Sweet Potato Recipes

State of Confusion Stuffed Sweet Potato 

By Chef Allan Ubas | Serves 4

Ingredients

• 4 sweet potatoes, baked
• Cauliflower taco meat*
• Confusion potatoes* 
• Avocado sauce*
• Preferred salsa variety
• Iceberg lettuce, shredded
• Pico de gallo, store-bought

*For Cauliflower Taco Meat:

• 2 cups cauliflower, chopped
• 2 Tbsp. olive oil
• 2 tsp. taco seasoning
• 2 tsp. Confusion seasoning*
• Chop cauliflower into 1-inch pieces. 

1. Place in food processor, and process until rice-sized pieces. 
2. Sauté cauliflower in olive oil with seasonings until well-coated and slightly browned.

*For Confusion Potatoes: 

• 1/4 cup sweet potatoes, diced
• 1/4 cup yellow potatoes, diced
• 1/4 cup Idaho potatoes, diced
• 1 Tbsp. olive oil 
• 1/2 cup green pepper, diced
• 1/2 cup yellow onion, diced
• 1 qt. canola oil
• 1 tsp. Confusion seasoning*

1. Place diced potatoes in boiling water until mostly cooked (approximately 15 minutes). Remove from water and cool on a sheet pan until cold. 
2. Prepare a sauté pan with olive oil. Allow peppers and onions to cook until soft, but not burnt. 
3. Deep fry potatoes in canola oil at 350° until golden and crispy. 
4. Toss fried potatoes with peppers, onions, and seasoning until evenly distributed. 

*For Avocado Sauce:

• 2 avocados
• 1 tsp. Confusion seasoning*
• 1 Tbsp. garlic, chopped
• 2 1/2 cups water 
• 2 Tbsp. lime juice

1. Remove avocado pulp from avocados. 
2. Place avocado pulp and remaining ingredients in container. Blend until smooth.

*For Confusion Seasoning:

• 1/2 cup kosher salt
• 1/4 cup black pepper, ground
• 2 Tbsp. red pepper flakes
• 1 Tbsp. sugar, granulated
• 1/2 Tbsp. coriander, ground

1. Combine ingredients and process for 1 minute.

To Assemble

1. Place chilled, baked sweet potatoes on grill. Cook on both sides until they reach an internal temperature of 165°. 
2. Plate the sweet potatoes, and top each potato with hot cauliflower taco meat, then Confusion potatoes. Drizzle avocado sauce and salsa over potatoes. Top with shredded lettuce and pico de gallo.

Did you know? 

One cup of baked sweet potato with skin provides over seven times the amount of beta-carotene that the average adult needs per day. 

Photo by Rich Smith

Maggie Tate’s Vegan Taco Lentils With Sweet Potatoes

Serves 4-6

Ingredients

• 4 sweet potatoes
• Taco lentils*
• 2 cups quinoa, cooked
• Cashew cream sauce*
• Avocado, sliced
• Fresh cilantro, chopped
• Red onion, diced

*For Taco Lentils:

• 1 cup lentils (green or brown)
• 1 10-oz. can RoTel diced tomatoes 
• 1 packet taco seasoning
• 2 cups vegetable broth

1. Rinse lentils. Add all ingredients to the instant pot and cook on high pressure for 13 minutes. Quick release after 10 minutes. Stir gently.

*For Cashew Cream:

• 2 cups cashews (unroasted, unsalted), soaked overnight and drained
• Juice of 2 large lemons
• 2 garlic cloves
• 1/4 cup nutritional yeast
• 1 tsp. salt
• 1 cup water

1. Add all ingredients to a blender. Blend until smooth and resembles the consistency of sour cream.

To Assemble

1. Preheat oven to 400°. Pierce potatoes, and bake on a pan for 1 hour, or until the potatoes are very soft.
2. Slice potatoes in half and remove the flesh to a bowl. Using a fork or rubber spatula, mash the potatoes to desired consistency.
3. To serve, add a scoop of mashed sweet potatoes to a plate. Top the potatoes with taco lentils, quinoa, and a dollop of cashew cream. Garnish with avocado slices, chopped cilantro, and diced red onion.

Photo by Rich Smith

“We cook vegan these days – my husband had a stent put in in October 2020, and we totally upended our diet. So, I had a crash course in new food! This is one of my favorites.” – Maggie Tate