Sweet potato sides: 3 Ways

Sweet potatoes are rich in vitamins A and C and many other nutrients. So why not incorporate them into your dinner with these easy and delicious side dish recipes?

If you usually spend a good deal of time trying to put together a variety of separate sides to get in your grains, starches and vegetables, you’ll be pleasantly surprised by the simplicity of this recipe. You can get all the components of several side dishes at once!

Serving size 4

Ingredients:

• 2 tablespoons olive oil
• 2 medium sweet potatoes, peeled and cubed
• 4 cups packed baby kale
• 2 cups cooked quinoa
• 1 tablespoon maple syrup
• 1/2 teaspoon sea salt (more or less, to taste)

Directions:

1. In a large frying pan, heat the olive oil and sweet potatoes over medium heat until the sweet potatoes become tender. Stir regularly so all sides cook evenly.
2. Add the kale, and let it heat until wilted — 2–3 minutes.
3. Add in the quinoa, maple syrup and salt, and stir to combine. Serve.

Check out more great ways to enjoy sweet potatoes >>

If you enjoy having fries on the side, try something new, and whip up a batch of tasty sweet potato fries.

Serving size 4

Ingredients:

• 2 medium sweet potatoes
• 1/4 cup olive oil
• 1 tablespoon maple syrup
• 1 teaspoon salt

Directions:

1. Preheat the oven to 400 degrees F.
2. Peel the sweet potatoes, and slice them into thin strips. Make them the same size so they will cook evenly.
3. In a large bowl, combine the olive oil, maple syrup and salt.
4. Place the sweet potatoes in the bowl, and stir until all sweet potatoes are evenly coated in the liquid.
5. Pour the sweet potatoes onto a baking tray, and spread them out evenly.
6. Bake them in the oven for 20 minutes. Remove from heat, and use a large spatula to flip them over. Return them to oven for another 6–8 minutes. Remove from heat and serve.

Looking for another way to enjoy your sweet potatoes? Try some sweet potato latkes >>

Stuffed baked potatoes get a flavourful and nutritious update in the form of these vegetable-loaded stuffed baked sweet potatoes.

Serving size 4

Ingredients:

• 2 medium sweet potatoes
• 2 medium carrots, peeled and sliced into chunks
• 1/2 tablespoon olive oil
• 3 cups packed kale, shredded into small pieces
• 2 garlic cloves, minced
• 2 teaspoons margarine
• 1/2 teaspoon sea salt

Directions:

1. Preheat the oven to 400 degrees F.
   
2. Thoroughly wash the sweet potatoes, and poke a few holes in each with a fork.
3. Place the sweet potatoes on a tray, and bake them in the oven for 40–55 minutes. You will know they are done when a fork can be easily inserted into their centres.
4. While the sweet potatoes cook, place the carrots in a medium pot of water. Bring to a simmer, and let cook for 20 minutes or until a fork can be easily inserted into their centres. When tender, drain the carrots and set them aside.
5. In a frying pan, place the olive oil, kale and garlic, and heat over low. To keep the kale from burning, add a tablespoon of water every few minutes as needed. Cook until the kale is completely wilted, and remove from heat.
6. When the sweet potatoes are done, remove them from the oven, and let them cool until they can be handled. Reduce oven heat to 350 degrees F.
7. Gently cut each sweet potato lengthwise down the centre.
8. Carefully scoop the sweet potato flesh out, leaving roughly 1 centimetre around the sides.
9. Place the sweet potato insides, carrots, margarine and salt in a food processor, and pulse until combined.
10. In a bowl, combine the sweet potato and carrot mixture with the cooked kale. Distribute this mixture evenly among the hollowed-out sweet potatoes.
11. Place the assembled sweet potatoes on a tray, and bake them in the oven for 10 minutes to warm everything together. Remove from heat and serve.

More healthy side dishes

A healthy holiday side: Nutty Brussels sprouts
Garlic broccoli and cauliflower side
Colcannon: A traditional Irish side dish