

Click on the tabs below to see a few of our favorite recipes.
- Baked Sweet Potato
- Baked Sweet Potato Fries
- Sweet Potato Casserole
- Sweet Potato Pie
- Grilled Sweet Potatoes
Baked Sweet Potato
- Preheat oven to 400°F.
- With a fork, pierce sweet potato skin 5-6 times.
- Place on baking sheet lined with foil. Bake until tender, 45 minutes to 1 hour.
Baked Sweet Potato Fries
Recipe by Love & Lemons
Ingredients
- 7 medium sweet potatoes
- 1/3 cup olive oil
- 1/2 teaspoon salt
Instructions
- Preheat oven to 400°F. Line 2 baking sheets with foil; spray with nonstick cooking spray. For crisper results, place a metal rack on each baking sheet.
- Peel the sweet potatoes, if desired, and cut into 1/4-inch strips.
- In a large bowl, combine sweet potatoes, oil and salt; with your hands, toss to coat.
- Spread sweet potatoes in a single layer on racks or foil without crowding; set aside remaining sweet potatoes.
- Bake until crisp, about 30 minutes, flipping halfway through. Repeat until all the sweet potatoes are baked.
Number of servings (yield): 8
Number of servings: 170 calories, 9g fat, 184mg sodium, 18g carbohydrate; 3g fiber, 2g protein
Sweet Potato Casserole
Recipe by Fabulessly Frugal
Ingredients
- 4 cups sweet potato, cubed
- 1/2 cup white sugar
- 2 eggs, beaten
- 1/2 teaspoon salt
- 4 tablespoons butter, softened
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
Topping
- 2 cups mini marshmallows
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 3 tablespoons butter, softened
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 325 degrees. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
- In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9×13 inch baking dish.
- Sprinkle with mini marshmallows.
- In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the marshmallows.
- Bake 30 minutes, or until the topping is lightly brown.
Number of servings (yield): 6-8
Sweet Potato Pie
Recipe courtesty of Chef Matt Johnson, School of Natural Cookery, CO
Ingredients
- Pastry for a 9-inch double crust pie
- 3 medium sweet potatoes (about 2-1/4 pounds), peeled and sliced into 1/4-inch rounds
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/3 cup firmly packed brown sugar
- 2 tablespoons lemon juice
- 2 tablespoons all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 tablespoon butter, cut into bits
Instructions
- Preheat oven to 425º F. Line a 9-inch pie plate with 1 layer of pastry; set aside.
- Combine 1 cup of water and the salt in a large saucepan. Add sweet potatoes; cover and bring to a boil over high heat. Reduce heat and simmer until sweet potatoes are just barely tender when pierced, about 5 minutes. Drain slices, rinse with cold water until cool to touch. Drain slices well; transfer them to a large mixing bowl.
- To sweet potatoes, add sugars, lemon juice, flour and pumpkin pie spice. Toss gently with a spatula until slices are evenly coated. Spoon sweet potatoes into pastry-lined pie plate; dot top of potatoes with butter. Place top pastry over filling and crimp top and bottom pastries together to make decorative edge. Cut 3 to 4 slits in the top to allow steam to escape.
- Bake in oven until crust is browned and sweet potatoes are tender when pierced, about 50 minutes.
- Cool pie on wire rack at least 1 hour. Serve warm or cool.
If edges of crust start to brown too quickly, drape lightly with strips of foil.
Number of servings (yield): 8
Nutrition per serving (1 slice): 440 calories; 5 g protein; 75 g carbohydrates; 5 g dietary fiber; 14 g total fat
Grilled Sweet Potatoes
Recipe courtesty of ProduceBrands.com
Read more about grilling Vick Family Farms sweet potatoes, here.
