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Sweet Potatoes When It's Hot Out?

  • d

I love sweet potatoes. Usually, I just make a baked dish w/brown sugar, salt, pepper & butter. But it's so hot out.

Anyone know any hot weather sweet potato dishes? Not pie.

Maybe a cold soup? Or - a sweet potato salad?

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  1. They roast well on a grill. Puree them, add a lot of spices, maybe some yogurt - bharta doesn't have to be eggplant.

    1 Reply
    1. re: noahbirnel

      Yes grilled!
      Slice them real thin the long way if you can (a mandoline is handy but you can do your best without), lightly coat with olive oil and lemon juice s&p, or canola and lime and something spicy like smoked paprika.
      Grill them like potato chips.
      You can eat them like that or go a step further and make some kind of a salad with them.

    2. Though I've not yet tried it, sweet potatoes go very well with chipotles, Alton Brown recipe link below:


      1. You can 'bake' them in a microwave and just add butter or whatever you like adding to baked sweet potatoes.

        1 Reply
        1. re: rworange

          I've found they are much moister when roasted in the oven - though this could end up heating up the kitchen which guess is counterproductive in the heat!

        2. you can also make a sweet potato mash that also tastes great chilled. using a basic mashed potato recipe, just substitute a similar amount of sweet potatoes. add a touch of honey and some cracked pepper and you've got a great side. i've also varied this by folding in chopped cilantro or crumbled goat cheese for a richer mash.

          1. I love them grilled on the George Foreman. And they're great sliced cold in salad, I just bake them and let them cool down.

            2 Replies
            1. re: coll

              On the Foreman... do you do them whole? Cut 'em up? So curious!

              1. re: LoDega

                I slice them however and do a slight marinade, maybe with maple syrup or brown sugar. I think I got the idea and/or recipe out of the booklet that came with it. I was amazed how good they were.

            2. I've made sweet potato salad but unfortunately, the recipe I used last time wasn't as good as the recipe before that which I can't find. I think there were apples and dried cranberries in it.

              1. I like them Peruvian style served with ceviche. Just peel and boil them, then chill. Serve on the side with ceviche. The cold sweet potatoes go great with the tangy acid and spice of ceviche, salads, and meats.

                1. Dice and roast them ahead of time with a dash of nutmeg, salt, pepper, olive oil. Let them cool and serve it cold as a salad with just a sprinkle of other colorful veggies like cherry tomatoes, corn niblets, red pepper. Finish with minced fresh parsley and a squeeze of lemon. Be gentle when tossing so the cubes don't break into mush.

                  1. I tried a simple new recipe this summer that is incredibly good, despite its simplicity. It is from the Barbecue Bible -- grilled whole sweet potatoes with a Korean style dipping sauce. Raichlen says it is a popular street food there. The dipping sauce ingredients:

                    5 TBL soy sauce
                    5 TBL sake or dry sherry
                    2 TBL sugar
                    2 scallions, minced
                    2 cloves garlic, minced
                    2 TBL sesame seeds, toasted

                    I haven't had fresh sesame seeds on hand lately so I have substituted about one tsp. of sesame oil. This is delicious.

                    1. I've made a sort of sweet potato vichysoisse by just substituting a cople of potatoes for sweet potatoes. I wouldn't use all sweet potatoes because then they they overpower the leaks.

                      1. I might suggest sweet potato chips...

                        Or, try this salad

                        2 lbs. sweet potatoes peeled and cubed
                        3 pears
                        2 tbsp. lemon juice
                        1/4 cup toasted pecans
                        1 cup chopped celery
                        1/3 cup raisins
                        1/3 cup mayonnaise (light if you want)

                        1 tbsp. honey
                        1/2 tsp. ground ginger

                        Cook potatoes in boiling water just until tender. Do not overcook. Drain; set aside to cool. Cut pears into chunks. Toss the pears with lemon juice and mix with the cooled yams . Add pecans, celery and raisins. Mix mayonnaise, honey, ginger and salt. Pour the dressing over the potato-pear mixture and mix until coated. Serve immediately or refrigerate. I recommend refrigerating or at least letting set to let flavors meld.

                        1. Cook 'em whole on the BBQ: (leave skin on, wash them)poke some holes all over to let the steam escape. Wrap each one in paper towels, put in microwave and cook until halfway done (depends on size and qty being nuked at once)...5 minutes or so? Then throw onto the grill to finish cooking. Gives them a nice smokey taste.

                          1. Sweet potato curry is fantastic - use yellow or red curry paste, coconut milk and cubed sweet potatoes. You can add black beans to make it a meal.

                            If you want to make a gratin, infuse the milk with chilis first - the contrast of creamy/sweet with spicy is great.

                            You can grate them for sweet potato pancakes, too - pair with onions and sage for an appetizer or side, or with apple and cinnamon for breakfast, a snack or dessert.

                            1 Reply
                            1. re: piccola

                              There's a comfortingly warm recipe that Nigella Lawson provided in the NY Times a few months ago


                              I increased the amount of cardamom ^___^ It's even better the second day!

                            2. Slice them up, tempura fry them and serve with cold soba noodles and dipping sauce (tsuyu - buy pre-made concentrate where you buy the soba noodles). Grate some daikon and ginger to go along. Wonderful summer food...