Sweet potatoes are super nutritious and tasty. These naturally sweet delights are jam packed with Vitamin A, potassium, and fiber. It also has small amounts of Vitamin B6, manganese, copper, and iron. In addition, the root vegetable also contains carotenoids – a type of antioxidant that prevents cells from being damaged.
So here are 7 great sweet potato recipes that your kids would love:
1. Mince & Sweet Potato Pie
- 500g mince
- 2 tsp olive oil
- One onion
- 2 carrots
- 200g peas
- 300g baked beans
- 2 sweet potatoes
- Preheat the oven to 190 degrees C.
- Peel the sweet potatoes and chop.
- Add the potato pieces into a pan of boiling water.
- Take a large pan and heat some oil in it.
- Next, add chopped onions and carrots. Fry until the onions have become soft.
- Next, add the mince. Fry till it is brown in color.
- Cook on for about 10-12 minutes on medium heat.
- Add the peas and beans and cook for few more minutes. Don’t forget to stir occasionally.
- Your sweet potatoes should be done by now. Take them out of the pan and mash.
- Now, pour the mince into an oven safe dish and put the sweet potato mash on top.
- Now let it bake in the oven for around 40 minutes.
For more info, hit up Mom Junction’s website.
2. Quick Honey Sweet Potato
- 1 medium sweet potato
- 1 tbsp butter, unsalted
- 1 tbsp honey
- Peel the sweet potato, then chop it into 1/2 inch cubes, roughly.
- Place the sweet potato in a steamer basket above 1-2 inches of water, and steam, covered, for 15-20 minutes, or until very tender.
- Transfer the cooked sweet potato to a mixing bowl, then mash with a potato masher or fork.
- Stir in butter and honey, then serve.
For more info, hit up Super Healthy Kids’ website.
3. Sausages With Roasted Sweet Potatoes
- 200g new potatoes
- 2 red onions
- 3 tbsp olive oil
- Four sprigs of rosemary
- 8 sausages
- 400g sweet potato
- Black pepper
- Preheat the oven to 200 degrees C.
- Take a large baking tray and spread the new potatoes and onions.
- Drizzle some olive oil, add the sprigs of rosemary, and season with pepper.
- Now add sausage chunks and put the tray into the oven.
- After 10 minutes add the sweet potato and mix.
- Place the tray on the top shelf and roast for about 20 minutes.
4. Sweet Potato Quesadillas
- 1 sweet potato
- 1 tbsp maple syrup
- 1 tsp smoked paprika
- 1 chilli
- Canned butter beans
- 1/2 lime
- 2 tbsp coriander leaves
- Peel and grate the sweet potato. Heat a little bit of olive oil in a pan and add the grated sweet potato, maple syrup, paprika and finely chopped chilli.
- Cook until the sweet potato softens.
- Transfer the cooked sweet potato to a large bowl and add the drained, rinsed butter beans. Mash with a potato masher until it’s all combined. It might be a bit lumpy, don’t worry too much about getting a smooth consistency.
- Heat a frying pan on the stove, add one of the tortillas. Spread half the tortilla with 1/4 of the mashed veggie mixture. Fold the other half over and dry fry on one side until golden, then flip and dry fry on the other side until that side is golden too.
- Transfer the cooked tortilla to a warm oven while you cook the rest.
- Cut into wedges and serve with a squeeze of lime juice and a sprinkle of coriander leaves.
For more info, hit up Kid Spot’s website.
5. Cheesy Chicken With Sweet Potato Wedges
- 2 small sweet potatoes (not peeled, cut into thin wedges)
- 2 tbsp olive oil
- 1/2 250-g block cream cheese (at room temperature)
- 1 cup grated cheddar (divided)
- 2 roasted red sweet pepper (finely chopped)
- 4 small boneless, skinless chicken breasts
- Position racks in top and bottom thirds of oven. Preheat to 375 degrees F. Line 2 large baking sheets with foil.
- Toss sweet potatoes with oil on a prepared sheet until well coated.
- Stir cream cheese with 1/2 cup cheddar and peppers in a small bowl. Lay a chicken breast on a cutting board. Slice into the side of chicken 3/4 of the way through and open chicken breast like a book. Repeat with remaining chicken. Lay a piece of plastic wrap over chicken and lightly pound with a meat mallet or bottom of a saucepan to flatten slightly. Spread cheese mixture on one side of each chicken breast “book” then fold over to close up. Arrange chicken on other prepared sheet.
- Bake potatoes and chicken in top and bottom thirds of oven, switching sheets halfway through, until chicken is fully cooked and sweet potatoes are tender, 20 to 25 min. Remove sweet potatoes.
- Preheat broiler. Sprinkle remaining 1⁄2 cup cheddar over chicken. Broil chicken in top third of oven until cheese is dark golden, about 5 min.
For more info, visit Today’s Parent’s website.
6. Sweet Potato & Apple Soup
- 2 tbsp unsalted butter
- 1 cup chopped yellow onion
- 1 tbsp chopped ginger
- 1 tbsp curry paste
- 4 cups sodium-free chicken broth
- 1/2 cups unsweetened apple cider
- 2 lbs sweet potatoes (peeled and diced, about 3 medium sweet potatoes)
- 1 cup peeled (chopped apples)
- Heat butter in a frying pan over medium. Add onion and saute? for 2 min or until softened. Add ginger and curry paste and saute for 1 min, stirring to coat onion with curry paste.
- Scrape mixture into slow cooker and pour a little chicken stock into frying pan to dissolve any spices.
- Pour flavoured stock from pan into slow cooker along with remaining stock, water and cider.
- Add sweet potatoes and apples, cover and cook on low for 8 hrs.
- Transfer soup to a blender, or use an immersion blender right in the slow cooker, to pure?e soup. Season with salt to taste, and thin with a little extra water if necessary.
- Serve soup with a spoonful of sour cream, a drizzle of maple syrup and an apple chip, if desired.
For more info, visit Today’s Parent’s website.
7. Sweet Potato Walnut Muffins
- 1 1/4 cup walnuts or almonds
- 1 large sweet potato peeled and cut into large chunks
- 2 eggs
- 1/2 cup olive oil
- 2 teaspoons vanilla
- 1 cup sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoons salt
- 1 3/4 cups whole wheat flour
- Preheat oven to 375 degrees F. Prepare muffin pan with butter or paper liners.
- In the bowl of a food processor, pulse nuts until they’re finely ground. (If you’re using ground nuts, just add them after the sweet potatoes have been processed.)
- Add sweet potato chunks and keep grinding until everything is blended together.
- Add the eggs, which will help the mixture come together.
- Next add olive oil and vanilla and pulse again.
- Throw in the dry ingredients and mix only until blended.
- Fill muffin pan ¾ full and bake according to size: regular muffins 20-22 minutes, mini muffins 10-12 minutes.
For more info, visit Foodlets’ website.