These gluten-free sweet potato gnocchi are a great change from regular gnocchi. The sweet potatoes give them a bright color and flavor. They're fluffy and light, and they go well with many sauces.

Ingredients: 2 large sweet potatoes, boiled and mashed. 2 cups gluten-free all-purpose flour. 1/4 cup nutritional yeast. 1/2 teaspoon salt. 1/4 teaspoon ground nutmeg.

Instructions: Mix gluten-free flour, nutritional yeast, salt, and nutmeg with mashed sweet potatoes in a large bowl. Add more flour if needed to keep the dough from sticking as you mix it. Cut the dough into small pieces, and then roll each piece into a long rope that is about 1/2 inch thick. To make ridges in the gnocchi, cut the ropes into small pieces and press each one gently with a fork optional. Add the gnocchi one at a time to a large pot of salted water that has been brought to a boil. To serve, take the gnocchi out of the pot with a slotted spoon after two to three minutes, or until it floats to the top. Repeat with the rest of the gnocchi. Add your favorite sauce or topping and serve hot.

Prep Time: 30 minutes

Cook Time: 10 minutes

This recipe combines the nutty tastes of spelt spirals with the richness of hazelnut pesto, the savory umami kick of nutritional yeast, and the sweetness of roasted sweet potatoes. It's a delicious dish that makes you feel better and gives you energy.

Ingredients: 250g spelt spiral pasta. 2 medium sweet potatoes, peeled and diced. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup fresh basil leaves. 1/4 cup toasted hazelnuts. 2 cloves garlic. 1/4 cup nutritional yeast. 1/4 cup olive oil. Juice of 1 lemon. Salt and pepper to taste.

Instructions: Preheat the oven to 200C 400F. Place diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes or until tender and slightly caramelized. Cook spelt spiral pasta according to package instructions until al dente. Drain and set aside. In a food processor, combine basil, toasted hazelnuts, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper. Blend until smooth, adding more olive oil if needed to reach desired consistency. In a large mixing bowl, toss cooked spelt spiral pasta with roasted sweet potatoes and hazelnut pesto until well combined. Serve hot, garnished with extra nutritional yeast and fresh basil leaves if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in these decadent vegan chocolate sweet potato muffins, perfect for breakfast or a sweet treat. Sweet potato adds moisture and nutrients, while vegan chocolate chips provide bursts of rich flavor.

Ingredients: 1 cup mashed sweet potato. 1/2 cup almond milk. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 1/2 cups all-purpose flour. 1/4 cup cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C. In a large mixing bowl, combine mashed sweet potato, almond milk, maple syrup, coconut oil, and vanilla extract. In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in chocolate chips. Spoon batter into muffin tin lined with paper liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

A comforting and nutritious vegan soup with sweet potato, kale, soba noodles, and tofu in a flavorful broth.

Ingredients: 2 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 sweet potato, peeled and diced. 4 cups vegetable broth. 1 bunch kale, stems removed and chopped. 8 oz soba noodles. 1 block tofu, cubed. 3 tbsp soy sauce. 1 tbsp miso paste. 1 tsp ginger, minced. 1/2 tsp chili flakes. Salt and pepper, to taste. 4 green onions, sliced.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onion, and cook them until they get soft. After you add the sweet potato, cook for 5 minutes. Put in the vegetable broth and raise the heat. For about 15 minutes, cook until the sweet potato is soft. In the meantime, cook the soba noodles according to the directions on the package. Remove the water and set it aside. To the pot, add the ginger, chili flakes, soy sauce, miso paste, kale, and pepper. Bring it to a boil again. Spoon cooked soba noodles into bowls and top with soup. Add green onions as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

A tasty change from regular pancakes are these sweet potato pancakes. They're light and tasty, and they're great for a cozy brunch or breakfast. There is a hint of sweetness and earthiness in the pancakes thanks to the sweet potato. They are a comforting and satisfying treat.

Ingredients: 1 cup mashed sweet potatoes. 1 cup all-purpose flour. 2 tablespoons brown sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1 cup buttermilk. 1 egg. 2 tablespoons melted butter. 1 teaspoon vanilla extract. Cooking spray or butter for the pan.

Instructions: Put the mashed sweet potatoes, all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Add the egg, melted butter, vanilla extract, and buttermilk to a different bowl, and mix them together using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; a few lumps are fine. Add a little cooking spray or butter to a griddle or nonstick skillet and heat it up over medium-high heat. For every pancake, put 1/4 cup of the batter on the hot griddle. When bubbles appear on top of the pancakes, flip them over and cook the other side until it is golden brown. This should take about two to three minutes per side. While you cook the rest of the batter, take the pancakes off the griddle and keep them warm. Warm up the sweet potato pancakes and top them with your favorite things, like fresh berries, maple syrup, or whipped cream. Have fun with your tasty sweet potato pancakes!

Prep Time: 15 minutes

Cook Time: 15 minutes

What Is the Nutritional Value of Sweet Potato?

Sweet potatoes are one of the healthiest root vegetables you can add to your meals. Naturally rich in vitamin A, vitamin C, fiber, potassium, and powerful antioxidants, they help support your immune system, heart health, digestion, healthy vision, and overall well-being. They're also a great source of long-lasting energy, making them an excellent choice for anyone looking to eat healthier or manage their weight.

These Sweet Potato Pancakes are a delightful twist on traditional pancakes, adding a hint of sweetness and a touch of warmth from the spices. Perfect for a cozy breakfast or brunch.

Ingredients: 1 cup mashed sweet potatoes. 2 eggs. 1 cup all-purpose flour. 2 tablespoons brown sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1 cup buttermilk. 2 tablespoons melted butter. 1 teaspoon vanilla extract.

Instructions: Put the eggs and mashed sweet potatoes in a bowl and mix them together. Mix everything together well. Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together in a different bowl using a whisk. Starting with the dry ingredients and ending with the buttermilk, add the dry ingredients to the sweet potato mixture one at a time. Don't mix any further than that. Add the vanilla extract and melted butter and mix well. Set a griddle or nonstick skillet over medium-high heat and use cooking spray or butter to lightly coat it. Add 1/4 cup of the pancake batter at a time to the hot griddle. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Do it again with the rest of the batter. You can add maple syrup, whipped cream, chopped nuts, or anything else you like to the hot sweet potato pancakes. Have fun with your tasty Sweet Potato Pancakes!

Prep Time: 15 minutes

Cook Time: 15 minutes

In this Sesame Roasted Sweet Potato Salad, roasted sweet potatoes give it a hearty flavor, while mixed greens, cherry tomatoes, and feta cheese add a fresh touch. With a tasty sesame dressing on top, it's a great mix of tastes and textures.

Ingredients: 2 medium sweet potatoes, peeled and cubed. 2 tablespoons sesame oil. 1 tablespoon soy sauce. 1 teaspoon honey. 1 teaspoon sesame seeds. 4 cups mixed greens e.g., spinach, arugula, kale. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: Preheat your oven to 425F 220C. In a bowl, mix sesame oil, soy sauce, honey, and sesame seeds. Toss the sweet potato cubes in the sesame mixture until well coated. Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes or until tender and slightly crispy, stirring once halfway through. While the sweet potatoes are roasting, assemble the salad. In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and feta cheese. Once the sweet potatoes are done, let them cool for a few minutes before adding them to the salad. Drizzle the balsamic vinaigrette dressing over the salad, and toss gently to combine. Season with salt and pepper to taste. Serve the Sesame Roasted Sweet Potato Salad immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes