Every week, one ingredient and 25 great things to do with it, from the food creators worth following. This week it is sweet potatoes, right on time for the Thanksgiving table, and then everything that comes after it: curries, fries, pies and bowls. We picked for the holiday and for the Tuesday after it, for the vegetarians and the meat eaters, for the oven and the skillet. Save any of them and it lands in your recipes, laid out the way we cook.
If you make one thing this week, make Half Baked Harvest's Brown Butter Parmesan Whipped Sweet Potato Casserole. It takes the same sweet potatoes you were going to mash anyway and browns the butter first, which changes the whole dish for about five extra minutes of work. It is rich enough to replace both a starch and a sauce on the plate, and it still reads as a classic casserole next to the turkey. Make the whip a day ahead and the brown butter holds fine in the fridge.
This is dulce de camote, a candied sweet potato mash cooked down with pineapple and finished with toasted nuts, eaten across Mexico for breakfast or dessert.
The pineapple reduces into a real caramel, so the sweetness in this dish is earned, not just added sugar.
You need
4 pounds sweet potatoes (scrubbed)
1 medium-to-large pineapple (peeled, cored, and diced, with its juice)
3/4 cup packed dark brown sugar (or grated piloncillo)
1/2 teaspoon kosher salt
2/3 cup pine nuts (or slivered almonds)
How to make it
Heat the oven to 425°F with a rack in the middle. Prick each sweet potato several times and set them on a foil or parchment-lined baking sheet.
Bake 50 minutes to an hour, until very soft and juices are starting to ooze and caramelize on the pan. Let cool enough to handle.
Peel the sweet potatoes and mash the flesh in a large bowl until smooth.
Puree the diced pineapple with its juice in a blender. Pour into a large saucepan with the brown sugar and bring to a simmer over medium heat. Clip on a candy thermometer and simmer 12 to 15 minutes, until thick, caramelized, and reading 210°F.
Whisk the mashed sweet potatoes and the salt into the pineapple caramel. Cook another 5 to 6 minutes, stirring and folding, until the puree is rich and well combined.
While that cooks, toast the pine nuts or almonds in a dry skillet over medium-low heat a couple of minutes, shaking the pan, until fragrant. Pull them off the heat right away.
Spoon the sweet potato puree into a serving bowl and scatter the toasted nuts on top.
Chef's notes
Watch the candy thermometer closely near the end, the caramel can go from thick to scorched fast.
Piloncillo can stand in for the dark brown sugar if you want a more traditional flavor.
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Standing the slices on edge makes a gratin that looks dressed up but is really just good technique.
You need
1 tablespoon unsalted butter (softened)
2 ½ pounds sweet potatoes; (I used a mix of orange, purple, and white)
1 ½ cups heavy cream (or a mix of heavy cream and half-and-half)
2 teaspoons fresh thyme leaves (plus additional for serving)
2 garlic cloves (minced)
1 ½ teaspoons kosher salt
¼ teaspoon ground nutmeg
¼ ground black pepper
¾ cup shredded Gruyère cheese (divided)
¼ cup plus 2 tablespoons grated Parmesan (divided)
How to make it
Heat the oven to 375°F. Butter the inside of a 10-inch cast iron skillet or similar dish.
Peel the sweet potatoes and slice into 1/8-inch rounds, a mandoline works best. Keep different colors separate if using them.
Starting at the outer edge of the skillet, stand the slices on edge and shingle them around the perimeter like fallen dominoes, alternating colors if you have them. Work inward with more rings until the skillet is full.
Warm the cream in a small saucepan with the thyme, garlic, salt, nutmeg, and pepper, whisking often, until it steams and small bubbles form at the edges. Off the heat, stir in ¼ cup Gruyère and ¼ cup Parmesan.
Scatter ¼ cup Gruyère over the potatoes, then pour the cream mixture slowly and evenly over the top. Finish with the remaining ¼ cup Gruyère and 2 tablespoons Parmesan.
Cover tightly with foil and bake 35 minutes. Uncover and bake 18 to 20 minutes more, until the potatoes are fork-tender, the cream has thickened, and the top is golden and crisp at the edges. Broil briefly if you want more color.
Scatter on extra thyme and let the gratin rest 10 minutes before serving.
Chef's notes
A mandoline keeps the slices even, which matters for cooking time.
Using a mix of orange, purple, and white sweet potatoes makes the rings show up, but one color works too.
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A sweet potato casserole whipped smooth with milk and brown sugar, topped with candied bacon and pecan streusel, and finished on the smoker instead of in the oven.
The smoker gives this holiday side a wood-fired flavor you won't get from the oven alone.
