The Humble Sweet Potato: Three Ways!

Sweet, sweet, sweet!

They may be a fall staple, but these roasted sweet potatoes are so good — why not celebrate autumn in August? This recipe is quick and simple so make a big batch and you’ll have a delicious addition to meals all week long.

Tip: Just refresh your leftovers in the oven or in a pan on the stove with some olive oil and salt and you’re good to go!

What you’ll need

1 or 2 large sweet potatoes

2 tablespoons olive oil

1/2 teaspoon cumin

1/2 teaspoon cinnamon

salt/pepper/garlic salt to taste

How to put it together

1. Preheat oven to 400 degrees

2. Cut sweet potato into small cubes.

3. Coat the sweet potato in olive oil and toss with cumin, cinnamon, salt pepper and garlic salt.

4. Cook for 15-20 minutes, you’ll smell them caramelizing when they’re close to ready.

Ricotta and sweet potato flatbread

What you need

1 focaccia flatbread

Ricotta cheese

Fresh mozzarella cheese

1 cup roasted sweet potatoes

1 cup cherry or grape tomatoes, halved

Arugula (enough for garnish)

3 or 4 tablespoons olive oil

2 cloves of garlic, chopped

Red pepper flakes, salt, pepper, garlic salt and onion powder to taste.

How to put it together

1. Preheat oven to 400 degrees

2. Mix together olive oil with chopped garlic, salt, pepper, red pepper flakes, garlic salt and onion powder.

3. brush a thin layer of the mixture on flatbread

4. Spread ricotta and put on mozzarella – when it comes to the cheese put on enough to make it taste good but not too much where it overflows and melts off flatbread.

5. Top with tomatoes and roasted sweet potatoes, drizzle on the rest of your olive oil mixture. Put in oven for 15-20 minutes or until the cheese melts.

6. Garnish with arugula and eat.

Kale sweet potato salad with cilantro lime dressing

What you’ll need

Kale

1 cup roasted sweet potato

1 cup quinoa

2 cups chicken broth or water

Cucumber sliced and quartered

Jalapeno, just a slice or two

1 TBS chopped cilantro

1 lemon, juiced

1 lime, juiced

1 TBS olive oil

1 clove of garlic

How to put it together:

1. Cut and clean kale

2. To make quinoa, boil 2 cups of water or chicken broth. Pour in quinoa and cover. Set the stove to the lowest heat and let the water evaporate for around 15 minutes. Let stand for 5 minutes and it’s salad ready!

3. Next for the dressing. I use a NutriBullet but you can use a blender or whatever you have at your disposal to blend the ingredients. Pulse until garlic, cilantro and jalapeno are are blended with lemon lime and olive oil.

4. Toss everything together and enjoy!

Breakfast sandwich with sweet potato hash

What you need:

1 egg

Sourdough bread

Sriracha

1/2 avocado

Salt and pepper

Roasted sweet potatoes

How to put it together

This one is pretty easy to figure out but I’ll tell you anyway.

1. Toast bread, I use sourdough from the Copley Farmers Market but feel free to use whatever you have around.

2. Fry egg, feel free to heat up your sweet potato at the same time.

3. Top toast with egg, avocado, sriracha and salt and pepper

4. Serve with your refreshed roasted sweet potatoes and you’re done!