Type what you have

Ingredients

• ✓ sweet potato
• chicken stock
• vegetable stock
• water
• ginger
• lime
• milk
• cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sweet potatoes, stock, water, and ginger in a large saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until sweet potatoes have softened, about 30 minutes.
3. 3 Puree sweet potato mixture with lime juice using an immersion blender or food processor until smooth.
4. 4 Return soup to the saucepan and stir in cream or coconut milk; reheat gently over low heat until warmed through.
5. 5 Serve and enjoy!

By S Mcc

Ingredients

• ✓ sweet potato
• chicken broth
• brown sugar
• salt
• nutmeg
• black pepper
• cayenne pepper
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Adjust the oven rack to the middle position.
2. 2 Bake sweet potatoes directly on the rack in the preheated oven until soft, about 1 hour 30 minutes. Remove from the oven and let cool slightly.
3. 3 Peel sweet potatoes and place flesh in a blender. Purée in batches with chicken broth, using enough broth so it blends smoothly. Transfer puréed mixture to a large saucepan.
4. 4 Bring to a simmer over medium-high heat, then reduce heat to medium-low. Stir in brown sugar, salt, nutmeg, black pepper, and cayenne pepper; cover and let simmer for 10 minutes. Remove from heat and stir in cream.

By ZOEMC

Ingredients

• ✓ sweet potato
• acorn squash
• pumpkin
• coconut milk
• chicken broth
• salt
• black pepper
• lime
• ground ginger

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potatoes in aluminum foil. Place squash, pumpkin, and sweet potatoes on a baking sheet.
3. 3 Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
4. 4 Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
5. 5 Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.

By SerenaBloom

Ingredients

• ✓ sweet potato
• chicken broth
• orange liqueur
• half-and-half
• nutmeg
• ginger
• cinnamon
• cayenne pepper
• salt
• black pepper
• pecan

Instructions

1. 1 Put sweet potatoes into a large pot. Pour chicken broth over the sweet potatoes; bring to a boil, stir orange liqueur into the boiling broth, and cook until the potatoes are tender, about 25 minutes.
2. 2 Puree the sweet potatoes with the broth using an immersion blender until smooth.
3. 3 Stir half-and-half, nutmeg, ginger, cinnamon, and cayenne pepper into the pureed sweet potatoes; season with salt and pepper.
4. 4 Heat a skillet over medium-high heat. Toast pecans in the hot skillet until fragrant.
5. 5 Ladle soup into bowls; garnish with toasted pecans.

By Ann

Ingredients

• ✓ sweet potato
• onion
• olive oil
• white wine
• red wine
• brandy
• chicken bouillon
• water
• allspice
• salt
• pepper

Instructions

1. 1 Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel, and mash. Set aside.
2. 2 In a medium skillet over medium high heat, cook and stir onions in olive oil until translucent. Add white wine, red wine, and brandy, and simmer for 5 minutes. Add mashed sweet potatoes, stirring to incorporate. Dissolve bouillon cubes in water and add to the soup with the allspice. Simmer another 10 minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot.

By amanda1432

Ingredients

• ✓ sweet potato
• chourico
• red onion
• chickpea
• tomato
• vegetable broth
• thyme
• spinach
• salt
• black pepper

Instructions

1. 1 Cook the chourico in a soup pot over medium-high heat until it releases some oil. Add the chopped onion; stir and cook until the onions are soft, about 5 minutes. Mix in the garbanzo beans, diced tomatoes, sweet potatoes, vegetable broth, and thyme. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the sweet potatoes are soft, about 10 minutes.
2. 2 Stir the baby spinach into the soup and continue cooking for 5 minutes. Season with salt and pepper to taste.

By ASHLEY_S

Ingredients

• ✓ sweet potato
• chicken broth
• carrot
• onion
• red curry powder
• cinnamon
• ginger
• half and half
• maple syrup
• salt
• black pepper

Instructions

1. 1 Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker.
2. 2 Cook on Low for 7 hours.
3. 3 Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to slow cooker. Stir half-and-half and maple syrup into the soup; season with salt and pepper.
4. 4 Cook on High for 20 minutes.

By Food Eater

Ingredients

• ✓ sweet potato
• butter
• butternut squash
• onion
• carrot
• celery
• garlic
• chicken stock
• sweet bell pepper
• salt
• black pepper

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Add butternut squash, sweet potato, onion, carrot, celery, and garlic; cook and stir until lightly browned, about 5 minutes.
2. 2 Stir in chicken stock and bell peppers; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato tender, about 40 minutes.
3. 3 Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Season with salt and black pepper.

By BVDB

Ingredients

• ✓ sweet potato
• butternut squash
• olive oil
• salt
• black pepper
• bacon
• butter
• onion
• garlic
• white wine
• chicken stock
• half-and-half
• nutmeg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet.
3. 3 Bake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes.
4. 4 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly crisp, 7 to 10 minutes. Reserve 1 tablespoon bacon drippings. Drain the bacon slices on paper towels; crumble bacon.
5. 5 Heat bacon drippings and butter together in Dutch oven over medium heat. Saute onion and butter in hot butter mixture until onion is translucent, 7 to 10 minutes.
6. 6 Pour the white wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until white wine is reduced by half, 3 to 5 minutes.
7. 7 Stir roasted squash mixture into onion mixture; add stock and bring to a boil. Reduce heat to low and simmer until all vegetables are tender, about 10 minutes.
8. 8 Pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven.
9. 9 Stir half-and-half into pureed soup; cook and stir over medium-low heat until soup is warmed through, about 5 minutes. Stir nutmeg into soup; season with salt and pepper to taste. Ladle into bowls and top each with crumbled bacon.

By Donald

Ingredients

• ✓ sweet potato
• sour cream
• lime zest
• butter
• onion
• garlic
• chicken stock
• cumin
• red pepper flakes
• ginger root
• peanut butter
• lime
• cilantro
• salt
• tomato

Instructions

1. 1 In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
2. 2 Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.
3. 3 Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.
4. 4 Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.

By Sarbek

Ingredients

• ✓ sweet potato
• olive oil
• onion
• butter
• sugar
• garlic
• ginger
• nutmeg
• cayenne pepper
• chicken broth
• half-and-half
• milk
• salt
• pepper
• peanut

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil over medium-high heat in a large, deep saute pan until shimmering. Add sweet potatoes, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add ginger, nutmeg and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ sweet potato
• pepper
• salt
• white wine
• water
• paprika
• oregano
• chicken vegetable soup mix
• potato
• celery
• parsley
• zucchini
• carrot
• onion
• garlic
• parsnip
• chicken

Instructions

1. 1 In a large soup pot or Dutch oven, combine chicken, parsnips, garlic, onions, carrots, zucchini, parsley, celery, potatoes, sweet potato, soup mix, oregano, paprika, water, wine, salt and pepper. Cover and bring to a boil over high heat. Boil 30 minutes, partially covered, then reduce heat to low and simmer another 90 minutes.

By SIRMIROM

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
• 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