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.
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Cooking Inspiration
Go to our recipes page for more ideas to cook sweet potatoes everyday.
Latest Recipe Videos
Delicious fluffy pancakes made from spiced sweet potato puree and all the usual pancake ingredients!
Top tips:
If you are planning to make a couple of batches of pancakes over a weekend simply make your sweet potato puree the night before and store it in the fridge until you are ready to whip up a larger batch!
Dietary Callouts: Vegetarian | Nut Free
Total Time: 35 minutes
Cook Time: 15 minutes
Steam Time: 10-15 minutes
Prep Time: 5 minutes
Makes: 12 pancakes if using a ½ cup measuring cup
Ingredients
1 medium sweet potato (makes the appropriate amount of puree required)
1 3/4 cups spelt flour
3 tablespoons coconut sugar
2 teaspoons baking powder
Pinch of cinnamon powder and nutmeg powder to your liking
Pinch of sea salt
1 ¾ cup milk
5 ½ teaspoons apple cider vinegar
2 eggs
Butter or oil for cooking purposes
To Serve:
Butter
Maple syrup
Extra cinnamon powder
Fresh fruit
Method
Whisk the apple cider vinegar in a glass jug with the milk to make your buttermilk. Set aside.
Heat a steamer pot over the stove on a medium - high temperature.
Dice the sweet potato down into 1cm cubes.
Steam the sweet potato for around 10 minutes or until soft and tender.
Remove from the stove and allow the potato to cool.
When the potato has cooled, place it into a blender and blend until smooth.
Combine all ingredients including ¾ cup of the cooled puree and the buttermilk in a large mixing bowl.
Heat a large frying pan over a medium temperature.
Add a knob of butter or oil of your choice and pour in ½ cup of the pancake batter.
Allow the pancake to cook slowly until bubbles form on the surface of the pancake.
Flip the pancake and cook the other side for another couple of minutes.
Transfer the pancake to a wire rack and allow it to cool whilst you cook the rest of the batch.
Serve your pancakes with fresh fruit, maple syrup and butter slices and of course extra cinnamon powder as our sweet potatoes love to soak up beautiful spices!
ENJOY!
Roasted Sweet Potato & Macadamia Nut Dip
A simple chunky dip made easily in a high speed blender. Served with crunchy fresh vegetables or crackers of your choice for spreading on virtually anything!
Think: A chunky pesto, but it’s made from our gorgeous colourful sweet potatoes.
Top tips: This recipe also pairs well with other nuts, try walnuts and cashew nuts for something
different.
Dietary Callouts: Vegetarian & Gluten Free
Total Time: 30 minutes
Blend Time: 5 minutes
Cook Time: 20 minutes
Prep Time: 5 minutes
Ingredients
2-3 medium sized sweet potatoes, washed and cut into cubes
5 tablespoons olive oil
4 large cloves of garlic, peeled
1 cup macadamia nuts
90g feta cheese
½ cup water, plus more for blending purposes
Fresh rosemary
Sea salt and cracked black pepper
To Serve
Extra olive oil
Extra sea salt and cracked black pepper
Extra rosemary
Crackers to serve
Method
Preheat an oven to 180 degrees bake.
In a medium sized mixing bowl, add the cubed sweet potato and 2 tablespoons olive oil.
Add a sprinkling of sea salt and cracked black pepper.
Rub the sweet potato with the olive oil and seasonings and ensure all cubes are coated well.
Transfer the cubes to a large baking tray and bake for 10 minutes.
Cover the garlic cloves in olive oil and add to the baking tray when there is only 10 minutes to go.
Continue to cook the sweet potato and garlic cloves for another 10 minutes or until golden and soft.
Remove the tray from the oven and allow it to cool slightly.
Transfer the cooked sweet potato and garlic cloves to a high speed blender or food processor.
Add all remaining ingredients and pulse a few times to combine. If your blender is struggling to blend, add some water to the mixture to help move it along.
Pour the chunky dip into a serving bowl, garnish with extra olive oil, salt and pepper and rosemary to serve.
This dip will keep in an airtight container for up to 4 days in the fridge.
HOLA! Did someone say Mexican Sweet Potato Boats for dinner tonight?!
The fun doesn’t have to stop at Mexican, these sweet potato boats can be transported
to any theme that takes your fancy! Get the whole family involved and see what you can come up with for our colourful sweet potatoes!
