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Introduction: Sweet potatoes are a beloved, nutrient-packed food that can be prepared in many ways, but these recipes will revolutionize your perspective on this humble root vegetable. Once you experience these dishes, you’ll find yourself never going back to the old, traditional methods of cooking sweet potatoes. These recipes go beyond the usual baking or mashing, offering bold flavors and exciting textures. Whether you prefer them crispy, savory, or even a little sweet, these sweet potato dishes are a game-changer that will leave your taste buds craving more.
Ingredients:
Savory Sweet Potato Fries:
2 medium sweet potatoes, peeled and cut into fries
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper (optional)
Sweet Potato Gnocchi:
2 medium sweet potatoes, roasted and mashed
1 ½ cups all-purpose flour (more for dusting)
1 egg
1/4 tsp salt
1/4 tsp nutmeg
1 tbsp olive oil
Sweet Potato and Black Bean Tacos:
2 medium sweet potatoes, peeled and diced
1 tbsp olive oil
1/2 tsp cumin
1/2 tsp chili powder
1 cup black beans, cooked or canned
Corn tortillas
Toppings: avocado, cilantro, lime wedges, and salsa
Instructions:
Savory Sweet Potato Fries:
Preheat your oven to 400°F (200°C).
Toss the sweet potato fries in olive oil, garlic powder, paprika, salt, pepper, and cayenne (if using).
Arrange the fries in a single layer on a baking sheet.
Roast for 25-30 minutes, flipping halfway through, until they are golden and crispy.
Sweet Potato Gnocchi:
After roasting the sweet potatoes, scoop out the flesh and mash it well.
In a bowl, combine the mashed sweet potato with the egg, salt, nutmeg, and flour. Mix until a dough forms.
Turn the dough onto a floured surface and knead it lightly until smooth. Divide into 4 portions.
Roll each portion into a long rope, then cut into 1-inch pieces. Use a fork to gently indent each piece.
Bring a pot of salted water to a boil, then drop in the gnocchi. Cook until they float to the surface (about 2-3 minutes).
In a skillet, heat olive oil over medium heat. Add the cooked gnocchi and fry until golden and slightly crispy.
Sweet Potato and Black Bean Tacos:
Preheat the oven to 425°F (220°C).
Toss the diced sweet potatoes with olive oil, cumin, and chili powder. Roast for 20-25 minutes, until tender and slightly crispy.
Warm the tortillas in a skillet or microwave.
To assemble, place roasted sweet potatoes in each tortilla, top with black beans, and garnish with avocado, cilantro, lime, and salsa.
Tips for Serving and Storing:
For Serving: Sweet potato fries are best enjoyed fresh from the oven. They make a great side dish or a snack with your favorite dipping sauce. Gnocchi pairs wonderfully with a sage butter sauce or a light tomato sauce. The sweet potato and black bean tacos are perfect for a quick weeknight dinner or as part of a larger taco spread.
For Storing: If you have leftovers, sweet potato fries can be stored in an airtight container for up to 2 days in the refrigerator. Reheat them in the oven to retain some of their crispiness. Gnocchi can be stored in the fridge for up to 3 days or frozen for longer storage. The sweet potato and black bean taco fillings can also be refrigerated for up to 3 days. However, the tortillas are best served fresh.
Variants:
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