You need
6 large sweet potatoes, peeled and cut into 2-inch cubes
¾ cup milk
6 Tablespoons salted butter, melted
⅓ cup dark brown sugar, packed
1 teaspoon vanilla extract
½ teaspoon salt
2 large eggs
½ pound bacon, chopped
¾ cup pecans, chopped
½ cup all purpose flour
½ cup dark brown sugar, packed
4 Tablespoons salted butter, melted
¼ teaspoon salt
How to make it
Get your smoker going at 275°F with pecan wood, or heat your oven to the same temperature.
Boil the sweet potato cubes in salted water 10 to 15 minutes, until a fork slides in easily.
While the potatoes cook, crisp the bacon in a 12-inch cast iron skillet, then move it to a paper towel lined plate, leaving the drippings in the pan. Mix the bacon and pecans with the flour, brown sugar, melted butter, and salt until clumpy.
Drain the potatoes, let them cool a bit, then whip them in a bowl with the milk, melted butter, vanilla, brown sugar, and salt until smooth. Beat in the eggs.
Pour the whipped sweet potato into the same skillet over the bacon drippings, then scatter the streusel evenly over the top.
Smoke with the lid closed about 60 minutes, until the center reads 175 to 185°F.
Serve warm.
Chef's notes
Pecan wood is the creator's choice, but any hardwood works.
The target internal temperature makes sure the eggs are fully cooked and the casserole sets without drying out.
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Baking the sweet potatoes whole first gives the filling a deep, concentrated flavor before it ever hits the crust.
You need
3 medium sweet potatoes
1 stick unsalted butter
1/2 cup granulated sugar
1/4 packed cup dark brown sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup whole milk
1/2 teaspoon Diamond crystal kosher salt
2 large eggs, beaten
1 9-inch pie crust
How to make it
Heat the oven to 400°F. Poke the sweet potatoes a few times with a fork, set them on a parchment lined baking sheet, and bake 1 hour, until fork tender.
Lower the oven to 350°F.
Once cool enough to handle, peel the potatoes and put the flesh in a large bowl. Add the butter and let it melt in, then mix in the granulated and brown sugar, vanilla, cinnamon, nutmeg, milk, and salt until smooth. Taste and adjust the salt. Mix in the eggs until smooth.
For a fully smooth filling, push it through a mesh strainer. Pour into the pie crust.
Bake 45 to 50 minutes, until the center is set and the internal temperature reads 190°F. Cover the edges with foil if they start to brown too much.
Let the pie cool, then serve warm or cold, with whipped cream or marshmallow fluff if you like.
Chef's notes
Straining the filling is optional but gives a completely smooth pie.
Foil over the edges keeps the crust from burning while the center finishes setting.
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The mashed sweet potato keeps these rolls soft, and the garlic rosemary butter brushed on at the end gives them a savory finish.
You need
½ cup water
¼ cup whole milk
2 ½ teaspoons active dry yeast (1 packet)
2 Tablespoons granulated sugar, plus a pinch for activating yeast
2 Tablespoons light brown sugar, firmly packed
1 cup mashed sweet potatoes, slightly warm or room temperature
4 cups bread flour, plus additional as needed, divided
1 large egg + 1 large egg yolk, room temperature preferred
1 ½ teaspoons table salt
6 Tablespoons unsalted butter, cut into 6 pieces and softened
2 Tablespoons salted butter (for greasing the pan)
3 Tablespoons salted butter
2 large garlic cloves, peeled and smashed
1 Tablespoon finely chopped fresh rosemary
How to make it
Warm the water and milk to 115°F (45°C), pour into your mixer bowl, and stir in the yeast with a pinch of granulated sugar. Let sit 5 to 10 minutes until foamy.
Add the rest of the granulated sugar, the brown sugar, mashed sweet potato, half the flour (2 cups/250g), egg, egg yolk, and salt. Stir until combined; the dough will be sticky.
On low speed, add the softened butter a tablespoon at a time, letting each piece work in before adding the next.
Add the remaining flour gradually until the dough pulls away from the bowl and feels soft and slightly tacky, not wet.
Knead with the dough hook 5 to 8 minutes, or by hand 8 to 10 minutes, until smooth and elastic.
Place the dough in an oiled bowl, cover, and let rise somewhere warm until doubled, 1 to 2 hours.
Butter a 9x13 inch (23x33cm) dish. Punch down the dough, divide into 24 pieces, and shape each into a smooth ball by tucking the edges under. Arrange in the dish so the rolls just touch.
Cover and let rise again until puffed by about half, 30 to 45 minutes. Heat the oven to 375°F (190°C).
