sweet potato

Sweet Potato Hash



  • 2 tbsp olive oil

  • 3 medium sweet potatoes, skin-on and diced into equal, bite-size chunks

  • 1/2 medium white onion, diced

  • 2 stalks celery, diced

  • 1 1/2 tsp sea salt

  • 1/2 tsp ground black pepper

  • 2 cloves garlic, minced

  • sliced green onions, for garnish



  1. Heat a large pan to medium-high. Add oil.

  2. Add potatoes, onion and celery and season with salt and pepper.

  3. Cover and cook for 15-20 minutes, stirring occasionally.

  4. Once potatoes are almost tender, turn up heat to high and add garlic. Cook for 2-5 minutes, stirring as you go.

  5. Once potatoes are browned, remove from heat and serve with sliced green onion.  

  6. Consider adding cheddar or any other cheese to this hash!

Seasonal Fries



  • Sweet Potato

  • Celeriac

  • Carrots

  • 2 Tbsp. Olive Oil

  • Salt & Pepper


  1. Pre heat oven to 400 F

  2. Peel and cut desired amount of sweet potatoes, celeriac, and carrots in to long matchstick cuts (1/4 in x 1/4 in x 3 in)

  3. Toss the matchstick vegetables with Olive Oil and salt and pepper

  4. Separate each type of vegetable onto different baking sheets as they will finish cooking at different times

  5. Place baking sheets in the oven and allow the vegetables to cook until tender & beginning to brown (about 30 minutes for celeriac, 40 for sweet potatoes and one hour for carrots)

  6. Remove from oven and serve with favorite dipping sauces!

Fall Veggie Hash with Sweet Potato, Kale, Leek, Red Onion and Apple

Fall Veggie Hash


  • 2 small sweet potatoes (or 1 large), cubed

  • 1/4 red onion, cut into strips

  • 4 cups lacinato kale, chopped

  • 1 cup of leeks, chopped

  • 1 small apple, chopped

  • 3 eggs

  • 2 tsp canola oil

  • Salt and pepper



  1. Preheat oven to 400°F

  2. Heat oil in a large skillet.

  3. Add sweet potatoes onion, salt and pepper.

  4. Once the potatoes and onion start to get browned, add a bit of water to the bottom of the pan and cover for around 3 minutes.

  5. Check the potatoes and onions. Once the potatoes start to get soft, remove cover and add the apples, kale, and leeks. Add more salt.

  6. Once the kale, leeks, and apple get soft, make 3 wells in the pan.

  7. Crack an egg into each of the wells and transfer the skillet to the oven.

  8. Bake until eggs are set, around 5 minutes.

  9. Season with more salt and pepper if desired.

Farro Grain Bowl with Roasted Sweet Potato, Red Onion, Apple, and Kale and Maple-Tahini Dressing

roasted vegetable grain bowl.jpg

Roasted Sweet Potato, Red Onion and Apple Grain Bowl


  • 3 small sweet potatoes, cubed

  • ½ red onion, cut into chunks

  • 2 apples, diced

  • 2 leaves of lacinato kale, chopped

  • ½ cup of dry farro

  • 1 tsp olive oil

  • salt and pepper



  1. Preheat oven to 400°F.

  2. Toss the sweet potatoes, onion, and apples with the olive oil and salt and pepper.

  3. Transfer to a sheet pan and roast in the oven until the potatoes are soft, around 20-30 minutes.

  4. Meanwhile, add the farro, a little bit of salt and 1 ½ cups of water to a pot.

  5. Bring the water to a boil, then reduce to medium-low heat and cover.

  6. Let the farro cook for about 20 minutes until soft. Drain excess water.

  7. Transfer the cooked farro to two bowls. Add roasted vegetables and chopped kale, and top with our maple-tahini dressing, or the dressing of your choice.

Maple-Tahini Dressing


  • ¼ cup tahini

  • tbsp. maple syrup

  • 1 ½ tablespoons apple cider vinegar

  • water to thin



  1. Whisk together the tahini, maple syrup and vinegar in a small bowl. Add water, 1 tbsp at a time, until dressing is thinned to desired consistency.

