Sweet potatoes aren't only delicious, they're actually quite healthy! They add a nice sweetness that can balance out any meal, too. I've put together 3 recipes using sweet potatoes that your whole family is sure to enjoy. 

Garam Masala Sweet Potato Biscuits

Makes 4-6 large biscuits

Ingredients:

1 1/4 cup all-purpose flour

1/2 cup cake flour

2 tablespoons light brown sugar

2 1/2 teaspoons baking powder

1 teaspoon Kosher salt

1/2 teaspoon baking soda

1 teaspoon garam masala

3/4 cup mashed sweet potato, chilled (about 2 medium)

1/3 cup well shaken buttermilk

6 tablespoons unsalted butter, frozen

1-2 tablespoons of heavy cream or milk, for brushing

Procedure:

Preheat oven to 425 degrees F. Line a sheet tray with parchment or a silicone baking mat and set aside.

In a large bowl, whisk together the flours, brown sugar, baking powder, salt, baking soda, and garam masala. In a separate bowl, mix together sweet potato and buttermilk. Set aside.

Grate frozen butter on the large holes of a box grater directly into flour mixture. Toss lightly to incorporate. Pour potato mixture into flour mixture and stir to incorporate. Knead dough a few times just until it comes together.

Place the dough on a lightly floured surface. Shape into a disk with an even 3/4- to 1-inch thickness. Using a floured biscuit cutter, punch out biscuits as close together as possible. Gather the scraps and repeat.

Place biscuits on prepared sheet tray and brush the tops lightly with heavy cream or milk. Place in oven and bake until golden brown and baked through, 15 to 20 minutes. Remove from oven and serve.

Hasselback Sweet Potatoes

with Curried Yogurt Sauce

Serves 4

Ingredients:

For the potatoes:

1/4 cup olive oil

1 1/2 teaspoons curry powder

1 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

4 small or medium sweet potatoes, scrubbed

For the sauce:

1/2 cup plain Greek yogurt

Zest and juice of 1/2 lime (learn the trick to zesting here)

1 1/2 teaspoons curry powder, or to taste

3/4 teaspoon Kosher salt, plus additional as needed

1 tablespoon minced fresh mint leaves

Procedure:

Preheat oven to 425 degrees F.

Make the potatoes:

Mix together the oil, curry powder, salt, and pepper in a small bowl.

Place the potatoes between the handles of 2 wooden spoons. Slice the potato into 1/4-inch slices, leaving 1/4 inch or so at the bottom uncut.

Place the potatoes on a sheet tray lined with parchment paper or a silicone baking mat, cut side up. Drizzle the oil mixture over the potato, making sure to get the oil in between the slices. Place in the oven and bake until tender, 45-60 minutes.

Make the sauce:

While the potatoes are baking, mix together all the sauce ingredients in a small bowl. Adjust seasoning with curry powder and salt, if desired. Cover and place in the refrigerator until ready to serve.

Assemble and serve:

When the potatoes are cooked through, remove from oven. Place on serving plates and divide sauce evenly over the tops of the potatoes. Serve immediately.

Grilled Sweet Potatoes with Maple Mustard Sauce

Serves 4

Ingredients:

4 medium sweet potatoes, peeled

2-3 tablespoons of olive oil, or as needed

1/2 cup mayonnaise

3 tablespoons Dijon mustard (I prefer Maille)

3 tablespoons maple syrup

Kosher salt and freshly ground black pepper, to taste

Procedure:

Place potatoes in a large pot and cover with cold water, then bring just to a boil over high heat. Add a Reduce heat to medium, and simmer until slightly resistant when pierced with a sharp paring knife, about 5 to 7 minutes. Drain well in a colander and let cool to the touch. Slice potatoes lengthwise into “planks” and place in a large bowl. Toss with olive oil (just enough to coat), salt and pepper.

In a separate small bowl, mix together mayonnaise, mustard, and maple syrup. Season with salt and pepper. Cover and place in the refrigerator until ready to serve.

Prepare a moderate charcoal fire, preheat a gas grill to medium, or heat a large grill pan over medium heat. Place potatoes on grill and cook until grill marks appear, and potatoes are cooked through, about 12 to 15 minutes, flipping occasionally. Serve potatoes warm either drizzled with the sauce or with the sauce on the side.

Announcement!

Starting this month, this newsletter will only be coming out once per month, on the first Thursday of the month. It will still be filled with tasty recipes, it will simply be less frequent. I hope you still enjoy the recipes that I prepare for you! You will still be able to access all recipes on my website, and it will be updated with all newsletters going forward also.