St. Patty's Day Sweet Potato Treats

St. Patty's Day Sweet Potato Treats

St. Patrick's Day is celebrated by millions all over the world annually March 17. In the U.S., typical St. Patrick's Day festivities include parades, festivals and concerts. It's not uncommon at these events to see folks dressed in green clothing or dawning green accessories like shamrock sunglasses or a green top hat with a shiny gold buckle.

For fun, those same folks might also indulge in some traditional Irish cuisine such as corned beef and cabbage, shepherd's pie, potato candy or soda bread. And while you might not find a pub in Ireland serving up green beer, you'll definitely find it in local bars and breweries in America!

It might seem less traditional, but simply dreaming up green-tinted treats is another very popular way that folks in America celebrate the holiday. Add a little green food coloring to those rice crispy treats, cupcakes and bark or fudge and you're good to go! Or maybe pick up a three-leaf clover cookie cutter and some green sprinkles for 'lucky' sugar cookies.

We wanted to join in the fun too, so we asked professional chef and competitive cook, Michaela Rosenthal, to develop some totally unique St. Patty's Day recipes using Bruce's Yams! And let me tell you, one bite of these sweet potatoes treats and you'll think you've found the gold at the end of the rainbow! 🌈 Enjoy ☘️

Pot ‘O Gold Sweet Potato Pudding Cups (photo seen above)


  • 1 (24 count.) box frozen mini puff pastry shells
  • 1 (3/4 oz.) box vanilla pudding mix
  • 1/2 cup (from a 15 oz. can) pureed Bruce’s Yam Cut Sweet Potatoes in Syrup
  • 2-3 drops green food coloring
  • white mini sprinkles for decoration


  1. Bake mini puff pastry shells according to box directions.
  2. Cook pudding following the directions on the box. Remove from heat and whisk in pureed Bruce’s Yam Cut Sweet Potatoes and green food coloring.
  3. Divide sweet potato pudding between the 24 mini shells then sprinkle with decoration. Allow to sit for 30 minutes before serving.

Prep and cooking time: 25 minutes
Yield: 24 mini treats


Lucky Baked Sweet Potato Cake Donuts



  • 1 (16.25 oz.) box classic yellow cake mix
  • 1 whole egg + 1 egg yolk
  • 1/4 cup vegetable oil
  • 1/3 cup water
  • 1/4 cup reserved liquid from sweet potatoes
  • 1/2 cup (from a 15 oz. can) Bruce’s Yams Cut Sweet Potatoes; drained and pureed
  • 1 tbs. Greek plain yogurt


  • 1 canister vanilla frosting
  • 2 tbs. reserved liquid from sweet potatoes
  • 1 tbs. milk
  • 2-3 drops green food coloring
  • sprinkles for decoration


  1. Heat oven to 350°F.
  2. Spray a 6-count donut mold with non-stick bakers spray; set aside.
  3. In the bowl of a mixer beat together the cake mix, egg and egg yolk, vegetable oil, water and 1/4 cup sweet potato liquid until blended.
  4. Add the pureed Bruce’s Yams Cut Sweet Potatoes and yogurt; mix until just incorporated. If the batter seems a bit stiff, add a couple tablespoons more water.
  5. Fill the donut mold and bake for 15-20 minutes until golden brown. Transfer to a wire rack to cool for 15 minutes.
  6. To make frosting, stir together the frosting, 2 tablespoons sweet potato liquid, milk and food coloring. Frost donuts and sprinkle with sprinkles.

Note: These donuts are best eaten the same day.

Prep time: 10 minutes
Bake time: 20 minutes
Yield: 12 cake donuts


Shamrock Sweet Potato & White Chocolate Fudge


  • 2/3 cup (from a 15 oz. can) Bruce’s Yam Cut Sweet Potatoes
  • 1 tbs. syrup from can
  • 2 cups sugar
  • 1/2 cup butter
  • 1/2 cup half & half cream
  • 1 (7 oz.) jar marshmallow crème/fluff
  • 1 (12 oz.) bag white baking chips
  • 1/2 tsp. pure vanilla (room temperature)
  • 3-4 drops green food coloring (room temperature)
  • mini white chocolate chips; optional


  1. Spray an 8” square glass baking dish with non-stick spray and then line with parchment paper, leaving (2 inches) excess hanging over the side of the pan; set aside.
  2. Drain Bruce’s Yam Cut Sweet Potatoes reserving 1 tablespoon liquid. Puree (about) 2/3 cup sweet potatoes along with 1 tablespoon syrup to make 1/2 cup puree; set aside.
  3. Bring sugar, butter and cream to a boil in a heavy medium-size saucepan. Continue a slow and gentle boil over medium heat for about 5 minutes, stirring constantly to prevent scorching. Turn heat to low and stir in the marshmallow fluff; cook an additional 5 minutes.
  4. Remove from heat and stir in the white chips, (warmed) sweet potato puree, vanilla extract and green food coloring. Beat until well blended then pour into the prepared pan. Sprinkle with mini white chocolate chips, if desired.
  5. Cool fudge to room temperature then refrigerate for a minimum of 3 hours. Remove the fudge from the pan then cut into 16 squares.

Note: Fudge can be stored in an airtight container in the refrigerator for up to 2 weeks.

Prep time: 10 minutes
Cook time: 12 minutes
Yield: 16 pieces


Ashley Hopwood