Sweet Potato & Corn Fritters



  • 2 Small Sweet Potatoes

  • 1 Ear Corn

  • 1 Egg

  • 1/4 Cup Corn Meal

  • 1 Tsp. Cumin

  • 1 Tsp. Paprika

  • 3 Tbsp. Olive Oil

  • Salt


  1. Soften Sweet Potatoes in Microwave - poke with a fork and cook for 2-4 minutes depending on how powerful your microwave is (test halfway through).

  2. Steam Corn

  3. Peel sweet potatoes and mash with a fork

  4. Cut steamed corn off the cob and combine with sweet potato mash

  5. Add corn meal, egg, and seasoning to the sweet potatoes and corn

  6. In a large skillet, heat Oil over high heat

  7. Form small patties with sweet potato and corn mash, place in hot oil, and allow bottom to brown (around 5 minutes)

  8. Flip and brown second side

  9. Place Fritters over Greens and top with Garlic Yogurt Sauce and fresh Cilantro

For Garlic Yogurt Sauce:


  • 1 1/2 Cloves of Garlic, finely chopped

  • 1/2 Cup Plain Greek Yogurt

  • 1 Tsp. Lime Juice

  • Salt


  1. Combine all ingredients in bowl, season as desired

  2. Drizzle over Sweet Potato & Corn Fritter

Cauliflower Rice Bowl with Sweet Potato, Spinach & Red Onion



  • Cauliflower Head

  • Two small Sweet Potatoes

  • 2 Cups Baby Spinach

  • 1/4 Cup Red Onion

  • 1 Clove Garlic, Finely Chopped

  • 2 Tbsp. Olive Oil

  • Salt


  1. Pre Heat Oven to 400 F

  2. Cut Sweet Potatoes into 1/2” Cubes & Use a cheese grater to grate the head of cauliflower

  3. Place cubed sweet potato on a baking sheet, drizzle with olive oil and season with salt; bake in preheated oven until soft & browned (about 35 minutes)

  4. Use a cloth and squeeze excess water out of the grated cauliflower

  5. In a large sauté pan, add 1/4 cup of Water and bring to low boil

  6. Add ‘riced’ cauliflower to pan, top with salt and cover

  7. Allow the cauliflower to steam in pan until soft and resembling cooked rice

  8. After Cauliflower has been cooked, remove for pan, while pan is still hot, add 1 Tbsp. of Olive Oil

  9. Keep the pan with olive oil over medium heat, add garlic and cook until fragrant and browning

  10. Add Spinach and Red onion to the pan, and allow the Spinach to soften

  11. In a bowl, Add CaluiRice, and top with Roasted Sweet Potato, Spinach and Red Onion

*Top with Maple Mustard Chicken for extra protein

Honey Roasted Sweet Potato with Raisins and Walnuts

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type:  Starchy Side | Diet: Vegetarian/GF


  • 2 pounds sweet potatoes
  • 4 carrots
  • 2 tablespoons sunflower oil, or another oil you prefer
  • 2 tablespoons honey (or agave nectar to make it vegan)
  • 3/4 cup toasted walnuts
  • ½ cup flame raisins
  • Salt and pepper



  • Preheat oven to 375-degrees.
  • Wash sweet potatoes, cut in half from stem to stem, and cut into cubes.
  • Wash carrots, cut into thirds, and cut each third in half lengthwise. Slice the pieces into half-moons.
  • Place carrots and potatoes in a large baking dish. Toss with oil and season with salt and pepper.
  • Bake for 25 minutes, stir, and return to the oven, checking every 15 minutes until the sweet potato chunks are tender.
  • Remove from oven, and add honey, raisins, and walnuts. Taste, and add more salt and/or pepper, if desired.
  • Finish in the oven for another 5 minutes.
honey roasted sweet potato with Raisins and Walnuts

Stir Fry Beef with Cabbage and Sweet Potatoes

stir fry beef and vegetables.jpg

Recipe Level: Basic | Recipe Speed: Average | Season: All | Type:  Meal | Diet: Omnivore

We featured roasted sweet potatoes in both this recipe and our fried rice recipe. The best strategy is to make a big batch of roasted vegetables, then store them for meals throughout the week! You can also add bok choi and pea shoots to this dish if they're left over in your fridge!


