br>For the andouille sweet potato hash:
Cook the sweet potatoes: Preheat oven
il. Stir in bell peppers, sweet potato, onion, chili powder, cumin, red
Place sweet potato in a microwave-safe bowl; add water and salt. Microwave until partially softened, 2 to 3 minutes; drain.
Heat olive oil in skillet over medium heat; cook and stir onion in the hot oil until slightly softened, 3 to 4 minutes. Stir sweet potato, ham, cinnamon, cayenne pepper, and salt into onion; cover skillet with a lid. Cook sweet potato mixture, stirring occasionally, until sweet potatoes are cooked through, about 10 minutes; sprinkle with brown sugar. Cook and stir until brown sugar is dissolved, 1 to 2 more minutes.
Peel and dice sweet potato, cutting into evenly sized cubes.
Peel and dice onion, making the dice slightly larger than the potato since the potato takes longer to cook.
Heat oil in large frying pan, add onion and garlic, sautee on high until onions are translucent.
Add sweet potato and pepper (if using). Cook on high/med-high for 8-10 minutes until potatoes are fairly well browned.
2-3 minutes before serving, add spinach to pan and stir until it is wilted.
Add salt to taste, more garlic powder if needed and serve!
Preheat an air fryer to 400 degrees F (200 degrees C).
Toss sweet potato, bacon, olive oil, paprika, salt, pepper, and dill in a large bowl. Place mixture into the preheated air fryer. Cook for 12 to 16 minutes. Check and stir after 10 minutes and then every 3 minutes until crispy and browned.
Combine cake mix, oil, eggs, sugar, sweet potato, cinnamon and water.
Mix well and bake at 350\u00b0 for 35 minutes.
Let cool.
n a work surface. Cut sweet potato patties in half. Roll 1
Grate sweet potato in food processor.
Add remaining ingredients except marshmallows.
Bake in buttered 8-inch square casserole 1 hour at 375\u00b0.
Remove from oven; place marshmallows on top of casserole and return to oven until marshmallows are lightly browned.
Cut butter into biscuit mix until crumbly.
Combine the sweet potato and milk. Add to the biscuit mix, stirring with the fork just until moistened. Turn dough onto lightly floured surface and knead 4 to 5 times.
Pat or roll out the dough to 3/4 inch thickness and cut with 2-inch round biscuit cutter.
Place on large ungreased cookie sheet bake at 450\u00b0F for 10 to 12 minutes or until golden.
br>In a bowl toss sweet potato with olive oil (enough to
Chop sweet potatoes into small squares. You
ver medium heat. Add onion, sweet potato, potato, parsnip, carrot, and turnip. Season
minutes.
Add the sweet potatoes and 3/4 of
arge baking dish, mix the sweet potato, 2 tblsp of oil, cumin
Peel and shred white and sweet potatoes (enough to make 3
00.
Peel and cube sweet potato in to small cubes. Also
00\u00b0F.
Prick the potato in several places with a
Heat olive oil in large nonstick skillet over medium-high heat and cook onion 3 minutes or until softened.
Stir in Green Giant(R) Riced Cauliflower and Sweet Potatoes, red pepper, garlic and salt and cook 5 minutes, stirring occasionally, or until vegetables are tender.
Stir in kale and cook 2 minutes or until wilted. Stir in sriracha.
Serve eggs over hash.
Melt butter in a skillet over medium heat. Stir sweet potatoes into butter to coat. Add brown sugar and stir until integrated.
Increase heat to medium-high; cook and stir until brown sugar caramelizes on surface of the sweet potato cubes, 5 to 7 minutes.
Reduce heat to medium-low. Stir zucchini into the sweet potato mixture; cook and stir until zucchini is tender, 5 to 10 minutes. Drain excess liquid to serve.
n half crosswise. Cut the sweet potato into large pieces the same