sweet potato recipe

These Spicy Sweet Potato Fries are an easy side dish with a sassy sweet and salty flavor combination, plus a spicy Creole seasoning kick!

Spicy Sweet Potato Fries

sweet potatoes (about 2 lbs. total) (1.38)

Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.

Peel and slice the sweet potatoes into 1/4-1/2 inch wide fries. Place the cut fries on the prepared baking sheet and drizzle with cooking oil. Toss the fries until they are well coated in oil. Spread the sweet potatoes back out over the baking sheet so they&#x27;re in a single layer.

Transfer the baking sheet to the fully preheated oven and bake for about 45 minutes, stirring every 20 minutes or so, or until the the sweet potatoes are browned and blistered.

After the sweet potato fries have baked, season to your liking with Creole seasoning or spicy seasoning salt. Serve immediately.

<p>Sweet Potato Gnocchi! The easiest and best way to make Sweet Potato Gnocchi! Serve it with broccoli rabe and garlic sage butter sauce for a BOMB meal.</p>

Sweet Potato Gnocchi with Broccoli Rabe and Garlic Sage Butter Sauce

sweet potato

whole milk ricotta cheese

Parmesan cheese

salt

flour (more

broccoli

butter

heavy cream

garlic,

sage leaves

sea salt

For the gnocchi: Stick the sweet potato a few times with a fork, wrap in a damp paper towel, and microwave until soft, about 7 minutes. (You can also bake the sweet potato in the oven, which will take closer to an hour.)

Sweet Potato Gnocchi Step 1

Scoop the flesh of the sweet potato into a mixing bowl. Discard the skin. Mix the ricotta, parmesan, and salt until well combined and almost completely smooth. Add the flour 1/2 cup at a time, kneading very gently after each addition (don’t over knead it &#8211; you don’t want it to get tough).

Scoop the flesh of the sweet potato into a mixing bowl. Discard the skin. Mix the ricotta, parmesan, and salt until well combined and almost completely smooth. Add the flour 1/2 cup at a time, kneading very gently after each addition (don’t over knead it - you don’t want it to get tough).

Sweet Potato Gnocchi Step 2

Eventually, as the dough becomes easier to handle, transfer it to a clean floured work surface and form it into a loaf, about 9&#215;5 inches. Cut a slice off of the loaf on the short side (think of it as if it were a loaf of banana bread and you were going to cut a slice to eat). Roll and stretch the slice on a floured surface until it forms a long, skinny rope-like shape. Cut the rope into 1-inch segments and transfer to a bowl: this is your gnocchi.

Eventually, as the dough becomes easier to handle, transfer it to a clean floured work surface and form it into a loaf, about 9x5 inches. Cut a slice off of the loaf on the short side (think of it as if it were a loaf of banana bread and you were going to cut a slice to eat). Roll and stretch the slice on a floured surface until it forms a long, skinny rope-like shape. Cut the rope into 1-inch segments and transfer to a bowl: this is your gnocchi.

Sweet Potato Gnocchi Step 3

Bring a large pot of water to boil, add the gnocchi, and boil until the gnocchi rise to the top of the water. Drain and toss gently with a little olive oil to prevent sticking. At this point you can make the rest of the recipe with the gnocchi, refrigerate the gnocchi to finish them later, or freeze them.

Sweet Potato Gnocchi Step 4

For the Broccoli Rabe (optional)

Bring a large pot of water to boil and prepare a bowl with ice water. Add the broccoli rabe to the boiling water and cook for 1 minute. Drain and transfer to the ice water to cool and stop the broccoli rabe from cooking further. Drain again and set aside.

Putting it all together

Heat the butter in a large skillet over medium high heat until lightly bubbling and foaming. Add the gnocchi and pan-fry until golden brown on the outside (you may have to do this in batches). Once the gnocchi is done, add the broccoli rabe, garlic, sage, and salt and pan-fry for another few minutes (again, working in batches). Remove from heat and let cool for a few minutes so the butter thickens just a little. Add the cream to the pan along with the Parmesan cheese &#8211; toss gently a few times to combine (the sauce should coat the gnocchi and broccoli rabe very lightly) and serve immediately with salt, pepper, and a squeeze of lemon juice if you want.