  • Sweet potatoes
  • 1/2 green cabbage, thinly sliced
  • 1 onion, thinly sliced
  • 1 lb stir-fry beef, defrosted and dried off
  • salt and pepper
  • oil for cooking
  • optional: soy sauce or chili sauce for serving, maple-miso sauce


  • Preheat your oven to 350F.
  • Toss sweet potato wedges in oil until they are lightly coated. Spread evenly on a roasting pan and roast for about 30-40 minutes, or until they have caramelized brown edges.
  • In one pan, heat oil over medium heat (it's hot when it's slightly shimmering). Add onions, cook for 1-2 minutes, then add cabbage. Cook, stirring occasionally, until cabbage is done to the tenderness that you prefer.
  • In a separate pan, heat oil over medium heat. Season beef with salt and pepper, then add to the pan to cook. Brown on one side (2-3 minutes), and then turn, and brown the other sides. 
  • Add beef and roasted sweet potato to cabbage and onion (also add pea shoots and bok choi if you would like)

Fried Rice with Bok Choi, Sweet Potatoes and Maple-Miso Sauce

fried rice with bok choi and sweet potatoes.jpg

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type:  Meal | Diet: Omnivore - Vegetarian - DF - GF

To get started with this dish, we roasted a large batch of sweet potatoes. Those take longer to cook that tender bok choi, which were added to the oven later. Bok choi can also be sauteed, steamed, or stir fried. The sauce is a simple addition, featuring miso, a fermented bean paste, which adds a delicious sweet/salty/savory flavor to sauces and dressings. Feel free to stick with regular soy sauce, Sriracha, or your seasoning of choice when you make this dish at home.


  • 1 cup rice
  • 1 large sweet potato, cut into wedges
  • 1 lb bok choi
  • 1 egg
  • 2 tbsp maple syrup
  • 2 tbsp miso
  • 2 tbsp water
  • 2 tbsp soy sauce
  • salt and pepper to taste
  • oil for cooking


  • Preheat your oven to 350F.
  • Toss sweet potato wedges in oil until they are lightly coated. Spread evenly on a roasting pan and roast for about 30-40 minutes, or until they have caramelized brown edges.
  • Meanwhile, following the instructions on the packaging, steam rice (20-45 minutes, depending on the type you're using)
  • For the last 10-15 minutes of roasting sweet potatoes, drizzle some oil on your bok choi and add them to the roasting pan 
  • When veggies and rice are cooked: heat a tablespoon of cooking oil in a pan. Add rice and cook for a few minutes, stirring often, then add vegetables and stir. 
  • Crack an egg into the pan and scramble-as you are scrambling bring in the rice and veggies until the egg is cooked an everything is combined well
  • To make your sauce, mix water, miso, soy sauce, and maple syrup together, then drizzle over your rice and enjoy

Sweet or Savory Sweet Potato Pancakes


Recipe Level: Creative | Recipe Speed: Average | Season: Fall/Winter | Type:  Main Dish | Diet: Omnivore


From your basket:

  •       2 large sweet potatoes (each potato makes about two pancakes)
  •       1 egg

From the pantry:

  •       3 tbsp flour
  •       ¼ baking powder
  •       1 tbsp butter or cooking oil

For sweet batter add:

  •       ½ tbsp. sugar
  •       1 tsp cinnamon

For savory batter add:

  •       Salt and pepper to taste
  •       ¼ cup grated Chin Clip cheese



1.     Bring a large pot of water to boil.

2.     Add chopped potatoes and cook until soft.

3.     Remove from water and mash in a bowl.

4.     Add egg, flour, and baking powder.

5.     Add your sweet or savory ingredients to the batter, or split batter and make both options!

6.     Heat butter or cooking oil in a non-pan.

7.     Place a scoopful of batter onto the pan and smooth down to about a half inch thick.

8.     Cook on each side until golden brown and crispy, about 4-5 minutes. 

Sweet & Spicy Sweet Potatoes, Squash, and Herb Yogurt Sauce


Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Side - Starchy | Diet: Omnivore - GF


From your basket:

  • Chicken Drumsticks
  • Butternut squash, peeled and sliced
  • Sweet potato, peeled and sliced

From the pantry:

  • Salt and pepper
  • ¼ cup honey
  • ½ red wine vinegar
  • 1 teaspoon crushed red pepper flakes
  • Olive oil



