3 healthy & unique sweet potato recipes! 🍠

3 healthy & unique sweet potato recipes! 🍠

October 15, 2021

Hope everyone enjoyed their Thanksgiving meals!  If you are anything like me, you over shopped and are left with lots of fresh ingredients in the kitchen.  Luckily, I have a ton of sweet potatoes left over and so I’ve shared some unique ways to use them.  Sweet potatoes are nutrient packed and are actually one of the top sources of beta-carotene which your body then converts to Vitamin A, an important vitamin for your body.  As cold season is amongst us, getting adequate Vitamin A helps build your immune system.  Hope you enjoy!


Sweet Potato Hummus


  • 2 sweet potatoes
  • 3 Tbsp olive oil
  • 500 g chickpeas
  • 3 Tbsp tahini
  • 3 garlic cloves
  • 1 lemon, juiced
  • ½ lemon, zested
  • ½ tsp cayenne pepper
  • ½ tsp paprika
  • ¼ tsp cumin


  1. Preheat oven to 350°F and bake the sweet potato until cooked and soft, about 45 minutes.
  2. While the sweet potatoes cool, combine all the other ingredients in a food processor until smooth.
  3. Once the sweet potatoes have cooled, remove skin and add to a food processor. Add a little more olive oil if it’s too thick.


Sweet Potato Pancakes

Try These Easy 2-Ingredient Sweet Potato Pancakes


  • 1 1 ¾ cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 Tbsp brown sugar
  • 1 tsp kosher salt
  • 1 tsp cinnamon
  • ¼ ground nutmeg
  • ¼ tsp ground ginger
  • 1 ¾ cup buttermilk
  • 2 small sweet potatoes, roasted and pureed until smooth
  • 2 large eggs
  • 1 tsp vanilla extract
  • Vegetable oil or butter for cooking


  1. In a large bowl, whisk together the flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg and ginger.
  2. In another bowl whisk together the buttermilk and sweet potato puree, then whisk in the eggs and vanilla.
  3. Combine the wet and dry ingredients.
  4. Melt the butter/oil in a large nonstick pan over medium heat and add ½ cup pancake batter.
  5. Cook until bubbles start to form, about 3 minutes and then flip. Cook for another 3 minutes, until golden brown.
  6. Repeat with remaining batter.


Squash and Root Vegetable Slaw

Simple Healthy Coleslaw Recipe - Cookie and Kate


  • 1 ½ cups shredded raw squash (kabocha or butternut)
  • 1 ½ cups rutabaga
  • 1 ½ cups sweet potatoes
  • 1 ½ cups shredded raw celery root
  • 1 tsp lemon juice
  • 2 apples, cut into matchstick-size
  • 1 cup fresh parsley
  • ½ cup chives, cut into 1-inch pieces
  • ¾ cup apple cider vinaigrette


  1. Combine the squash, rutabaga and sweet potatoes in a large resealable bag.
  2. Place celery root in a large bowl of water, top with lemon juice and cover.
  3. Chill the shredded vegetables in the fridge overnight.
  4. In the morning drain the celery root and transfer the shredded vegetables to a large bowl.
  5. Stir in the apples, parsley and chives.
  6. Add the dressing and toss to coat.

Recipes inspired and adapted from Australia's Best Recipes, Delish and Bon Appetit.

Eat well, be well

Emma Minden, Registered Dietitian, Wholesome Go