With Thanksgiving around the corner, many of us are digging through old family recipes, wanting to keep holiday traditions alive but perhaps craving a little variety. If you’re looking to get creative in the kitchen with a new spin on a classic Thanksgiving favorite, look no further.
With the help of one of our Campus Cooks chefs, here are 5 new takes on a holiday classic: sweet potatoes.
Give these holiday recipes a spin this Thanksgiving and let us know your favorite.
Coconut Honey Roasted Sweet Potatoes with Honey Cinnamon Dip
6 large sweet potatoes cut into 1/4″ chunks
1/4 cup honey
1/4 cup liquid coconut oil
3/4 Tablespoons Cinnamon
Salt, Pepper, Nutmeg to taste
Honey Cinnamon Dip
1 cups plain Greek yogurt
1/4 cup honey
1/16 cup cinnamon
- Preheat oven to 400 degrees
- Cut sweet potatoes into 1/4 inch chunks
- Mix honey, coconut oil, cinnamon, salt, pepper, and nutmeg in a mixing bowl.
- Add potatoes to mixing bowl and make sure to evenly coat each chunk.
- Lay potatoes on a well-greased sheet pan.
- Bake for about 25 minutes and then flip potatoes. Add another coat of marinade, if necessary.
- Bake for another 15 minutes until potatoes are browned.
- Cinnamon honey Dip: Mix all ingredients in a mixing bowl. Serve on the side with potatoes.
Lemon Glazed Sweet Potatoes
6 1/4 large sweet potatoes
1/8 cup unsalted butter melted
1/4 cup brown sugar
1/2 cups fresh lemon juice
1/16 cup ground cinnamon
1/16 cup salt
- Peel and slice potatoes into 1/4 inch slices.
- Preheat oven to 350 add sweet potatoes to a well-greased pan.
- Mix butter, brown sugar, lemon juice, cinnamon, and salt in a bowl.
- Pour mixture over potatoes and cover with aluminum foil.
- Bake for 40 minutes.
- Remove foil and continue to bake about 10 more minutes.
Mini Sweet Potato Pies
1 lb sweet potatoes peeled and diced
1 9-inch refrigerated pie crusts
2/5 cups evaporated milk
1/8 cup white sugar
1/16 cup brown sugar
1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 large bag of small marshmallows (optional)
- Preheat oven to 425.
- Divide pie crusts into 12 balls. Press pie crust balls to mold into muffin pans.
- Boil diced sweet potatoes for about 5 minutes or until fork tender. Drain and mash.
- Throw potatoes, milk, eggs, sugars, cinnamon, nutmeg, and cloves in a large food processor. Puree until smooth. (If not an option, can use an electric mixer or immersion blender)
- Spoon between 1/4 and 1/2 tablespoons of the sweet potato mixture into each muffin hole.
- Top with marshmallows if you choose to do so.
- Bake in a preheated oven for 10 minutes or until toothpick comes out clean.
Sweet Potato Pancakes
1 lbs sweet potatoes peeled and diced
2 cups all-purpose flour
1 1/4 tablespoons baking powder
1/4 tablespoon salt
1/4 tablespoon nutmeg
2 eggs, beaten
1 7/8 cups milk
1/3 cup butter melted
- Boil sweet potatoes for about 10 minutes until done, but still firm. Cool and mash.
- In one bowl sift together flour, baking powder, and nutmeg.
- In a separate bowl, blend together sweet potatoes, salt, eggs, milk, and butter.
- Combined the two bowls into one to form a batter. Do not overmix.
- Drop tablespoons of batter on a well-greased flattop set to 375 or medium high heat. Turn once when surface begins to bubble.
- Serve with a cinnamon maple syrup and butter and enjoy. This might just become a Thanksgiving favorite!
Roasted Sweet Potato and Garlic Soup
5 lbs sweet potatoes peeled and diced
1/2 tablespoons olive oil
3/4 heads garlic
1/4 gallon chicken or vegetable broth
1/2 cups heavy cream
1/4 tablespoon kosher salt
Dash black pepper
1/5 cups fresh lemon juice
2/5 cups chopped fresh flat-leaf parsley or basil
- Preheat oven to 350.
- Coat diced sweet potatoes in oil and roast for 10 minutes or until tender.
- Pull the loose papery skin off of the garlic, keeping the head intact. Wrap each in a sheet of foil. Place in the oven and bake with sweet potatoes.
- Set aside to cool.
- Puree sweet potatoes and garlic. Using a food processor or immersion blender. Drizzle mixture with broth as you mix.
- In a saucepan, mix sweet potato, garlic, and broth mixture with the remaining ingredients. Simmer for 5 to 10 minutes.
- Top with herb mixture.