Freeze-Dried Sweet Potatoes are one of our group items this month. And man have we been having fun with them!

I personally am not a big fan of Sweet Potatoes, but our chefs found ways to sneak them into things without my even noticing.

DEVILED EGGS

6 large eggs hard boiled

3-4 Tblsp mayonaise

1 tsp mustard

1/4 C sweet potatoes hydrated and pureed

1/8 tsp salt

pepper and paprika to taste

Mash together and mix well. Fill eggs and serve.

Take your kids favorite box of Mac and Cheese, mix in 1 cup of rehydrated, pureed FD Sweet Potatoes, and viola! You have successfully fed your kids sweet potatoes.

GRILLED CHEESE SANDWICH

2 slices of bread ( your choice)

1/2 C shredded cheese

1/2 C sweet potatoes hydrated and pureed

Mix together, should be thick. Spread on bread. Butter both sides of the outer slices of bread, and grill as normal.

CUPCAKES

1 bx yellow cake mix

1 C sweet potatoes hydrated and pureed

1/4 C water

2 Tblsp vegetable oil

2 large eggs

Blend together and put in cup cake pans lined with cupcake wrappers. Bake as instructed on cake mix.

You could also prepare them in a more traditional, Thanksgiving style. Just rehydrate and then use as you would regular Sweet Potatoes. Here are a bunch of other ideas, all of them delicious!

PANCAKES

1 C water

1/2 C sweet potatoes (hydrated and pureed)

1 C pancake mix

1 Tblsp vegetable oil

Mix ingredients and grill as normal.

OATMEAL

Hydrate and puree add to cooked oatmeal as per taste.

MEATLOAF

1/2 C hydrated and pureed, may leave chunky if preferred.

SOUPS AND STEWS

Add right out of can will hydrate while cooking.

To use as a thickening for soup or stew, hydrate, puree and blend with milk and cornstarch, and add to soup or stew, stir while thickening.

HOMEMADE KETCHUP

1 (6OZ) can tomato paste

1/2 c sweet potatoes hydrated and pureed

>1/4 c water

2 Tblsp apple cider vinegar

2 cloves garlic minced

1 Tblsp firmly packed brown sugar

1/2 tsp dry mustard

1/4 tsp salt

1/4 tsp ground all spice

1/4 tsp chili powder

Stir all ingredients together in a big sauce pan. Bring to a boil over med high heat. Reduce heat and simmer until mixture has reduced by about half (15-20 min). Let cool before serving. Refrigerate in air tight container for up to 5 days, or freeze in 1/4 cup amounts in zipper lock snack baggies, for up to 3 months.

BUTTERED NOODLES

8oz whole wheat pasta- any kind

1/2 C hydrated sweet potatoes, pureed

1/4 C skim milk

2 Tblsp margarine

2 Tblsp parmesan cheese

1/4 tsp salt

Cook pasta as directed on pkg, drain. Return pasta to pan stir in pureed sweet potatoes, milk,margarine and salt. Let thicken just a bit and serve. Sprinkle grated parmesan cheese on top.

MARINARA SAUCE

add 1/2 C hydrated and pureed sweet potatoes to the sauce.

What other creative ways have you found to use our freeze-dried foods? Feel free to comment below! If you have photos to go along with your recipe, please send them to social@beprepared.com for a chance to be a guest blogger, and a $20 Gift card!!

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3 comments

Mary D

Mary D

WOW I did not even know these were available, I will have to get some.

Lisa

Lisa

Those recipes look great. I have tried sweet potatoes in stew and it was very good.

Crutch

Crutch

Looks great! Well done.

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