Categories: Healthy Eating

5 delicious vitamin packed sweet potato recipes

Sweet potato recipes perfect for the holiday season

The holiday season is fast approaching, yes, this years diet takes a back seat to festivities. It is a time of traditions, celebrating with wonderful friends, close family and of course great food. So why not create some new healthy traditions with some delicious sweet potato recipes.

Everyone says they will get back on the wagon in the New Year, detox their bodies but let’s be honest, January comes – a week of salads and we are back on the roller coaster again.

My solution includes a few menu additions during the “season” – you can indulge a little and not worry so much about “the January Diet”.

Sweet Potato – the vitamin packed powerhouse

My new go to food is the sweet potato, it is not a new addition to the foodie circle, there have been sweet potato fries forever.

What I am talking about are the actual benefits of this wonderful vegetable. Incorporating a little bit in everyday foods or your seasonal favorites can add a vitamin packed powerhouse that tastes great, it has versatility and you can make it sweet or savory.

Topping off a shepherd’s pie with mashed sweet potato gives you 400% of your daily vitamin A – you get a great boost to your vitamin C, fiber and less total carbs than a regular potato.

Not to mention an abundance of Potassium, Magnesium, Iron, Calcium and Manganese.

Bake it, boil it, roast it, smash it, mash it. Enjoy it!

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Holiday Dishes

I have a few of my go to holiday dishes that I have incorporated my new beloved sweet potato into. Give them a try to see if you can make a few changes to your regular holiday indulgences.

Oh it’s also great for your skin as well!

So without further ado here are five 5 sweet potato recipes so you can indulge and not bulge.

Let’s start with dessert first, why not….

5 Sweet Potato Recipes

1. Sweet Spot Brown Sugar Cookies

These sugar cookies remind me of Christmas in every way, all of us sitting around the big table, mixing batch upon batch of cookies, then decorating them with colored sugars, squishing with a glass while laughing, joking and prodding each other for the bigger, better story of Christmas.

Still to this day when I taste them, they are perfect, not too sweet, not too crumbly but just right. With each heavenly bite, the memory of those times comes flooding back.

My added powerhouse sweet potato replaces some butter for mashed sweet potato. Fiber, less fat and vitamins, I will take two.
This recipe yields about 5 dozen cookies.


  • 2½ cups sifted all-purpose flour
  • ½  teaspoon baking soda
  • ¼  teaspoon salt
  • ½  cup butter
  • ½  cup sugar
  • ½ cup brown sugar
  • *½ cup cooked sweet potato (no skin)
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¼  teaspoon almond extract
  • 1 teaspoon cinnamon
  • 2 tablespoons milk
  • Colored sugar crystals

*You can use canned sweet potato if you must, just make sure it doesn’t have any added ingredients.


  1. Pre heat your oven to 400°F.
  2. Sift together flour, baking soda and salt in a mixing bowl.
  3. In another large bowl, cream together the butter, sweet potato, sugar’s and cinnamon until well blended.
  4. Beat in the egg, vanilla and almond extracts into the butter/potato/sugar mixture.
  5. Then add in the flour mixture.
  6. Gradually add the milk and continue beating until smooth.
  7. Drop by rounded teaspoonfuls about 3 inches apart on greased baking sheets.
  8. Sprinkle with a few sugar crystals and flatten slightly with the bottom of a glass.
  9. Bake for 10 minutes or until edges are lightly browned, cool on racks.
  10. Enjoy.

What’s next…

Well I always follow dessert with breakfast. This next recipe can be made ahead and frozen then popped into the oven or a toaster to reheat as needed.

Great for the holidays and large groups of people and that secret ingredient is in there again. One of my favourite sweet potato recipes…

2. Sweet Potato Waffles

Yields 5 (depends on iron)


  • 1¼ cups flour
  • 3 tablespoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¼ cup brown sugar
  • 1½ teaspoons of ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 eggs
  • 1 cup milk or more if batter is a little thick
  • 2 tbsp avocado (or coconut)
  • 1 tablespoon butter
  • 1 teaspoon vanilla (real)
  • 1 cup of pure sweet potato

A topping of your choice, for example honey or banana or other fruits.