Vegetarian, Gluten Free Option & Nut Free
Total Time: 40 minutes
Cook Time: 25-35 minutes
Prep Time: 5 minutes
Serves: 2 people
Ingredients
5 medium sized sweet potatoes
2 tablespoons olive oil
Sea salt and cracked black pepper
400g black beans, drained and rinsed well
1 large red capsicum, core removed and diced into small cubes
1 large avocado, peeled, stone removed and sliced into chunky cubes
1 red onion, peeled and sliced into thin rings
Dressing of your choice, we combined fresh lime juice with some creamy egg mayonnaise
Fresh limes
Handful fresh coriander
Method
Preheat an oven to 180 degrees bake.
Line a large baking tray with parchment paper.
Place the sweet potatoes into a large bowl and drizzle with olive oil. Sprinkle the potato with salt and pepper and toss to coat.
Place the sweet potatoes on the baking tray and bake gently for 25 minutes.
Check the potatoes by inserting a skewer or a knife into the centre to see if the inner flesh has cooked through and softened.
Remove from the oven and allow them to cool for 15 minutes whilst you prepare the rest of the ingredients.
Slice the centre of the potatoes and carefully open them up - Being cautious as a lot of steam could come out and burn your hands.
Have fun assembling your sweet potato boats!
ENJOY!!
When you want CHIPS!! have CHIPS......
We’ve got the best hack for the BEST Sweet
Potato Airfryer Chips in town. We’re soaking them in ice cold water and then adding cornflour to
the mix before blasting them in the airfryer. Served best with our easy garlic aioli of course!
Top tips: Skin on for rustic fries, or skin off - you choose!
Total Time: 55 minutes
Air Frying Time: Approx 20 minutes (as you are cooking in small batches)
Prep Time: 35 minutes
Makes: 1 large tray of fries
Ingredients
4 medium sweet potatoes, peeled and sliced into 1 inch thick long rectangles
500ml - 1 litre Iced water
1 tablespoon olive oil
2 tablespoons cornflour or cornstarch
Aioli Ingredients
1 cup creamy style egg mayonnaise
1 tablespoon freshly squeezed lemon juice
4 medium cloves of garlic, peeled and minced
Healthy pinch of sea salt and cracked black pepper
Water - for your preferred consistency
@fooddesignstudio
Yummy & Healthy snacks for the kiddies.. oh and us adults 🙂
Sweet Potato Bliss Balls packed with sweet potatoes and oat protein goodness. These Spiced Sweet Potato Bliss Balls are so good that even your kiddies will eat them - a win for mum as how often do we try to get our kids to eat their vegetables?!
Ingredients
1 large sweet potato (this will give you the appropriate amount of puree needed)
¼ cup almond butter
¼ cup maple syrup
1 cup rolled oats, blended to a fine flour
½ cup rolled oats (not ground)
Pinch of sea salt
Method
Heat a steamer pot over the stove on a medium - high temperature.
Dice the sweet potato down into 1cm cubes.
Steam the sweet potato for around 10 minutes or until soft and tender.
Remove from the stove and allow the potato to cool.
When the potato has cooled, place it into a blender and blend until smooth.
Place all ingredients into a large mixing bowl including 1 cup of the sweet potato puree and use a whisk or spatula to combine until blended well.
Use a teaspoon to scoop teaspoon amounts of the batter into the palm of your hands, roll into a ball and place onto a plate.
Place the plate in the fridge for 2 hours or until the balls are set.
Keep the balls in an airtight container in the fridge, freezer or pantry for up to 1 week.
@fooddesignstudio
Spiced Sweet Potato Granola
Total Time: 30 minutes
Prep Time: 5 minutes
Makes: Approx 5 cups of granola
Granola Ingredients
3 cups rolled oats
½ tablespoon cinnamon powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
⅓ cup raisins or sultanas
½ cup pecan nuts
½ cup pumpkin seeds / pepitas
1 cup almonds
2 tablespoons sweet potato puree
½ cup maple syrup
¼ cup coconut oil, melted to a liquid
A good pinch of sea salt
To Serve (optional)
Yoghurt of your choice, we used vanilla bean
Milk of your choice
Fresh blueberries
Fresh raspberries
Method
Preheat an oven to 180 degrees bake.
Line a large baking tray with parchment paper.
In a large mixing bowl combine all ingredients.
Pour the granola ingredients out to the baking tray and spread out evenly with a spatula.
Bake the granola in the oven for 25 minutes, turning at halfway (12 minutes approx).
Remove the granola from the oven and allow it to cool on the baking tray until completely at room temperature.
Transfer the granola to an airtight container with a lid and store in a cool dry place for up to 3
weeks.
