover with a lid until marshmallows melted, about 5 minutes. Serve warm.

By Rhonda

Ingredients

• ✓ sweet potato
• apple
• cinnamon
• sugar
• butter

Instructions

1. 1 Preheat an outdoor grill.
2. 2 In a bowl, toss the sweet potato and apple slices with the cinnamon and sugar. Divide the mixture into 4 portions, places each on a large piece of aluminum foil. Top each with an equal amount of butter. Tightly seal foil around each portion.
3. 3 Place foil packets on the grill, and cook 40 minutes, turning every 5 to 10 minutes, until potatoes and apples are tender.

By BCRANE75