Cooking A Sweet Potato

cooking a sweet potato, looking for these recipes? check this for 5 best cooking a sweet potato: Twice Baked Sweet Potato , Sweet Potato Quinoa Balls , Sweet Potato & Lotus Hot Salad , Sweet Potato Cue , BBQ sweet potato rounds

Sweet Potato Quinoa Balls

image credit: Alice Hafner


  • 1 large sweet potato
  • 1 pinch Paprika
  • 1 pinch Dried cayenne
  • Coconut oil (or any cooking oil)
  • 1 dash Salt and pepper
  • 1 cup Quinoa
  • 1 1/2 cup Water
  • 1 medium onion
  • 1 large Egg (maybe 2)
  • Steps

  • Preheat oven to 400°F Fahrenheit.
  • Cut sweet potato into small cubes and spread out on baking sheet. Drizzle with coconut oil, paprika, cayenne, and salt and pepper.
  • Bake potatoes for about 20 minutes or until potatoes are fairly soft.
  • While potatoes are baking, cook the quinoa in water. Bring to a boil and then summer until all of the water is absorbed (10-20 minutes)
  • Chop onions into small pieces. Once quinoa and potatoes are done, sauté the onions in a large frying pan. Stir in the sweet potatoes. Cover and cook over medium heat for about 5-10 minutes until the sweet potatoes begin to break down. Then, stir in the quinoa and mash together while cooking. Once everything begins to stick together, place mixture in a bowl and refrigerate until it is cool enough to handle.
  • Once cool, roll mixture into balls (whatever size you like). You can either eat these now, or freeze them. I think they are easier to fry once they are frozen.
  • When you are ready to serve them, roll the balls in an egg wash and cover cook over medium heat. Be sure to cook each side.
  • Serve alone or with a sauce of your choice. I like a roasted vegetable tomato sauce, but BBQ sauce or mustard would be really good.
  • BBQ sweet potato rounds

    image credit: Bubbles1602


  • leftover/precooked sweet potatoes *you can cook them in the microwave in just a few mins if short of time. Turn halfway through cooking.
  • oil
  • salt
  • diced chilli, optional
  • Steps

  • Slice your cooked sweet potatoes into 1/2inch rounds.
  • Brush both sides with oil.
  • Season with salt as desired.
  • Cook for approx 5 mins on each side. Keep an eye on them as of course BBQ temps will vary.
  • Sprinkle with chopped chilli to serve if desired.
  • Enjoy!
  • Sweet Potato & Lotus Hot Salad

    image credit: Saori Fujimoto


    4 servings

  • 200 grams Sweet Potato
  • 150 grams Lotus
  • As needed Potato Starch
  • 3 tbsp Cooking Oil
  • <Sauce>
  • 2 tbsp Soy Sauce
  • 2 tbsp Sugar
  • 1 tbsp Vinegar
  • 1 tsp Black Sesame Seed
  • Steps

  • Cut the sweet potato into 1cm thick. Then put into the water for 5 minutes. Drain the water and wipe it by a paper towel well. Dust with Potato Starch.
  • Cut the Lotus into 1cm thick. Dust with Potato Starch.
  • Put all Sauce ingredients in a bowl and mix it well.
  • Heat 3tbsp the Cooking Oil in a frying pan. And fry the Sweet Potato until golden brown. Put the cooked Sweet Potato in a dish.
  • Use the same frying pan. Fry the Lotus until golden brown. (If the cooking oil is not enough, add 1 tbsp.)
  • Wipe off excess oil from Fillets with a paper towel well. Put in all sauce ingredients, and move the frying pan over the heat until the sauce covers the Sweet Potato and Lotus.
  • Sweet Potato Cue

    image credit: MyrandaKris


    2 servings

  • 1 lb Sweet Potato; sliced crosswise about 1.5cm thick (Asian sweet potato is preffered).
  • 1 cup Brown Sugar
  • 1 cup Cooking Oil
  • Steps

    10 mins

  • Heat the pan and pour the cooking oil.
  • Let the cooking oil heat-up then put-in the brown sugar.
  • When the brown sugar floats, put-in the sweet potato and fry for 7 to 10 minutes. Flip the sweet potato once in a while to allow sugar to stick. Change
  • Remove the sweet potato from the pan one after the other. You could directly skewer the fried sweet potatoes once removed from the pan.
  • Let it cool down for a few minutes then serve, share and enjoy.
  • Twice Baked Sweet Potato

    image credit: Wahyoe


    2 servings

  • 2 big sweet potato
  • 2 stalks spring onion (chop finely)
  • 2 cubed unsalted butter
  • 2 garlic (chopped)
  • Baby spinach
  • Grated cheese (mozzarella/ cheddar)
  • Grated parmesan cheese
  • 2 tbsp cooking cream
  • Black pepper
  • Olive oil
  • Salt
  • Steps

  • Preheat oven 180°C / 350°F
  • Put sweet potato in baking dish, completely coat in oil & bake for 60 mins
  • Heat up the pan,add butter,minced garlic, baby spinach & chopped spring onion. Stir for 30 seconds Change
  • Transfer cooked baby spinach to mixing bowl. Let cool down
  • Once cool,add the cream, salt,black pepper, grated parmesan cheese
  • Remove sweet potatoes once cooked. Change
  • Slice in to half,leave it to cool for 10 mins. Scoop out the flesh, add to mixing bowl together with spinach. Change
  • Stir the flesh & baby spinach till mix well Change
  • Fill the sweet potato skin Change
  • Spread the top with grated mozzarella / cheddar cheese Change
  • Bake for 15 – 20 mins at 180°C / 350°F Change
  • After 15-20 mins, take it out, leave to cool for 10 mins Change
  • Transfer to serving dish & spread some chopped parsley Change
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