Recipe quick links (click to go directly to recipe)
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Roasted Sweet Potatoes with Apples and Rosemary

Sweet Potato Muffins

Waldorf Sweet Potato Salad

Sweet Potato-Cornbread Stuffing

Warm Sweet Potato, Pineapple and Cranberry Relish

Baked Sweet Potatoes with Tropical Orange-Raisin Sauce

Sweet Potato Pecan Bread Pudding

Maple Whipped Cream

Old-Fashioned Sliced Sweet Potato Pie

Amazing Spiced Sweet Potato Mini Loaves

They’re knobby and gnarled, and some folks might describe them as downright ugly. But like a diamond in the rough, beneath that homely exterior lies a real treasure.

I’m describing the sweet potato — the North Carolina sweet potato.

Consumers outside of North Carolina often confuse the sweet potato with the yam, which is actually a kind of sweet potato. Grocers back in the ’30s began using the term “yam” over the years to create a distinction between the types, although some say it was a marketing ploy. But true yams have coppery skin, orange flesh and a moister texture than sweet potatoes. Actually rough, scaly, starchy tubers native to Africa, yams are not widely imported to the United States.

Although archeologists say the sweet potato dates back around 10,000 years, some of our earliest known references to the sweet, moist vegetable date to the days of Christopher Columbus, who claimed the natives of Hispaniola introduced him to the sweet potato. Of course, he then took the vegetable to Spain, and it was soon famous throughout Asia and Europe and, eventually, around the globe.

Today, sweet potatoes are sold on the streets in China and Japan like roasted chestnuts are here. With studies demonstrating that Japan’s low rate of heart disease is in part due to their sweet potato consumption, perhaps we should take note.

There are other health benefits attributed to this fat-free, cholesterol-free vegetable that is packed with the antioxidants vitamin A, beta carotene, vitamin C and vitamin E. Studies show that these nutrients may help prevent cancer, bolster the immune system and even slow the aging process.

Sweet potatoes are also rich in folate, iron, copper and calcium, as well as protein, complex carbohydrates and dietary fiber — truly a smart food to include in your diet.

Unfortunately, we tend to think of the sweet potato merely as a side dish. But I’ve located some mouth-watering recipes that will fit quite easily into other slots on your holiday menu, from a new stuffing idea to divine desserts.

The last seven recipes are courtesy of the North Carolina Sweet Potato Commission. And as North Carolina is the nation’s largest producer of sweet potatoes, why not use some this holiday season to add color, moisture, sweet flavor and a nutritional punch to your baked goods? You’ll be supporting North Carolina’s agriculture while pleasing the most discriminating palate.

Roasted Sweet Potatoes with Apples and Rosemary

3 lbs. sweet potatoes, peeled and cut into 1-inch cubes

3 lbs. tart apples, peeled and cut into 1-inch cubes

1/4 C. vegetable or olive oil

1 T. chopped fresh rosemary

Salt and pepper

Preheat oven to 350 degrees. Put all ingredients into a baggie and toss to cover in the oil.

Distribute on a rimmed baking sheet. Bake for 45-60 minutes, stirring about 20 minutes into the baking.

Sweet Potato Muffins

This recipe is from the N.C. Farm Bureau News, courtesy of Nancy Cruse, LaGrange, N.C.

3 C. self-rising flour

1 tsp. cinnamon

2 eggs

1 C. white raisins

1 tsp. vanilla extract

2 C. sugar

1-1/2 C. cooking oil

2 C. mashed sweet potatoes

1 C. chopped pecans

Mix flour, sugar and cinnamon together and stir well. Mix in cooking oil and eggs. Stir in sweet potatoes, raisins, chopped pecans and vanilla. Line pan with paper cups. Fill cups about one-half full. Bake at 350 degrees for 30-40 minutes. Mixture will keep in the refrigerator for three days. Yields 12 muffins.

Waldorf Sweet Potato Salad

You may be surprised by the use of shredded raw sweet potatoes, but wait until you taste them in this salad. It’s bright, crunchy and nutritious.

Salad:

1/3 C. walnuts

3 C. peeled and grated sweet potatoes

1 red apple, unpeeled, cored and coarsely chopped

1/2 C. chopped celery

1/2 C. red seedless grapes, cut in half

1/3 C. crumbled blue cheese (optional)

Red leaf lettuce leaves, for serving (optional)

Dressing:

2 Tbsp. vegetable oil

3 Tbsp. apple juice

1 Tbsp. plus 1 tsp. white wine vinegar

1 tsp. sugar

1/2 tsp. salt

Toast walnuts in an oven or toaster oven at 350 degrees until golden, about 10 minutes. Cool. Place all salad ingredients in a bowl.

