2-minute Sweet Potato Chips

for 2 cups

1 sweet potato, large, thinly sliced
salt, to taste


  1. Working in batches, place the sliced sweet potatoes on a piece of parchment paper and sprinkle with salt.
  2. Microwave for 2 minutes and 30 seconds, flipping halfway, until the chips begin to brown. Continue to microwave at 30 second intervals if necessary.
  3. Allow to cool
  4. Enjoy!

Tornado Sweet Potato

for 4 servings

2 large sweet potatoes
2 tablespoons (30 g) butter, melted
¾ cup (85 g) vegetarian parmesan cheese
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon chili powder


  1. Preheat oven to 400ºF (200ºC).
  2. Take potatoes and poke them on all sides with a fork. Microwave for 2-3 minutes.
  3. Coat a wooden skewer with oil and insert the skewer through the length of the potato.
  4. Hold a sharp, thin knife at an angle and cut through the end of the potato until it hits the wooden skewer. Begin rotating the potato to cut down the length of it and form a spiral.
  5. Gently fan out the potato down the length of the skewer, until you have an even gap between the slices forming the spiral.
  6. Brush the potato with melted butter.
  7. In a medium bowl, combine remaining ingredients.
  8. Shovel the dry mixture all over the potato until it is entirely coated.
  9. Rest the skewered potatoes over a baking pan so the skewers suspend the potato over the bottom of the pan.
  10. Bake for 25-30 minutes, or until nicely browned.
  11. Garnish with additional parmesan and parsley.
  12. Allow to cool for 5 minutes.
  13. Enjoy!


Sweet Potato Wedges

for 3 servings

3 medium sweet potatoes
⅓ cup (80 mL) olive oil
1 teaspoon salt
½ teaspoon pepper
2 tablespoons fresh rosemary, finely chopped


  1. Preheat oven to 400°F (200°C).
  2. Thoroughly wash sweet potatoes. Slice in half, then into wedges.
  3. Toss wedges in olive oil and seasonings.
  4. Place on a baking sheet, skin side down.
  5. Bake 30-40 minutes.
  6. Enjoy!


Sweet Potato Chickpea BBQ Veggie Burgers

for 5 servings

15 oz (400 g) chickpeas, 1 can, drained and rinsed
1 sweet potato, medium-sized, cooked
1 clove garlic, minced
1 teaspoon chili powder
½ teaspoon salt
¼ cup (70 g) BBQ sauce
¼ cup (35 g) cornmeal
¼ cup (25 g) scallions, chopped

6 oz (170 g) tomato paste
¼ cup (60 mL) water
2 tablespoons pure maple syrup
2 tablespoons apple cider vinegar
½ teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon salt


  1. Preheat oven to 375˚F (190˚C).
  2. In a large bowl, microwave chickpeas for 1 minute, or until softened.
  3. Peel the cooked sweet potato, and add it to the bowl of chickpeas, along with the garlic, chili powder, and salt. Mash until chickpeas are finely mashed. Add cornmeal and scallions, and set aside.
  4. For the barbecue sauce: In a medium-size bowl, combine tomato paste, water, maple syrup, apple cider vinegar, chili powder, garlic powder, and salt. Mix to combine.
  5. Add barbecue sauce to the mashed chickpea mixture and mix until thoroughly combined.
  6. Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment-lined sheet pan.
  7. Bake for 40 minutes, or until firm and browned, flipping over halfway through.
  8. Serve with the remaining barbecue sauce and favorite fixins.
  9. Enjoy!


Sweet Potato And Chickpea Nuggets

for 6 servings

3 tablespoons water
1 tablespoon flax meal
2 sweet potatoes, cubed
15 oz (425 g) chickpeas, 1 can, drained and rinsed
¼ cup (10 g) fresh basil, chopped
2 cloves garlic
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
½ cup (60 g) flour
1 cup (115 g) breadcrumb


  1. In a small bowl, combine water and flax meal, and let it sit for 10 minutes.
  2. In a large saucepan bring 6 cups (1 ½ L) of water to a boil, add sweet potatoes. Cook until they are tender, about 10 minutes, and drain.
  3. Preheat oven to 400ºF (200ºC).
  4. In a food processor, combine the sweet potatoes, chickpeas, basil, flax egg, garlic, salt, pepper, onion powder, and flour, and pulse until combined. Add the breadcrumbs and mix.
  5. Take about 1 tablespoon worth of mixture and form it into a nugget with your hands.
  6. Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
  7. Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 20 minutes, flipping after the first 10 minutes.
  8. Allow to cool 5 minutes.
  9. Enjoy!


Rosemary Roasted Sweet Potatoes

for 4 servings

3 sweet potatoes
2 tablespoons oil
1 tablespoon dried rosemary
1 teaspoon salt
1 teaspoon pepper
Chopped fresh parsley, for serving


  1. Preheat the oven to 400°F (200ºC).
  2. Slice the top and bottom off of the sweet potatoes, and slice potatoes in half crosswise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes.
  3. Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly.
  4. Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges.
  5. Let cool for 5 minutes. Garnish with chopped parsley before serving.
  6. Enjoy!

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04:03 2018-4-28

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