Sweet Potatoes

Loaded Sweet Potatoes with Chipotle Lime Tahini Sauce

Stuffed Sweet Potato with Black Beans and Avocado from Christina Cavanaugh

Loaded with cumin-scented black beans, fresh sprouts, avocado and topped with a chipotle lime tahini sauce, this is a Meatless Monday (or any day) meal that’s packed with flavor and nourishing ingredients. Recipe and photos contributed by Cristina Cavanaugh, from Begin Within Nutrition.  more→

image_pdfimage_print

Sweet Potato Salad with Pecans

Sweet potato salad with pecans

This simple sweet potato salad, developed by Ginny Messina, is a great choice when you want something a little different for a picnic or potluck. It’s also a wonderful addition to fall and winter holiday meals. From Never Too Late to Go Vegan: The Over-50 Guide to Adopting and Thriving on a Plant-Based Diet,* copyright © Carol J. Adams, Patti Breitman, Virginia Messina, 2014. Reprinted by permission of the publisher, The Experiment. Photos by Rachael Braun.

more→

image_pdfimage_print

Tempeh, Kale, and Sweet Potato Skillet

Tempeh, kale, and sweet potato skillet

This supremely nourishing trio of ingredients — tempeh, kale, and sweet potatoes — are the basis of a quick, colorful, and comforting meal. It’s an adaptable dish, too—don’t like tempeh? Use tofu, seitan, or a can of chickpeas or white beans instead. It’s great with chard in place of kale, as well. Great served with any of the slaw recipes on this site. Photos by Evan Atlas.  Adapted from Vegan Express. more→

image_pdfimage_print

Avocado and Sweet Potato Quesadillas or Soft Tacos

Vegan Sweet potato and avocado quesadillas

Combining sweet potatoes, avocados, and vegan cheese in soft tacos or quesadillas is downright sensuous. Whether you make these into soft tacos or crispy quesadillas, serve with plenty of napkins! For a bigger crowd or hungrier eaters, double the recipes, as these go down easy! Photos by Hannah Kaminsky.

more→

image_pdfimage_print

Sweet Potato Pudding

Sweet potato pudding2

It all started with a leftover baked sweet potato that I put in the food processor with some other ingredients including nut butter, pumpkin pie spice, applesauce, coconut flour, almond milk, and dried currants. The consistency definitely ended up being more like a pudding. I served the final product with chopped pecans and a splash of almond milk for a wonderful dessert. Recipe and photos contributed by Carrie Forrest, from Carrie on Vegan. more→

image_pdfimage_print

Root Vegetable Hash Browns

Root vegetable hash browns

Ordinary potato hash browns are given an interesting twist with the addition of root vegetables — with a choice from among sweet potato, golden beets, turnips, parsnips, etc. Do try the optional tart apple — it adds a delightful flavor. This goes hand-in-hand with tofu scrambles, but you can use it as a cold-weather side dish with bean dishes.

more→

image_pdfimage_print

White Pizza with Sweet Potato and Carmelized Onions

sweet potato pizza

Here’s a delectably different kind of pizza—a white vegan pizza brimming with well-cooked onions, tasty sweet potato, and briny olives. Combined with most any kind of kale salad, this pizza makes a delicious fall or winter dinner. more→

image_pdfimage_print

Gingery Rice with Sweet Potatoes and Peas

Gingery rice with sweet potatoes and peas

I came across a classic Thai dish that combines white rice with white potatoes, and though it sounds too starchy, the seasonings and embellishments sounded appealing. So I took the general idea of this recipe and revved it up to include the two main ingredients’ more nourishing counterparts—brown rice and sweet potatoes. This may sound like an offbeat combination, but really, it works! It’s like sunshine on the dinner plate. You can also substitute quinoa or any other favorite grain for the rice. Serve with a simple tofu, tempeh, or bean dish and a salad. Adapted from Vegan Express.

more→

image_pdfimage_print