A Harvest Treat: The Sweet Potato

Typically orange in color, and often mistaken for a yam, the sweet potato is the perfect harvest treat.

This tasty ingredient is in many classic fall dishes and can be baked, roasted or eaten by themselves for a variety of meals.

Not only do they bring a sweet flavor to your plate, but they also contain health benefits that are not in a typical white potato as they’re loaded with calcium, potassium and vitamins A and C.

The sweet potato is abundant during this time of year, so grab a few and get cooking!

Sweet Potato Hummus:

Hummus is a popular snack among many people, but now you can take your hummus to a whole new level by adding in sweet potatoes. The consistency will be creamy, and the flavors will make it hard to stop snacking. Bring this dish as an appetizer to your next party and surely it will be a hit.


  • 1 large sweet potato – cubed
  • 2 cups of cooked chickpeas (canned or made from dried beans)
  • 4 tablespoons of tahini
  • 2 tablespoons of olive oil
  • 2 garlic cloves – minced
  • Juice from ½ a lemon
  • 1 tablespoon of cumin
  • 1 teaspoon of sriracha
  • Dash of nutmeg
  • Dash of cinnamon
  • Salt and pepper to taste


  1. Bring a large pot of water to a boil. Lower to medium, low heat and add in the cubed sweet potatoes. Cook until softened (about 10-15 minutes). Then, strain and let cool.
  2. In a large blender or food processor, blend all the ingredients together until a desired consistency is reached. Add more olive oil if it’s too dry and more sriracha if you like it spicier, or more lemon juice to bring out the flavors.
  3. Serve it up and enjoy with some crackers or vegetables.

Sweet Potato Chips:

Potato chips are the go-to snack for many college students, and now they can be healthy to snack on. So, skip the greasy bag of store-bought chips and instead make these sweet potato chips.

Just gather a few ingredients and follow a few simple steps, and your snack will be taken to a whole new healthy level.


  • 1 sweet potato (or more if you desire a larger batch)
  • 1 tablespoon of coconut oil – melted
  • Sea salt


  1. First, preheat the oven to 200 degrees. Then, peel the sweet potato and slice it thin.
  2. Line baking sheet with parchment paper and place the chips on the baking sheet.
  3. Using a brush, place a small amount of oil onto each chip, and then sprinkle them with sea salt.
  4. Bake for 2-3 hours. The time depends on how crunchy you like your chips, so be sure to check occasionally until the desired crispiness is reached.
  5. Let cool and enjoy.

Sweet Potato Hash:

Have you ever consider sweet potatoes for breakfast? Most people don’t think about sweet potatoes early in the day, however when making hash browns it can be used as a replacement for the white potato.

Add in a few nutritious vegetables and an egg, and this meal will keep your hunger satisfied throughout the morning.


  • 1 small sweet potato – cubed
  • ½ small yellow onion – chopped
  • 1 tablespoon of extra-virgin olive oil
  • ¼ teaspoon of cayenne pepper
  • Salt and pepper
  • ½ bell pepper – chopped
  • ½ cup of grape tomatoes – halved
  • 1 tablespoon of cilantro – chopped
  • 1 egg


  1. In a small pan over medium heat, cook the potatoes and onions with the olive oil, cayenne pepper and salt and pepper, covered for about 5 minutes or until softened.
  2. Remove the lid and cook for another 2-3 minutes or until browned.
  3. Add the remaining ingredients, except for the egg and cook for another 2-3 minutes, tossing everything together.
  4. Make an impression with a spoon in the middle of the hash mixture and crack the egg into the mold. Cover and cook for an extra 3 minutes until whites are set.
  5. Remove lid and garnish with extra cilantro or scallion, then enjoy.