Here are our 5 favorite recipes that have to do with sweet potatoes! Not only do they taste like dessert, but they provide some surprising health benefits. Sweet potatoes contain antioxidant nutrients, anti-inflammatory nutrients and have shown several other benefits. We have picked 5 different recipes to help give you an idea of how sweet potatoes can really be used. The options are endless!


1.) Black Bean Sweet Potato EnchiladasIngredients: Filling- 1 15-oz can black beans, rinsed and drained 2 teaspoons minced garlic One lime’s worth of fresh lime juice 2 cups cubed, baked sweet potatoes (one extra-large or two smallish sweet potatoes) ⅓ cup crumbled goat cheese (optional) ½ cup chopped roasted green chiles (two 4-ounce cans should do it) ½ teaspoon ground cumin ½ teaspoon chili powder ½ teaspoon cayenne pepper, if you like spicy food like me 1 jalapeño, diced 1 Fresno pepper, diced Sea salt and black pepper, to taste Remaining Ingredients- 1 16-ounce jar of salsa verde 8 corn tortillas Monterey Jack cheese Chopped fresh cilantro Sliced avocadoInstructions: -Preheat oven to 350 degrees. Pour enough salsa verde into your baking dish to lightly cover the bottom. -Mix together the filling ingredients in one bowl. -Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Add ⅛ of the filling to each tortilla, sprinkle with cheese, wrap and place it in your baking dish. Repeat for all of the tortillas. -Top with more salsa verde and cheese. Bake for 20 to 25 minutes, until sauce is bubbling and tortillas look slightly golden. -Sprinkle with fresh cilantro and serve with freshly sliced avocado. Enjoy! Thank you


2.) Sweet Potato Toast Toast Directions:  Slice sweet potatoes lengthwise into 1/4 inch slices. Add to the toaster like you would bread and toast on high. It took me 2 rounds to get it cooked how I like with a little bit a browning on both sides. Topping:Spread some almond butter on toast and add sliced banana and a bit of cinnamon. Find other toast topping ideas here!


3.) Sweet Potato Broccoli Chicken BakeIngredients:1 lb. boneless, skinless chicken breast or thighs, cubed 3 cups packed broccoli stems and florets, chopped 1 large sweet potato or yam, ¼ inch small cubes--small cutes are key (~1½ cups cubed) ½ cup red onion, chopped 2 cloves garlic, minced 3 Tbsp.raisins 2 Tbsp. chopped walnuts or nuts of choice* ⅓ cup olive oil 1 ½ tsp. Italian seasoning, dried ¼ tsp. sea salt ¼ tsp. pepper ¼ cup soft goat or feta cheese, crumbles (optional)Instructions: -Preheat oven to 375 °F. -Grease a large casserole dish with olive oil. -Place cubed chicken on the bottom of casserole dish. Lightly season with salt and pepper. -In a bowl combine broccoli, sweet potatoes, red onion, garlic, raisins, chopped walnuts, olive oil and herbs. Toss to coat. -Top chicken with herb and vegetable mixture. -Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 10-15 minutes or until chicken is no longer pink and sweet potatoes are soft. Top with optional cheese just before serving. Thank you


4.) Creamy Tortellini with Sweet Potato and SpinachIngredients:1 tablespoon olive oil 1 large sweet potato (about 3/4 to 1 pound), peeled and cut into 1-inch cubes 1 tablespoon minced fresh rosemary 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup chicken or vegetable broth 1 (5-ounce) bag baby spinach or 1 large bunch spinach, rinsed and torn into bite-sized pieces 1/2 cup half-and-half 1 (12-ounce) bag frozen cheese tortelliniInstructions: -Heat the oil in a heavy-bottomed 10- or 12-inch skillet over medium heat. -Stir in the sweet potato cubes, rosemary, salt, and pepper. Cover the skillet and cook, stirring occasionally, for about 5 minutes, until the sweet potatoes are just starting to soften. -Uncover the skillet and add the broth, scraping the bottom of the pan with a spatula to dissolve the browned bits. Add the spinach in handfuls, stirring until it wilts down, before adding more. -Stir in the half-and-half, then cover once more and bring the liquid to a simmer. -Uncover and stir in the tortellini. Cook, stirring frequently, for 10 to 15 minutes, until the tortellini are plump and cooked through. -Serve immediately. Thank you


5.) Healthy Sweet Potato Crunch BreadIngredients:For the Bread Batter:1/2 cup unsweetened applesauce 1/2 cup brown sugar, packed 2 eggs 1 teaspoon pure vanilla extract 3/4 cup cooked mashed sweet potato 1/2 cup quick oats 1/2 cup whole wheat flour 1 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon nutmegFor the Pecan Crunch Topping:1/2 cup chopped pecans 3 tablespoons brown sugar 3 tablespoons whole wheat flour 2 tablespoons butterInstructions: -Preheat the oven to 350°F. Spray two 8 X 4” loaf pans with non stick cooking spray. -In a large bowl whisk together the applesauce and brown sugar until smooth. Then add the eggs one at a time, mixing well between each addition. -Add the sweet potatoes and oats, and mix until combined. -All at once add the whole wheat flour, all-purpose flour, baking soda, cinnamon, salt and nutmeg. -Stir until everything is just combined, making sure to scrape down the sides of the bowl. -Divide the batter between the two prepared pans. -In another bowl toss together the pecans, brown sugar, and flour. work in the butter until coarse crumbles form. Sprinkle the mixture evenly over the batter in each pan. -Bake for 30 minutes, or until a pick inserted in the center comes out clean. Thank you


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