Cozy up to fall with two of our favorite sweet potato recipes. Packed with Vitamin A (up to 769% of the Daily Value), sweet potatoes also contain fiber, Vitamin C and Manganese; they are fat-free, gluten-free and cholesterol-free. And by choosing canned, you can skip the peeling and baking. So grab a cup of tea, a cuddly blanket and enjoy one of these two simply comforting recipes:
Sweet Potato Bread
October 8, 2020
Baking homemade bread doesn’t have to be time consuming. This delicious bread requires only 15 minutes before popping into the oven. How sweet is that?
Persons
12
Prep Time
15 minutes
Cook Time
1 hour, 15 minutes
Total Time
1 hour, 30 minutes
Ingredients
- Non-stick baking spray with flour
- 1 stick (8 tablespoons) butter, at room temperature
- 1 cup sugar
- 2 eggs, large
- 1 can (15 ounces) sweet potatoes or yams, drained and mashed
- 1/2 cup canned evaporated milk
- 1/2 teaspoon vanilla extract
- Grated zest of 1/2 lemon or 1/8 teaspoon lemon extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F.
- Spray a 9x5-inch loaf pan with baking spray.
- Beat butter and sugar in a large bowl using an electric mixer on high speed until combined, about 1 minute.
- Beat in eggs, one at a time.
- Beat in sweet potatoes, evaporated milk, vanilla and lemon zest.
- Mix flour, baking soda and salt in a separate bowl.
- Gradually beat flour mixture into the sweet-potato mixture at low speed, scraping sides of the bowl with a rubber spatula.
- Spread evenly in the pan.
- Bake for 1 1/4 hour or until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean.
- Cool for 10 minutes on a wire rack.
- Invert on the wire rack, turn right side up and cool completely.
Sweet Potato Soup
Cuisine
Member Recipe
Persons
6
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Notes
Recipe courtesy of Moody Dunbar, Inc.
Ingredients
- 3 cloves garlic, minced
- • 1 tablespoon fresh sage, chopped
- • 3/4 teaspoon cumin, divided
- • 1 teaspoon paprika, divided
- • 1/8 teaspoon nutmeg
- • 4 cups vegetable stock
- • 2 cups water
- • 1 (40 oz.) can Dunbars Natures Pride® cut sweet potatoes, rinsed and drained
- • 2 1/2 teaspoons kosher salt, divided
- • 1/2 teaspoon fresh ground pepper
- • 4 cups kale, tough stems removed and leaves torn
- • 1/4 teaspoon cayenne pepper
- • 1 tablespoon honey
- • 1 cup roasted, salted pepitas
- • Sour cream
Instructions
- Preheat oven to 350 degrees. Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Add onion, carrots, and celery. Cook, stirring frequently, for 6-8 minutes or until softened. Add garlic, sage, 1⁄2 teaspoon cumin, 1⁄2 teaspoon paprika, and nutmeg and cook 1 minute more, stirring constantly. Add stock, water, and sweet potatoes; bring to a boil. Lower heat and simmer 30 minutes.
- 2. Toss kale in a large bowl with 1 tablespoon oil and 1⁄2 teaspoon salt. Spread in a single layer on a rimmed baking pan. Bake kale for 20 minutes, or until edges are brown and crisp. Let cool on pan completely.
- 3. Heat a medium non-stick skillet over medium-high heat. Add remaining tablespoon oil, remaining 1⁄4 teaspoon cumin, 1⁄2 teaspoon paprika, 1 tablespoon honey, and pepitas. Cook, stirring constantly for 4 to 6 minutes or until bubbly and pepitas just begin to brown. Spread pepitas in a single layer on a parchment-lined baking pan. Let cool completely, about 10 minutes.
- 4. Purée soup using an immersion blender or process in a blender, working in batches as necessary. To serve, top soup with a dollop of sour cream, baked kale leaves and sprinkle with pepitas.