Putting it all together: Heat the butter in a large skillet over medium high heat until lightly bubbling and foaming. Add the gnocchi and pan-fry until golden brown on the outside (you may have to do this in batches). Once the gnocchi is done, add the broccoli rabe, garlic, sage, and salt and pan-fry for another few minutes (again, working in batches). Remove from heat and let cool for a few minutes so the butter thickens just a little. Add the cream to the pan along with the Parmesan cheese - toss gently a few times to combine (the sauce should coat the gnocchi and broccoli rabe very lightly) and serve immediately with salt, pepper, and a squeeze of lemon juice if you want.

Sweet Potato Gnocchi Step 5

I made this vegan using vegan parmesan and a nut ricotta recipe that will change your life. All very simple if you have a food processor. 

I found these very light and unlike any gnocchi I'd ever had. It is now my life goal to eat these everyday.

I made your regular version of this last night and again for lunch today — so simple, so easy, so delicious! I'll have to add broccoli rabe to it next time!!

i made this gnocchi a few weeks back after seeing your video on facebook &amp; you are not lying when you say they are light &amp; fluffy.  they're like little clouds.  omg.  husband has requested on repeat ever since.  =)

Made these tonight and couldn't have enjoyed more. Light, fluffy, tasty, made without the broccoli rabe. Truly, the best part of my night.  I'd recommend these to anyone for any occasion. Delish. Beats most of what I have bought to cook myself or eaten out.

This recipe is so glorious - we don't have broccoli rabe in Australia/at my local supermarket so substituted normal broccoli and spinach leaves. Have no idea if this is a similar taste but it was wonderful!

This looks amazing!  Gnocchi is so so good and sweet potato gnocchi is a no brainer combo!!!  I  am loving this idea!!   

P.S. we made your smoked salmon chowder last night (It's one of our faves!) and it was so so good!

https://content.jwplatform.com/videos/iw4KIixd.mp4

Sweet Potato Gnocchi! The easiest and best way to make Sweet Potato Gnocchi! Serve it with broccoli rabe and garlic sage butter sauce for a BOMB meal.

Sweet Potato Gnocchi with Garlic Sage Butter Sauce

Easy and delicious sweet potato gnocchi that comes together with just 3 ingredients and little time!

3 Ingredient Sweet Potato Gnocchi

sweet potatoes

Preheat the oven to 400 degrees F. Poke a few holes in the sweet potatoes with a fork, and then bake them for 40-50 minutes or until tender. You&#8217;ll know they&#8217;re done when a fork can be pressed into the center rather easily. Set aside to let cool enough for you to handle them easily.

Combine the salt and 2 cups of the flour. Flour a work surface and pour your flour mixture onto the surface. Make a well in the middle of the flour.

Once the sweet potatoes are cool enough to handle, remove the skin and place them, one at a time, into the potato ricer.* Rice both of the potatoes right on top of the flour.

Once all of the potato has been riced, flour your hands and begin working the sweet potato into the flour. Continue to work the mixture until it&#8217;s fully combined. You don&#8217;t want the dough to be sticky so keep adding flour until you get a nice dry dough. This *could* take a decent bit of extra flour if your potatoes were on the larger side.

Once fully combined, roll the dough into a ball and cut it into eight even pieces. Roll each piece into a long log that&#8217;s about 1/2 an inch thick. Cut pieces the gnocchi into 1 inch pieces. Gently toss each piece into flour to ensure that it&#8217;s dry and not sticky at any edges. Continue until you&#8217;ve cut out pieces from all of the dough.

Optional: using a gnocchi board or fork, press grooves into each piece of gnocchi.

The gnocchi can be stored in the fridge for 3 days, the freeze for a few weeks, or cooked right away.

To make the gnocchi:

Heat a pot of salted water to a boil. Add in the gnocchi and let cook for a couple minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon.

Toss in your favorite sauce (I like toss mine in a bit of dairy free butter and fresh herbs) and ENJOY!

To cook the gnocchi:

So good! My 4 year old loved helping make it and he's eating his second helping.

I tried it with cassava one, just added a bit less then in the recipe, it was amazing :)

I’m obsessed and make this all the time! I substituted with gluten free blend Cup4Cup and it turned out great! I’ve mixed with red pesto suace and bacon! And had the left overs in the morning with a poached egg! SOOOO good and so easy! 

So glad that you liked it! Thank you for coming back to let me know!

I made this on a whim because I had the ingredients on hand and was SO impressed with how it turned out!!! I have tried tons of gluten-free pasta recipes and this is by far my favorite! I will be making this again and again for sure :)

These are so delicious. Your instructions were easy to follow, THANK you!!!!

These were sooo tasty! I had to add a ton of flour and even then the dough was still a little sticky but I was running out of flour! Maybe my sweet potato was particularly large (I just used one and started with one cup of flour). Some of the gnocchi floated as soon as I put them in the water which confused me, but I just left them a few minutes and took them out and they tasted great! Any insight as to why that would happen though for the future? Perhaps more flour 😅

I had saved this recipe, excited to find something special for my gluten, dairy, egg-free kiddos to have when I cooked their Grandfather a special dish- German Strudel- which they can't have because of their allergies. I printed off the recipe this morning and looked at it more carefully. I have a basket full of sweet potatoes. We eat them a lot. My biggest concern- what IS a large sweet potato? How much does it yield when baked and riced? I've been baking gluten/dairy/egg free over 7 years, and I'm familiar with making homemade dumplings so I know that the amount of flour to moist ingredients ratio is very important for this recipe. This recipe is promising, but without more specific ingredient amounts, I worry it is going to be difficult for new cooks or for those new to the GF lifestyle to be successful. I took it upon myself to weigh the ingredients needed for a successful dough.  I did make a larger batch to be able to serve 5-6 people, but it could be scaled down now that the ratio has been determined. I whisked together 21g (3 tsp) table salt and 500g (3 cups) Bob's Red Mill Gluten-free 1 to 1 Baking Flour. I added 655g of riced sweet potatoes. I riced my sweet potatoes in a separate bowl and then scooped in the amount needed to make a good dough consistency. These amounts made an excellent dough with great turnout for me, but keep in mind your sweet potato may vary in moisture content. I had two VERY large sweet potatoes (probably around 600g each when raw with peels on) and I baked them about 1 hour at 400 degrees and then split them into thirds to release some steam and allow them to cool faster. I did have a little riced sweet potato leftover. Using more smaller sweet potatoes may or may not yield a different moisture content, I'm not at all sure, but at least now there are some more exact ingredient measurements for others who are/were wondering like I was. Thank you SO much for sharing this recipe with the world- I have never had gnocchi and wasn't sure how my family would react to it, but they related it to dumplings and I'm sure I'll be making it many more times in the future. It was a real hit, and the dough, unlike many gluten-free doughs, was a pleasure to work with! It rolled out into ropes so well and wasn't crumbling or cracking for me like I often fight with when baking gluten-free, vegan. Absolutely delightful texture in the final product!

First time making this and although while not perfect, I personally thought it was DELICIOUS! I made these super late at night and I had to stop myself from eating them all! I'm making the sauce and cooking the rest today. I can't wait!

This was my first time making gnocchi! This recipe worked out wonderfully. Instead of baking the sweet potato in the oven I did it in the microwave and it turned out great. Thank you!

So glad I found this! So easy and a great way to make food go further. I didn't have plain flour so I had to switch for self raising (lockdown issues!) 
I just cooked them for a little longer as they floated pretty quickly but weren't quite done.
I also didnt have sage so decided to use up some pesto instead. Will definitely make these again!

Such a clever idea to use sweet potato for gnocchi! Thanks for making my first gnocchi experience so easy 🙏 I paired mine with some home made avocado pesto and roasted red peppers, tomato and garlic 😍 so yummy!!  I’ll definitely be making these again!!

This was my first time making homemade gnocchi &amp; it was fabulous! Although it does some time to roast the potatoes, let them cool so you can handle them &amp; make the dough, it was totally worth it! I tossed the gnocchi in butter with garlic, rosemary, and chilli flakes. Overall super easy to follow this recipe and would recommend to a friend.

Too much salt, but I'm going to try sweet potato gnocchi next. I just made cauliflower gnocchi last night and it was amazingly easy and tasty! I don't like to boil mine though, pan-frying is so much better :-) they end up just perfectly browned and slightly crispy.

We just finished eating, or trying to eat these gnocchi.  Taste was lovely but they literally tasted like really fresh sweet potato jujubes. I used tapioca flour and suspect that is the reason for the gelatinous texture. Wanted to let folks know it did not work. Will try again with Bob's Red Mill mix like you recommend. Thanks!.

