Sweet potato recipes from Dr. Velonda Thompson

These recipes come courtesy of nutritionist, professor and speaker Dr. Velonda Thompson. For more information, visit www.drvelonda.net.

Sweet Potatoes with Collard Greens and Adzuki Beans
2 tablespoons safflower oil
2 cloves garlic, chopped fine
1 bunch collard greens, trimmed and chopped
1 water
½ cup low-sodium vegetable broth
3 large sweet potatoes, peeled and cut into bite size cubes
1 teaspoon cinnamon
1 cup steamed adzuki beans (or 1-15 ounce can no-salt-added adzuki beans, rinsed and drained)
Ground black pepper
1 teaspoon agave nectar
1 teaspoon lemon juice


  • Heat oil in skillet over medium heat, add garlic and cook for 1 minute
  • Add greens, stirring to coat thoroughly
  • Add water, simmer for 10 minutes, stirring occasionally
  • Add broth, sweet potatoes and cinnamon to skillet
  • Cook, stirring occasionally, until potatoes and greens are tender.
  • Fold in adzuki beans
  • Season with pepper to taste
  • Combine agave nectar & lemon juice, add to potatoes & green, stir & serve.

Adapted from Beyond Candied Yams & Sweet Potato Pie by Velonda Thompson, PhD (Page 26)

Sweet Potato Latkes
1 large Yukon gold potato, grated
1 medium sweet potato, grated
1/2 medium yellow onion, grated
2 tablespoons oat flour
1 teaspoon Celtic salt
1 tablespoon minced garlic
Pinch cayenne
3 tablespoon prepared Ener-g
Grapeseed oil

Vegan sour cream:   Soak raw cashews in boiling water. Puree nuts with lemon juice, sea salt and cider vinegar
Sprigs flat-leaf parsley


  • Combine potatoes and onions
  • Put potato mixture in a clean dish towel and wring out excess liquid.
  • Add flour, salt and cayenne to the latke mixture with the flour, salt, and cayenne.
  • Stir in prepared ener-g.
  • Heat a 1/4-inch oil in a large cast iron or other heavy skillet over medium heat.
  • Working in batches, spoon about 1/4 cup of the latke mixture into the skillet, pressing lightly to form 3-inch pancakes. Cook, turning once, until just golden, about 2 minutes per side.
  • Serve the latkes topped with a small dollop of sour cream and horseradish.
  • Garnish with a parsley leaf. Serve immediately