I love sweet potatoes! They are so versatile and are an excellent source of beta carotene, potassium and vitamin c. They are a great source of carbohydrate, nutrient dense and low calorie which makes them great for fat loss and as part of any maintenance diet. I eat them practically everyday. Here are a couple of recipes I personally love I’d like to share with you, both sweet and savory.

Here are 4 of my favorite recipes.

I love sweet potatoes and I also love chocolate. So, I put them together in these amazing ‘Dark Chocolate Sweet Potato Brownies!’ These are so much better than traditional brownies. I PROMISE.

Dark Chocolate Sweet Potato Brownies – Gluten Free

These insanely chocolatey ‘Dark Chocolate Sweet Potato Brownie’s are so moist and fudgy and just the perfect healthy little treat.

What Makes These Sweet Potato Brownies Healthier Than Regular Brownies?

• No refined flour or sugar

• Gluten Free

• They contain fiber and nutrients from adding in the sweet potato

• They contain healthy fats like almond butter and dark chocolate

How great is that? All of those wonderful healthy benefits in brownies! Yay!

Ingredients Needed To Make This Amazing Recipe

3/4 cup sweet potato

1/2 cup creamy almond butter

1/2 cup cacao powder

1 cup coconut sugar

1/3 cup gluten-free flour mix

1 teaspoon baking powder

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup dark chocolate chips

Mix up the wet ingredients. Mash up the sweet potato and add it to a bowl with the coconut sugar, vanilla, and almond butter.

Mix up the dry ingredients. Add the flours, cocoa powder, baking powder and salt to a separate bowl.

Combine the wet and dry ingredients and mix well to form a thick, fudgy batter. Fold in the chocolate chips. Note: The batter will be very thick.

Bake. Cook at 350 degrees F for 35-40 minutes.

Remove and let cool for at least 30 minute before slicing and serving.

Hassel Back Sweet Potatoes

My family and friends love the warm, inviting flavors of the luscious citrus butter, smooth cream cheese, sweet dates, fresh sage and toasted pecans that are captured in every bite of these delicious sweet potatoes.

Ingredients

6 medium potatoes

1/2 cup unsalted butter, melted

2 tablespoons brown sugar

2 tablespoons orange juice

2 teaspoon grated orange zest

1/2 teaspoon coarsely ground pepper

6 ounce cream cheese, softened

12 pitted dates, chopped

1/2 cup pecans

Directions

1. Preheat oven to 425* . Cut thin slices length wise from the bottom of the sweet potatoes to allow them to lie flat, discard slices. Place potatoes flat side down, cut crosswise into thin slices, leaving them intact at the bottom. Arrange sweet potatoes in a greased baking pan.

2. In a small bowl, whisk together butter, brown sugar, orange zest. Spoon half the butter mixture evenly over sweet potatoes. Sprinkle with salt and pepper. Combine cream cheese, dates and sage. spread between potato slices.

3. Bake, covered until potatoes are just becoming tender, 45-50 minutes. Remove pan from oven and uncover. spoon butter mixture over potatoes and top with pecans. Return to oven and bake until potatoes are completely tender and topping is golden brown. 25-30 minutes longer. If desired , serve with additional chopped sage.

Old Fashioned Sweet Potato Pie

If you are wondering what heaven might smell like, whip this pie up, throw it into the oven , wait 20 minutes then take a deep breath somewhere near the oven.

Ingredients

2 cup cooked mashed sweet potato

1.25 cup Granulated sugar

1/4cup melted butter

2 eggs

1/4 tsp salt

1/4 tsp ground cinnamon

1cup evaporated milk

9 inch frozen pie shell

Instructions

1. Preheat oven to 350*F

2. In a mixing bowl combine the sweet potatoes, sugar, melted butter ,eggs, vanilla, salt and cinnamon. Mix together with a hand mixer until well combined.

3. Next add evaporated milk and mix to combine.

4. Add the pie filling mixture to the pie crust and place into the oven.

5. Bake 45 minutes or until done. Center of the pie should be set when done.

6. Allow to cool before serving. Top with whipped cream . if desired.

The ultimate vegan loaded sweet potato – Healthy, warm and comforting.

Perfect for a quick and easy weeknight meal. Gluten-free, too!

Sweet Potato Cinnamon Rolls

Healthier treat I say it will satisfy your sweet tooth with out feeling guilty. Sweet, delicious and as always vegan.

