Type what you have

Ingredients

• ✓ sweet potato
• salt
• brown sugar
• buttermilk
• self-rising flour
• butter
• butter
• butter
• pomegranate molasses
• pomegranate juice
• pomegranate seed

Instructions

1. 1 Cut sweet potato in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make about 16 evenly sized chunks. Transfer into pot; cover with water and add salt. Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender, about 17 minutes. Drain thoroughly; return to pot and mash potatoes. You will need 1 1/2 cups mashed sweet potatoes. Cool thoroughly.
2. 2 Transfer cooled mashed potatoes to a mixing bowl. Add brown sugar and buttermilk. Mix together until well combined.
3. 3 Place self-rising flour in a separate mixing bowl. Grate frozen butter into flour, tossing with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter. Add sweet potato mixture. Toss with a fork until evenly distributed, but don't overmix.
4. 4 Transfer mixture onto a lightly floured work surface. Push and press mixture together into a rectangular shape, about 1 1/2 inches thick. Dough will be floury and a bit crumbly. Fold rectangle into thirds, lifting up one-third and folding onto the middle and doing the same with the other side. Dust with a bit of flour if sticking.
5. 5 Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with a silicone mat.
6. 6 Press dough into a rectangle again, about 1 inch thick. Repeat the tri-fold step. Press out into a rectangle, about 1 inch thick. Trim off the rough edges to square off the sides; this will maximize rising. Cut into 8 equal portions. Transfer to prepared baking pan, spacing biscuits evenly. Brush tops lightly with 1 tablespoon melted butter.
7. 7 Bake in preheated oven until browned, 20 to 25 minutes. Cool slightly before serving.
8. 8 Mix 4 tablespoons butter (room temperature), pomegranate syrup, and pomegranate juice together in a small bowl. Spread on warm biscuits. Sprinkle with a few pomegranate seeds for garnish.

By John Mitzewich

Ingredients

• ✓ sweet potato
• cooking spray
• biscuit mix
• brown sugar
• milk
• zucchini
• egg
• margarine
• cinnamon
• vanilla extract
• nutmeg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray muffin tins with cooking spray.
2. 2 Cook sweet potato in the microwave until tender, about 6 minutes. Peel and dice sweet potato; transfer to a large bowl.
3. 3 Mix biscuit mix, brown sugar, milk, zucchini, eggs, margarine, cinnamon, vanilla extract, and nutmeg into sweet potato. Spoon 1/3 cup batter into each muffin cup.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

By Sheryl Carnes

Ingredients

• ✓ sweet potato
• cooking spray
• white sugar
• egg
• cinnamon
• ginger
• nutmeg
• salt
• allspice
• clove
• milk
• canola oil
• baking powder
• baking soda
• all-purpose flour
• turbinado sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
2. 2 Place sweet potatoes into the bowl of a food processor and add sugar, eggs, cinnamon, ginger, nutmeg, salt, allspice, and cloves. Process until smooth, about 30 seconds. Transfer to a mixing bowl and add milk, oil, baking powder, and baking soda. Mix thoroughly with a fork. Add flour and mix using a fork or spatula just until combined.
3. 3 Spray a large serving spoon and use to spoon batter into the prepared muffin cups until it reaches the top of each. Sprinkle with turbinado sugar.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let rest for 5 minutes; pop muffins out and transfer to a wire rack to cool.

By cookiemommy

Ingredients

• ✓ sweet potato
• butter
• milk
• onion soup mix
• curry powder
• wonton wrapper
• sesame oil

Instructions

1. 1 Simmer sweet potatoes with a little water until very soft. Drain, and mash with butter, milk, onion soup mix, and curry powder.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Place about 1 teaspoon of the sweet potato mixture into the center of each wonton wrapper. Brush two adjacent edges of wrapper with water, fold into a triangle, and press the edges together to seal. Brush both sides with sesame oil. Place the samosas on a baking sheet.
4. 4 Bake in preheated oven for 10 minutes, then turn over, and bake for 5 minutes more.

By Allrecipes Member

Ingredients

• ✓ sweet potato
• vegetable broth
• lentil
• stewed tomato
• onion
• garlic
• bay leaf
• curry powder
• cumin seed
• kosher salt
• cream

Instructions

1. 1 Combine broth and lentils in a large pot over medium-high heat; bring to a boil.
2. 2 Stir in stewed tomatoes, sweet potato, onion, garlic, and bay leaves. Return to a boil, then reduce heat and simmer for 35 minutes. Stir in curry powder, cumin seeds, and salt. Simmer until lentils are soft, about 15 minutes.
3. 3 Taste to adjust spices. Stir in cream and serve.