Bake 22 to 24 minutes, until golden on top and the centers reach 190°F (88°C). Meanwhile melt the 3 tablespoons salted butter with the garlic and rosemary over low heat, letting it infuse at least 20 minutes.
Brush the warm rolls generously with the garlic rosemary butter and serve warm.
Chef's notes
You may not need all 4 cups of flour, or you may need a touch more, depending on how the dough feels.
Dividing the dough into 15 pieces instead of 24 gives larger rolls.
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It settles the pecan-versus-marshmallow debate by giving you both on the same pan.
You need
4 large sweet potatoes
1 cup milk
1/2 cup pure maple syrup
2 large eggs
1 teaspoon vanilla extract
1 teaspoon fine sea salt
1/8 teaspoon ground nutmeg
1/4 cup (32 grams) all-purpose flour
3 tablespoons (44 grams) butter, at room temperature
1/2 cup (100 grams) brown sugar
1/2 cup (70 grams) pecans, chopped (or more, depending on preference)
1 1/2 cups miniature marshmallows
How to make it
Heat the oven to 400°F. Pierce the sweet potatoes with a fork, set on a lined baking sheet, and bake about 45 minutes until tender inside. Reduce the oven to 350°F.
Let the potatoes cool slightly, then scoop the flesh into a bowl and mash gently, not too smooth. Stir in the milk, maple syrup, eggs, vanilla, salt, and nutmeg until just combined.
In a small bowl, cut the butter into the flour with the back of a fork, then stir in the brown sugar and pecans until combined.
Spread the sweet potato mixture in a 13 by 9-inch pan. Sprinkle the pecan mixture in diagonal rows, leaving about 1 1/2 inches between rows.
Bake at 350°F about 30 minutes, until golden on top.
Pull the pan out and tuck the marshmallows into the gaps between the pecan rows. Bake 10 minutes more, until the marshmallows are just golden. Serve.
Chef's notes
Mash the potatoes gently so the filling doesn't turn gluey.
The rows of pecan topping leave room for the marshmallows to go in partway through baking.
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It trades the usual sweet casserole toppings for a savory, make-ahead side with real depth from browned butter.
You need
4–5 medium sweet potatoes
1 1/2 sticks (12 tablespoons) salted butter
6 sprigs fresh thyme
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon chipotle chili powder
1/2 teaspoon cayenne pepper
1/2 cup whole milk
2 large eggs, beaten
2 tablespoons bourbon (optional)
salt and pepper
1 cup grated parmesan cheese
How to make it
Heat the oven to 400°F. Poke holes in the sweet potatoes and bake 1 hour to 1 hour 20 minutes, until very soft. Let cool slightly, then scoop out the flesh.
Brown the butter in a skillet over medium heat until golden and nutty. Add the thyme and cook 1 to 2 minutes until crispy, then remove from heat and set some aside for serving.
Lower the oven to 350°F. In a food processor, combine the roasted sweet potato flesh, maple syrup, vanilla, cinnamon, chipotle, cayenne, milk, bourbon, parmesan, and 5 to 6 tablespoons of the brown butter. Season with salt and pepper and blend until smooth, then mix in the eggs. A mixer works too.
Spoon the whipped sweet potatoes into a buttered 9x13-inch dish and bake 35 to 40 minutes, until set.
Spoon the reserved warm brown butter and crispy thyme over the top. Finish with flaky salt and cracked black pepper, and serve warm.
Chef's notes
Reserve some brown butter and crispy thyme before mixing, to spoon over at the end.
Bourbon is optional.
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A good way to use up leftover mashed sweet potato and turn it into a warm, fluffy breakfast.
You need
1 1/2 cups plant-based milk (such as oat or soy)
1 tablespoon apple cider vinegar or lemon juice
1 cup cooked and mashed sweet potato
2 tablespoons brown sugar
2 tablespoons melted vegan butter or light oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 cups all-purpose flour
Oil or vegan butter, for cooking
Optional for serving: vegan butter or vegan whipped cream, maple syrup, and chopped pecans or walnuts
How to make it
Whisk the plant-based milk and vinegar together in a large bowl and let it sit about 1 minute to turn into a buttermilk.
Whisk in the mashed sweet potato, brown sugar, melted vegan butter, vanilla, cinnamon, nutmeg, and salt. A few small lumps of sweet potato are fine.
Sprinkle the baking powder over the top, add the flour, and stir just until combined. The batter should be thick; if it's too stiff to spread, stir in more plant-based milk a tablespoon at a time.
Warm a nonstick skillet or griddle over medium-low to medium heat and grease lightly. Scoop about 1/3 cup batter per pancake and spread gently into a 4 to 5 inch round with the back of the measuring cup.
