Welcome to the Sweet Life

Sweet Potatoes Australia is 100% Australian owned and operated.  Located in Bundaberg, a region known as Australia’s food bowl – the even climate and abundance of irrigation water is proving to be the ideal location to grow sweet potatoes all year round.  We grow and supply Gold Sweet Potatoes all year round for both Premium Retail and Processing.

Free Recipe Book

Click here to receive a free copy of our sweet potato recipe e-book

Cooking Inspiration

Go to our recipes page for more ideas to cook sweet potatoes everyday.

Latest Recipe Videos

Sweet Potato Ham and Corn Frittata 
 
2 tbs extra virgin olive oil 
1  brown onion, diced 
1 corn cob, kernels removed 
650 grams sweet potato diced 
150g Ham off the Bone or bacon chopped 
8  eggs 
1 cup thickened cream 
1 quarters bunch parsley, leaves picked, chopped 
1/2 cup tasty cheese, grated 
60 grams baby spinach (to serve) 
125g cherry tomatoes, halved (to serve) 
 
Method 

1. Heat oil in a non-stick, deep, 24cm ovenproof frying pan over medium heat. 

2. Add the onion, ham, corn and sweet potato - Cook for 10 minutes, stirring often, or until vegetables have softened. 3. Whisk eggs, cream and parsley together in a bowl. Add cheese and season. 

4. Pour mixture over vegetables and reduce heat to low. Cook for 12-15 minutes or until egg is just set. 

 5. Meanwhile, preheat grill on medium. Place pan under grill and cook for 5 minutes or until egg has set and frittata is golden brown. 

6. Transfer to plate and top with spinach and cherry tomatoes. 

ENJOY!
Give us a TOOT if you see the truck travelling around the country.
From our farms to your plates.. Sweet Potatoes Australia 🍠
Sweet Potato Quiche Recipe
An Easy one for all the family.. 🍠

Sweet Potatoes Australia
Vegetable Quiches
Dietary Callouts: Vegetarian | RSF | Gluten Free
Total Time: 50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes
Makes: 9 quiches (if baked in a standard size muffin tray)
Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter
1 ½ cups finely diced onion
1 ½ cups finely diced sweet potato
1 cup halved cherry tomatoes or tomatoes of your choice
½ cup baby spinach roughly chopped
6 large eggs
100g feta cheese, crumbled loosely into chunks (we used Danish feta)
½ teaspoon cinnamon powder
½ teaspoon paprika
Pinch of sea salt
Sprinkle of cracked black pepper
Method
Preheat an oven to 200 degrees bake.
Line a 9 hole muffin tray with parchment paper or muffin liners.
In a large frying pan over a medium temperature, add the olive oil and butter and gently saute the onion and sweet potato for approximately 8-10 minutes or until slightly soft.
Remove from the heat and allow to cool for 10 minutes.
In a large mixing bowl whisk the eggs well.
Add the cooled vegetables and the remaining ingredients. Fold through until just combined.

Spoon equal amounts of the batter into each muffin hole and bake in the oven for 30 minutes or until golden in colour and cooked in the centre of each quiche.
Remove from the oven and allow to cool for 10 minutes until removing from the tray to cool completely on a wire rack.
ENJOY 🍠🍠🍠
Check out our new recipe page. We will update every 12 weeks with fresh and exciting new ways to cook with Sweet Potato and we will try to ensure we have something for everyone.

https://www.sweetpotatoesaustralia.com.au/recipes/
Happy Valentines to one and all.  Hope you can add some Sweet Potato love to your day 🍠❤️🍠❤️
Lemon and Thyme Pork Meatballs with Sweet Potato Orzo 

Orzo
2 tbsp olive oil
1/2 onion finely diced 
4 garlic cloves, minced
1 cup dry orzo
2 cups chicken stock
1/2 cup sweet potato purée
1/2 cup cream
1 rosemary stalk
Salt and pepper

Lemon Thyme Meatballs
500g pork mince 
1/4 cup panko breadcrumbs
2 tsp fresh thyme leaves 
Zest from 1 large lemon
1/2 tsp salt

Method
Preheat the oven to 200c 
Heat the olive oil in a large pot over medium heat. Once simmering add the onion and garlic and sauté for 3-4 minutes, until translucent.
Transfer half of the onion & garlic mixture to a large mixing bowl, leaving the rest in the pot. 
To the mixing bowl, add the pork mince, breadcrumbs, thyme, lemon zest and salt. Mix well to combine and roll out into 10-12 golf-ball sized balls. 
Place the meatballs on a sheet pan and bake for 14-16 minutes 
Return the pot to medium heat. 
Add the orzo and toast for 3-4 minutes, until golden brown.  Stir in the chicken stock, sweet potato purée, cream, salt, and pepper. 
Add the rosemary, stock, and bring to a boil. Reduce the heat to medium and simmer for 9-12 minutes, stirring occasionally, until al dente. Turn off the heat and let the orzo sit for 10 minutes to finish thickening.
To serve, remove the rosemary stalk from the orzo. Serve warm with a few meatballs and garnish with more fresh thyme.
ENJOY!
There is something very beautiful and satisfying about watching the crop grow and develop.
Try this for a weekend breakfast option 🍠

