SERVING IDEAS FOR SWEETPOTATOES

Try sweetpotato slaw: blend shredded sweetpotatoes, chopped peanuts and raisins into your favorite slaw.


Perfect complements to pork or poultry – cook equal amounts of sweetpotatoes, carrots and parsnips – rice together with cinnamon, nutmeg, butter and milk.


Serve an imaginative appetizer – serve freshly made sweetpotato chips with a sweet’n sour dipping sauce or a remoulade sauce.


Add innovation to your baked or sauteed sweet potatoes:

- Try toppings of pineapple chunks, mandarin oranges, toasted coconut, toasted almonds, dried cranberries and maple syrup.

- Invigorate the breakfast menu – serve hashed brown sweet potatoes.

- Create a new potato salad – combine sweet potatoes, apples, raisins and walnuts in a creamy pineapple-ginger dressing.


- Garnish beef or lamb with deep fried juliennes of sweet potato.

- Use sweet potatoes in a chicken stew recipe instead of white potatoes. Chunks of sweet potatoes can be added to chili.

- As an accompaniment to grilled poultry, saute sliced sweet potatoes and plantains flavored with cinnamon, honey and a touch of vanilla.

- Swirl sautéed mushrooms and onions into cooked whipped sweet potatoes.

-Citrus adds a refreshing lift to sweet potatoes: try lemon, orange or lime.

- In a skillet, melt apply jelly, ground cinnamon, and salt. Add cooked, sliced sweet potatoes. Simmer, stirring occasionally, until sweet potatoes are heated and glazed.

- Try Greek baked stuffed sweet potatoes with a blend of fresh spinach, green onions, yogurt, black olives, feta and spices.

- Include sweet potatoes in an Oriental stir-fry of plump shrimp, snow peas, bok choy, garlic, ginger, sesame oil and soy sauce.

- For a Polynesian delight top sautéed sweet potato chunks with a zesty pineapple coulis.

Source: North Carolina SweetPotato Commission