Cook 2 to 3 minutes, until bubbles show on top, the edges look set, and the bottom is golden. Flip and cook another 2 to 3 minutes until golden and cooked through.
Serve warm with vegan butter or whipped cream, maple syrup, and chopped pecans or walnuts if you like.
Chef's notes
Don't overmix the batter once the flour goes in, or the pancakes turn dense.
The batter is thick on purpose and won't spread on its own, so help it along with a spoon or measuring cup.
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It's a full vegetable hash from one pan in half an hour, no meat needed.
You need
2 tablespoons vegetable oil, divided
1 lb sweet potato, skin on, large dice
3/4 teaspoon salt
4 ears corn, kernels removed
1 large bell pepper, diced
1/4 cup water
4 cloves garlic, smashed
5 sprigs thyme
1 teaspoon smoked paprika
3/4 teaspoon black pepper
2 scallions, chopped
How to make it
Warm the oil in a griddle or pan over low heat, add the sweet potato, scatter on the salt, and cover so it steams and softens, about 5 minutes.
Stir a couple times, then add the corn kernels, bell pepper, and water. Cover again and cook 4 minutes more.
Uncover and stir in the garlic, thyme, smoked paprika, and black pepper. Cook 6 to 8 minutes, tossing every 2 to 3 minutes, until everything is coated and tender.
Raise the heat to medium-high and cook 3 to 4 minutes more, until the corn and sweet potato pick up some char.
Toss in the scallions, mix, and serve.
Chef's notes
Keep the skin on the sweet potato, just wash it first.
Fresh corn cut from the cob is what's used here, not canned or frozen.
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7 ml / ½ tbsp all purpose soy sauce (or tamari if GF)
240 g / 8.5 oz smoked pressed tofu (I used Tofoo), crumbled small
60 g / 2 oz walnuts, chopped finely
2 x 400g / 14 oz cans of red kidney beans
15 g / 0.5 oz 70% cacao dark chocolate
1 tsp dark muscovado (or other) sugar
lime
2-4 large sweet potatoes
a knob of vegan butter
a large handful of coriander / cilantro, to serve
vegan creme fraiche (I used Oatly) or sour cream, to serve
lime, to serve
How to make it
Heat 2 tbsp olive oil in a large pan and fry the finely diced onion on low heat, stirring often, until translucent.
Add the garlic and diced red pepper and fry gently until the pepper no longer looks raw.
Stir in all the dry spices and fry 30 seconds, then add the chipotle paste, passata, and a cup of water (or red wine).
Season with salt and the soy sauce and let the sauce bubble gently until thickened and the tomato is cooked through.
Stir in the crumbled tofu, walnuts, drained kidney beans, and chocolate. Add a splash of water if it looks dry. Taste and adjust with sugar, salt, and lime juice.
Preheat the oven to 220°C/425°F. Wash and dry the sweet potatoes, halve lengthwise, and pierce several times with a metal skewer.
Brush with oil and set cut side down directly on a baking tray. Bake 30 to 45 minutes, depending on thickness, until cooked through.
Mash the flesh inside the skins with butter and salt. Top each half with hot chilli, creme fraiche, and chopped coriander.
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The dressing does double duty as a wrap sauce and a dip for vegetables.
You need
2 small sweet potatoes, peeled and cubed
1 tbsp olive oil
salt & pepper, to taste
3 tbsp white miso
1 tsp peanut butter
1 tbsp honey
2 tbsp rice wine vinegar
½ tsp toasted sesame oil
¼ cup vegetable or mild olive oil
2 tbsp water
1 head of red or green Boston lettuce, leaves separated, washed and dried
leftover grilled steak, thinly sliced*
chive flowers*
How to make it
Heat the oven to 375°F and line a sheet pan with parchment.
Toss the sweet potato cubes with the olive oil, salt, and pepper, spread on the pan, and roast 15 to 20 minutes until tender. Let cool to room temperature.
Blend the miso, peanut butter, honey, rice wine vinegar, sesame oil, vegetable oil, and water until smooth. Thin with more water if it's too thick. You'll have extra.
Fill each lettuce leaf with a few sweet potato cubes, a slice or two of steak, and a sprinkle of chive flowers.
Drizzle with the miso dressing right before serving, fold up the sides, and eat like a taco. Serve at room temperature.
Chef's notes
Extra dressing keeps in the fridge up to a week; use it on carrots, broccoli, or grilled fish.
Steak and chive flowers are marked optional extras by the creator.
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It is a full meal of noodles, beef, and vegetables ready in 30 minutes.
You need
1/4 cup soy sauce
3 tablespoons brown sugar
1 tablespoon toasted sesame oil
2 cloves garlic, grated
1/4 teaspoon ground black pepper
8 oz beef flank steak
1 teaspoon cornstarch
6 oz dried sweet potato noodles
2 1/2 tablespoons peanut oil (or vegetable oil)
8 oz mushrooms, sliced (oyster, white, portobello, or shiitake)
1 carrot, sliced
1/2 yellow onion, sliced
5 green onions, chopped to 2" (4 cm) pieces
8 oz spinach, root removed and cut into bite-size pieces
1/4 teaspoon salt
1 tablespoon toasted sesame seeds
How to make it
Stir the soy sauce, brown sugar, sesame oil, garlic, and black pepper together in a small bowl to make the sauce.
Cut the beef across the grain into thin slices, about 1/8 inch (3 mm) thick, and put in a medium bowl.
Work 1 1/2 tablespoons of the sauce into the beef by hand until absorbed, then mix in the cornstarch to coat. Set aside to marinate while you prep everything else.
Boil the sweet potato noodles per the package instructions until cooked through and tender. Drain, rinse under tap water to stop the cooking, and drain well again.
Heat 1/2 tablespoon oil in a large wok or skillet over medium high until it shimmers. Lay the beef in with little overlap and leave it alone until golden on the bottom, about 1 minute, then flip and brown the other side, another minute or so. Move to a plate.
Add 1 tablespoon oil to the same pan and cook the mushrooms, stirring occasionally, until browned and the liquid they release has cooked off, 3 to 4 minutes. Sprinkle with salt, stir, and move to a plate.
Add 1/2 tablespoon oil, then the carrot, yellow onion, and green onion. Stir to coat, sprinkle with salt, and cook until the vegetables are tender. Transfer to a large bowl.
Add the last 1/2 tablespoon oil and the spinach to the pan. Cook and stir until it wilts, then add it to the bowl with the other vegetables.
Add the noodles and beef to the bowl, pour the remaining sauce over, and add the sesame seeds. Toss with tongs until the sauce is absorbed, and serve as a main dish.
Chef's notes
Rinse the noodles right after draining to stop them from overcooking and sticking.
Cook the beef, mushrooms, and vegetables in batches in the same pan so each one browns instead of steaming.
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A warm breakfast bowl of coconut quinoa topped with mashed roasted sweet potato, blueberries, and pecans, built around the flavors of sweet potato pie.
It turns sweet potato pie spices into an actual breakfast, and it's vegan as written.
You need
1 large sweet potato (cut lengthwise (11 to 12 ounces total))
Olive oil spray
1 tablespoon unsweetened coconut milk beverage
1 teaspoon maple syrup (I used sugar-free)
1 teaspoon vanilla
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
Pinch kosher salt
1 ½ cups cooked quinoa (frozen or shelf stable works fine)
¾ cup unsweetened coconut milk beverage
1 ½ tablespoon brown sugar (I used Wholesome Yum sugar-free)
4 grams coconut milk powder (I use KOS, 2 scoops)
¾ teaspoon vanilla extract
¼ teaspoon ground cinnamon (plus more for topping)
pinch kosher salt
⅓ cup fresh blueberries
1 tablespoon chopped pecans
2 tablespoons coconut whipped cream (or whipped cream of choice)
How to make it
Heat the oven to 425°F. Mist the cut side of the sweet potato with oil and lay it cut-side down on a parchment-lined sheet pan.
Roast 25 to 35 minutes, depending on size, until very tender and caramelized.
Scoop the flesh into a bowl and mash with the coconut milk, maple syrup, vanilla, cinnamon, ginger, and salt until creamy. Keep it warm.
Meanwhile, combine the cooked quinoa, coconut milk, coconut milk powder, brown sugar, cinnamon, and salt in a small saucepan. Cook over medium-low heat 4 to 5 minutes, stirring, until hot and creamy.
Divide the coconut quinoa between two bowls. Top with the warm sweet potato mash, blueberries, pecans, a spoon of whipped cream, and a dusting of cinnamon.
Chef's notes
Frozen or shelf-stable cooked quinoa works fine here, no need to cook it from scratch.
Sugar-free maple syrup and brown sugar were used by the creator, use regular if you prefer.
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This isn't a traditional Japanese dish, but dashi stock, soy sauce, and Kewpie mayonnaise turn mashed pumpkin and sweet potato into a Japanese-style salad. Yumiko calls it a good alternative to mashed potatoes.
It's a full plant-based meal ready in 30 minutes, with the roasted sweet potato giving it the main body.
