Macro Hacks: 6 Tasty Sweet Potato Recipes

Whether you've been given a basic meal plan by your trainer or you're looking to get to grips with meal prep, the sweet potato may become a staple when it comes to choosing a healthy carbohydrate source, that won't impact on your progress.

We've put together 6 seriously simple and delicious ways to get sweet potato into your diet.

Spiced Sweet Potato Hash Browns

Ingredients 

  • 150g Sweet Potato, peeled and shredded
  • 1/4 white onion, peeled and shredded
  • 1 clove of garlic
  • 1 egg, beaten
  • 1/2 tsp cumin
  • 2 tbsp gluten free flour
  • 1 tsp coconut oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • freshly chopped chives

Method

  1. Pat the grated sweet potato dry and add to a mixing bowl.
  2. Add the diced onion, finely chopped garlic, cumin, salt and pepper and combine well.
  3. Add the beaten egg and flour and mix well.
  4. Heat the coconut oil in the pan.
  5. Using a spoon, scoop out a heaped tablespoon of the mixture. Add to the pan and press down with the back of the spoon to shape into small, thin 'patties'.
  6. Cook for 5 minutes on each side, flipping twice until they are golden brown all over.

Serving suggestion – top with fresh chives and poached eggs.

Cajun Sweet Potato Wedges with Garlic Yoghurt Dip

Ingredients

  • 150g Sweet Potatoes, washed
  • 1 tbsp Melted Coconut Oil/ 5 Sprays of 1kcal Spray
  • 2 tsp Smoked Paprika
  • 1 tsp Chipotle Chilli Flakes
  • 1 tsp Garlic Powder
  • 1 tsp Dried Oregano
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper

Garlic Yoghurt:

  • Greek Yoghurt
  • 1 Garlic Clove
  • Sprig of Parsley
  • Salt
  • Pepper

Method

  1. Slice the sweet potato into 'wedges', leaving the skin on.
  2. Bring a saucepan of water to the boil, and par-boil your wedges for 5 minutes. 
  3. Pat the potatoes dry and transfer to a bowl.
  4. Pour over the melted coconut oil to cover the wedges, and sprinkle over the salt and pepper.
  5. Mix together the dry herbs and spices and sprinkle over the bowl of fries.
  6. Shake the bowl to ensure the wedges are covered and then roast in the oven at 200C for 20-25 minutes.
  7. Allow to cool for 5 minutes before serving.

Serving suggestion: Delicious with a grilled steak and vegetables, or as a snack with a fresh guacamole dip.

Garlic + Thyme Crispy Dice

Ingredients

  • 150g sweet potato
  • 2 tsp cracked black pepper
  • 1 tsp sea salt
  • 1 tsp oregano or rosemary
  • 1 tsp balsamic vinegar
  • 1 tsp melted coconut oil

Method

  1. Peel and dice the sweet potato into small cubes.
  2. Bring a saucepan of water to the boil, and par-boil for 8-10 minutes.
  3. Drain the potatoes, pat dry and add to a bowl.
  4. Add the coconut oil, salt, pepper and herbs to the bowl and mix well to coat the dice.
  5. Heat a pan or skillet and add the balsamic vinegar.
  6. As the vinegar starts to bubble, add the dice to the pan and fry for 5-8 minutes until the sides are brown and a little crisp.

Serving suggestion: with Italian Lemon Chicken and Green Beans.

Sweet Potato Boats

Ingredients:

  • 2 small sweet potatoes
  • 50g ham, sliced into strips
  • 2 button mushrooms, sliced
  • 30g feta cheese
  • 80g Greek yoghurt
  • 1/2 tsp wholegrain mustard
  • 10g finely chopped chives
  • 1/2 clove of garlic, minced

Method:

  1. Bake the sweet potatoes in the oven as jackets, for 20-25 minutes at 180C.
  2. Slice in half and mash up the sweet potato flesh. Season.
  3. In a pan, gently fry off the garlic and sliced mushrooms.
  4. Add the sliced ham and reduce the heat.
  5. Add the greek yoghurt and wholegrain mustard to the pan and gently simmer.
  6. Season well and add the feta cheese.
  7. Top each sweet potato boat with the ham and mushroom filling and serve, topped with chopped chives.

Sweet Potato Mustard Mash

Ingredients:

  • 2 sweet potatoes
  • 1 spring onion, sliced
  • 1 tsp wholegrain mustard
  • 1/2 clove of garlic, minced
  • 10g chopped chives
  • pinch of himalayan sea salt
  • pinch of cracked black pepper

Method:

  1. Peel and dice the sweet potatoes.
  2. Bring a pan of water the the boil and add the potatoes.
  3. Boil for 7-10 minutes, until your potatoes are soft when poked with a knife.
  4. Drain off and add to a mixing bowl.
  5. Mash the potatoes together with the rest of the ingredients and serve.

Spiralised Sweet Potato 'spaghetti'

Ingredients

  • 1 large sweet potato
  • 1 finely sliced spring onion
  • 1 tbsp olive oil
  • 1 tsp coconut oil
  • 1 clove minced garlic
  • 1 tsp oregano
  • 1 tsp basil
  • zest and juice of 1 lemon
  • pinch of sea salt and black pepper

Method

  1. Spiralise the sweet potato using the spiraliser.
  2. Bring a saucepan of water to the boil, then add the sweet potato for 3-4 minutes.
  3. Remove from the water and submerge in a bowl of cold water. This technique is known as 'blanching' and it prevents the sweet potato for over-cooking.
  4. In a pan, add the coconut oil and gently fry the garlic together with the herbs. Don't burn the garlic or it will taste bitter.
  5. Drain the sweet potato noodles and add to the pan to heat back up with the spring onion. Add the lemon juice to the pan and cook for a further 2 minutes.
  6. Remove from the pan and drizzle with the olive oil.
  7. Sprinkle over the lemon zest and season with salt and pepper.

Serving suggestion: This makes a great side for a spicy chicken breast or you could pair it with a healthy, lean beef ragu. You could even stir through some roasted Mediterranean vegetables for a quick and nutritious vegan meal.

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