Cinnamon rolls are one of my favorite baked goods because it’s so hands-on. There’s a sense of fulfillment when something is more physical, like kneading the bread and rolling the dough. It’s like baking takes me to my happy place. Are you with me, friends?

Ingredients

Cinnamon Roll Dough

1 medium-sized sweet potato

 ¾ cup milk

 4 tablespoons butter

2 tablespoons brown sugar

 2 ½ cups all-purpose flour

 2 ¼ teaspoons instant yeast one packet

 ½ teaspoon salt

 1 tablespoon cornstarch

 1 tablespoon ground flax seeds

Cinnamon Roll Filling

 ½ cup brown sugar packed

 1 tablespoon ground cinnamon

 4 tablespoons vegan butter softened

Almond Butter Glaze

 1 cup powdered sugar

 2 tablespoons almond butter

 2 tablespoons unsweetened almond milk

Instructions

For The Dough:

Wash and scrub the unpeeled sweet potato, removing any undesirable areas. Pierce it 3 to 4 times with a knife and cook in a microwave for 2 to 3 minutes. Prick it with a fork. If it’s still firm, cook it for another minute until the potato is tender.

Once the potato is cool enough, chop it into chunks. Place that in a food processor with the milk, vegan butter, and brown sugar. Pulse until smooth. Transfer this to a microwave-safe bowl (or use a saucepan over medium heat) and heat until it's warm to the touch (about 110°F/43°C).

In a large bowl, add the all-purpose flour, yeast, salt, cornstarch, and ground flax seeds. Stir to combine. Pour in the sweet potato mixture and stir to combine. Knead the dough in the bowl for 3 to 5 minutes. Add 1 to 2 tablespoons of all-purpose flour as necessary to keep the dough from sticking to the sides of the bowl. Spray the top of the dough with vegetable cooking spray, cover with a kitchen towel, and set it aside to rest for about 15 minutes.

Once the dough is ready, cover a working area with a sheet of plastic wrap. Place the dough on top of the plastic wrap and cover it with another sheet of plastic wrap. Use a rolling pin to roll the dough out to approximately 14×9 inches in size. It helps if you pull the top layer of plastic wrap off the dough and cover it again with the same sheet. It also helps to place an anti-slip pad to keep the dough from sliding as you roll it.

Spray a 9-inch round cake pan with nonstick cooking spray. Place rolls in the prepared pan. Cover with a kitchen towel, and set aside to rise in a warm, draft-free area until doubled in size, about one hour.

For The Filing:

Combine the filling ingredients in a separate bowl. Pour this over the rolled dough, covering all of it except for about a half-inch of the long edge furthest away from you. Starting from the long end closest to you, roll the dough into a log. Cut into 12 evenly sized rolls.

When the rolls have doubled in size, preheat the oven to 375ᵒF/190°C. Place pan in a center rack and bake for about 20 to 25 minutes until the rolls are golden in color.

For The Almond Butter Glaze:

While the rolls are baking, prepare the glaze. In a medium bowl, whisk together the powdered sugar and almond butter. Once combined add milk one tablespoon at a time until you reach a desired, spreadable consistency.

When the rolls are ready, remove them from the oven and allow them to cool for about 10 minutes before adding the glaze. Serve warm.

Store cinnamon rolls in a sealed container in the fridge for up to 7 days. These can be frozen for up to 2 months. To serve, cook in the microwave until heated through.

 Vegan Loaded Sweet Potato

Ingredients

4 medium sweet potatoes

1 tbsp extra virgin olive oil

1 clove garlic, minced

1 bunch kale, chopped

Salt and pepper to taste

1 can black beans

Avocado dressing

Preheat oven to 375 degrees. Line baking sheet with parchment paper.

Using a fork, poke multiple holes into sweet potatoes. Place potatoes in oven and bake for about 45-60 minutes, or until tender.

In the meantime, heat olive oil over medium-high heat in medium saucepan. Add garlic and cook for 60 seconds, or until fragrant. Add kale and toss to coat. Add 1/4 cup water and cover for 3-5 minutes. Remove cover, toss kale, reduce heat to low, and cook for another 10-15 minutes, or until kale is desired texture, adding more water as needed. Season with salt and pepper to taste.

Cut sweet potatoes in half lengthwise. Top with sautéed kale, black beans and avocado dressing.

 What are some of your favorite sweet potato toppings or pairings?