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Savor with Sweet Potatoes

Sweet potatoes are one of our favorite Fall foods.  They are loaded with vitamins B6, C, D, as well as other cancer fighting and heart healthy properties.

They also make the best leftovers! Here are our 3 favorite super simple, supremely delicious recipes for leftover sweet potatoes.

Sweet Potato Frittata

Insanely simple, use whatever leftover vegetables and cheeses you have sitting in the refrigerator.  Brie, goat, feta, gruyere, or blue cheeses, are all fabulous in this frittata.

  • 1C. cooked sweet potato (not mashed)
  • 1 Tbs. butter
  • 1 Tbs. olive oil
  • 2 shallots, thinly sliced
  • ½ C. asparagus, mushroom, broccoli, spinach, red peppers (whatever you have handy)
  • 1 Tbs. fresh thyme, minced, plus a pinch of Kosher salt
  • Freshly ground black pepper
  • 6 eggs
  •  ½ C. milk
  • 1/3 C. cheese, cubed or cut into small pieces

Preheat the oven to 375º F.

Cut sweet potato in 1” pieces and set aside.

Heat the butter and olive oil over medium heat in a large nonstick pan. Sauté the shallots and thyme for about 6 minutes or until soft and just barely browned. Add vegetables and sauté for 2-3 minutes. Season to taste with salt and pepper and set aside.

Beat eggs and milk in a mixing bowl, and gently fold in cubed sweet potatoes, cheese and vegetable mixture.  Lightly grease a pie tin or muffin tins with butter or olive oil, and bake for 10-12 minutes or until middle is set.  Sprinkle the top with a bit of cheese, and sit under the broiler for 2-3 minutes to brown the top, nicely. Enjoy!

Sweet Potato and Black Bean Enchiladas

  • 1 large sweet potato, cooked, peeled, and diced into 1/2-inch cubes
  • 1 C. drained and rinsed black beans
  • 2 to 2½ C. shredded cheese (Mexican Blend)
  • ½ C. salsa
  • 2 C. red enchilada sauce
  • 6 to 8 corn or flour tortillas
  • Optional garnish: diced red peppers, tomatoes, and/or cilantro

Preheat oven to 350F and spray an 8×10-inch baking dish or similar with cooking spray; set aside.

Place the sweet potato cubes into a large bowl and add the salsa, about 1 1/2 cups

of cheese, and gently stir to combine. Set filling aside.

Spread about 1 cup of enchilada sauce in the bottom of the prepared baking dish and set aside.

Put about 1/3 cup filling down the center of each tortilla shell, roll up, and place seam side down in the prepared dish; repeat until all of the filling mixture is gone.

Evenly pour remaining 1 cup enchilada sauce over the enchiladas and top with remaining 1 cup cheese.

Bake for about 20 minutes, or until cheese is melted and bubbly.

Try this delicious, vegetarian recipe with a glass of freshly made Sangria and enjoy!

Creamy Sweet Potato and Bacon Pasta with Spinach

  • 1 large cooked sweet potato, mashed (about 1½ C.)
  • 1 Tbs. olive oil
  • 2 Tbs. unsalted butter
  • 1 shallot, chopped
  • 2 minced garlic cloves
  • 1 Tbs. flour
  • 1½ C. skim milk
  • ½ C. freshly grated Pecorino Romano cheese
  • ½ lb. buccatini pasta
  • 2 C. fresh baby spinach leaves
  • ½ lb. cooked, crumbled bacon
  • Kosher salt and pepper to taste

Bring salted pasta water to a boil and prepare pasta according to directions. Be sure not to overcook it!

Heat olive oil and butter over medium-low heat in a large skillet.  Sauté shallots, garlic and a pinch of salt for 4-5 minutes until soft and translucent. Increase heat to medium and add in flour, whisking constantly to create a roux. Once the roux has turned golden, add in the mashed sweet potato and milk, whisking to combine. It will take a few minutes of whisking to bring the mixture together.

Let this come to a simmer until it thickens a bit. If it becomes too thick, simply whisk in

a little milk to thin it out. Reduce heat to low and stir in Pecorino Romano Cheese, baby spinach leaves and crumbled bacon. Season to taste with salt and pepper.

Once pasta is finished cooking, toss into the sweet potato sauce and serve immediately.

Catering has been creating unique events with an accent on extraordinary food, creativity, and highly polished professional service. The business is a family affair. From her Stamford headquarters, Marcia, with daughter Robin, son Jeffrey, and a team of dedicated and experienced party planners and chefs, work together to create “dream” events. They understand that a great party celebrates life’s milestones and believe in the host’s privilege to avoid stress and enjoy every minute. We are proud supporters of marriage equality. Whatever your desire, whether it’s a low-key clambake on the beach, a lavish over-the-top wedding, or anything in between, they will create a special memory that you and your guests will remember for years. Marcia Selden
Marcia Selden Catering and Event Planning
65 Research Drive, Stamford, 203 353-8000