Type what you have

Ingredients

• ✓ sweet potato
• beef chuck roast
• ground bison
• carrot
• pea
• green bean
• spinach
• oat
• pumpkin puree
• olive oil

Instructions

1. 1 Place sweet potatoes in a large Dutch oven filled 3/4-full with water. Bring to a boil and cook for 10 minutes. Add chuck roast and bison to the pot and cook until meat is no longer pink, 10 to 12 minutes.
2. 2 Add carrots, peas, green beans, and spinach to the pot and cook over medium heat for 15 minutes. Add oats and stir until mixture has thickened, 5 to 7 minutes. Stir in pumpkin and olive oil; remove from heat and let cool a bit, 5 to 10 minutes. Transfer roast to a plate and dice meat; return to mixture.
3. 3 Use a potato masher to mash up mixture to a mushy consistency. Let mixture cool sufficiently, about 30 minutes. Place into resealable containers and freeze.

By Deb Kacher

Ingredients

• ✓ sweet potato
• canola oil
• jalapeno pepper
• green onion
• garlic
• brown sugar
• allspice
• salt
• pepper
• canola oil

Instructions

1. 1 Place the sweet potatoes in a pan, and fill with enough water to cover. Bring to a boil, and cook until potatoes are easily pierced with fork, about 10 minutes. Drain, place the potatoes in a mixing bowl, and mash.
2. 2 Meanwhile, heat 1 tablespoon canola oil in a skillet over medium-high heat. Stir in the jalapeno pepper, green onions, and garlic. Cook and stir until the vegetables are soft, about 5 minutes. Stir the vegetables, brown sugar, and allspice into the mashed sweet potatoes. Season to taste with salt and pepper.
3. 3 Form the sweet potato mixture into 12 slightly flattened cakes about 2 to 2 1/2 inches in diameter using your hands or large spoons. Place on a plate.
4. 4 Heat 1/4 cup canola oil in a skillet over medium-high heat. Place the sweet potato cakes in the skillet, four at a time, and cook, turning once, until golden brown on each side, 6 to 8 minutes. Add more oil if needed.

By Shannon

Ingredients

• ✓ sweet potato
• russet potato
• corn
• mustard
• lime juice
• cilantro
• garlic
• canola oil
• salt
• black pepper
• cucumber
• red onion
• peanut

Instructions

1. 1 Place Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
2. 2 In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
3. 3 Cut cooled potatoes into 1-inch cubes and add to dressing along with cucumber and red onion. Toss well. Serve at room temperature or chilled. Toss peanuts in just before serving.

By jessica

Ingredients

• ✓ sweet potato
• beef tripe
• lemon
• water
• beef stock
• cassava
• potato
• yam
• pumpkin
• tomato sauce
• sofrito
• corn
• salt
• black pepper

Instructions

1. 1 Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.
2. 2 Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe.
3. 3 Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours.
4. 4 Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.

By Amy

Ingredients

• ✓ sweet potato
• hot sauce
• cilantro
• pepper
• salt
• ginger root
• coconut milk
• fish stock
• half-and-half
• all-purpose flour
• corn kernel
• green onion
• celery
• carrot
• red bell pepper
• margarine
• conch meat

Instructions

1. 1 Place conch meat in a pot with enough water to cover; bring to a boil and cook 15 minutes. Drain. Transfer to the bowl of a food processor; pulse until finely chopped. Set aside.
2. 2 Meanwhile, melt 2 tablespoons margarine in a skillet over medium heat. Add sweet potato, bell pepper, carrot, celery, green onions, and corn; cook and stir about 5 minutes.
3. 3 Melt remaining 2 tablespoons margarine in a large pot; whisk in flour to form a thick paste the consistency of cake frosting. Whisk in half-and-half, fish stock, coconut milk, and ginger; season with salt and black pepper. Add conch and vegetable mixture to the pot; bring to a boil. Reduce heat to low; simmer 15 minutes. Stir in cilantro and hot sauce; cook to desired consistency, about 15 minutes more.

