NEW RECIPES: American Sweet Potatoes – International Sweet Potato Week 2020

Sweet Potato Lentil Stew This flavoursome stew combines sweet potatoes […]

Sweet Potato Lentil Stew

This flavoursome stew combines sweet potatoes and broccoli with a deliciously creamy broth. This feel-good meal is packed with vegetables and is sure to satisfy.

Ingredients for 4 servings:

400g Alaska wild salmon fillet 1 small organic lemon Salt, freshly ground pepper 600g US sweet potatoes 250g parsnips 500g broccoli 1 litre vegetable stock 150g red lentils 2-3 stems coriander 2 tbsp sesame seeds 150g cream

Directions:

1. Cut the wild salmon fillet into bite-sized pieces and mix together with the zest and juice of half of the lemon. Season with salt and pepper.

2. Peel the sweet potatoes and parsnips and cut into cubes. Cut the broccoli into florets.

3. Bring 1 liter of vegetable stock to the boil, add the lentils, sweet potatoes, parsnips and broccoli and cook covered for approx. 5-7 minutes. Meanwhile, chop the coriander leaves coarsely and roast the sesame seeds in a small non-stick pan until golden brown.

4. Put the wild salmon fillet pieces carefully into the stew and simmer for about 5-7 minutes. Add the cream into the stew and season with salt and pepper as well as the remaining lemon zest and juice.

5. To serve, layer the stew into soup bowls and garnish with coriander and sesame seeds.

Tip: Leave out the Alaskan wild salmon fillet for a delicious vegetarian alternative.

Preparation time: approx. 40 minutes

Nutrition facts: Energy: 700 kcal/ 2940 kJ

Carbohydrates: 63g Protein: 39g Fat: 29g

Sweet Potato Pollock Burger


A delicious sweet potato bun adds a depth of flavour to this dinnertime favourite – topped with a sweet maple BBQ sauce and a juicy fillet of pollock, this recipe is sure to please.

Ingredients for 4 servings:

For the buns:

150g US sweet potatoes Salt 1 egg 3 tbsp milk 20g yeast 300g spelt flour type 630 1 tsp sugar 50g butter

For the BBQ maple syrup sauce:

1 onion 1 clove of garlic 100g cherry tomatoes 1 tsp vegetable oil 1 tbsp tomato paste 1 tablespoon Canadian maple syrup 2 tbsp ketchup ½ tsp Instant vegetable broth Salt, freshly ground pepper Smoked paprika powder

For the filling:

300g US sweet potatoes Approx. 8 tablespoons vegetable oil salt, freshly ground pepper 1 small lemon 500 g Alaska pollock fillets A few leaves of green salad (e.g. iceberg or Romana lettuce) Approx. 60g fresh sprouts

Directions:

1. For the buns: peel sweet potatoes, wash, dice and cook in lightly salted boiling water for about 10 minutes. Drain and puree them.

2. Heat the milk, crumble the yeast and dissolve it in the milk. Knead with the flour, ½ tsp salt, the sugar, the mashed sweet potatoes, one egg yolk and the butter to a smooth dough. Cover the dough and leave to rise in a warm place for about 1 hour. Divide into 4 portions, form into buns and leave to rise for another 30 minutes.

3. For the BBQ maple syrup sauce: peel onion and garlic and cut into cubes. Wash the tomatoes and sauté them in hot oil with the onion and garlic until the tomatoes burst slightly. Add tomato paste and maple syrup and let sauté briefly. Add 100 ml water, the ketchup and the broth, bring to the boil and simmer without lid for approx. 10 minutes. Puree the sauce and season with salt, pepper and paprika powder.

4. Preheat oven to 200°C top/bottom heat. Place buns on a baking tray lined with baking paper, spread with egg white and bake in the oven for approx. 20-25 minutes until golden brown. Then leave to cool on a cake rack.

5. For the filling: peel and wash the sweet potatoes and cut them into 2-3 mm thin slices. Fry slices in portions in 1 tbsp. heated oil from each side for approx. 1-2 minutes, season with salt and pepper and keep warm in a switched off oven.

6. Cut the lemon in half and squeeze out the juice. Wash pollock fillets, dab dry, divide into 4 portions, sprinkle with lemon juice and season with salt and pepper. Fry with remaining oil of the sweet potatoes on each side for about 4-5 minutes.

7. Wash salad and pat dry. Cut the buns open and coat both halves with BBQ sauce. Cover the lower halves as follows: salad, sweet potatoes, coalfish and sprouts. Place the upper halves on top and serve.

