FEBRUARY 01 2022 /
Let’s kick things off with a scrumptious sweet potato bisque. This dish is super easy to make, and one the whole family can make together!
To make the bisque, you’ll need butter, garlic, onion, ginger, Kosher salt, black pepper, chipotle pepper, chicken broth, apple cider, heavy whipping cream and of course, sweet potatoes.
Grab a large soup pot and turn the heat to medium-high. Place the butter in the pan and let it melt. Once it’s bubbly, add garlic, onion and ginger. Next, add the chipotle pepper and a pinch of salt and pepper for seasoning.
Now it’s time for the fun part! Pour in chicken broth and apple cider, and drop the sweet potatoes in the mix. Let it simmer for about 20 minutes before pureeing.
Finally, puree the bisque until it’s velvety smooth, then mix in the heavy cream. If that doesn’t satisfy you, add a dollop of sour cream for some extra tang.
Easy enough, right? This bisque is undeniably one of our favorites, so we get it if you decide to lick the bowl clean when you’re through!
Get the full ingredient list and recipe here.
Why bake a sweet potato once when you could bake it twice? Baking the potatoes twice helps to bring out that sweet flavor everyone loves.
Before getting started, preheat your oven to 375 degrees. This will help to soften the potatoes. Next, gather your ingredients. You’ll need sweet potatoes (obviously), brown sugar, cinnamon, nutmeg, Kosher salt, black pepper, butter and pecans.
Wash and scrub the potatoes well before setting them out to dry. Then poke holes into the potatoes using a fork and bake them for 60 to 75 minutes.
Once the potatoes are tender, cut the top of the potato off lengthwise and scoop out the inside. Place the scooped out sweet potatoes along with the brown sugar, cinnamon, nutmeg, salt, pepper and butter into a food processor. Let it get nice and smooth.
Finally, add the mixture back into the potato shells with more brown sugar and crushed pecans on top. Place the potatoes in the oven for an additional 15 to 18 minutes and enjoy!
Get the full ingredient list and recipe here.
Calling all grill masters! This one’s for you. If twice baked potatoes and bisque aren’t your cup of tea, then you may enjoy one of our favorite sweet potato recipes — grilled sweet potatoes. This sweet potato recipe requires a bit more effort, but it’s well worth it in the end.
You’ll need sweet potatoes, Kosher salt, butter, molasses, cilantro, orange zest, nutmeg, black pepper, canola oil and dark rum. Is your mouth watering yet? Ours, too.
In a large pot add cold water, potatoes and Kosher salt and bring the water to a boil. Soften the potatoes enough that a knife can reach to the middle of the potato with some resistance.
While you’re waiting for the potatoes to boil, mix together all of the extra ingredients and refrigerate until they’re needed.
Now it’s time for the fun part! Heat a charcoal or gas grill to medium-high heat and place the potatoes on the grill. You’ll want to cut off a slice of the potatoes lengthwise as well as the ends of the potatoes so that they’re able to rest on the grill. On either side of the potato, use chopsticks or wooden spoons to steady the potato and stop the knife from cutting through the entire potato.
Once the potatoes are set up, cut vertical slits into the potatoes approximately every ⅛ inch. Brush on canola oil, salt and pepper, then cover the potatoes and let them cook until they’re golden brown.
Finally, take the potatoes off the grill, lather on some butter (it is the South after all) then pour on the heated rum and serve. Trust us, you’ll never have another sweet potato like it!
Get the full ingredient list and recipe here.
Spicy, sweet and savory — what could be a better combination for your Thanksgiving dinner? For those of us who enjoy a little kick in our cuisine, look no further than spicy mashed sweet potatoes.
The ingredients for this one are simple. All you need is sweet potatoes, garlic salt, chili powder, cayenne pepper and a bit of salt and black pepper. You likely already have these in your pantry!
Once you’ve assembled your ingredients, go ahead and preheat the oven to 400 degrees. Wash and dry the potatoes. Poke holes all over the potatoes with a fork, wrap them in foil and then place them in the oven for around 30 minutes until they’re soft.
Unwrap the potatoes, cut them in half lengthwise and then carefully scoop out the insides of the potatoes. Place the contents into a bowl, mix in the spices and butter and mash it up! Season with a little salt and pepper to taste and voila! You’ve got yourself the perfect side dish.
The spices perfectly compliment the sweetness of the potatoes. The end result — a hearty side everyone (yes, even the pickiest of eaters) will love.
Get the full ingredient list and recipe here.
Last, but certainly not least, is the cream of the crop: sweet potato casserole. If you haven’t had sweet potato casserole before, you’re definitely missing out. It’s creamy and packed with flavor and texture. Use it as a side, or serve it as dessert! Who needs pumpkin pie anyway? (Although we do have some pumpkin recipes too if that’s more your style).
While you could add a few ingredients and try to elevate the dish (now we sound like chefs!), we think it’s best to stick to the basics. After all, if it ain’t broke, don’t fix it, right?
To get started with your casserole, you’ll need sweet potatoes, sugar, butter, vanilla extract, milk and eggs. For the topping, grab brown sugar, flour, pecans, butter and mini marshmallows if you’d like.
First things first, preheat the oven to 350 degrees. Scrub the sweet potatoes and either boil or bake them until they’re tender enough to be mashed. Once they’re mashed, mix in the sugar, butter, vanilla, eggs and milk and then pour the contents into a casserole dish.
Next, mix the brown sugar, flour, pecans and butter together and spread it across the sweet potato mixture. Now throw it in the oven for 30 minutes and wait for the magic to happen. If you decide to add marshmallows, sprinkle them on top for the last 10 minutes of baking.
Get the full ingredient list and recipe here.
