Eat Sweet Potatoes All Day Long + Sweet Potato & Blue Cheese Rice Bowl

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

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!


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!



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!

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  • 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.

sweet potato and blue cheese rice bowl prep

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



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!


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!

For more recipe ideas follow North Carolina Sweet Potatoes on Facebook, TwitterPinterest, and Instagram!



  1. I LOVE Morning Glory Muffins too!

    Just an interesting observation: I see that your sweet potatoes are always bright orange in colour, while ours’ down here in South Africa are very pale – a light, baby yellow colour. I’ve never been able to find the orange ones here – perhaps they’re different varieties…?

  2. I love sweet potatoes! I’ll eat them any way. I seem to go in phases with how I cook them. Lately my favorite way to eat them is a sweet potato hummus with peanut butter recipe that I make. It’s addicting! Almost as good as eating chocolate!

  3. That recipe looks so good… except for the blue cheese *shudders.* Bet I could replace it with some goat cheese or feta though 🙂

    I love slicing and baking sweet potatoes like French fries and dipping them in homemade aioli. Yum!

  4. I love em baked with a little salt and a laughing cow, preferably the garlic and herb or white cheddar. Love this post. Gotta try the sweet potatoes with blue cheese and rice bowl.

  5. I have half of a very large sweet potato each day for lunch topped with some shredded cheese (whatever we have on hand) and some plain greek yogurt. SO good! I will definitely be trying those sweet potato pancakes, probably this weekend!

  6. I never ate sweet potatoes until a couple of years ago. My mother doesn’t like them and therefore I was never introduced until a running friend of mine insisted I try them. Now I cannot get enough. Love making sweet potato fries.

  7. I love sweet potatoes and eat at least one pretty much every day! I adore them topped with cashew butter, stuffed with salsa and Laughing Cow or cheddar, and just plain roasted. Oh, and I like to dice them, sauté them, and then top them with a runny egg 🙂

  8. ooo that rice bowl looks fantastic!

    I love cutting thin sweet potato fries and tossing with coconut oil and McCormick’s chipotle pepper spice, and baking til crispy. I can eat a whole pan, they’re sooo good.

  9. Have you tried the pre-cooked sweet potato wedges from TJs….they are Awesome! And so easy instead of roasting, baking, or microwaving! They are really delicious too!

  10. YUM!!! I love sweet potatoes too! I eat them almost every day. I love making homemade sweet potato fries to compliment any meal!! All of your recipes look amazing!

  11. I am seriously obsessed with sweet potatoes! My favs include topping them with a smear of almond butter and a sprinkle of cinnamon (great for a packed snack even), sliced in half and topped with sautéed spinach, a fried egg, and salsa, and spiralized and baked with a sprinkle of salt. Serious yum!

  12. I made your hash brown casserole on sunday for an easy, grab-and-go breakfast during the week. I found sweet potato tater tots (!!!!!) at whole foods and used them instead! my casserole came out very liquidy though – has that ever happened to you? the eggs were cooked all the way through but there was a lot of excess water at the bottom.

  13. My husband loves sweet potato fries baked in the oven. I love them mashed with just a bit of butter. I will have to try these recipies, maybe the two of us need to be a bit more adventurous with our Yams.

  14. So many good sweet potato recipes! Roasted with broccoli and onions and topped with Greek yogurt, baked into “fries” with veggie chili and cheese on top, grilled in rounds with ketchup. Sweet potato and black bean enchiladas….

  15. i eat sweet potatoes every. single. day. by far my favorite! i roast them in coconut oil and cinnamon or pumpkin pie spice…so good!

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