With Thanksgiving now right around the corner, the object of many family’s recipes is to get creative in the kitchen and try to find a new spin on an old classic dish when serving dinner to family and friends.
With the help of David Gaster, a Chef-on-Demand™ with Campus Cooks, here are a number of new options for you if you are looking to try some new ways to enjoy your sweet potatoes dish this Thanksgiving dinner.
Check them out, give them a try and let us know which recipe was your favorite.
Coconut Honey Roasted Sweet Potatoes with Honey Cinnamon Dip
6 large sweet potatoes cut into 1/4″ chunks
1/4 cup honey
1/4 cup liquid coconut oil
3/4 Tablespoons Cinnamon
Salt, Pepper, Nutmeg to taste
Honey Cinnamon Dip
1 cups plain Greek yogurt
1/4 cup honey
1/16 cup cinnamon
Preheat oven to 400 degrees
Cut sweet potatoes into 1/4 inch chunks
Mix honey, coconut oil, cinnamon, salt, pepper, and nutmeg in a mixing bowl.
Add potatoes to mixing bowl and make sure to evenly coat each chunk.
Lay potatoes on a well-greased sheet pan.
Bake for about 25 minutes and then flip potatoes. Add another coat of marinade, if necessary. Bake for another 15 minutes until potatoes are browned.
Cinnamon honey Dip: Mix all ingredients in a mixing bowl. Serve on the side with potatoes.
Lemon Glazed Sweet Potatoes
6 1/4 large sweet potatoes
1/8 cup unsalted butter melted
1/4 cup brown sugar
1/2 cups fresh lemon juice
1/16 cup ground cinnamon
1/16 cup salt
Peel and slice potatoes into 1/4 inch slices.
Preheat oven to 350 add sweet potatoes to a well-greased pan.
Mix butter, brown sugar, lemon juice, cinnamon, and salt in a bowl.
Pour mixture over potatoes and cover with aluminum foil.
Bake for 40 minutes.
Remove foil and continue to bake about 10 more minutes.
Mini Sweet Potato Pies
1 lb sweet potatoes peeled and diced
1 9-inch refrigerated pie crusts
2/5 cups evaporated milk
1/8 cup white sugar
1/16 cup brown sugar
1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 large bag of small marshmallows (optional)
Preheat oven to 425.
Divide pie crusts into 12 balls. Press pie crust balls to mold into muffin pans.
Boil diced sweet potatoes for about 5 minutes or until fork tender. Drain and mash.
Throw potatoes, milk, eggs, sugars, cinnamon, nutmeg, and cloves in a large food processor. Puree until smooth. (If not an option, can use an electric mixer or immersion blender)
Spoon between 1/4 and 1/2 tablespoons of the sweet potato mixture into each muffin hole.
Top with marshmallows if you choose to do so.
Bake in a preheated oven for 10 minutes or until toothpick comes out clean.
Sweet Potato Pancakes
1 lbs sweet potatoes peeled and diced
2 cups all-purpose flour
1 1/4 tablespoons baking powder
1/4 tablespoon salt
1/4 tablespoon nutmeg
2 eggs, beaten
1 7/8 cups milk
1/3 cup butter melted
Boil sweet potatoes for about 10 minutes until done, but still firm. Cool and mash.
In one bowl sift together flour, baking powder, and nutmeg.
In a separate bowl, blend together sweet potatoes, salt, eggs, milk, and butter.
Combined the two bowls into one to form a batter. Do not overmix.
Drop tablespoons of batter on a well-greased flattop set to 375 or medium high heat. Turn once when surface begins to bubble.
Serve with a cinnamon maple syrup and butter.
Roasted Sweet Potato and Garlic Soup
5 lbs sweet potatoes peeled and diced
1/2 tablespoons olive oil
3/4 heads garlic
1/4 gallon chicken or vegetable broth
1/2 cups heavy cream
1/4 tablespoon kosher salt
Dash black pepper
1/5 cups fresh lemon juice
2/5 cups chopped fresh flat-leaf parsley or basil
Preheat oven to 350.
Coat diced sweet potatoes in oil and roast for 10 minutes or until tender.
Pull the loose papery skin off of the garlic, keeping the head intact. Wrap each in a sheet of foil. Place in the oven and bake with sweet potatoes.
Set aside to cool.
Puree sweet potatoes and garlic. Using a food processor or immersion blender. Drizzle mixture with broth as you mix.
In a saucepan, mix sweet potato, garlic, and broth mixture with the remaining ingredients. Simmer for 5 to 10 minutes.
Top with herb mixture.
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