Food Bank ‘Mini’ Team Favorites: Sweet Potato Recipes to Warm Your Heart

February 1, 2019

The Food Bank ‘Mini’ team lives to figure out-of-the-box ways of delivering fresh, nutritious food to our neighbors in need. In the spirit of the ‘minis’ scaling “Mount KilaYAMjaro”, we asked members of our Nutrition Education team to help us out with a few sweet potato recipes. They then pulled up a few delicious ideas from our friends at  Enjoy!



¼ cup vegetable oil
2 cups frozen or fresh chopped bell peppers and onions
2 pounds sweet potatoes (about 2 medium sweet potatoes) peeled and cut into small cubes
1 teaspoon cumin
1 teaspoon salt
1 teaspoon red pepper flakes


*Heat oil in a large skillet over medium-high heat.
*Sauté bell peppers and onions until tender, about 5 minutes.
*Add remaining ingredients and reduce heat to medium.
*Cook for 20 to 25 minutes, stirring every 2 to 3 minutes.  Sweet potatoes may begin to stick to the skillet, but continue to stir gently until they cook through.
*Serve while hot.



2½ cups Sweet potato cubed & peeled
2½ cups Onion chopped
3 Garlic cloves chopped
1 cup Oats
1 teaspoon Ground cumin
¾ teaspoon Salt
1 tablespoon Vegetable oil divided
6 Lettuce leaves
6 1.9 ounce whole grain buns
2 Tomatoes sliced
Nonstick cooking spray


*Place sweet potatoes in a large saucepan; cover with water and bring to a boil. Reduce heat and simmer for 15 minutes or until tender. Drain.
*Heat a large nonstick skillet over medium heat. Coat with cooking spray. Add chopped onions and garlic and sauté 5 minutes or until tender.
*Place sweet potato, chopped onion mixture, oats, cumin, and salt in a food processor and process until smooth. Divide mixture into 6 equal portions, shaping each into 1⁄2-inch thick patties.
*Heat 1 1⁄2 teaspoons oil in pan over medium heat. Add 3 patties to pan and cook 4 minutes or until brown. Carefully turn patties over; cook 3 minutes or until brown. Remove cooked patties from pan, put on a plate and repeat procedure with remaining oil and patties.
*Place onto buns with lettuce, tomatoes and other condiments of your choice and serve.



Food Bank Favorites: Sammy’s Sweet Potato Casserole

October 19, 2018

“This is my sister’s sweet potato recipe. Even when she doubles it for Thanksgiving, there is never enough.” -Kera

Click here to download the printable version of this Food Bank Favorite Recipe.

Kera J., Development Team | YIELD: 6-8 servings | TIME: 90 minutes


4 large sweet potatoes
8 oz. cream cheese, softened
1/2 cup unsalted butter, softened
2 eggs, beaten
1/4 cup brown sugar
2 1/2 tbsp. dry sherry
1/4 tsp. salt
1/2 tsp. nutmeg


Peel sweet potatoes and cut into 1-inch cubes. Put into a medium saucepan and add enough water to cover the potatoes.
Bring sweet potatoes to a boil, then simmer over medium-low heat until soft, about 20 minutes – you can poke with a fork to test if they are done. Drain and let cool a little.
Preheat oven to 350 degrees.
With electric mixer, whip all of the ingredients except the nutmeg until light and fluffy.
Pour into a buttered casserole dish and spread out evenly. (Note from Sammy: at this point you can cover the casserole dish and put in fridge overnight if you want to make ahead)
Sprinkle with nutmeg and bake for 45 minutes.

Check out all of our Food Bank Favorite Recipes for the holiday season: