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Sweet Potato Recipes

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Fall Harvest Quinoa Salad
by Katey Gordon, Graduate Student, GSU Department of Nutrition

Switch up your traditional holiday dishes with this nutrient-loaded, delicious quinoa salad! It is packed with protein and fiber, leaving you full and satisfied. Pair with turkey, greens, or chicken for a balanced meal. Not only is it full of flavor and extremely easy, but it is also a crowd pleaser!

Ingredients

  • 1 cup diced sweet potatoes
  • 2 tbsp olive oil
  • 2 cups cooked quinoa
  • 1 can chickpeas, rinsed and drained
  • 1/2 cup dried cranberries
  • 1/2 cup raw pecan pieces
  • salt and pepper to taste
  • parsley for garnish

For the Vinaigrette:

  • 1 tbsp apple cider vinegar
  • 2 tbsp pure maple syrup
  • 2 tbsp dijon mustard
  • 1/2 tsp minced garlic
  • 1/4 cup olive oil
  • salt and pepper to taste

Directions:

  1. Preheat oven to 400ºF.
  2. Coat cubed sweet potatoes in olive oil, salt and pepper. Spread onto a greased baking sheet.
  3. Bake for about 30 minutes, or until golden.
  4. Add cooked quinoa, chickpeas, cranberries and pecans to a large bowl. Sprinkle with salt and
    pepper and set aside.
  5. While your sweet potatoes are roasting, combine all vinaigrette ingredients together in a mason
    jar or dressing bottle. Shake well to combine.
  6. Once sweet potatoes are done, remove from oven and let cool. Then add to quinoa mixture.
  7. Drizzle the vinaigrette on top and mix well. Enjoy!

One Pan Ground Turkey & Sweet Potatoes
by Sara Finnegan, Graduate Student, GSU Department of Nutrition

Ingredients

  • 3 small or 2 large sweet potatoes, peeled and
    diced (about 3 cups)
  • 1 pound ground turkey
  • 1 yellow bell pepper
  • 1 cup onion, diced
  • ½ cup mozzarella, shredded
  • ½ cup water
  • ¼ cup cilantro, chopped
  • 2 tablespoons olive oil
  • 1.5 tablespoons ground cumin
  • 1 tablespoon garlic, minced
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Directions

  1. In a large cast iron skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute
    and then add ground turkey. Use a wooden spoon to break apart meat and continue cooking
    approximately 8 minutes until browned.
  2. Add cumin, chili powder, salt and pepper. Stir well to incorporate.
  3. Add onion and bell pepper, and cook for 3-4 minutes.
  4. Add diced sweet potato and water. Stir and cover with a lid for approximately 6-8 minutes until
    the sweet potatoes soften. Add additional water during this process if needed to keep the meat
    from drying out.
  5. Remove lid and add additional salt and pepper if needed. Top with shredded mozzarella and
    allow it to melt. Remove skillet from heat and garnish with fresh cilantro before serving.