  1. Heat waffle iron to your preferred setting.
  2. In a large bowl mix wet ingredients(eggs, milk, avocado oil, butter, sweet potato and vanilla) with a whisk or hand-held mixer on low.
  3. Stir together dry ingredients (flour, cornstarch, baking powder, baking soda, sea salt, brown sugar, cinnamon and pumpkin pie spice) fold carefully into the wet ingredients. Do not over mix add more milk if batter is too thick.
  4. Scoop batter into waffle iron cook approximately 6 minutes.
  5. Times vary depending on waffle iron.

Serving suggestion:

Soften 8 ounces of butter, stir in 1 tablespoon of cinnamon and ¼ cup brown sugar.

Stir all ingredients together.

Roll into log using wax paper to roll like a Christmas cracker.

Place in fridge to chill ahead of time.

Pull out of fridge ½ hour before waffle service time and slice into discs. Your choice of width serve with Sweet Potato Waffle.

3. Sweet Potato Hummus

Alright let’s get on to some entertaining, you will find some great ideas to use this Sweet Potato Hummus for. It always is the empty bowl at my house…


  • 2 medium-sized sweet potatoes
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1/4 cup fresh lemon juice 1 large/ 2 small
  • 1/4 cup Tahini
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons ground cumin
  • 1 garlic clove, minced
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 1/3 cup water


  1. Cook the sweet potatoes in the oven or boil. Cool and peel.
  2. Place sweet potato in a food processor. Add the chickpeas, lemon juice, Tahini, olive oil, cumin, garlic, and half  the water. Process until you start to get a smooth paste. About 1 minute depending on your food processor.
  3. Add more water if necessary then sprinkle your sea salt and black pepper and stir.
  4. Garnish with a sprinkling of paprika, course sea salt or however you choose to garnish before serving. This can be stored in a container in the fridge for up to 1 week.
  5. Serve with pita chips or on crackers. Also tastes great on a BLT or dip your sweet potato fries in it for double the vitamin power.
  6. The final food recipe for this gathering. The flavors of this potato salad are pure Umami, it hits every taste but then combines them to create that I need another plate.
  7. Go ahead the ingredients all work for you.

4. Blue Cheese Potato Salad

Yields 10


  • 2 sweet potatoes (baked or boiled, cooled and cubed. Skin removed)
  • 1 pound small new potatoes, quartered
  • 2 tablespoons balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup chopped onion
  • 3/4 cup crumbled blue cheese
  • 2 tablespoons chopped fresh chives


  1. Cook your sweet potato’s in your preferred method. Cool and peel.
    Place potatoes into a large pot and cover with lightly salted water; bring to a boil.
  2. Reduce heat to medium-low and simmer until tender approximately 10 to 15 minutes, drain thoroughly.
  3. Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl – add the potatoes, cubed sweet potatoes and onion. Toss gently to coat.
  4. The heat from the potato’s intensifies the flavors. Let the mixture cool down for about 30 minutes then fold in the blue cheese and chives until blended.
  5. This recipe works well with a buffet, or as a side dish for pork, chicken or your choice of meat.
  6. I love it with sausages!

5. Sweet Potato Face Scrub

Now just one final mashed sweet potato use. Your face will thank you.

The vitamins and nutrients that are good on the inside also work on the outside. Regular use helps with blemishes, under eye bags, helps stimulate collagen the list is long and I could go on.

I will leave it to you to discover the possibilities.

Take a ½ cup sweet potato, mix it with 1 tablespoon of brown sugar and 1 tablespoon of honey or yogurt and mix it together to form a paste.

Using gentle circular motions and massage it in.

You can leave it on for 10 to 15 minutes like a face mask then rinse it off with lukewarm water or just rinse and moisturize with your favorite cream or oil.

If you try this face scrub recipe and enjoy making it, you might also like to read our article ’11 easy to make DIY Beauty Products’ for lots more ideas for homemade diy natural beauty recipes.

I am sure you can think of a million other ways to incorporate this orange miracle vegetable.

Now go start some new traditions!

Let us know…

What delicious dishes do you cook using Sweet Potato? Do you have any fave sweet potato recipes?

Did you try any of the above, how were they?

Please let us know any comments or feedback below….

Gillian London-Scianna

I am a restaurateur, caterer and a food designer. I can also redesign some of your favorite foods and recipes to incorporate a healthier lifestyle. (I promise you won't miss your old recipes). I have been infatuated with creating great tasting food since I was about 10 years old and could reach the stove. My first omelet tasted great – although sadly the kitchen did nor fair so well.

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Gillian London-Scianna

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