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Posts tagged "Sweet Potatoes"

Sweet Potato and Arugula Salad

Sweet Potato and Arugula Salad


  • 6 cups 1/2-inch-diced sweet potatoes (4 to 6 large sweet potatoes; leave the skin on it adds more beneficial fiber but peeling is an option)
  • 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper
  • 2 cups loosely packed baby arugula
  • 4 scallions, white and light green parts only, thinly sliced
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons grated Parmesan
  • Add nuts or seeds of choice (optional)


Preheat the oven to 400 degrees F. Spread cooking oil over baking sheets Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15 to 20 minutes. Let cool completely. In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat.


Sweet Potato Collard Greens Fritters

Sweet Potato Collard Greens Fritters
Servings 4 | Prep Time 15 Mins | Cook Time 30 Mins 
  • 1/2 cup flour 
  • 1/2 cup cornstarch 
  • 1/2 tsp baking powder 
  • 3/4 cup club soda 
  • 1 medium sweet potato, peeled and shredded 
  • 2 handfuls of finely chopped collard greens  
  • 1/2 an onion, thinly sliced 
  • 1 tbs minced garlic 
  • 1/2 tsp kosher salt 
  • 1/4 tsp cracked black pepper 
  • 1/4 tsp crushed red pepper 
  • Oil for frying  


Set a baking sheet lined with paper towels and preheat your oven to 200 degrees. In a large bowl, whisk together the flour, cornstarch, and baking powder. Add the club soda, whisking until a smooth batter is formed. 

Add the sweet potato, collards, onion, garlic, salt, pepper, and crushed red pepper to the batter and stir to coat. 

Meanwhile, heat oil in a skillet over medium-high heat. When the oil shimmers, working in batches, scoop up batter and drop into the oil. Flatten the centers of the fritters out with a spoon and fry on the first side for 2-4 minutes. Flip and fry on the second side for another 2-4 minutes, until golden brown. 

Transfer the fritters from the oil to the wire rack and sprinkle with salt. Keep them warm in a 200 degree oven until ready to serve.