Introduction

Sweet potatoes are a popular and versatile root vegetable that can be used in a variety of dishes. However, many people aren’t sure how best to prepare them. In this article, we’ll share easy and healthy sweet potato recipes, cooking tips, and tricks to help you make the most of this nutritious and delicious ingredient.

7 Easy and Healthy Sweet Potato Recipes to Try Today

Recipe #1: Sweet Potato and Black Bean Tacos

Tacos are always a hit, and this sweet potato and black bean version is full of flavor and nutrition.

Ingredients:
– 2 sweet potatoes, peeled and cubed
– 1 can of black beans, drained and rinsed
– 1 red bell pepper, sliced
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– 1/2 teaspoon cumin
– salt and pepper to taste
– 8 tortillas
– toppings of your choice (e.g. avocado, cilantro, salsa, Greek yogurt)

Steps:
1. Preheat oven to 400°F. Toss sweet potatoes, bell pepper, onion, and garlic with oil and spices. Bake for 25-30 minutes, until tender and slightly crispy.
2. Warm tortillas in the oven or microwave. Fill each with the roasted veggies and black beans, then add your desired toppings.

Variations: Use different types of beans, add shredded cheese or lettuce, or use corn tortillas instead of flour.

Recipe #2: Sweet Potato and Kale Salad

This salad is a perfect mix of sweet and savory and packed with nutrients.

Ingredients:
– 2 sweet potatoes, peeled and cubed
– 1 bunch kale, stems removed and chopped
– 1/3 cup dried cranberries
– 1/3 cup feta cheese
– 1/4 cup pumpkin seeds
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 tablespoon Dijon mustard
– 1 tablespoon honey
– salt and pepper to taste

Steps:
1. Preheat oven to 400°F. Toss sweet potatoes with oil and spices. Bake for 25-30 minutes, until tender and slightly crispy.
2. In a small bowl, whisk together olive oil, vinegar, mustard, honey, salt, and pepper to make the dressing.
3. In a large bowl, combine the roasted sweet potatoes, kale, cranberries, feta cheese, and pumpkin seeds. Toss with the dressing until evenly coated.

Variations: Use different types of nuts or cheese, substitute spinach for kale or add some sliced apples.

Recipe #3: Sweet Potato, Quinoa, and Chickpea Bowl

This recipe is packed with protein and fiber, perfect for a healthy and satisfying dinner.

Ingredients:
– 2 sweet potatoes, peeled and cubed
– 1 can chickpeas, drained and rinsed
– 1 cup quinoa, rinsed
– 2 cups vegetable broth
– 1 red onion, diced
– 1 teaspoon cumin
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– salt and pepper to taste
– 2 tablespoons olive oil
– toppings of your choice (e.g. avocado, salsa, Greek yogurt)

Steps:
1. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add sweet potatoes, chickpeas, cumin, paprika, and garlic powder. Cook for 10 minutes, stirring occasionally.
3. Add quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until quinoa is cooked and broth is absorbed.
4. Serve in bowls, topped with your favorite toppings.

Variations: Use different types of beans, add some chopped bell pepper, or serve over brown rice instead of quinoa.

Recipe #4: Sweet Potato and Coconut Soup

This creamy and satisfying soup is perfect for colder days.

Ingredients:
– 2 sweet potatoes, peeled and cubed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1 can coconut milk
– 2 cups vegetable broth
– 1/4 teaspoon cayenne pepper
– 1/4 teaspoon cinnamon
– salt and pepper to taste
– chopped cilantro for garnish

Steps:
1. In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger and cook until fragrant, about 3-5 minutes.
2. Add sweet potatoes, coconut milk, vegetable broth, and spices. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until sweet potatoes are tender.
3. Use an immersion blender or transfer to a blender to puree the soup until smooth.
4. Serve in bowls, garnished with chopped cilantro.

Variations: Add some curry powder for a curry flavor, or top with some croutons or roasted chickpeas for added crunch.

Recipe #5: Spicy Sweet Potato Wedges

This recipe is the perfect healthy alternative to french fries!

Ingredients:
– 2 sweet potatoes, peeled and sliced into wedges
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– salt and pepper to taste
– dipping sauces (e.g. ketchup, mustard, Greek yogurt)

Steps:
1. Preheat oven to 400°F. Toss sweet potato wedges with oil and spices. Bake for 25-30 minutes, until tender and slightly crispy.
2. Serve with your favorite dipping sauces.

Variations: Use different seasonings like garlic or rosemary, or add grated Parmesan cheese for a cheesy twist.

Recipe #6: Sweet Potato Curry

This plant-based curry recipe is packed full of flavor and perfect for weeknight dinners.

Ingredients:
– 2 sweet potatoes, peeled and cubed
– 1 onion, chopped
– 1 green bell pepper, sliced
– 1 red pepper, sliced
– 400g can chickpeas, drained and rinsed
– 1 can diced tomatoes
– 2 tbsp olive oil
– 1 tsp red chilli powder
– 2 tsp ground coriander
– 2 tsp ground cumin
– 1 tsp turmeric
– 1 garlic clove, grated
– 1tsp ginger, grated
– 1 cup spinach
– salt to taste
– handful fresh coriander,chopped

Steps:
1. In a large pan, heat oil over medium-high heat. Add onions and cook for 2-3 minutes or until translucent.
2. Add bell peppers and cook for a further 2-3 minutes.
3. Add spices and cook until fragrant. Add sweet potatoes and mix until coated with spices.
4. Add can of diced tomatoes and bring the mixture to a boil. Reduce heat to low and let the curry simmer for 20-25 minutes.
5. Add chickpeas and spinach and let it cook until the spinach has wilted. Season with salt to taste.
6. Serve hot with rice or naan.

Variations: Use different types of beans or add some coconut milk or cream for a creamier version.

Recipe #7: Sweet Potato and Chickpea Stew

This recipe is perfect for a cozy night in and would pair well with some crusty bread or rice.

Ingredients:
– 2 sweet potatoes, peeled and cubed
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 can chickpeas, drained and rinsed
– 1 can diced tomatoes
– 2 cups vegetable broth
– 1 Tablespoon olive oil
– 1 teaspoon cumin
– 1 teaspoon chili powder
– salt and pepper to taste
– cilantro for garnish

Steps:
1. Heat olive oil over medium-high heat in a large pan.
2. Add onions and cook until translucent, stirring often.
3. Add sweet potatoes and stir until coated with oil, then cook for a few minutes stirring occasionally.
4. Sprinkle with cumin and chili powder, and stir until the sweet potatoes are coated evenly.
5. Add the can of Tomatoes, vegetable broth, garlic and salt and pepper. Stir well.
6. Bring to boil and reduce heat to low, then simmer for 15 – 20 minutes or until the sweet potatoes are tender.
7. Stirring occasionally add the chickpeas and let simmer for another 5 minutes or until chickpeas are heated through.
8. Garnish with fresh cilantro and serve hot.