Enjoy with yoghurt and fresh berries or as a sprinkle on porridge and chia
Simple, Healthy and one the kids will love too.. Great for Breakfast, Lunch or Dinner or even just a snack on the go!
Sweet Potato Ham & Corn Frittata:
2 tsp of 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 deep non-stick 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.
You could spice it up and add some fresh Chilli or chorizo for a treat!
ENJOY!
If you watched our video earlier today.. here is the recipe to follow.
Sweet Potato Curry:
A warming red coconut curry simmered with sweet potato cubes, lentils and chickpeas.
Ingredients
1 large Sweet Potato, peeled and cut into 1 inch cubes (or smaller if you would like your curry faster)
2 tablespoons oil of your choice
½ cup red curry paste
1 cup chicken stock liquid
1 cup lentils of your choice, we used whole green lentils
400g chickpeas, drained and rinsed
200-400mls coconut milk or coconut cream
Method:
Heat the oil in a large frying pan over a medium temperature and add the red curry paste. Allow the curry paste to simmer for 1 minute.
Add the sweet potato cubes and stir to coat.
Add the chicken stock liquid and the lentils and allow the curry to simmer for 15 minutes or until the sweet potato is almost tender and soft.
Add the chickpeas and the coconut cream and remove from the heat. Allow the curry to cool down for around 10 minutes before serving.
To serve, serve in bowls with rice, cooked roti or naan bread, coriander and wedges of fresh lime.
To Serve:
Rice, cooked as per packet instructions
Roti or naan bread of your choice, cooked as per packet instructions
Fresh coriander leaves
Fresh lime wedges
ENJOY!
Move over Carrot Cake.. This is simply amazing and coupled with a blueberry smoothie it made the perfect breakfast or mid-morning snack.
Sweet potato blueberry bread:
3/4 cup fresh or frozen blueberries, divided
2 1/4 cups plain flour
1/2 cup brown sugar
1 tablespoon of cinnamon
1 tablespoon of baking powder
1/2 tablespoon of salt
1 1/2 cup sweet potato puree
1 egg
3 tablespoons of milk
3 tablespoons of vegetable oil
1/2 tsp vanilla extract
1/2 cup pumpkin seeds
Method
1. Preheat the oven to 170c and grease a loaf baking pan.
2. Put half of the blueberries in a large mixing bowl. Save the other half for topping off the bread.
3. Then add the flour, sugar, cinnamon, baking powder and salt to the bowl with the blueberries. Stir to mix.
4. In another bowl, mix egg, sweet potato purée, oil, milk and vanilla. Stir well.
5. Pour the wet ingredients into the large bowl on top of the dry ingredients. Mix all well together with a wooden spoon.
6. Pour batter in baking pan. Spread the remaining blueberries and seeds on top.
7. Bake for 45 - 50 minutes. Double check with a skewer, if it comes out clean, it`s cooked.
8. Let loaf cool before removing from the baking pan and cutting.
ENJOY!
This tastes as good as it looks.. Spelt Sweet Potato Bread!
RECIPE:
600g sweet potato, chopped into 2cm pieces
1 tsp of fennel seeds
2 tsp of extra virgin olive oil
2 tsp (10g) dried instant yeast
750g white spelt flour
1 cup semolina
TARRAGON BUTTE:
200g butter
2 tsp chopped tarragon leaves
Pinch of salt
Method
1. Preheat the oven to 180°C. Line a baking tray with baking paper. Toss sweet potato, fennel seeds and oil in a bowl. Spread evenly over tray - cover with foil & bake for 40 minutes, then remove foil and increase heat to 220°C - Cook for a further 15 minutes Set aside to cool completely.
2. Transfer sweet potato to a large bowl and combine well with yeast, flour, 1 cup water and 1 tsp salt & mash well
3. Cover with plastic wrap and chill in fridge for up hour .
4. Pre heat a 3L-capacity cast iron casserole dish with lid in a 220°C oven for 30 minutes.
5. Turn out dough onto a work surface dusted with 1/2 cup semolina. Form into a ball. Carefully place dough into preheated dish.
6. Dust with remaining 1/2 cup semolina and score top with a sharp knife. Cover with lid and bake for 1 hour, then remove lid and reduce heat to 200°C
7. And Bake for a further 15 minutes or until golden. Cool for 15 minutes in pan
8. To make butter - simply leave butter to become to room temp - chop tarragon & mix through - add a pinch of salt.
Enjoy - maybe with a warm sweet potato soup on these Winter nights!
Sweet Potato Family Patch
Visit our ‘Family Patch’ for kids activities and recipes the whole family will enjoy!
