Sweet Potatoes


Estimates based on 1/4 cup serving

Roasted & served as 1/2 baked potato (about 6 1/2 servings per pound)

Fries (about 9 servings per pound)

Mashed (about 5 1/2 servings per pound)

Chunks/Diced (about 9 servings per pound)

Baked Chips (about 9 servings per pound)


Cook the sweet potatoes, at least partially, the day before you need them.  This make cutting them into chunks, dicing, and slicing into fries much easier.  Cook less if making chips.

Like most root vegetables, sweet potatoes will last for a few weeks or possibly even over a month.

Have veggie soup/stew on the menu every week or two. Use up any fresh vegetables before going bad.  Add canned or frozen vegetables until you have enough for everyone.


Root vegetable stew:  Peel and cut into chunks any variety of root vegetables (parsnips, rutabagas, turnips, carrots, and/or potatoes).  Add to water and bullion or stock.  Add cream of chicken soup.  Cook until vegetables are soft.  We add cut-up cooked chicken and serve over rice.

Sweet potato & Kale bake:  Mix cooked chunks of sweet potato with wilted kale.

Sweet potato & black bean chili: Mix diced cooked sweet potato, black beans, corn, and canned tomatoes (diced work best, but we have even used tomato soup).  Cook until warm/hot.  You can add beef or chicken as well.  This can be a fruit/vegetable and a protein serving if the quantity is correct (easiest if you look at the sweet potato/corn/tomato as the fruit/veggie and the black beans and beef/chicken as the protein).

Bake thin slices into chips.  Sprinkle with salt or cinnamon.

Slice into fries, bake until soft.  Sprinkle with salt or cinnamon.