To make dressing, whisk all ingredients to blend. Pour over salad and toss well. If desired, serve on red leaf lettuce leaves.

Makes 8 servings.

Sweet Potato-Cornbread Stuffing

Use this as a stuffing or side dish.

2-1/2 C. sweet potatoes, peeled and cut into small cubes

1 C. chopped onion

1 C. sliced celery

2 Tbsp. margarine or butter

1/4 C. chopped fresh parsley

1 tsp. ground ginger

1 pkg. (16 oz.) cornbread stuffing (about 5 cups)

1/2 C. chopped pecans

1 can (14.5 oz.) chicken broth

Preheat oven to 375 degrees. In a nonstick skillet, sauté sweet potatoes, onion and celery in margarine for 7-10 minutes, or until onions and celery are tender. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans. Toss gently to mix. Slowly add chicken broth and toss gently to moisten.

Place stuffing in a casserole dish. Bake covered for 30 minutes. Then uncover and bake an additional 15 minutes, or until top is lightly browned and stuffing is heated through.

Makes 8 servings, or about 6 cups.

Warm Sweet Potato, Pineapple and Cranberry Relish

Just one taste will have you retiring your canned cranberry sauce for this ginger-infused, sweet and chunky one.

2 cans (20 oz.) pineapple chunks (packed in natural juice)

1/4 C. butter

3 C. sweet potatoes, peeled and cut into 3/4-inch chunks

1 Tbsp. plus 1 tsp. grated fresh ginger

3/4 C. packed brown sugar

3/4 C. granulated sugar

1 tsp. salt or to taste

2 bags (12 oz.) fresh or frozen cranberries (not necessary to thaw)

Drain pineapple, reserving juice. In a large skillet, melt butter over high heat. Add sweet potatoes and sauté, stirring, until barely tender, 3-4 minutes. Stir in 1/2 cup reserved pineapple juice, ginger, sugars and salt. Stir in cranberries. Cook, stirring, until berries begin to pop, about 3 minutes. Stir in pineapple chunks. Remove from heat and let stand 5 minutes. Serve relish with sliced ham, turkey or pork roast.

Makes 6-8 servings.

Baked Sweet Potatoes with Tropical Orange-Raisin Sauce

Here’s a delicious and low-fat departure from the standard sweet potato-marshmallow casserole. These are a great accompaniment to just about any holiday main dish.

8 small sweet potatoes

1-1/2 C. orange juice

1 can (8 oz.) pineapple chunks (in natural juice)

1/2 C. raisins

3 Tbsp. packed brown sugar

2 Tbsp. corn starch

Sweetened shredded coconut (optional)

Preheat oven to 350 degrees. Wash and scrub sweet potatoes; pierce them with a small knife or fork. Place them on a baking sheet and bake until they are tender when pierced, about 45 minutes. (Or, to microwave, place sweet potatoes in batches in a micro-wave-safe dish; microwave on high about 6 minutes per pound or until tender when pierced.)

When sweet potatoes are nearly done, combine orange juice and pineapple juice form can in a saucepan; cut each pineapple chunk in half then add to juices along with raisins and brown sugar. Bring to a simmer over medium-high heat, whisking often.

Smoothly mix cornstarch with 3 tablespoons of water. Whisking constantly, slowly add cornstarch mixture to sauce. Stir until sauce bubbles and thickens, 30 seconds to 1 minute.

To serve, cut each sweet potato open, fluff insides with fork, and top with a generous spoonful of sauce. Offer coconut to add to taste.

Makes 8 servings.

Sweet Potato Pecan Bread Pudding

Executive Chef Tommy Child of Houston’s historic Lancaster Hotel created this elegant and decadent dessert as a holiday specialty. Perfect as the grand finale for a holiday dinner party.

3 medium-size sweet potatoes (about 2 lb.), rinsed and scrubbed

2 C. milk

2 C. whipping cream

1 C. granulated sugar

3/4 C. packed brown sugar

1/2 C. each raisins and pecan pieces

1/4 C. melted butter

4 large eggs plus 6 large egg yolks

1-1/2 tsp. salt

1 tsp. each ground cinnamon and ground ginger

8 C. crusty French or European bread, cut into 2-inch cubes (about one loaf)

2 C. Maple Whipped Cream (optional, recipe follows)

Preheat oven to 350 degrees. Pierce potatoes with a small knife or fork. Place on a baking sheet and roast in the oven until potatoes are soft when pierced, about 45 minutes. (Or to microwave, pierce potatoes and place in microwave-safe dish; microwave on high about 6 minutes per pound.) Do not overcook. Let cool. When cool enough to handle, peel potatoes, then cut into 1- to 1-1/2-inch pieces. There should be about 4 cups. Reserve 2 cups; mash remaining potato pieces with a large spoon or potato masher.

