Batch {Bulk Cooking} with Sweet Potatoes

I’m back with another batch cooking session. This week I’ll show you different ways to cook and use sweet potatoes. I had around 6 lbs. (2 3lb. bags) of sweet potatoes to work with. I preheated my oven to 375 degrees.

I started off by thoroughly cleaning the outside of each sweet potato with water and scrubbed with a veggie brush. I poked a few holes all around 5 lbs. of the potatoes and put on a foiled lined baking sheet. I rubbed the outsides of each with a little oil and popped in the oven to cook for 50-55 minutes. I turn them halfway through the time for even cooking. Depending on the size and thickness of each potato you’ll want to check at the 45 minute mark for doneness (pierces easily all the way through with a fork). The other 2 lbs. where peeled and cut into bite sized cubes. Those got tossed in some olive oil and roasted on a foil lined baking pan for about 30-40 minutes.


Once the sweet potatoes were fork tender I scooped the flesh out and put in a bowl and set aside. I threw away the peeling because there was no use for it. I divided the sweet potatoes into 1,2, and 3 cup portions in labeled quart sized Ziploc bags. I mashed any lumps with my hands to smoothen out. I  flatten each bag to get out as much air as possible to freeze flat on a baking sheet. As you can see in the pictures I ended up with 3 bags of the puree. As for the roasted sweet potato cubes (not pictured), I poured them into a container to use in meals for the week. Now what can I use all of this cooked sweet potatoes for?

Meal ideas to serve sweet potato puree in, or with:

* Mix into pancake batter

* Make sweet breads/muffins

* Make cookies

* Make cake

* Make Sweet Potato Pie

* Make a Soufflé/Casserole

* Make Pureed Soup

* Make Sweet Potato Butter

* Mix into cornbread batter
* Use to replace pumpkin in recipes

* Use in a smoothie

* Use as baby food (Yes you can make it as thin or thick as needed)

Meal ideas to serve roasted sweet potato cubes in, or with:

* Add to Curry
* Add to Soup

* Add to a Stew

* Add to a salad
* Use to replace regular potatoes in a meal/dish
* Serve with other roasted vegetables (like carrots, squash, Brussel Sprouts, ect.)

* Mix with roasted red or russet potato cubes (to serve as a breakfast Hash)

These are just some examples of the many things you can do. If any other things come to mind, I may come back to add to this list later. What can you think of that I haven’t added to the list? Please fee free to let me know in the comments below. I will be back with you next week with another bulk cooking session.

 


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