By fioremarie

Ingredients

• ✓ sweet potato
• vegetable oil
• onion
• green curry paste
• eggplant
• coconut milk
• vegetable stock
• makrut lime leaf
• lime juice
• lime zest
• brown sugar
• salt

Instructions

1. 1 Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.
2. 2 Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt.

By Miss Marie Lo Duca

Ingredients

• ✓ sweet potato
• olive oil
• onion
• garlic
• garam masala
• turmeric
• red pepper flake
• vegetable broth
• lentil
• spinach
• salt

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 4 minutes. Cook and stir garam masala. turmeric, and red pepper flakes into onion mixture until coated, about 2 more minutes.
2. 2 Stir broth and lentils into onion mixture; bring to a boil, reduce heat to low, cover, and cook until lentils are softened but firm to the bite, about 15 minutes.
3. 3 Stir in sweet potatoes; bring to a boil, reduce heat to low, cover, and simmer until sweet potatoes are tender and lentils are fully cooked, about 10 minutes. Add spinach; cook until wilted, 3 to 5 minutes. Season with salt.

By Queen Bee

Ingredients

• ✓ sweet potato
• olive oil
• butter
• red onion
• dukka
• garam masala
• garlic
• vegetable broth
• red lentil
• cilantro
• spinach
• black pepper

Instructions

1. 1 Heat oil and butter in a large pot over medium heat. Add onion, dukkah, garam masala, and garlic; cook and stir until onion softens, about 5 minutes. Stir in sweet potatoes; cook until lightly browned, 3 to 5 minutes.
2. 2 Pour vegetable broth into the pot; stir in lentils and cilantro. Simmer, partially covered, until lentils are tender, 20 to 25 minutes. Add spinach; simmer until wilted, about 5 minutes more. Season dahl with black pepper.

By Melanie Booth

Ingredients

• ✓ sweet potato
• carrot
• parsnip
• turnip
• shallot
• vegetable oil
• garlic
• salt
• pepper
• zucchini
• cherry tomato
• lentil
• tandoori sauce
• quinoa
• mint

Instructions

1. 1 Preheat oven to 400 degrees F (204 degrees C). Toss root vegetables with shallots, oil, garlic, salt, and pepper. Place in a 9x9-inch baking dish.
2. 2 Roast, turning occasionally, for 25 to 30 minutes or until vegetables are lightly golden and tender crisp. Stir in zucchini and scatter cherry tomatoes over top; roast for 12 to 15 minutes or until all vegetables are tender.
3. 3 Stir in lentils, Patak's Tandoori Sauce, and quinoa. Cover tightly with foil. Cook, covered, stirring occasionally, for 10 to 15 minutes or until mixture has simmered and heated through.
4. 4 Garnish with mint.

By Patak's Canada

Ingredients

• ✓ sweet potato
• red onion
• carrot
• parsnip
• beet
• olive oil
• ginger
• coriander
• cumin
• turmeric
• garlic powder
• cayenne pepper
• salt
• black pepper
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine red onion, carrots, parsnips, beets, and sweet potato in a large bowl. Toss vegetables with olive oil.
3. 3 Combine ginger, coriander, cumin, turmeric, garlic, cayenne, salt, and pepper in a small bowl. Sprinkle spice mix over the vegetables and toss to coat evenly. Spread vegetables out evenly on the prepared baking sheet.
4. 4 Roast on the center rack of the preheated oven until beet pieces can easily be pierced with a fork, about 40 minutes.
5. 5 Garnish with fresh cilantro. Serve warm or at room temperature.

By Bibi

Ingredients

• ✓ sweet potato
• olive oil
• onion
• garlic
• ginger root
• chickpea
• tomato
• coconut milk
• garam masala
• cumin
• turmeric
• salt
• red chile flake
• spinach

Instructions

1. 1 Heat oil in a skillet over medium heat. Cook onion, garlic, and ginger in hot oil until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low, and simmer until tender, about 15 minutes.
2. 2 Season with garam masala, cumin, turmeric, salt, and chile flakes. Add spinach right before serving.

