Category: Sweet Potatoes

This root vegetable pot pie is a cook-with-what-you-have twist on a classic dish. It’s savory, delicious comfort food chock full of veggies. Use whatever combination of root vegetables you have on hand or prefer.  Serves 5-6  ... Read more »

This salad is full of flavor and textures. The dressing is delicious, and would be fantastic over any roasted vegetables or as a dip or sandwich spread.   Serves 4... Read more »

These are a delicious and fun snack to make. Dip them in guacamole, salsa, hummus, use them as a base for nachos instead of tortilla chips - or just eat them straight from the pan. How thinly you cut them determines how quickly they get crispy, so keep an eye on them while they bake.   Makes 3-4 snack-sized servings  ... Read more »

A box grater (or grating blade on a food processor) can turn any number of vegetables into a form that will cook quickly, brown easily and absorb and/or combine with myriad flavors. It's a good method to have in your cook-with-what-you-have repertoire when you have random bits to use. It's delicious with a piece of good bread and maybe an egg or as a side to most anything. It's delicious the next day so make plenty.   Variations: Use any vegetable you can grate such as turnips, kohlrabi, sweet potatoes, potatoes, summer squash/zucchini, beets, broccoli stems. 1 stalk green garlic or 2-3 cloves garlic, minced Tender greens such as spinach, beet greens or mustard greens, finely chopped are a great addition, add toward end of the cooking time. Herbs like parsley, cilantro, basil or mint, chopped; add toward end of the cooking time. ... Read more »

This is colorful and delicious and fairly quick to make. You can use any miso, but if yours is red or another, darker kind start with a little less and add to taste, as the darker they are the stronger they get.   I've also included a peanut butter dressing variation, in case you don't have miso. Either version would be a lovely addition to the Thanksgiving table.  ... Read more »

I had a large bunch of radish greens leftover from a cooking class, as well as 4-5 leaves of chard and half a bunch of cilantro. I needed a potluck dish and had sweet potatoes in the house. A new favorite dish was born! I would think most any combination of blanched greens and leafy herbs would be good. Toasted almonds or hazelnuts would be great in place of the walnuts if that's what you have.... Read more »

This is a particularly rich and satisfying version, inspired by Thomas Keller. I've simplified the original recipe and reduced the amount of bacon. You could certainly make a vegetarian version and I'd add a little smoked paprika in that case or a bit of grated, fresh ginger.  ... Read more »

--Technique inspired by Todd Coleman's Potato Gratin via Food52.com   This is endlessly adaptable in that you can use any combination of roots and/or tubers you have or even mix in hearty greens. You can change the herbs or add or substitute spices. By cooking the vegetables in a a bit of cream or milk (or with some broth) before you put them in the oven you also save some time. ... Read more »

This is a delicious, nutritious and beautiful dish. The minced onions and lime juice at the end bring everything together. ... Read more »

One beautiful spring evening when I couldn't bear the thought of coming in to cook dinner I threw together this little sauté and it was a keeper. The spices make it a bit more interesting and the cool yogurt a nice counter point. You can use most any vegetable and can certainly make it spicy or play with other seasonings, like adding ginger or coriander as well. I used chard, potatoes and onions in this version. ... Read more »

  NOTE: never refrigerate your sweet potatoes (or other regular potatoes for that matter). Sweet potatoes get starchy and loose their sweetness. They like being warm so just keep them in a bowl or basket on your counter.   You can make a lot for a party (good Super Bowl snack food if you need something of that nature) or use up a just a few sweet potatoes you might have on hand. Adjust the amount of seasoning to your taste and to the quantity of sweet potatoes you’re using. They are starchy and soak up quite a bit of spice/salt. I serve this for a light dinner with a salad on the side or fried eggs or a frittata.  And if you don’t have time to make homemade mayo you can liven up store-bought mayo with lime and chopped cilantro and a little chili powder for heat, if you’d like.... Read more »

--adapted from Clean Food by Terry Walters   This soup has somewhat of an unusual combination of flavors. It’s full and complex and packed with nutrients. And it’s a beautiful combination of colors. I originally made this soup with white beans but pintos beans are good too.... Read more »

--adapted from Plenty by Yotam Ottolenghi   This makes a lot but it just gets better with each re-heating. And it is so delicious that if you have enough potatoes, spices, etc. by all means make the full amount. It is a long list of spices but you can adapt and omit if you need to and use ground spices instead of toasting and grinding yourself. This dish does need plenty of salt so taste and don't be shy with the seasoning.... Read more »

--adapted from Bean by Bean by Crescent Dragonwagon   When you next bake some sweet potatoes, bake a few extra. And if you already have cooked black beans on hand or cans in the pantry (or the urge to make a big pot of beans to use for then and freeze the rest) then this will be a very simple dish to pull together. The green beans add color and texture and the combination is just too good not to make. And you'll have dressing left over and it is good on grains, meat, eggs, roasted veggies. . . .   This hearty salad is perfect for pairing with a spicy main dish like jerk-style chicken, tofu or eggplant and it’s a great lunch on it’s own.   Serves 4 to 6... Read more »

  This is a CSA Heavy Hitter, recipe that is delicious with a great variety of vegetables and handy to turn to when you have a random assortment of things that need using up. This is delicious with kohlrabi, celery root, winter squash, potatoes, sweet potatoes, cauliflower, broccoli, carrots, turnips and pretty much any other vegetable that takes well to roasting. The quantity and combination of vegetables is completely up to you and you can easily scale the below recipe up or down. I sometimes like to add chickpeas to the vegetables, adding another dimension and texture. With a simple green salad and maybe a fried egg this is my idea of a perfect meal.... Read more »

In the last few years more and more farmers have been growing sweet potatoes in the Pacific Northwest even though our climate can be challenging for this crop. Their texture tends to be a bit firmer than the sweet potatoes I've had from the grocery stores, keeping their shape well even in stews and roasted, and the flavor is delicate and lovely.   Sweet potato fries seasoned with cumin and chili powder dipped in homemade aioli is sure winner. They enliven tagines, stews, salads and gratins and of course make a wonderful mash and sweeten and moisten muffins and quick breads.   Sweet potatoes should never be refrigerated and they in fact like to be warm so just keep them in a bowl on the counter. They do keep well and you can cut out any small blemishes that appear. Once you start peeling them the exposed flesh oxidizes quickly but this will not affect the taste in any way.... Read more »

  This is endlessly adaptable and fresh and satisfying. It's a very distant cousin to tabbouleh. Don't by shy with the lemon or herbs.   Serves 4-6... Read more »