post_09DPsst! Guess what!

I really really love sweet potatoes!
Oh yeah, big secret, right?!
Even after 5 and a half years of having a blog called Sweet Potato Soul, they are still my favorite food. I mean, how could I ever stop loving them? Can’t stop, won’t stop.

Sweet Potatoes are healthy, filling, delicious, and incredibly versatile! I find ways to use them all year round, and for every single meal of the day (dessert and snack included).
Check out the video below to see a handful of my favorite ways to use these gorgeous tubers! Recipes are, of course, below. p.s. The sweet potato macaroons were the very first cooking video I ever made!

What is your favorite way to use sweet potatoes?!
In case you’re in need of more inspiration check out the sweet potato tab in my main recipes tab

Sweet Potato Pie Smoothie

Prep time Cook time Total time
5 mins 2 mins 7 mins


Many years ago I made a video for this recipe too. My videos have changed since those old days!

Serves: 1-2
• 1½ cups non-dairy milk
• 1 baked or steamed sweet potato, flesh only (any temperature, hot, room-temp, or even frozen)
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice (or mix of cinnamon and nutmeg)
• 1½ tbsp maple syrup or 3 pitted dates
1. Place ingredients in a blender, and blend until perfectly smooth.

Sweet Potato Pecan Macaroons

Prep time Cook time Total time
10 mins 15 mins 25 mins


Don’t miss the video I made making these delicious vegan macaroons!
Adapted from the Millennium Restaurant cookbook, The Artful Vegan. Original post.
Author: Jenné
Serves: 24

• ¼ cup peeled and shredded sweet potato
• 1 cup unsweetened, shredded coconut
• 1 cup pecans, coarsely chopped
• ½ cup raw cane sugar
• Pinch of salt
• ¼ cup rice flour, {or arrowroot flour}
• ¼ tsp egg replacer
• ¼ tsp dark molasses
• 3 tsp pure vanilla extract
• 2 tsp coconut oil
• 2 tbsp-¼ cup boiling water
1. Preheat the oven to 350 degrees.
2. Line a baking sheet with parchment paper.
3. Place the sweet potato, coconut, nuts, sugar, salt, rice flour {or arrowroot}, and egg replacer in a bowl.
4. Stir well, and be sure the potato does not lump up.
5. Make a well in the center of the dry ingredients, and add the molasses, vanilla, and coconut oil.
6. Stir with a fork until all of the ingredients are incorporated. Add 2 tbsp of the water to help hold it together; more if the batter is dry.
7. Using a spoon, drop about 2 tablespoons {I did 1 tablespoon} of the batter onto the baking sheet for each macaroon.
8. Bake for 15 minutes, or until lightly brown. Let cool on the baking sheet, and then serve.
9. Store in an airtight container for up to 5 days.

Quinoa Stuffed Sweet Potato

Prep time Cook time Total time
30 mins 5 mins 35 mins


I love this recipe because it is so simple and nourishing. The spices are interchangeable. I also like making it with curry powder.
Serves: 2
• 2 sweet potatoes, baked or steamed whole
• 1 ½ cup quinoa, cooked
• ¾ cup chickpeas or black beans (canned is fine)
• 2 tsp Ethiopian berbere spice (any other spice blend is fine too)
• ½ cup cilantro, chopped
• squeeze of fresh lime
• salt and pepper to taste
Tahini Sauce
• ½ cup tahini
• ½ cup water
• juice of 1 lemon
• 1 tsp sea salt
1. In a mixing bowl combine the beans, quinoa, cilantro and spices. Season to taste with salt and pepper.
2. Slice the cooked sweet potatoes in half and spoon the quinoa mixture into the center.
3. Drizzle a generous amount of tahini sauce over the stuffed potato before serving.
Tahini Sauce
1. Place the tahini, water, lemon, and sea salt into a bowl, and whisk until smooth.

Sweet Potato Burgers

Prep time Cook time Total time
15 mins 40 mins 55 mins

Sweet Potato Burgers

I will never get tired of these burgers! Serve them with or without bread, and top with greens and healthy fat like avocado or tahini sauce. They also freeze really well, and even make a great snack, or crumbles for a salad!
Serves: 6
• 1 red bell pepper, roughly chopped
• ½ red onion, roughly chopped
• 2 cans chickpeas
• 1 cup packed cilantro or parsley (or half and half)
• 3 cloves garlic
• 1 cup almonds
• 2 tbsp cumin
• 3 tsp coriander
• 2 tsp smoked paprika
• 2 ½ tsp sea salt
• 1 tsp black pepper
• 1 large or 2 small sweet potatoes (1 ½ cup), steamed or baked, peeled and mashed
• ¾ cup quick-cooking oats
1. In a food processor pulse and chop the red bell pepper and red onion.
2. Pour the chopped veggies into a large mixing bowl.
3. Place the chickpeas and cilantro/parsley into the food processor and blend until the chickpeas are a thick mealy texture.
4. Pour into the mixing bowl with peppers and onions.
5. Place the garlic, almonds, and spices into the food processor and blend until the almonds are a crumbly texture.
6. Pour into the mixing bowl.
7. Mash the sweet potato with a fork, or place it in the food processor and blend until smooth.
8. Pour it over the contents of the mixing bowl followed by the oats, and stir well to combine the ingredients.
9. Season to taste with more sea salt and spice.
10. Place the burger batter in the refrigerator to firm up for an hour or longer.
11. Preheat oven to 375°, and line one or two baking sheets with parchment paper.
12. Scoop about ¾ cup of the batter into your hands and form into a tight patty.
13. Place the patty onto the baking sheet, and repeat with the remaining batter. Make sure that the patties are not too close to each other on the baking sheet (2 inches separating is good).
14. Bake for 40 minutes, or until cooked through.
15. After removing them from the oven, allow the patties to cool for at least 15 minutes before trying to remove them with a spatula or your hands.


Love, Jenné Claiborne

Contributor, SERENE Social


post_09 & 10About Jenné Claiborne

Jenné Claiborne is a vegan chef, health coach and cooking instructor who turned her love of sweet potatoes into vegan food blog Sweet Potato Soul, She is a lover of animals, sweets and truly embodies the qualities of her favorite foods.


Serene Social Logo