In a large bowl, combine mashed sweet potatoes, milk, cream, sugars, raisins, pecan pieces, butter, eggs, egg yolks, salt, cinnamon and ginger; mix well. Add reserved potato pieces and bread cubes; mix gently just until moistened.

Pour into a buttered 11x7x2-inch baking pan. Cover with foil. Set a large pan on middle rack of oven and place filled baking pan in it. Add enough hot water to large pan to come halfway up the sides of the smaller pan.

Bake in 350 degree oven until a knife inserted in the center of pudding comes out clean, about 45 minutes. Remove foil and let top brown slightly, about 5 more minutes. Remove from water and cool to room temperature, or keep warm until ready to serve. Cut into squares; if desired, top each portion with a dollop of Maple Whipped Cream.

Makes 8 servings.

Maple Whipped Cream

2 C. well-chilled whipping cream

1/4 C. good-quality maple syrup

In medium bowl, beat cream with an electric mixer on high speed until soft peaks form. (It helps to chill bowl and beaters before whipping.) Add syrup; whip until incorporated. Refrigerate until ready to serve or up to 1 hour.

Old-Fashioned Sliced Sweet Potato Pie

One bite of this and you’ll never go back to plain old pumpkin pie. It’s divine served warm with a scoop of vanilla ice cream.

Pastry for a 9-inch double crust pie

3 medium-size sweet potatoes (about 2-1/4 lb. total)

1/2 tsp. salt

1/2 C. granulated sugar

1/3 C. firmly packed brown sugar

2 Tbsp. all-purpose flour

1 Tbsp. pumpkin pie spice

1 Tbsp. butter, cut into bits

Preheat oven to 425 degrees. Line a 9-inch pie plate with 1 layer of pastry; set aside.

Wash, peel and cut sweet potatoes into 1/4-inch slices. Combine 1 cup of water and the salt into a large saucepan. Add sweet potato slices. Cover and bring to a boil over high heat. Reduce heat and simmer until sweet potatoes are just barely tender when pierced, about 5 minutes. Drain slices, then rinse them with cold water until they are cool to touch. Drain slices well; transfer them to a large mixing bowl.

To sweet potatoes, add sugars, lemon juice, flour and pumpkin pie spice. Toss gently with a spatula until slices are evenly coated. Spoon sweet potatoes into pastry-lined pie plate; dot top of potatoes with butter. Place top pastry over filling and crimp top and bottom pastries together to make decorative edge. Cut 3-4 slits in the top to allow steam to escape.

Bake in 425 degree oven until crust is browned and sweet potatoes are tender when pierced, about 50 minutes. (If edges of crust start to brown too quickly, drape lightly with strips of foil.) Cool pie on wire rack at least 1 hour. Serve warm or cool.

Makes 8 servings.

Amazing Spiced Sweet Potato Mini Loaves

Aside from its fantastic flavor, the amazing thing about this moist, quick bread is that it uses only 1-1/2 tablespoons of oil in the whole recipe. Low-fat never tasted so good!

1/2 C. cooked sweet potatoes, peeled and puréed

1 C. packed brown sugar

1 C. apple juice

3/4 C. raisins

1-1/2 Tbsp. vegetable oil

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1/4 tsp. ground allspice

2 C. all-purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 C. chopped walnuts

Preheat oven to 325 degrees. In a large saucepan, combine sweet potatoes, brown sugar, apple juice, raisins, oil, cinnamon, nutmeg, cloves and allspice. Bring to a boil over high heat. Lower heat and simmer for 2 minutes. Set aside to cool.

Sift together flour, soda and baking powder. Add to the cooled sweet potato mixture; stir well. Fold in walnuts. Spoon batter into 3 greased mini (approximately 3x6-inch) loaf pans. Bake on lowest rack in 325 degree oven for 60 minutes, or until a wooden pick inserted into center comes out clean. Cool in pans for 10 minutes, then turn out and transfer loaves to wire rack to cool completely.

Makes 3 mini loaves or 18 servings.