Sweet Potato Recipes


Sweet potatoes are so good for your health. It’s no surprise that sweet potatoes are at the top of nearly everyone’s healthiest foods list. Purple sweet potatoes make for a dramatic presentation, but regular orange varieties also work well.

1. Quinoa – Stuffed Sweet Potatoes

Prepare Time    : 20 min

Cooking Time    :20 min


  • 4   Purple sweet potatoes
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 cup finely chopped white onion
  • 1 tablespoon grated fresh turmeric
  • 1 cup unsalted chicken stock
  • 1/2 cup uncooked white quinoa
  • 2 cups stemmed and 1 cup chopped  kale
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt, divided
  • 1/2 cup plain whole-milk Greek yogurt
  • 1/4 cup pomegranate arils

How to Prepare It

Step 1

Preheat oven to 425°F. Place sweet potatoes on a large rimmed baking sheet. Bake in preheated oven until tender, about 40 minutes.

Step 2

  • Meanwhile, heat 1 tablespoon of the oil in a medium saucepan over medium-high. Add onion and turmeric;
  • Cook, stirring often, until softened, about 3 minutes.
  • Add stock and quinoa; let come to a boil. Reduce heat to medium; cover and simmer, stirring occasionally, until quinoa is tender and liquid is almost absorbed, about 10 minutes.
  • Stir in kale, pepper, and 1/2 teaspoon of the salt; cook, covered, stirring occasionally, until kale is wilted, about 5 minutes. Remove from heat.

Step 3

  • Cut a lengthwise slit about 1 1/2 inches deep into each potato.
  • Push in potato ends to slightly open and gently fluff flesh using a fork.
  • Sprinkle potatoes evenly with remaining 1/2 teaspoon salt.
  • Spoon about 1/2 cup quinoa mixture into each potato dollop evenly with yogurt and sprinkle with pomegranate arils.
  • Drizzle evenly with remaining 2 tablespoons oil.

2. Sweet Potato Medallions

Sweet potato medallions marinated in a date and tamarind chutney and pan seared. Served with a rich spring onion cream

  • Prepare time : 10 min
  • Cooking Time : 20 min
  • Serve : 2


For the Sweet Potatoes

  • 2 medium sized sweet potatoes
  • Salt and pepper to taste
  • 3-4 seedless dates
  • 50-60 ml tamarind pulp
  • a big pinch of cumin powder
  • 1 tsp rice flour
  • 1-2 Tbsp olive oil to pan fry the sweet potato medallions

For the Spring Onion Cream:

  • 100 ml cream
  • 100 ml milk

For the Sweet Potato Medallions:

  • Wash and pat dry the sweet potatoes. Season to taste with salt, pepper and olive oil.
  • Preheat the oven to 180 degrees and bake in an oven for about 25 to 35 minutes.
  • Grind a mix of sea salt, black pepper, cumin powder and olive oil.
  • After taking the potatoes out of the oven- When cool enough to handle, slice into thick medallions.
  • Cool and then marinate with the date and tamarind chutney. Dust in rice flour and pan sear in a hot pan with olive oil to a golden brown.

For the Spring Onion Sauce:

  • Simmer the milk and cream along with grated nutmeg, spring onions and reduce by half. Season to taste, transfer in a hand blender.
  • Add the greens of the scallion and blend to get a gorgeous green scallion flavored sauce.

To Plate:

  • Place the sweet potato medallions on a plate and pour spring onion cream on and around to adorn. Top it with some basil oil and spring onion greens.

3. Sweet potato Fry

Prepare time     : 10 min

Cooking Time   : 35 min

Serves               : 4


  • 1 Medium Sweet potato

For the Batter:

  • 2 Tbsp Rice flour
  • 2 Tbsp Corn flour
  • 30-40 Ml Club soda
  • 1 tsp Mexican chilli powder/ or any chilli powder
  • Few Oregano leaves
  • 1 tsp Salt

For the Dip:

  • 2-3 Tbsp Egg less mayonnaise
  • 1/2 Garlic (squeezed), roasted
  • 1 Tbsp Shallots, finely chopped
  • 3-4 Jalapenos (pickled)
  • 2-3 Fresh basil leaves
  • 1 Tbsp Amla
  • To season Salt and pepper
  • Few sprigs Thyme
  • 1 1/2 tsp Jalapeno juice

How to Prepare

  • Wash the sweet potato to get rid of any soil.
  • Slice fairly thin into a bowl of chilled water.
  • In a stainless steel or glass bowl, whisk all the ingredients for the batter.
  • Set aside some of the rice and corn flour mixed with salt, pepper, Mexican chilli powder and oregano to dredge the sweet potatoes.
  • Drain the sweet potato and pat dry.
  • Dredge them with the flour mix, dip in the batter and deep fry in hot oil.
  • Blend all the ingredients for the dip together in a bowl.
  • Chill and serve with the chips.