You need
2 medium sweet potatoes, cut into half-inch cubes (2 sweet potatoes yield ~4 cups or 500 g)
1 (15 oz.) can chickpeas, drained and rinsed
2 Tbsp avocado oil (plus more for massaging kale)
1 tsp smoked paprika
1 tsp chili powder
3/4 tsp sea salt
3/4 cup Cheesy Jalapeño Cashew Dressing
1 small bunch lacinato kale, rinsed and chopped (1 small bunch yields ~3 cups or 100 g)
1 head romaine lettuce, rinsed and chopped (1 head yields ~5 cups or 270 g)
2 cups tortilla chips, broken into bite-sized pieces
1 large avocado, sliced (optional)
How to make it
Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment.
Toss the sweet potato cubes and chickpeas with avocado oil, smoked paprika, chili powder, and sea salt on the sheet. Roast 20 to 25 minutes, tossing halfway, until the sweet potato is tender when pierced with a fork.
While that roasts, make the Cheesy Jalapeño Cashew Dressing.
Massage the chopped kale with a little oil in a large bowl to soften it, then add the romaine and toss together.
Set aside a quarter of the roasted sweet potatoes and chickpeas. Add the rest to the greens with 3/4 cup (180 ml) of dressing and toss. Taste and add more dressing if you like.
Transfer to a serving dish, top with the reserved sweet potatoes and chickpeas, crushed tortilla chips, and sliced avocado.
Chef's notes
Best eaten right away, but it keeps 1 to 2 days in the fridge.
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It's built to improvise with whatever nuts and cheese you have on hand.
You need
2 pounds sweet potatoes
3 tablespoons melted coconut oil or extra-virgin olive oil
1 to 1.5 teaspoons Diamond Crystal kosher salt, see notes above
1 to 2 teaspoons Aleppo pepper or Silk Chili, optional, see notes above
Fresh lime juice to taste, optional
⅓ cup pine nuts or other nut: almonds, walnuts, pecans, macadamia, etc.
5 ounces mixed greens, preferably a mix of mostly sturdy greens like Little Gems, Romaine, and Radicchio, with a smaller amount of Arugula or other tender greens
Flaky sea salt
Freshly cracked black pepper
4 ounces cubed cheese such as Gruyere, Gouda, or Cheddar or crumbled goat cheese, feta or really any cheese you like
⅓ cup Apple Cider Vinaigrette, plus more to taste, see notes above
How to make it
Heat the oven to 400°F. Peel and dice the sweet potatoes into roughly ½-inch cubes.
Toss the cubes on a rimmed sheet pan with the melted oil, salt, and Aleppo pepper or chili.
Roast 30 minutes, check for even browning, stir, then roast another 15 minutes.
Let the sweet potatoes cool 5 minutes on the pan, then release with a spatula. Taste and add more flaky salt or a squeeze of lime if you like.
Toast the pine nuts in a small skillet over low heat while you build the salad.
Toss the greens in a large bowl with a pinch of sea salt. Add the cheese, 1 to 1.5 cups of the roasted sweet potatoes, and the toasted pine nuts once they're done. Season with pepper.
Drizzle with the vinaigrette and toss gently. Taste and adjust salt, pepper, and dressing, then serve right away.
Chef's notes
If using Morton kosher salt or fine sea salt, use half the amount listed.
Swap in whatever nuts and cheese you have on hand.
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Good served warm, at room temperature, or straight from the fridge.
You need
2 lb. sweet potatoes (2 large, peeled and cubed)
2 Tbsp. extra-virgin olive oil (divided)
2 tsp paprika
1 tsp garlic powder
salt (to taste)
black pepper (to taste)
1 bunch kale (bunch, stems removed and leaves chopped (about 2 cups))
Kosher salt
1 tbsp olive oil
1/2 cup dried cranberries
1 small red onion (thinly sliced into half moons)
cranberries
2 tbsp. tahini
1 lemon (juiced)
1 tbsp. Dijon mustard
1 tbsp. honey
1 garlic (grated or finely minced)
1/4 cup extra-virgin olive oil
salt and pepper (to taste)
1-3 tbsp warm water (optional)
How to make it
Heat the oven to 400°F (200°C). Season the cubed sweet potatoes on a baking sheet with paprika, garlic powder, salt, and pepper, and drizzle lightly with olive oil.
Spread in a single layer and roast 20 to 25 minutes, flipping halfway, until tender and lightly caramelized. Let cool slightly.
Put the chopped kale in a large bowl with 1 tablespoon olive oil and a pinch of salt. Massage for 1 to 2 minutes until softened and bright green.