Sweet Potato Overnight Oats 

Ingredients
1/2 cup oats
3/4 cup milk
3 tbsp vanilla yogurt
3 tbsp sweet potato purée
1 tbsp Pumpkin spice seasoning (see recipe below)
Scoop of vanilla protein powder

Topping
1 tbs cream cheese
1 tbs vanilla Yogurt
Pumpkin spice 
1 tbsp maple syrup

Mix all the ingredients for the oats until it is creamy. Store overnight in an airtight container. 
Next morning, mix the topping ingredients and then top the oats with the topping and more pumpkin spice seasoning.

Pumpkin spice mix 
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
Lemon and Thyme Pork Meatballs with Sweet Potato Orzo 

Ingredients
Orzo
2 tbsp olive oil
1/2 onion finely diced 
4 garlic cloves, minced
1 cup dry orzo
2 cups chicken stock
1/2 cup sweet potato purée
1/2 cup cream
1 rosemary stalk
Salt and pepper

Lemon Thyme Meatballs
500g pork mince 
1/4 cup panko breadcrumbs
2 tsp fresh thyme leaves 
Zest from 1 large lemon
1/2 tsp salt

Method
Preheat the oven to 200c 
Heat the olive oil in a large pot over medium heat. Once simmering add the onion and garlic and sauté for 3-4 minutes, until translucent.
Transfer half of the onion & garlic mixture to a large mixing bowl, leaving the rest in the pot. 
To the mixing bowl, add the pork mince, breadcrumbs, thyme, lemon zest and salt. Mix well to combine and roll out into 10-12 golf-ball sized balls. 
Place the meatballs on a sheet pan and bake for 14-16 minutes 
Return the pot to medium heat. 

Add the orzo and toast for 3-4 minutes, until golden brown.  Stir in the chicken stock, sweet potato purée, cream, salt, and pepper. 
Add the rosemary, stock, and bring to a boil. Reduce the heat to medium and simmer for 9-12 minutes, stirring occasionally, until al dente. Turn off the heat and let the orzo sit for 10 minutes to finish thickening.
To serve, remove the rosemary stalk from the orzo. Serve warm with a few meatballs and garnish with more fresh thyme.

ENJOY!
Sweet Potato and Pesto Cannelloni 

Ingredients
1 box cannelloni shells. 
2 sweet potatoes
1 cup ricotta cheese
5 tbsp pesto
1 cup grated Parmesan 
2 cups of Italian tomato sauce
1 cup of shredded mozzarella cheese
Salt and pepper

Method
Preheat oven to 180c 
Add 1 cup of tomato sauce to the bottom of a baking dish. 
Pierce 2 sweet potatoes all over with a fork, wrap them in damp paper towels and microwave until cooked through, approximately 10 minutes.
Let potatoes cool, in a large bowl, add sweet potato flesh, ricotta cheese, pesto, and parmesan cheese.
Mix very well in the food processor.
Season sweet potato mixture to taste with salt and pepper.
Boil the cannelloni in salted water until al dente, approximately 8 minutes.
Drain the cannelloni and lay them out on a baking sheet. Place the mixture into a piping bag and pipe the sweet potato filling into each cannelloni and place into baking dish 
Cover with the remaining 1 cup of sauce and the mozzarella cheese.
Cover with foil and bake for 30 minutes.
Remove foil and bake for another 15 minutes or until top is brown.

Serve with fresh salad. ENJOY!
Breakfast Flat Breads with Sweet Potato 
 
1 ball of homemade pizza dough 
1 cup cubed peeled sweet potato 
Salt and pepper, to taste 
3 peaches, quartered and cored 
¾ cup fresh blueberry's 
2 tablespoons chopped toasted walnuts 
2 tablespoons maple syrup 
1 teaspoon of ground cinnamon 
 

Method 
Preheat oven to 210c 
Divide dough into four portions. 

On a lightly floured surface, roll portions into 7- to 8-inch circles or 10×5-inch ovals. 

Transfer flatbreads to prepared pan. Bake 10 to 13 minutes or until lightly browned and set Let cool. 
In a small saucepan combine sweet potato and enough water to cover. Bring to boil; reduce heat. 

Cover and simmer about 10 minutes or until tender. 

Drain and return to saucepan. Mash with a fork. Season with salt and pepper. 
Meanwhile, heat a grill pan over medium-high heat. 

Cook peach quarters about 3 minutes per cut side or until tender and light grill marks appear. Thinly slice quarters lengthwise. 
Spread sweet potato on flatbreads. 
Top with pear slices, blueberries, and walnuts. Drizzle with maple syrup and sprinkle with cinnamon. 
ENJOY!
Wishing everyone out there a safe, happy and prosperous New Year and a wonderful 2024 🎉

Sweet Potato Family Patch

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