Sweet Potato Latkes

For the pancakes:
1.5- 2 lbs shredded sweet potatoes
¼-½ t pepper
1 cup flour
1 t salt
½ cup diced or shredded red or white onion (optional)
3 eggs beaten
½ cup milk (adding more to make it more batter-like)
3 T olive oil

For the topping:
Savory: black beans, sour cream, salsa
Sweet: applesauce

Combine and mix all dry ingredients (including sweet potatoes) and then mix in the oil, milk, and eggs.

Heat ¼” vegetable oil in a heavy skillet. You will want it hot enough to have the oil bubble up around the batter.

To fry, drop about ¼ cup of batter and lightly press in pancake shape. Cook for about 5 minutes on the first side, or until it is golden brown. Flip and cook until brown on the other side, about 5 minutes. Remove pancakes and drain on paper towels. Serve or keep warm in oven for up to 2 hrs, although we find them to be best right after frying.

Sweet Potato Muffins

Preheat oven to 400 degrees. Line a muffin tin with paper or silicone liners.

Mix together:
2 cups flour
1 T baking powder
½ t salt
1 t nutmeg
1 t cinnamon
{¾ cup chopped walnuts (or strawberries/blueberries, fresh or frozen)} optional
{¼ cup ground flax meal} optional

Mix together in another bowl:
2 eggs
1 cup milk {+ 2 T if adding ground flax meal}
¾ -1 cup brown sugar (optional)
½ cup melted butter or vegetable oil
1 t vanilla
1 cup pureed sweet potatoes

Add wet mixture to the flour mixture with a few strokes. Divide the batter among the muffin cups. Bake until toothpick or knife inserted in a few muffins comes out clean. This is usually about 17 minutes (longer if you use frozen fruit.)

Timothy prefers an adapted recipe from The Joy of Cooking while Brooke usually uses an adapted Moosewood Restaurant New Classics.

Sweet Potato Hotcakes

Sweet Potato Pancakes- hotcake style

In a large bowl mix together:
1 ½  cups flour- white, whole wheat, or a blend
1 ¾ t baking powder
1 t salt
1T cinnamon
¼ t nutmeg
3 T sugar or honey (optional, but if you are using honey put it in with the sweet potatoes)

In a separate bowl:
Beat 2 eggs
1 cup pureed sweet potatoes
1 ½ cup milk
3 T melted butter or vegetable oil (if using butter, sometimes I just put the butter in with the sweet potatoes before I puree them)
½ teaspoon vanilla extract

Mix the wet ingredients into the dry with a few short strokes. Pour ¼ cup of batter into preheated but ungreased pancake griddle. Cook as you would pancakes, flipping once. It is best to serve them right off the griddle.

(Recipe adapted from The Joy of Cooking.)

Overnight Sweet Potato Cinnamon Rolls

Dough:
1/2 C warm water
1 T yeast
1/2 C flour
1 C pureed sweet potatoes
2 eggs
2 T butter, softened
4 1/2 C flour
1 t salt

Filling:
4 T melted butter
1/4-1/2 C sugar
1 T cinnamon
3/4-1 C crushed walnuts (optional)

Glaze:
1 T butter, melted
1 T milk
1 t vanilla extract
1/2 – 1 C powdered sugar

In bowl of mixer, add water and yeast and let stand for a few minutes. Add 1/2 C flour and mix until smooth. Let stand in warm spot up to 30 minutes.

In another bowl, add sweet potatoes, eggs, and softened butter and begin to mix. Add to yeast mixture and blend well. Gradually add in salt and flour, mixing for about 5 minutes, or until dough is smooth and elastic. Cover with plastic wrap, place in warm spot to let rise until doubled, about 2 hours.

Butter a 9×13 baking dish. Transfer dough to floured surface and roll out to 10×15 rectangle. Brush 1/2 of the melted butter over the rectangle, leaving one of the long edges bare. Mix the sugar and cinnamon and then sprinkle over the buttered dough. (If using walnuts, add them on top of the sugar/cinnamon.) Beginning with the buttered side, roll up the dough and pinch the ends together. Slice into rounds (about 12-15) and place, cut side up in baking dish. Brush/drizzle the remaining melted butter on the rolls. Cover with plastic wrap and place in the refrigerator overnight.

In the morning, remove from the refrigerator and let rise about 1 hour. Preheat the oven to 350. Remove plastic wrap and bake for about 30 minutes. While they are baking, make the glaze by  combining all of the ingredients in a bowl. Let the rolls cool for 10-15 minutes before drizzling the glaze over.

Sausage-Sweet Potato Bake

Throw cooked sausage, sliced (or chopped) and boiled until *just* soft sweets, onions, and apples in a 2-qt dish, layering. Sprinkle some salt and pepper on top. Cover. Bake at 350 for 30 minutes. The recipe we adapted this from is in the cookbook, More with Less. That recipe calls for throwing the sweets in raw and adding some brown sugar. Also great this way, we just found the sweets weren’t always cooked all of the way through and didn’t need to add sugar. Plus, you have to brown the sausage anyway, so we just boiled the slices (or chunks) at the same time. (One of our IG followers recently mentioned these same ingredients, only roasted instead of baked in a covered dish. We tried it tonight. It’s definitely awesome both ways!)

Sweet Potato Waffles

In a large bowl mix together:
1 ¾ cups flour- white, whole wheat, or a blend
1 T baking powder
½ t salt
1T cinnamon
¼ t nutmeg
1 T sugar or honey (optional, but if you are using honey put it in with the sweet potatoes)

In a separate bowl:
3 eggs beaten
1 cup pureed sweet potatoes
1 ½ cup milk
½ cup melted butter or vegetable oil (if using butter, sometimes I just put the butter in with the sweet potatoes before I puree them)  These waffles are very decadent with 2 sticks of butter… just sayin’.
1 teaspoon vanilla extract

Mix the wet ingredients into the dry with a few short strokes. Pour ¼ cup of batter into preheated waffle iron. Cook until golden brown. Keep waffles warm and from getting soggy by placing them on a single layer in the warm oven, but it is best just to eat them right off the griddle. 

We like to eat our waffles with homemade black raspberry jam or maple syrup. Any leftover waffles become the outside of a peanut butter and jam sandwich or, if you’re into savory sandwiches – turkey and cheese pairs nicely, too.

(Recipe adapted from The Joy of Cooking.)

Roasted Sweet Potatoes

Chop ‘em, throw some olive oil and seasoning on ‘em, bake ‘em at 400 degrees for 45 minutes or so, stirring occasionally.

Sweet Potato and Brussels Sprouts

Chop sweets, slice sprouts and onions (garlic too, if you like it). Saute the sweets until almost soft and then add sprouts. Continue sautéing until they turn bright green, add your onion and garlic and continue sautéing a few more minutes. You can season with salt and pepper or make a simple dijon dressing with some red pepper flakes. Best when hot.

Sweet Potato Nachos

Using a mandolin slicer, thinly slice the sweets and bake until crisp (or fry them) and use the sweets as chips - loading them with whatever tickles yer fancy and then baking until cheese melts. Or you can go a more traditional route with tortilla chips, and load those with roasted sweets and whatever else you like. It’s a fun snack that can be healthy, depending on toppings (and just how much cheese you decide you need…)