Sweet Potato Lentil Salad

 Ingredients:

1lb sweet potatoes, cut into cubes
1 tablespoon avocado oil
salt and back pepper
3/4 cup brown lentils
3 tablespoons parsley, chopped
3 tablespoons cilantro, chopped
2 tablespoons pistachio, toasted and chopped
zest and juice of 1 lime
2 tablespoons olive oil
1/2 teaspoon cumin
2 tablespoons tahini

Toss the sweet potatoes with the oil, salt, and pepper, and roast in the oven until golden. 

Boil the lentils and drain.

In a bowl, or with a mortar and pestle, combine the parsley, cilantro, pistachio, lime zest, and half the lime. Add the olive oil and season with salt and pepper.

In a small bowl, combine cumin and tahini with remaining lime juice and some salt. Add water until runny.

Plate the lentils and arrange the sweet potatoes on top of them. Drizzle with the green sauce as well as the tahini sauce. 

Can be served warm, room temperature, or cold.

Loaded Sweet Potato

 Ingredients:

2 sweet potatoes
quinoa
a large bunch of cilantro, finely chopped
1/2 small red onion, chopped
a handful of cherry tomatoes, quartered
juice of 1 lime
salt, to taste
cayenne pepper, to taste
black beans
3 tablespoons passata
sour cream
cilantro cress

Poke holes in the sweet potatoes and bake wrapped in foil until they are tender.

Cook the quinoa and set aside.

Toss cilantro with the red onion, tomatoes, lime juice, and quinoa. Season with salt and cayenne pepper.

Heat the black beans.

Slit the sweet potatoes open and spread the passata on each side of the potato. Top with the black beans, followed by the cilantro salad, and garnish with the sour cream and cilantro cress.

Sweet Potato Soup

 Ingredients:

1 tablespoon oil
1 onion, chopped
1 clove garlic
2 tomatoes, chopped
1/2 teaspoon smoked paprika
1/4 teaspoon coriander
1/4 teaspoon cumin
1 large sweet potato, chopped
2 cups stock
2 tablespoons cream
juice of 1/2 lime
salt, to taste
tortilla chips, crushed
cilantro, avocado, and crushed red pepper

Cook onion and garlic in the oil. Add the tomato and spices and stir until the tomatoes soften. Add the sweet potatoes and stock. Cover and simmer until potatoes are tender. Transfer to a blender and puree until smooth. Return to saucepan and add the cream and lime juice. Garnish with chips, cilantro, avocado and red pepper

Saffron Sweet Potato Red Pepper Soup

Ingredients:

1 red bell pepper, cut in half
1 tablespoon oil
1 onion, chopped
1 teaspoon thyme
2 bay leaves
2 cups sweet potato, diced
2 cups vegetable stock
a pinch of saffron, crushed
salt and white pepper, to taste

Roast the bell pepper until the skin is charred. Remove the skins and place in a blender. Set aside.

In a saucepan, cook the onion in the oil and add the remaining ingredients. Cover and simmer until the potatoes are tender. Transfer to the blender with the bell pepper and blend until smooth, adding water as needed. Return to saucepan and simmer. Ladle into bowls and garnish with olive oil and fresh thyme.

Sweet Potato Taquitos

Ingredients:

1 sweet potato, diced
1 tablespoon vegan butter
a pinch of cinnamon
1/4 teaspoon cumin
salt, to taste
1/4 cup red onion, minced
1/4 cup cilantro, chopped
juice of 2 limes and zest of 1
1 chipotle pepper, chopped
corn tortillas
coconut or avocado oil

Boil the potatoes until tender and mash. Add the butter, seasonings, onion, cilantro, lime, and chipotle pepper. Combine well and set aside.

Brush the corn tortillas with a little water and heat on either side to soften them. Place the sweet potato filling in the center and roll each one, placing it seam side down on waxed paper.

Shallow fry the taquitos until they are golden on each side.

Serve with avocado sauce, hot sauce, and lime wedges.

Chipotle Sweet Potato Wedges

Ingredients:

1 large sweet potato
1 teaspoon coconut oil
juice and zest of 1 lime
1 chipotle and some of its adobo sauce, minced or blended
salt, to taste


Cut potato into thick wedges and steam until cooked through.

Combine remaining ingredients in a blender or bowl and brush over the potatoes. Grill potatoes for about 3 minutes on each side until charred (or bake at 450 until golden).

Caribbean Sweet Potato Patties with Callaloo Sauce

Ingredients:

1 sweet potato, diced
2 cloves garlic, minced
1/2 scotch bonnet pepper, seeded and minced
1 teaspoon coconut oil
1/2 teaspoon allspice
1/2 teaspoon cumin
1/4 teaspoon chili flakes
1/2 teaspoon thyme
2 green onions, chopped
salt, to taste
3 tablespoons cilantro, chopped
zest of 1 lime

1/2 onion, chopped
2 cloves garlic, minced
1/2 scotch bonnet pepper, minced
1 tomato, chopped
1-1/2 cup coconut milk
1/2 teaspoon paprika
1 teaspoon thyme
salt, to taste
juice of 1 lime
a few handfuls of baby spinach

Toss the potatoes, garlic, and pepper with the oil and spices. Cool in the refrigerator, then stir in the cilantro and lime zest.

