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
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?
1 hour, 15 minutes
1 hour, 30 minutes
- 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
- 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.
Recipe courtesy of Moody Dunbar, Inc.
- 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
- 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.