Sweet potatoes are a staple in my kitchen.
Used in literally hundreds of recipes, sweet potatoes are one of your best friends as a home cook.
They are incredibly sturdy, versatile, and taste great!
On top of that, they are a fantastic source of beta-carotene (a vitamin A precursor), which gives sweet potatoes their signature orange color.
They also contain a suite of B-vitamins that are critical for development, B12 absorption, and the production of hormones like norepinephrine and serotonin, among other things!
Today, we will be making a sweet potato hummus, sweet potato hash, and a lentil loaded sweet potato!
Check out the video below, as well as the written recipes!
Also, feel free to check out my live cooking classes here!
Enjoy!
Sweet Potato Hummus
Cook and Prep Time: 60 minutes
Serves: 2 cups
You Need
- 1 Sweet Potato, cut into ½ inch pieces
- 2-4 cloves Garlic
- 1 15 oz. can Chickpeas, rinsed and drained
- 1-2 tbsp. Olive Oil (plus more for garnish
- 2 tbsp. Tahini
- 1 tbsp. Salt
- 1 lime, juiced
- Water, as needed
DIRECTIONS
- Preheat your oven to 400˚F. Rinse and chop the produce accordingly. Line 1 baking tray.
- Add sweet potato to the baking tray, and roast for 40-45 minutes. Remove the sweet potatoes from the tray, and let cool.
- Add all ingredients to a blender or food processor, and pulse until smooth. Slowly add more water, 1 tbsp. at a time, to reach the desired consistency. Season with more salt if needed.
- Garnish with olive oil, toasted cashews, parsley, red chili flakes, or pumpkin seeds. Enjoy!
Sweet Potato & Black Bean Hash
Cook and Prep Time: 30 minutes
Serves: 3-4
You Need
- 3-4 cup Sweet Potato, cubed
- 1 15 oz. can Black Beans, rinsed and drained
- 1 Red Onion, diced
- 1 head Garlic, minced (use less if you prefer)
- 2 Bell Peppers, diced
- Olive Oil
- Salt, to taste
- Black Pepper, to taste
- 1 tbsp. Ground Cumin
- 1 tbsp. Smoked Paprika
- Cayenne Pepper, Red Chili Flakes, Hot Sauce (optional), for garnish
- ¼ cup Cilantro or Parsley, chopped, for garnish
DIRECTIONS
- Rinse and chop the produce accordingly.
- Set a large skillet to medium heat. Add 1 tbsp. olive oil. Once hot, add the sweet potatoes to the pan, and cover for 10 minutes. Stir occasionally to avoid burning.
- Add all the remaining ingredients to the skillet. Stir to combine. Cook for 10-15 minutes. Season with salt and pepper if needed.
- Serve your hash. Garnish with hot sauce and/or fresh herbs. Enjoy!
Loaded Baked Sweet Potato with Lentil Filling
Cook and Prep Time: 60 minutes
Serves: 4
You Need
- 4 Large Sweet Potatoes
- 1 head Garlic, minced
- 1 White Onion, diced
- 2-3 Carrots, diced
- 2-3 stalks Celery, diced
- 2 cups Lentils, cooked
- 4 cups Spinach, chopped
- 1 tbsp. Garlic Powder
- 1 tbsp. Onion Powder
- Olive Oil
- Salt, to taste
- Black Pepper, to taste
- Chopped Parsley, for garnish
- Red Chili Flakes (optional) for garnish
DIRECTIONS
- Preheat oven to 400˚F. Line 1 baking tray. Rinse and chop the produce accordingly. Cook lentils until tender.
- With a fork, poke holes in the sweet potatoes all over the skin. Place the potatoes on the baking tray. Coat the skin of each of the potatoes with olive oil, and sprinkle with a pinch of salt. Once the oven is hot, place the potatoes in the oven, and allow them to cook for 45 minutes, until they are able to be easily cut with a fork.
- Make the filling. Set a pan to medium heat, and add 1 tbsp. olive oil. Once hot, add celery, carrots, and white onion. Cook until onion is translucent, stirring occasionally, 4-5 minutes. Then, add garlic, and cook for 1 minute more, until fragrant.
- Add the cooked lentils to the pan. Season with salt, pepper, garlic powder, and onion powder. Cook for 2-3 minutes, until everything is warmed through.
- Cut a potato down the middle. Add about 1 cup of filling to the potato. Garnish with parsley and chili flakes. Enjoy!