Sweet Potato Recipes

More on Sweet Potato

• Burger-Party and a Giveaway

• Do you have to peel sweet potatoes?+

  No. The skin is edible once you scrub the sweet potato well and trim any dark spots, and in the oven it even turns nicely crisp. For soup, mash and risotto I still peel them most of the time, because the result is smoother.

• How long do sweet potatoes take in the oven?+

  Cut into 1-inch (2 to 3 cm) cubes, they are tender and caramelized at the edges after 25 to 30 minutes at 400°F (200°C) on convection. A whole sweet potato needs 45 to 60 minutes, depending on its size. Flip the cubes once halfway through so they brown evenly.

• How should you store sweet potatoes?+

  Somewhere cool, dark and dry, but not in the fridge: below about 50°F (10°C) they suffer chill damage, get spotty and spoil faster. Around 55 to 60°F (12 to 15°C) is ideal, and they keep for several weeks. Use a cut sweet potato within 2 days.

• Are sweet potatoes and yams the same thing?+

  Not really. In US grocery stores, orange sweet potatoes are often labeled yams, but true yams are a different, starchier tuber from Africa and Asia. Every recipe on this page uses sweet potatoes, the orange or pale-fleshed ones you find in any supermarket.

• Which sweet potato recipes are good for guests?+

  The sweet potato risotto, the sweet potato pumpkin soup as a starter and the salad bowl with roasted sweet potatoes and figs always impress. For appetizers, the sweet potato hummus with beetroot walnut dip from my Christmas menu is a winner.

• Are these sweet potato recipes vegan?+

  Every card shows whether a recipe is vegan or vegetarian, and the filter above lets you show only the vegan dishes. Most of the sweet potato recipes here are fully plant-based.

• Can you make sweet potato dishes ahead?+

  Yes. Roasted sweet potato cubes keep 3 days in the fridge and work in salads and bowls afterwards. Soups and curries freeze well for up to 3 months. Risotto tastes best fresh.

• Are sweet potatoes healthy?+

  Sweet potatoes are rich in beta-carotene, which your body turns into vitamin A, plus fiber and potassium. Because beta-carotene is fat-soluble, pair them with a little fat such as olive oil, nuts or coconut milk.