Preparation time: approx. 1 hour Resting time: approx. 1,5 hours Baking time: approx. 20-25 minutes

Nutrition facts Energy: 970 kcal/ 4070 kJ Carbohydrates: 86g Protein: 43g Fat: 48g

Sweet Potato Quinoa Salad


A delicious and healthy meal, combining sweet potatoes, beetroot and walnuts – ideal for lunch on-the-go throughout the week.

Ingredients for 4 servings:

For the salad:

1 clove of garlic 2 sprigs of thyme 400g fresh beetroot 4 ½ tbsp olive oil 1 tbsp Canadian maple syrup Salt, freshly ground pepper 600g US sweet potatoes 75g quinoa 2 Mini Romaine lettuce 200g feta cheese 200g small cherry tomatoes 30g Californian walnuts 2 small fennel

For the dressing:

1 orange 1 ½ tbsp balsamic vinegar 1 tbsp Canadian maple syrup Salt, freshly ground pepper Directions:

1. Preheat oven to 200°C. Peel garlic and cut into slices. Peel the beetroot and cut into 2x2cm cubes and mix with 2 tbsp olive oil, maple syrup, garlic and thyme then season with salt and pepper. Place the beetroot mixture on a baking tray lined with baking paper and cook in the oven for approx. 35 minutes.

2. Peel and wash sweet potatoes, cut into 2x2cm cubes, mix with 1 tbsp oil then place on the baking tray and cook for approx. 15-20 minutes.

3. Prepare the quinoa according to the instructions on the packet. Cut the lettuce into strips, wash and dry. Cut feta into cubes, put into a small casserole dish, drizzle with 1 tbsp olive oil and put into the oven for about 5-10 minutes. Meanwhile, wash and halve the cherry tomatoes.

American Sweet Potato Marketing Institute e-mail: chloe@rtc.london Picture credits: American Sweet Potato Marketing Institute Reproduction free of charge
4. Coarsely chop the walnuts, roast in a small non-stick pan until golden brown and put aside. Clean and halve the fennel, remove the stalk and cut into strips. Fry in the remaining heated oil for about 5 minutes.

5. For the dressing halve and squeeze the orange. Puree the juice with the vinegar, 1 tbsp. cooked sweet potato cubes and maple syrup and season with salt and pepper.

6. Arrange the salad ingredients decoratively in large salad bowls and drizzle with the dressing. Sprinkle with feta cubes and walnuts and serve.

Preparation time: approx. one hour

Nutrition facts: Energy: 700 kcal/ 2940 kJ Carbohydrates: 67 g Protein: 18 g Fat: 37 g

Sweet Potato Tacos


Taking only 40 minutes to prepare, this super quick and easy plant-based dish is perfect for any lunch or dinner, with enough protein to keep you going throughout the day.

Ingredients for 12 tacos:

1 garlic clove 600g US sweet potatoes 3 tbsp olive oil 1 tbsp Canadian maple syrup Salt, freshly ground pepper 2 red bell peppers 1 small red chilli pepper 1 small iceberg lettuce 1 lime 2 ripe avocados 50g Canadian walnuts 400g Sour cream 1 pack Taco Shells (12 pieces)

Directions:

1. Preheat the oven to 200°C. Peel garlic and cut into slices. Peel and wash sweet potatoes, cut into 2×2 cm cubes and mix with 2 tbsp oil, maple syrup and garlic and season with salt and pepper. Place the sweet potato mixture on a baking tray lined with baking paper and cook in the oven for approx. 20 minutes.

2. Cut the red bell peppers and the chilli in half, remove the seeds and stems, wash and cut into strips. Sauté the bell peppers in the remaining heated oil for approx. 5-7 minutes. Add the chilli and season with salt and pepper. Cut salad into strips, wash and spin dry.

3. Cut the lime in half and squeeze out the juice. Halve the avocados, remove the stones and the flesh. Cut the flesh into slices and sprinkle with lime juice.

4. Chop the walnuts finely and mix with sour cream. To serve, layer up your taco shells with the ingredients and garnish with walnut sour cream.

Preparation time: approx. 40 minutes

Nutrition facts: Energy: 880 kcal/ 3690 kJ Carbohydrates: 76 g Protein: 19 g Fat: 52 g

Sweet Potato Tarte Flambée


A quick and simple light snack, this recipe creates the perfect balance between sweet maple syrup, smooth herby cream cheese and salty parma ham.