In a saucepan, cook the onion, garlic, and pepper. Add the tomato, then the coconut milk, paprika, thyme, and salt. Transfer to blender and puree until smooth. Return to saucepan and stir in the lime juice and spinach.

Shape the sweet potato mixture into 4 patties and shallow fry on both sides until golden brown.

To assemble, pour some of the sauce on the surface of a plate and top with two of the patties. Garnish with more cilantro.

Sweet Potato Buns

Ingredients:

1-1/4 cup mashed sweet potato
2-1/4 teaspoon yeast
1/2 cup warm water
1/2 cup bread flour

3 tablespoons maple syrup
1 teaspoon maple extract
1-1/2 teaspoon salt
1/4 cup grapeseed oil
1 teaspoon baking powder
2-1/2 - 2-3/4 cup bread flour

1/2 tablespoon almond milk
1/2 tablespoon maple syrup


Boil and mash the potato. Allow to cool.

Combine yeast, water, and flour. Set aside for 20 minutes.


Add the potato and all remaining ingredients to the yeast mixture, gradually adding the flour as it is kneaded.  Cover dough and allow to rise for 1 hour. Divide dough into into 1-1/2 inch diameter balls and place on a well greased pan about 1/2 inch apart from each other.

Combine the almond milk and maple syrup. Brush over the dough. Cover and allow to rise for 15 minutes.

Bake at 400 for 15-20 minutes.

Sweet Potato Salad

Ingredients:

2 sweet potatoes, peeled and diced
1 tablespoon oil
1 teaspoon cumin
1/4 teaspoon ancho chili powder
1 red onion, cut into small wedges
1 jalapeno, seeded
1 clove garlic
juice of 2 limes
salt, to taste
2 cups black beans
1 red or yellow bell pepper, chopped
1 bunch cilantro, chopped
tortilla chips (optional)

Toss the sweet potatoes with the oil, cumin, ancho, and some salt. Bake at 425 for 30 minutes until golden brown. Add the onions halfway through.

In a blender, combine jalapeno, garlic, lime juice, and salt.

Toss the potatoes with the beans, bell pepper, and cilantro. Toss with the dressing before serving. Serve with crushed tortilla chips, if desired.

Ethiopian Sweet Potato Stew

Ingredients:

1 tablespoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 inch ginger, minced
1 sweet potato, diced
1 red bell pepper, diced
1 cup green beans, cut into 1/2 inch pieces
1 tablespoon berbere seasoning
1 large tomato, diced
1/2 cup tomato sauce or 2 tablespoons tomato paste
water
1/4 cup red lentils
salt, to taste
2 tablespoons parsley, chopped

Cook the onion in the oil and add the garlic and ginger. Stir in the potatoes, then bell pepper and green beans, followed by the seasoning. Stir until aromatic. Add the tomato and cook until soft and add the tomato sauce, water, and lentils. Cover and simmer until lentils and potatoes are cooked through. Stew should be relatively thick. Season with salt. Remove from heat and stir in parsley.

Serve with injera.

Sweet Potato and Black Bean Empanadas

Ingredients:

2 cups all purpose flour (can substitute 1/2 cup for whole wheat or rye)
1 teaspoon salt
1/3 cup coconut oil
1/4 cup cold water
1 tablespoon apple cider vinegar

1 medium sweet potato (about 1-1/2 cups)
1 poblano pepper, finely chopped
1 cup black beans
1/2 tablespoon cumin
2 teaspoons ancho
1 green onion, finely chopped
3 tablespoons cilantro, chopped
zest of 1 lime (optional)
1 tablespoon coconut oil
salt, to taste

Combine flour, salt, coconut oil, water, and cider vinegar and knead until smooth. Divide dough into 8 balls and set aside for an hour.

Boil the sweet potatoes until tender and gently mash with a fork. Transfer to a bowl with the remaining ingredients.

Roll out dough into rounds and divide the filling between them. Cinch the ends of them shut with a fork. Brush the surface with some oil and agave.

Bake at 350 for 15-20 minutes, until they are golden brown.

Sweet Potato Kibbeh

Ingredients:

1 large sweet potato, diced
3/4 cup fine bulgur
1 large onion
salt, to taste
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
2 cloves garlic, minced
1/3 cup cilantro, finely chopped
1/4 cup flour
1/4 cup olive oil

Bake or boil the sweet potatoes and strain. Transfer to a bowl and mash with a potato masher.

Meanwhile, boil 1-1/4 cup water and remove from heat. Add some salt and the bulgur. Cover and let the bulgur cook.