Wow! Gnocchi wasn't as hard as I thought it might be, thanks for sharing your recipe! :) I think next time I'll add a teaspoon or so of cinnamon to the mix for an extra little kick. So much potential for sweet and savory!

I was so impressed with this recipe! I’m a huge gnocchi fan but it can be time consuming and difficult to learn the technique. This recipe made me feel as though I was at my neighbors Nona’s (grandma in Italian) house during the fall time and she decided to make me a plate of comfort food. I paired it with a nice glass of wine and the sweet potato taste and texture gave an already fancy dish extra fancy-ness.

Just made them and they were so so good!!!! Thank you for the great recipe!!!

this recipe is so easy to follow and came out delicious! my whole family loved it. after boiling the gnocchi, I sauteed it with some onions, garlic, baby kale and vegan italian sausage. delicious!

Amazing and simple. So good! It occurs to me that these could become dessert gnocchi by lightly frying them in oil, then dipping in warm honey. No? Just me?

Every holiday gathering needs this fragrant sweet potato pie with fluffy whipped cream!&nbsp;

Sweet Potato Pie

all-purpose flour (300 grams, plus more for rolling)

sugar (50 grams)

tsp sea salt (3 grams)

unsalted butter (227 grams, chilled)

water (60 milliliters)

lb sweet potatoes

cinnamon (1 grams)

¼ tsp ground ginger

tsp nutmeg

brown sugar (150 grams)

heavy cream (120 milliliters)

tsp vanilla extract (10 milliliters)

eggs

heavy cream (15 milliliters)

Preheat the oven to 375 degrees F. Pierce sweet potatoes several times with a knife and place on a foil-lined baking sheet.  Bake at 375F for an hour or until softened through. While they bake you can make the pie crust.

To Prepare the Sweet Potatoes

Combine flour, sugar and salt in the bowl of your processor and pulse to combine.You can add in 1/2 tsp of cinnamon and a pinch of your favorite fall spices along with the dry ingredients if desired.

Add Cold cubed butter to the process or and pulse until you have small lentil-sized pieces then drizzle in the ice water until the mixture holds together when squeezed in your hand.

Dump crust onto a pastry mat or counter then press together and knead just a few times. Form into a disk then wrap with plastic and chill.

Once chilled heat oven to 425F and set dough on counter to soften slightly (about 5 minutes) then roll out to about 1/4 an inch and transfer to your pie dish. Press the edge in so the dough forms to the pan then trim allowing for about 1/2 inch of excess.

Fold the edge under and crimp the edge with either your fingers or the tines of a fork. Chill pie crust while the filling is prepared.

Cut out a round of parchment paper and press into the dough then gently press a layer or two of foil on top and fill with pie weights or dry peans. The foil helps the side keeps t&#039;s shape while baking.

Bake at 425F for 15 minutes then remove the weights, foil and paper and bake at 375FF for another 12 -15 minutes or until the bottom has dried out and is just changing color. Set aside until ready to fill.

For the Crust

Once sweet potatoes are baked, remove from oven and allow to cool until they are easy to handle.

Cut tops and bottoms of the potatoes and peel skins off. Transfer sweet potatoes to a food processor and process until completely smooth. This step eliminates those fibrous strings you find in some pies.

To the bowl of your food processor add spices, eggs, yolk, sugar, vanilla, and cream to the sweet potatoes. Pulse until well-incorporated. Then remove blade and mix with a spatula.

Pour filling into the prepared pie crust then mix and egg and cream together in a small bowl and brush over the exposed crust.

Fold a length of foil slightly longer than the diameter of your pie dish and fold in half. Wrap around the pie&#x27;s edge and carefully fold the top in a bit to protect the crust during baking

Bake for about 50 minutes or until the edge is set and the center is a bit wobbly. Allow to cool for at least and hour. I usually remove the tenting about 30 minutes into the bake.

Top with whipped cream and serve.

For the Pie Filling

This gluten-free and low-fat Ground Turkey Sweet Potato Skillet will be ready to dig into in less than 30 minutes, and you will be amazed by how flavourful it is. It's a perfect ONE-PAN meal for your family to enjoy!

Ground Turkey Sweet Potato Skillet

extra virgin olive oil

free-range extra-lean ground turkey ((you

garlic (minced)

onions (diced)

yellow pepper (diced)

sweet potato (diced)

Salt and black pepper

red chili flakes (optional)

cheese

parsley (for garnishing (optional))

In a cast iron skillet, heat the olive oil over medium-high heat.

