If you’re a regular CNC reader, you know that I love sweet potatoes. I frequently enjoy them baked, mashed, roasted, and fried, as well as blended into pancakes, baked goods, and smoothies. I also love them on their own, simply roasted as Sweet Potato Wedges, Breakfast Potatoes, or topped on one of our favorite go-to dinners: Shepard’s Pie. Sweet potatoes are such a versatile ingredient; the list goes on and on and on.
Obviously, there’s no wrong way to eat sweet potatoes and, since they’re available year-round, it’s simple to incorporate them into your everyday diet. That said, here are some of my favorite sweet potato recipes, so you can enjoy them morning, noon, and night!
BREAKFAST: MAPLE-CINNAMON SWEET POTATO PANCAKES
It’s no secret that I’m a lover of pancakes! I don’t discriminate, but I know the healthy versions typically fill me up and satisfy me better than traditional recipes, so I make these Maple-Cinnamon Sweet Potato Pancakes as a more nutritious option. Made with nutrient-rich sweet potato and satisfying almond flour and eggs, these pancakes fulfill in more ways than one. Plus, they’re naturally gluten-free and low in sugar, so they’re a delicious and nutritious way to start your day!
LUNCH: SWEET POTATO & BLUE CHEESE RICE BOWL
You guys know I’m all about the rice bowls lately, so here’s another recipe to try. This one pairs sweet potatoes with blue cheese, caramelized onions, and broccoli for a dish that will really wow your taste buds and stomach. The combination of sweet and savory flavors makes this healthy comfort food dish one that you will want to make again and again!
- 1 cup sweet potatoes, diced and roasted
- 10 ounces cooked brown rice
- 1/2 large yellow onion
- 3/4 cup broccoli florets, steamed
- 1/3 cup blue cheese crumbled
- 1/3 cup whole milk
- 1 tsp Worcestershire sauce
- 1 tsp canola oil
- 1/8 tsp salt
- 1/8 tsp sugar
- salt + pepper to taste
Slice onion into 1/4 inch pieces and sauté in canola oil and sugar until soft and golden brown. Then, make the blue cheese sauce by combining onions, milk, blue cheese crumbles, Worcestershire sauce, salt, and pepper in a saucepan. On medium heat, stir occasionally for 5-6 minutes.
Meanwhile, add sweet potatoes, rice, and broccoli to a large mixing bowl. Pour blue cheese sauce into mixing bowl and combine well. Top with additional blue cheese crumbles and serve immediately.
Recipe makes 2 servings
SNACK (OR DESSERT): MORNING GLORY MUFFINS
These Morning Glory Muffins are one of the most popular recipes on CNC and one of my favorites, too! Made with mashed sweet potato, shredded coconut, raisins, walnuts, carrot, almond meal, these muffins are a naturally gluten- and dairy-free treat that just about everyone will love. They’re loaded with all sorts of nutritious ingredients, so they can be easily enjoyed any time of day!
DINNER: SWEET POTATO HASH
This Sweet Potato Hash is another go-to recipe in our house. It’s seriously so easy to make: Just throw all of the ingredients in a pan, stir occasionally, and, voilà, you have a nutritious, delicious, and super satisfying dinner! And the leftovers make an awesome lunch (or breakfast) the next day!
Question of the Day
What’s your favorite way to eat sweet potatoes?
I am proud to partner with North Carolina Sweet Potatoes as an Ambassador and look forward to bringing you more sweet potato goodness this year!