By Sherri Zeringue D'Argenio

Ingredients

• ✓ sweet potato
• olive oil
• yellow onion
• curry paste
• garlic
• chicken breast
• water
• russet potato
• salt
• coconut milk
• carrot
• turmeric
• white sugar
• soy sauce
• lime
• jasmine rice

Instructions

1. 1 Heat 1 tablespoon oil in a heavy pot over medium-high heat. Add onions, curry paste, and garlic and saute until onion is softened, 3 to 4 minutes. Make sure to mix well. Add chicken breasts, water, and russet potato. Reduce heat to medium-low and cook for 40 minutes.
2. 2 Meanwhile, heat remaining oil in a pan over medium heat. Add sweet potato and 1/2 teaspoon sea salt and toss to coat with oil. Cook, tossing frequently, until potatoes start to brown on the bottom, 5 to 7 minutes. Set potatoes aside.
3. 3 Add coconut milk, carrot, turmeric, sugar, soy sauce, and remaining sea salt to the pan. Stir and return to a simmer, about 5 minutes. Stir in lime juice and season with additional salt, if desired.
4. 4 Serve curry with a scoop of sweet potatoes on top of jasmine rice.

By Emi Goya

Ingredients

• ✓ sweet potato
• vegetable broth
• coconut oil
• yellow onion
• garam masala
• garlic
• tomato
• ginger root
• turmeric
• salt
• lentil
• cayenne pepper
• coconut milk
• basmati rice
• cilantro

Instructions

1. 1 Bring 3 cups of vegetable broth to a simmer in a medium saucepan.
2. 2 Meanwhile, heat coconut oil in a large pot over medium-high heat until hot. Add onion and saute until soft and translucent, about 5 minutes. Stir in tikka masala seasoning and cook for 1 minute. Add garlic and cook until fragrant, without burning the garlic, about 1 minute. Add tomatoes, ginger, turmeric, and salt. Cook and stir for 5 minutes.
3. 3 Mix in lentils, sweet potato, cayenne pepper, and hot vegetable broth; bring to a boil over medium-high heat. Reduce heat, cover, and simmer, stirring occasionally to prevent sticking, until lentils and sweet potato are cooked through, about 40 minutes.
4. 4 Add coconut milk and stir to combine. Bring to a simmer. Remove from heat and serve over rice garnished with cilantro.

By VegHead

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

Ingredients

• ✓ sweet potato
• brown sugar
• marshmallow

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Toss sweet potatoes with brown sugar in a bowl until coated; arrange in the prepared casserole dish. Top sweet potatoes with marshmallows.
3. 3 Bake in the preheated oven until sweet potatoes are tender and marshmallows are browned, 35 minutes.

By stannius

Ingredients

• ✓ sweet potato
• orange juice
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Evenly arrange the sweet potato slices in the baking dish. Pour the juice over the potatoes. Sprinkle on the raisins.
3. 3 Bake in preheated oven 45 minutes, or until the potatoes are tender.

By Tali

Ingredients

• ✓ sweet potato
• salt
• olive oil
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut each sweet potato in half crosswise. Quarter each half lengthwise. Cut each quarter evenly into 2 to 4 pieces. Repeat with remaining sweet potatoes.
3. 3 Place sweet potatoes on a rimmed baking sheet. Add salt. Drizzle olive oil on top. Stir up potatoes to coat with oil; spread out evenly on the baking sheet. Season with pepper.
4. 4 Bake in the preheated oven, stirring every 10 minutes, until browned, 20 to 30 minutes.

By Tara R

Ingredients

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

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix sweet potato slices, oil, sugar, and salt together in a bowl. Arrange slices evenly on a baking sheet, preferably all laying flat.
3. 3 Bake in the top third of the preheated oven until tops are barely browned, 20 to 25 minutes. Flip over each slice. Continue baking until toasted on top, 10 to 15 minutes more. Immediately unstick slices from the pan. Serve warm or cool.

By momiam

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
• canola oil
• taco seasoning mix
• cayenne pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets.
3. 3 Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.

By DRUMNWRITE

Ingredients

• ✓ sweet potato
• banana
• soy milk
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bake sweet potato in the preheated oven until tender and cooked through, about 1 hour. Remove skin, then cool in the refrigerator 8 hours to overnight.
3. 3 Blend sweet potato, banana, soy milk, and cinnamon together in a blender until smooth.

By Tim

Ingredients

• ✓ sweet potato
• margarine
• pineapple
• pecan

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Arrange the sweet potatoes on a baking sheet, and bake in preheated oven for 1 hour.
3. 3 Cut a slit into the top of each potato. Carefully scoop out the pulp from the potato, leaving the skins intact; place the potato in a large bowl. Add the margarine and pineapple to the potato and stir together. Stuff the potato mixture back into the reserved potato skins. Sprinkle the pecans over each potato.
4. 4 Return the stuffed potato skins to the oven; bake another 12 minutes.

By michellej