Whisk the tahini, lemon juice, Dijon, honey, and garlic together, then whisk in the olive oil until smooth. Season with salt and pepper, and thin with warm water a tablespoon at a time if needed.
Combine the roasted sweet potatoes, red onion, dried cranberries, and kale in a large bowl.
Pour the dressing over and toss until coated. Taste and adjust seasoning.
Serve warm or at room temperature. It's also good cold.
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It gives you a full protein-packed breakfast in one dish, good warm or made ahead for the week.
You need
1 tablespoon olive oil
1 large sweet potato, peeled and diced (about 3 cups)
1/2 red onion, chopped
2 tablespoons water
4 cups packed chopped kale
Kosher salt and black pepper, to taste
12 large eggs
1 cup cottage cheese
1 cup shredded mozzarella cheese
1/2 cup milk
1/2 teaspoon garlic powder
Dash of crushed red pepper flakes
1/2 cup feta cheese
How to make it
Heat the oven to 375°F. Grease a 9x13-inch baking dish.
Warm the olive oil in a large skillet over medium heat, add the sweet potato and the water, cover, and cook 6 to 8 minutes, stirring now and then, until the potato starts to soften.
Uncover, add the red onion, and cook 3 to 4 minutes more, until the onion softens and the sweet potato is tender.
Stir in the kale and cook 1 to 2 minutes, just until it wilts. Take off the heat and season with salt and pepper.
Whisk the eggs, cottage cheese, mozzarella, milk, garlic powder, red pepper flakes, and a little salt and pepper in a large bowl.
Spread the sweet potato mixture in the baking dish, pour the egg mixture over it, and scatter the feta on top.
Bake 30 to 35 minutes, until the eggs are set and only the very center still jiggles slightly.
Let it cool 5 to 10 minutes before slicing.
Chef's notes
Good for meal prep, slices and reheats well.
Swap the kale out for another sturdy green if that's what you have.
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The sweet potato makes the dough soft and gives it a natural sweetness without much added sugar.
You need
260 g sweet potato (9oz)
110 g glutinous rice flour (4oz, plus 1 tablespoon for coating)
2 tablespoon sugar (or to taste)
4 tablespoon sesame seeds (raw or toasted)
600 ml cooking oil
How to make it
Prick the unpeeled sweet potato several times with a fork and bake at 200°C/400°F (Gas 6) for 45 to 60 minutes.
Let it cool enough to handle, then peel.
Mash the sweet potato smooth with a fork, then work in the glutinous rice flour and sugar with a spatula until a soft dough forms.
Divide the dough into 12 equal pieces and roll each into a ball.
Mix 1 tablespoon of glutinous rice flour with 1/2 cup water. Dip each ball in this mixture, then roll it in a bowl of sesame seeds, shaking the bowl so the seeds stick all over.
Press each ball gently between your palms to set the coating.
Heat the oil to 125°C/250°F, turn the heat to medium, and lower the balls in gently. They'll sit at the bottom with small bubbles around them before slowly rising.
Once they float, push them down occasionally for even color. They're done when the dough visible between the seeds turns bright orange.
Chef's notes
Let the oil cool back down to 125°C/250°F before frying a second batch, or the balls won't cook evenly.
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The mashed sweet potato filling brings a natural sweetness that carries the whole cake without being heavy.
You need
450 g sweet potatoes (Hawaiian or Okinawan), peeled and sliced into 2.5 cm (1-inch) pieces
1 tall vanilla sponge cake
1/3 cup milk, full cream
2 Tbsp white sugar
1 Tbsp sweetened condensed milk
30 g unsalted butter (1 ounce)
1/4 cup stabilized whipped cream
1/4 cup water
2 Tbsp white sugar, granulated
1/2 tsp vanilla bean paste
2 cup thickened cream
1 cup mascarpone
1/2 cup icing sugar (powdered sugar)
How to make it
Steam the sweet potato pieces over medium heat for 25 to 30 minutes, until a chopstick slides in easily.
In a pot, warm the milk, 2 Tbsp sugar, condensed milk, and butter over low heat, stirring until the sugar dissolves. Add the steamed sweet potato and mash with a potato masher until smooth. Cool completely.
For the cake syrup, stir the water, 2 Tbsp sugar, and vanilla bean paste together, microwave 30 seconds, and stir until the sugar dissolves. Set aside.
Slice the sponge into three even 1.5cm layers (from one tall cake, or two shorter ones cut in half, keeping the three most even layers). Brush each layer with the vanilla syrup.
If you want crumb decoration, trim the brown edges off any extra sponge, grate it, and pass it through a sieve for fine crumbs.
