Sweet potatoes are not only delicious, but also rich in vitamins. With these recipes, the miracle tuber can be used quickly.
Whether as fries, in a casserole or out of the oven: sweet potatoes not only taste delicious, but are also richer in vitamins than normal potatoes. The miracle tuber, which is mainly grown in warmer countries in the tropics, subtropics and temperate zones, is rich in calcium, magnesium, vitamin E, vitamin C and folic acid. The orange sweet potatoes have a positive effect on digestion and can convert the beta-carotene they contain into vitamin A, which has a cell-protecting effect. These three sweet potato recipes are quick, easy and can be enjoyed throughout the day.
Fluffy sweet potato pancakes
Ingredients (for approximately six servings): 2 eggs, 20 g oat flakes, 115 g cottage cheese, 100 g sweet potato, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon honey, 1 pinch cinnamon, butter, peanut butter
Preparation: To prepare the delicious sweet potato pancakes, start by washing the sweet potato(s) and cooking them for around 20 minutes until they become soft. Then drain the water and peel the sweet potatoes and mash them into a pulp with a fork. Then let the mixture cool down.
Next, put the puree with the eggs, oat flakes, cottage cheese, baking soda, baking powder, honey and cinnamon in a blender and mix. The dough is ready.
Heat butter or an alternative oil in a pan and then add a tablespoon of batter to each pan. Flatten the dough lightly with a spoon and fry on both sides over medium heat. When the pancake is golden brown, remove from the pan, spread with peanut butter, garnish with fruit if desired and serve.
Mediterranean baked sweet potato
Ingredients (for approximately two servings): 2 sweet potatoes, 25 g black olives, 50 g dried tomatoes, 50 g feta, 1/2 bunch parsley, 1/2 bunch oregano, pepper, 200 g goat’s cream cheese, 150 g quark, 1/2 Bunch of parsley, salt, pepper
Preparation: Before you start preparing, preheat the oven to around 200 degrees. Then wash the sweet potatoes and remove any dirt, prick holes with a fork and wrap them in aluminum foil. Then cook on the oven rack in the oven for about 60 minutes.
While the potatoes are cooking in the oven, prepare the filling. Cut the dried tomatoes and olives and mix with crumbled feta cheese. Chop the oregano and parsley and add them. Mix with pepper and season to taste.
The dip is made with goat’s cream cheese and quark. Mix both, add parsley and season with salt and pepper.
Take the cooked potatoes out of the oven, open the aluminum foil and cut it lengthwise along the top side. Then fill the sweet potatoes with the tomato-olive paste and serve with the dip.
If you’re in a hurry: sweet potato and salmon pancakes
Ingredients (for approximately four servings): 250 g salmon fillet, 1 sweet potato, 1 bunch of dill, 2 eggs, 2 spring onions, 3 tablespoons oil, nutmeg, 80 g yogurt, 3 tablespoons mayonnaise, 1 garlic clove, 1 two dill, 1 teaspoon honey, 2 tablespoons Sriracha sauce, salt, pepper
Preparation: The first step is to peel the sweet potato and cut it into large cubes. Cook the cubes in boiling salted water until the pieces become soft. Meanwhile, fry the salmon in oil.
Break up the fried salmon with your fingers and mix it with the sweet potatoes in a bowl. Cut the spring onions into rings and add them with the dill and eggs. Now mix everything well and mash the sweet potatoes lightly with a fork. Season the mixture with salt, pepper and nutmeg.
Around four to six buffers can be formed from the entire mass. Fry these in oil until golden brown.
Additionally mix the yogurt, mayonnaise, garlic, dill, honey, Sriracha, salt and pepper and stir into a dip. Then serve with the sweet potato pancakes.