Savory Sweet Potato Recipes

Sharing a few savory sweet potato recipes with y'all! So Yummm.

I'll be honest, I was skeptical to try these savory sweet potato recipes at first.. but OMG I'm so glad I did! I'm always on the hunt for something that is healthy AND delicious.

Sweet Potato Turkey Skillet:

Ingredients:

2-3 sweet potatoes diced

1 pound lean ground turkey

1 yellow bell pepper

1/2 cup water

1/2 cup onion, diced

½ cup vegan mozzarella

¼ cup cilantro, chopped

1 tablespoons olive oil or avocado oil

1 tablespoon garlic, minced

salt/pepper/ seasoning to taste

sliced avocado

Directions:

1. In a large skillet, heat oil over medium-high heat. Add garlic and cook for 1 minute and then add ground turkey and continue cooking approximately 8 minutes until browned.

2. Add seasonings and stir well to incorporate. 3. Add onion and bell pepper, and cook for 3-4 minutes. Add diced sweet potato and water. Stir and cover with a lid for approximately 6-8 minutes until the sweet potatoes soften. Add additional water during this process if needed to keep the meat from drying out.

4. Remove lid and add additional salt and pepper if needed. Top with shredded mozzarella and allow it to melt. Remove skillet from heat and garnish with fresh cilantro and avocado before serving.

Savory Chicken Sausage Stuffed Sweet Potato:

Ingredients:

Sweet potatoes

1 pkg chicken sausage links of your choice (I used"Never any Ever" spinach & feta sausage)

Vegan mozzarella chz

Baby Spinach

Egg whites

Cilantro

Garlic salt

Avocado oil or olive oil

Directions:

1. Brush sweet potatoes with oil, wrap in tinfoil, and bake on 400 degrees for 50 min.

2. In skillet heat 1 tbsp oil. Add sausage and egg whites and spinach. Cook down spinach and scramble eggs.

3. Once scrambled, add vegan mozzarella and garlic salt to taste.

4. Cut open potatoes and stuff with the "scramble" mixture.

5. Top with fresh cilantro.

Turkey Taco Stuffed Sweet Potatoes

Ingredients:

sweet potatoes

1 tsp olive oil

1 1/4 tsp ground cumin, divided

1/4 + 1/8 tsp salt

1/4 + 1/8 tsp ground pepper

1 lb lean ground turkey

Minced garlic

1 tsp chili powder

1/2 tsp dried oregano

1/2 tsp paprika

1 1/4 cup canned crushed tomatoes

1/4 cups shredded pepper Jack cheese

2 tbsp minced flat-leaf parsley

Directions:

Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, 4 to 5 minutes per side. Let the potatoes rest until cool enough to handle.

Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes and place in a medium-sized bowl. Reserve the skins. With the back of a fork, mash the potato flesh until most lumps are gone. Stir in the olive oil, ½ teaspoon cumin, ¼ teaspoons salt and ¼ teaspoon pepper. Divide the mashed sweet potato evenly between the potato skins. Place on a baking sheet.

Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray. Add the ground turkey and cook, breaking up with a wooden spoon, until cooked through. Stir in the garlic, chili powder, remaining ¾ teaspoon cumin, oregano, paprika, and remaining ⅛ teaspoon salt and pepper. Cook for 1 minute. Stir in the crushed tomatoes.Preheat the broiler. Spoon the turkey mixture into each sweet potato skin. Top each with 1 tablespoon grated cheese. Broil until the cheese is melted, about 30 seconds. Garnish with parsley. Serve.

Southwest Stuffed Sweet Potatoes

Ingredients:

Sweet potatoes

1 cup corn

Cumin seeds

1 can black beans, drained and rinsed

1 teaspoon each sweet & smoked paprika Smashed avocado

Chopped tomatoes

Coriander/Cilantro

Pumpkin seeds

Chilli flakes Directions: Pre-heat your oven to 180ºC/355ºF. Wash and scrub your sweet potatoes, then pat them try and pierce in a few places with a fork. Place in the oven and bake for 45 minutes to 1 hour. They’ll be done when soft inside but the skin still holds it’s place. At the same time as the sweet potatoes bake, roast a head of garlic by chopping the top off, drizzling in some oil (I use macadamia) and wrapping in tin foil and placing on the oven rack.When there is 10 minutes left to baking the sweet potato, place a skillet on medium-high heat with the corn - no need to add any oil here. Sprinkle some salt and let the corn heat up, without stirring, for about 3 minutes. Give it a stir then then let sit for another 3 minutes. Give it one last stir and let cook until charred on the outside. Set aside while you make the black beans.For the black beans, dry toast the cumin seeds in the pan and then add the black beans and spices. Cook on medium until warmed though. Taste and adjust any seasonings, and set aside.Quickly smash the avocado flesh and dice some tomatoes.Remove the sweet potatoes from the oven, and when cool enough to handle carefully use a knife make a cut length-wise. Scoop out some of the flesh, and mix with the black beans before re-filling back into the sweet potato.Serve topped with the charred corn and avocado, some coriander/cilantro, and pumpkin seeds.

Sweet Potato Hash

Ingredients:

3 Tbsp coconut oil divided, for cooking

2-3 sweet potatoes diced

1 med onion chopped

1 bell pepper red, orange, yellow, chopped

1/2 lb ground sausage of your choice ( or ground turkey)

1/4-1/2 tsp paprika or smoked paprika Sea salt and black pepper Pinch red pepper

4 eggs

Thinly sliced scallions for garnish Directions:

Cook the sausage in the same pan with the onions and peppers and the potatoes separately, until the end.Preheat oven to 400 degrees (you will use it to bake the eggs into the skillet at the very end)

1. Heat a large skillet, preferably cast iron, over medium heat and add 1 Tbsp of the coconut oil to melt. Once sizzling, crumble the sausage into the pan, and stir while cooking to evenly brown.

2. Sprinkle with a pinch of red pepper flakes.When sausage is about 3/4 of the way done, add the onions and peppers and continue to cook and stir until the sausage is browned and the onions and peppers are soft and fragrant. Remove from heat and set aside until the potatoes are done.

3. Meanwhile in a separate skillet over medium heat, add the remaining 2 Tbsp of coconut oil to melt. Add the chopped sweet potatoes and stir to coat. Sprinkle with smoked paprika, sea salt and pepper to taste.Cook and stir, uncovered, until the outside begins to brown, then cover the skillet (any cover that mostly fits will do!) and continue to cook to soften the inside of the potatoes, uncovering to stir once in a while.

4. Adjust the heat if necessary to prevent burning, and add a bit more coconut oil if necessary. This step should take about 7 minutes total, give or take.Once the potatoes are softened and browned, transfer them to the sausage mixture and stir to combine. Create 4 indents where you will crack each egg - then carefully crack the eggs into the spaces (I like to create a bit of space for the eggs so the yolks don't break and the whites don't run all over!)

5. Put the entire skillet in the 400 degree oven to bake the eggs to preference, about 10-15 minutes.

Alternatively, you can cook the eggs by covering the skillet and cooking over medium-low heat until the eggs are done. I prefer the oven method to avoid burning the bottom of the hash, but either way should work!