 Sweet & Sour Honey-Chili Sauce

1.     Add honey, red wine vinegar, and chili flakes in a small bowl.

2.     Whisk until combined.



1.     Preheat oven to 400˚F.

2.     Chop squash and sweet potato into half-moon shapes and place on a baking sheet with olive oil, salt, and pepper.

3.     Bake for 20-25 minutes, flipping halfway.

4.     Remove from oven and brush with some of the chili sauce.


Yogurt Sauce

1.     To cool things down, combine Butterworks Farm yogurt with garlic, lemon honey, salt, pepper, and/or fresh or dried herbs (to taste). Parsley or dill would be a create combination with the chili flavors! 

Sweet Potato & Butternut Squash Hash and Eggs


Recipe Level: Basic | Recipe Speed: Quick | Season: Fall/Winter | Type:  Side - Starchy | Diet: VegetarianOmnivore - GF - DF


From your basket:

            1 cup grated sweet potato

            1 cup grated butternut squash



From the pantry:

            Salt, Pepper, and additional spices if preferred.



1.     Place grated sweet potato and squash into a large bowl.

2.     Add salt and pepper. Now is the time to also add your other favorite spices – garlic powder, paprika, and chili flakes would all be great!

3.     Pat your potato and squash mix with a paper towel to remove some of the moisture.

4.     Heat olive oil or nonstick spray in a pan.

5.     Place about ½ cup of your mixture into the pan and let cook. Flip when the first side begins to brown.

6.     Create a small dent in your potato nest and crack an egg into it.

7.     Cover with a lid to fully cook egg. Once your egg is cooked through you are ready to serve! 

Roasted Veggie Risotto with Cider and Roasted Vegetables

Roasted Veggie Risotto with Cider and Roasted Vegetables

Basket ingredients:

  • 1 small yellow onion, diced
  • 1 cup apple cider
  • 2 Tbsp Ploughgate Creamery Butter
  • Roasted Veggies (Butternut squash, sweet potato, turnips)

Additional ingredients:

  • 2 cups Arborio rice (any rice you have around will work, just might take longer to cook and need more liquid!)
  • 4 cups veggie stock


First, chop and roast your vegetables. While they're in the oven, get started with your risotto!

  1. Dice butternut squash, sweet potato, and turnip into even sized cubes. Toss with with olive oil, salt, and pepper. Roast on a baking sheet for 30 minutes or until soft at 400°F.
  2. Melt butter in large saucepan.
  3. Sauté onion until translucent.
  4. Add rice, stir for 1 minute. Begin to add veggie stock, 1 cup at a time, entirely incorporating each cup into rice until adding another.
  5. Finally, incorporate 1 cup of apple cider. If rice does not taste thoroughly cooked at this point, you can add more vegetable stock or water until desired consistency is achieved.
  6. Stir your roasted vegetables in with risotto and it is ready to serve!

Roasted Sweet Potato and Squash Coconut Curry Soup

Sweet Potato and Butternut Squash Coconut Curry Soup

Make this recipe using any winter squash! Serve with a nice thick slice of Red Hen Baking Co. Bread.

Intervale Food Hub Ingredients:

  • 1 large sweet potato

  • ½ large butternut squash

  • 1 small yellow onion

  • Optional toppings: Joe’s Kitchen Chermoula sauce. Butterworks Plain Yogurt,

Additional Ingredients:

  • 2+ cups of chicken broth or vegetable broth

  • 1 16 oz. can Coconut milk

  • 1 Tbsp Curry Powder

  • Salt and Pepper to taste.



  1. Preheat oven to 400°F.

  2. Peel and chop sweet potato and squash into cubes. Place on baking sheet with olive oil, salt, and pepper. Roast until pieces are soft.

  3. Saute onions in a pan with olive oil, salt, and pepper.

  4. Once the veggies are cooked thoroughly, move to a blender and add coconut milk, chicken broth, and curry powder. Blend until smooth. If you have to blend in batches, add your coconut milk, broth, and curry powder in batches as well. We recommend starting with less broth - you can always add more to get your desired thickness, but it’s hard to thicken soup after it’s all blended!

  5. You can return the soup to the pot to reheat and help the flavors blend. Once the soup is warm, it is ready to serve. Freeze extra servings to enjoy later!