Ingredients for 4-6 portions:

2 pieces of thin, rolled-out bread dough (refrigerated, approx. 240g each) 200g cream cheese with herbs 2 red onions 100g Serrano or Parma ham, in slices 600g US sweet potatoes 2-3 tbsp vegetable oil 40g pine nuts 80g rocket salad 4-5 tsp Canadian maple syrup Directions:

1. Roll out the bread dough on 2 baking trays lined with baking paper. Spread the dough with the cream cheese. Peel onions and cut into fine rings. Cut the ham into pieces. Peel and wash the sweet potatoes and cut them into 2 mm thin slices.

2. Preheat the oven to 240°C. Put sweet potatoes on the dough and spoon the oil onto it. Spread onions and ham on top and bake in the oven for approx. 12-16 minutes.

3. Coarsely chop the pine nuts and roast them in a small non-stick pan until golden brown. Wash the rocket, spin dry and pluck into bite-sized pieces.

4. Garnish with rocket salad and pine nuts, sprinkle with maple syrup and serve.

Preparation time: approx. 30 minutes Baking time: approx. 12-16 minutes

Nutrition facts: Energy: 570 kcal/ 2390 kJ Carbohydrates: 63g Protein: 15g Fat: 29g

Spiced Sweet Potato Latte (vegan)

This delicious hot drink is a wonderful alternative to your morning brew. Rich in fibre and high in vitamins A and E, it’s the perfect way to start your day.

Ingredients for 4 glasses:

400 g US sweet potatoes 1-liter almond milk 4 tsp Canadian maple syrup 4 pinches of cinnamon ¼ tsp Turmeric

Directions:

1. Peel and wash sweet potatoes and cut them into pieces. Bring almond milk to the boil, add sweet potatoes, maple syrup, cinnamon and turmeric and cook covered for 10 minutes.

2. Puree the mixture using a blender and mix until foamy.

3. Pour the sweet potato latte into large heat-stable glasses and serve immediately.

Tip: Serve the sweet potato latte with a milk foam cap and dust with cinnamon if desired.

Preparation time: approx. 15 minutes

Nutrition facts: Energy: 240 kcal/ 1000 kJ Carbohydrates: 34g Protein: 4g Fat: 7g

Sweet Potato Aioli

A super easy, healthy dip perfect for spreading on a burger, for those 3pm snack cravings or as an addition to your grazing table. Serve with your choice of dippers – grilled prawns, chips, pitta.

Ingredients for 4 servings:

200g US sweet potatoes 4 tbsp olive oil Coarse sea salt Freshly ground pepper 4 herb twigs, e.g. rosemary, thyme 2 cloves of garlic 50g salad mayonnaise 50g yoghurt To serve: grilled prawns, bread chips

Directions:

1. Peel and wash sweet potatoes, cut into pieces and cook in lightly salted boiling water for about 10 minutes.

2. Peel the garlic. Drain cooked sweet potatoes and puree with garlic, mayonnaise and yoghurt.

3. Season the aioli with salt and pepper and serve with the bread chips and fried prawns

For a vegan aioli variant, replace the yoghurt with a vegan cream or vegan yoghurt and the salad mayonnaise with a vegan mayonnaise.

Preparation time: approx. 35 minutes

Nutrition facts: Energy: 500 kcal/ 2100 kJ Carbohydrates: 55g Protein: 4g Fat: 27g

Sweet Potato Chocolate Blondies

A tasty plant-based, gluten-free dessert, bringing together a delicious mix of savoury and sweet flavours. A perfect treat to eat after any meal, or for elevenses with a cuppa.

Ingredients for 12 portions:

600g US sweet potatoes 100g vegan white chocolate 150g almond flour 1 tsp baking powder 2 tablespoons Canadian maple syrup 12 halves Canadian walnuts

Directions:

1. Wash the sweet potatoes thoroughly and prick them several times with a sharp knife. Wrap them in damp kitchen paper and cook in the microwave at the highest setting for approx. 10 minutes or in a preheated oven at 180°C top/bottom heat for approx. 1 hour. Leave the oven switched on. Halve the sweet potatoes, remove the flesh and puree finely.

2. Grate the chocolate and mix with the sweet potato puree, almond flour, baking powder and maple syrup to a smooth dough. Spread the dough in a rectangular baking mould (of approx. 14 x 22 cm and 2 cm high) lined with baking paper and press down well.

3. Spread the walnut halves on the dough, press a little and bake in the oven for about 20 minutes. Let the blondies cool on a cake rack, decorate with white chocolate if desired and let dry. Cut the sweet potato chocolate blondies into 12 pieces and serve.

Preparation time: approx. 20 minutes Baking time: approx. 20 minutes

Nutrition facts: Energy: 150 kcal/ 630 kJ Carbohydrates: 18g Protein: 6g Fat: 6g