Generously grease a casserole dish. Cut the onion in half. Thinly slice half of the onion and sprinkle in the dish. Grate or puree the remaining onion.

To the potato, add the cooked bulgur, grated onion, salt, cumin, coriander, paprika, pepper, garlic, cilantro, and flour. Fold until well concorporated.

Place the potato mixture over the sliced onions and press down. Score diamond shapes with a knife and bake for 50 minutes at 400. 15 minutes before removing from the oven, drizzle the olive oil over the surface and continue baking (broil if needed) until browned and crispy.

Allow to set 10 minutes before cutting.

Serve with salad.

Sweet Potato Chili Cheese Fries

Ingredients:

1/2 cup raw cashews, soaked
1 tablespoon tomato paste
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon chipotle (optional)
1/4 teaspoon turmeric
3 tablespoons nutritional yeast
1 tablespoon lime juice
salt, to taste
1/2 cup water
1 jalapeno, seeded and minced

1 large sweet potato cut into fries
1 tablespoon coconut oil
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon cumin
a pinch of cayenne
2 cups vegan bean chili
3 tablespoons cilantro
1/2 small red onion, thinly sliced
1 avocado, sliced
pickled jalapenos

In a blender combine all the queso ingredients except for the jalapeno and puree until very smooth, adding more water as needed. Transfer to a bowl and stir in the jalapeno. Set aside.

Toss the sweet potato with the coconut oil and spices. Bake at 400 for about 35 minutes or until crispy and golden.

Meanwhile, heat the chili.

Place the potatoes on the base of a platter and top with the beans and queso. Garnish with cilantro, red onion, avocado, and jalapenos.

Sweet Potato, Celery, and Apple Salad

Ingredients:

1 small sweet potato, cut into matchsticks
1 granny smith apple, cut into matchsticks
1 stalk celery, cut into matchsticks
3 radishes, finely julienned
2 green onions, thinly sliced
1/4 cup cilantro, roughly chopped
2 tablespoons sesame seeds, toasted

2 tablespoons lemon juice
1 tablespoon ginger, grated
1 tablespoon olive oil
salt and white pepper, to taste

Toss all salad ingredients together and the dressing ingredients together. Add the dressing to the salad and serve immediately.

Sweet Potato Black Bean Salad

Ingredients:

1 sweet potato, diced
1/2 tablespoon grapeseed oil
salt
1/2 teaspoon cumin
1/2 teaspoon chili power
1 head romaine lettuce, chopped
1-1/2 cup black beans
cherry or roma tomatoes, chopped
1 cup corn kernels
1 avocado, diced
1 cup red cabbage, thinly sliced
1/2 cup cilantro, chopped
2 green onions, chopped
juice of 2 limes

Toss potato, oil, salt, cumin, and chili powder together. Bake at 400 for 30 minutes or until tender. Set aside to cool.

Combine all remaining ingredients with the potatoes and season with salt.

Serve with pico de gallo or cilantro lime dressing if desired.

Sweet Potato Muffins

Ingredients:

3 eggs
1/3 cup sour cream
3/4 cup vegetable oil
1-1/2 cup sweet potato mash
1 cup brown sugar
1 teaspoon vanilla
1-1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
3 tablespoons butter
1/3 cup pecans, chopped
1/4 cup flour
3 tablespoons sugar

Beat the eggs. Add sour cream, oil, and potato. Mix in the brown sugar and vanilla.

Add flour, baking powder, baking soda, spice, and salt. Stir until combined.

Pour into greased or lined muffin cups.

Combine slightly softened butter with pecans, flour, and sugar. Sprinkle over the muffins.

Bake at 350 for 20 minutes.

Bulgur with Roasted Sweet Potato, Kale, and Pomegranate

Ingredients:

1 cup bulgur
1 medium onion, cut into 1/2 inch wedges
salt
1 sweet potato, peeled and cut into 1/2 inch cubes (about 2 cups)
1/2 teaspoon cumin
1/2 teaspoon coriander
1/3 cup walnuts
3 cups packed kale, stems removed
1 clove garlic, minced
1/2 lemon
black pepper
olive oil
1/2 cup pomegranate seeds

Soak bulgur in boiling water until al dente.

Toss sweet potato chunks with olive oil, salt, cumin, and coriander. Bake for 15 minutes at 400. Meanwhile, toss onion wedges with olive oil and salt. Add to baking sheet with potatoes and bake another 15 minutes. Stir and turn the vegetables at least once during cooking. Add walnuts to the side of the vegetable tray and bake 5 minutes longer at 350.

Heat vegetable oil in a skillet and cook the garlic for 1 minute. Add the kale and saute until wilted. Stir in bulgur. Then fold in potato and onions. Drizzle with olive oil and up to a tablespoon of lemon juice. Salt and pepper to taste.

Garnish with walnuts, pomegranate seeds, and a wedge of lemon.

*Variation: may substitute farro for the bulgur.