Whip the thickened cream, icing sugar, and mascarpone together in a chilled bowl until stiff peaks form, keeping it cold over a bowl of ice as you work.
Fold 1/4 cup of the whipped cream into the cooled sweet potato mixture until smooth.
Put the whipped cream and sweet potato filling into separate piping bags. Layer: sponge, whipped cream, sponge, sweet potato filling, sponge, then cover the whole cake in whipped cream and smooth the sides.
Decorate with sponge crumbs, sweet potato chips, or leftover boiled sweet potato pieces. Chill at least an hour before slicing.
Chef's notes
Humidity can make the whipped cream run. Chill the cake and cream briefly and work in a cool room if that happens.
The extra sponge layer from slicing is optional but can be grated for decoration.
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3 Tablespoons (43g) unsalted butter, at room temperature and cut into 3 pieces
1/2 cup (120g/ml) heavy cream, at room temperature
3 Tablespoons (60g) pure maple syrup
1/2 cup (100g) packed light or dark brown sugar (I use dark)
2 Tablespoons (15g) all-purpose flour
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/8 teaspoon salt
2 large eggs, at room temperature
1 and 1/2 cups (360g/ml) heavy cream, cold
3 Tablespoons (60g) pure maple syrup
1 teaspoon pure vanilla extract or vanilla bean paste
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
How to make it
Boil the whole, unpeeled sweet potatoes in a covered pot of water for about 45 minutes, until a knife slides easily into the center.
Preheat the oven to 350°F (177°C) and line a 9-inch square pan with parchment, leaving overhang on the sides. Pulse the Biscoff cookies to fine crumbs and stir with the melted butter until sandy; break up clumps.
Press the crumbs firmly into the pan to form an even crust. Bake 10 minutes, then set aside to cool a little.
Drain the sweet potatoes, cool until you can handle them, and peel (skins should slide off). You should have around 400g of flesh. Cut into chunks and blend with the butter, cream, and maple syrup until smooth.
Scrape down the bowl, add the brown sugar, flour, vanilla, cinnamon, nutmeg, cloves, ginger, and salt, and blend again until smooth. Add the eggs and pulse just until mixed in, no more.
Pour the filling over the crust and bake 30 to 35 minutes, until the top is set and the center doesn't jiggle when the pan is tapped. An instant-read thermometer in the center should read 175 to 185°F (79 to 85°C) when it's done.
Cool the bars completely in the pan on a rack, then refrigerate at least 4 hours or up to a day.
Whip the cold cream with maple syrup, vanilla, cinnamon, and nutmeg on medium-high speed to medium peaks, 3 to 4 minutes. Lift the bars out with the parchment, spread the whipped cream over the top, and cut into squares.
Chef's notes
Keep bars refrigerated until ready to serve for the best texture.
Leftovers keep covered in the fridge up to 4 days.
An instant-read thermometer is the most reliable way to check the filling is done.
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The common American grocery store sweet potato. Sweet, moist when baked, the right choice for casseroles, pies and mash.
White-fleshed
Drier and less sweet, holds its shape better. Good in hash, salads or anywhere you want cubes that don't go mushy.
Purple (Okinawan, Hawaiian)
Starchier and nutty rather than sweet, with a deep purple color that stays vivid when cooked. Used in Korean and Japanese cakes and mash.
Japanese sweet potato (satsumaimo)
Purple skin, pale yellow flesh, chestnut-like and drier. Common in Japanese and Chinese cooking, roasted or boiled and mashed.
Sweet potato noodles (dangmyeon)
Dried noodles made from sweet potato starch, not the whole vegetable. Chewy and translucent once cooked, the base of japchae.
Sweet potato flour/starch
Used as a binder in glutinous rice balls and some batters, not a substitute for the fresh vegetable.
Buy sweet potatoes firm with no soft spots or sprouting eyes. Size doesn't affect sweetness, so pick by what the recipe needs.
Store them in a cool, dark, dry place, not the fridge. Cold temperatures turn the starch to sugar unevenly and can give a hard core when cooked.
Scrub the skin well since most recipes leave it on for roasting or peel after cooking, which is easier than peeling raw.
Basic roasting: cut into even 1-inch (2.5cm) cubes, toss with oil and salt, roast at 425°F (220°C) for 25 to 30 minutes, flipping once.
For mash or casserole, baking whole potatoes at 400°F (200°C) for about an hour gives a drier, more concentrated flesh than boiling, which waterlogs them.
Sweet potato and winter squash (butternut, kabocha) can swap in most savory recipes. Butternut is less sweet, so taste and adjust sugar or salt.
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