By Doug Matthews

Ingredients

• ✓ sweet potato
• red kidney bean
• cinnamon stick
• milk
• evaporated milk
• coconut milk
• sugar
• sweetened condensed milk
• cinnamon
• nutmeg
• clove
• raisin
• butter
• salt
• vanilla extract
• ground ginger

Instructions

1. 1 Place beans and cinnamon sticks in a large pot and add water to cover by 2 inches; bring to a boil. Boil for 2 to 3 minutes. Remove from the heat, cover, and let soak for 1 hour.
2. 2 Cube sweet potatoes and place in a large pot. Cover with salted water and bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
3. 3 Puree beans and soaking water with an immersion blender until smooth. Pass blended beans through a colander.
4. 4 Add milk, evaporated milk, and coconut milk. Turn on the heat to medium and add sugar, condensed milk, cinnamon, nutmeg, and cloves. Cook, stirring every once in a while, for 15 minutes. Add sweet potatoes, raisins, butter, salt, vanilla, and ginger. Reduce heat to low and cook, stirring every now and then, for 15 more minutes.

By vaneblu

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

Ingredients

• ✓ sweet potato
• olive oil
• butter
• brown sugar
• cinnamon

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Wash sweet potato and pierce holes throughout. Rub olive oil all over sweet potato using your hands and place in the air fryer basket.
3. 3 Cook in the preheated air fryer for 15 minutes. Turn sweet potato and continue to cook until potato is soft and tender, 15 to 20 minutes more.
4. 4 Cut a slit on top of the sweet potato and top with butter, brown sugar, and cinnamon.

By Yoly

Ingredients

• ✓ sweet potato
• olive oil
• parmesan cheese
• garlic powder
• salt

Instructions

1. 1 Poke the sweet potatoes along their sides with a fork. Microwave the sweet potatoes, laid out in a circle in the microwave, until soft, 10 to 15 minutes.
2. 2 Slice the potatoes, across their width, into 1/2-inch slices. Separate them so they're not sticking together. Put 1/4 cup of olive oil into a small cup. Brush that oil onto the flat surfaces with a pastry brush. Pour any remaining oil over potatoes.
3. 3 Put the oiled sweet potatoes into a gallon-sized zip-top bag. Add Parmesan cheese, garlic powder, and salt. Shake the bag thoroughly for 1 minute. Manipulate the pieces with your hand (from the outside) to make sure all pieces get exposed to the cheese and powder.
4. 4 Heat remaining 1/2 cup of olive oil in a skillet over medium-high heat. Carefully pour the sweet potatoes into the skillet. Cook, moving the pieces around and flipping periodically, for 7 minutes. Remove from heat and serve.

By mafnoor

Ingredients

• ✓ sweet potato
• butter
• cinnamon
• honey
• vanilla extract

Instructions

1. 1 Preheat grill for medium heat.
2. 2 Arrange sweet potatoes in a 9x13-inch aluminum foil pan. Stir butter and cinnamon together in a bowl and drizzle over potatoes. Cover pan with aluminum foil.
3. 3 Bake sweet potatoes on the preheated grill, stirring occasionally, for 15 minutes. Stir honey and vanilla extract together in a bowl and drizzle over sweet potatoes. Return aluminum foil to cover pan. Continue cooking on the grill until sweet potatoes are tender, about 10 more minutes.

By CoOkInGnUt

Ingredients

• ✓ sweet potato
• butter
• brown sugar
• brandy
• salt

Instructions

1. 1 Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil. Cook 15 minutes, or until tender but firm. Drain and set aside.
2. 2 In a large skillet over low heat, melt butter. Stir in brown sugar, brandy, and salt. Add sweet potatoes and stir to coat. Cook, stirring gently until sweet potatoes are heated through and thoroughly glazed.

By Kathy

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
• cream cheese
• brown sugar
• pecan
• cinnamon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bake sweet potatoes in the preheated oven until tender, about 1 hour and 15 minutes. Set aside until cool enough to handle.
3. 3 Cut a thin lengthwise slice from the top of each sweet potato and discard slice. Scoop pulp from sweet potatoes, leaving thin shells. Place pulp into a bowl and mash with cream cheese. Stir brown sugar, pecans, and cinnamon into mixture and fill sweet potato shells with pulp. Place filled sweet potatoes onto a baking sheet.
4. 4 Bake until sweet potatoes are heated through, 15 to 20 minutes.

By lepowers

Ingredients

• ✓ sweet potato
• mayonnaise
• brown sugar
• walnut
• raisin

Instructions

1. 1 Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook for about 8 minutes, or until tender. Drain, and cool slightly.
2. 2 In a large bowl, stir together the mayonnaise and brown sugar. Stir in the sweet potatoes, walnuts and raisins until evenly coated. Chill for at least 1 hour before serving.

By Christal Holloman