Add the ground turkey and garlic. Use a wooden spoon to break up the turkey as it cooks. Stir occasionally, and cook for about 5 minutes.

Add the onions and yellow peppers, and cook until the onions are soft.

Add the sweet potato, red chili flakes, salt, and pepper.

Cover the skillet, and cook until the sweet potatoes are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook the sweet potatoes faster.

While the sweet potatoes are cooking, preheat the oven to 400ºF.

When the sweet potatoes are tender, add the shredded mozzarella cheese, and put the skillet in the oven to melt the cheese.

When the cheese melts, remove from the oven, and garnish with parsley.

https://content.jwplatform.com/videos/ogbla6Rd.mp4

This gluten-free and low-fat Ground Turkey Sweet Potato Skillet will be ready to dig into in less than 30 minutes, and you will be amazed by how flavourful it is. It’s a perfect ONE-PAN meal for your family to enjoy!

We love this salad warm, straight from the oven. But it's also very good at room temperature one (two or three) days later.

Sweet Potato Salad

sweet potatoes,

red onion, thinly sliced into half moons

olive oil

Kosher salt

black pepper

cranberries

c. crumbled feta

c. parsley

apple cider vinegar

Dijon mustard

honey

cumin

paprika

c. extra-virgin olive oil

As far as potato salads go, do you prefer creamy or vinegary?

This was so terrific! I took it to a thanksgiving potluck and everyone was obsessed! Thank you!

Perfectly baked sweet potatoes, every time!

Air Fryer Baked Sweet Potatoes

potatoes

tsp kosher salt

tsp black pepper ((optional))

Pierce sweet potatoes several times with a small knife or tines of a fork.

Drizzle olive oil over clean sweet potatoes and rub into potatoes with your hands to coat.

Sprinkle with salt and pepper (if using).  Place sweet potatoes on air fryer rack or basket, making sure to leave some space between them and not stacking them.

Cook at 390 degrees for 40-50 minutes (depending on the size of your sweet potatoes), flipping over halfway through the cook time.

Baked Mexican style vegetarian loaded sweet potato loaded with zesty black beans, melted cheese, salsa with a dollop of cream. What can be better than a 20 minute meal!

Loaded Baked Sweet Potato “Healthified” 

fat free Greek yogurt (or light sour cream)

tsp taco seasoning

tsp olive or canola oil

red bell pepper (diced)

onion

tsp chili powder

tsp paprika or smoked paprika

tsp cumin

black beans

reduced fat Mexican cheese blend

scallions

Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes). If you don't have a microwave, bake about 45 minutes at 400°F.

Combine yogurt and taco seasoning in a small bowl, mix well.

Heat oil in a medium pot over medium heat.

Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes.

Add black beans, stir to combine and heat through (about another 5 minutes).

Slice the potato lengthwise down the middle or as I did in the photo, use a fork to pierce the top in an oval shape, then remove the top of each potato.

Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp salsa of salsa.

Enjoy!

Sweet potatoes make for an amazingly delicious and filling breakfast!

Loaded Breakfast Sweet Potatoes

fruit

Bake the sweet potatoes directly on the rack for 40-50 minutes. They&#8217;re done once a fork can easily be pierced into the center of the potato and the inside is tender.

Cut a slit down the center of the sweet potato about 2/3 of the way down. Slightly mush the inside of the potato.

Top with your favorite breakfast toppings!

This looks great...I would use it more as an occasional indulgent dessert after you have earned it...Some coconut and coconut oil would be good on top...

Just a great recipe, I love recipes with potatoes, they are easy to prepare and most of them are very tasty, such as this. And everyone can cook such a dish without any problems!

Nice!  I still like mine best.  Butter olive oil, cinnamon and either walnuts or pecans.  Healthy version of Grandma's.

this is genius and I never thought of it, but I'd enjoy much more than oatmeal or just granola etc. Can't wait to try after I double up on my baked sweet potatoes!

https://content.jwplatform.com/videos/&rdquo;PT5K4ARe&rdquo;.mp4

”Breakfast

This roasted sweet potato salad features black beans, bell peppers, and of course, roasted sweet potatoes with a simple dressing. Fresh and yummy!

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Top 28 sweet potato recipe recipes from across the web

The most viewed sweet potato recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed sweet potato recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine