Sweet Potatoes

Roasted Sweet Potatoes with Pecans

Roasted Sweet Potatoes from Leslie Cerier

You can make this festive roasted sweet potato dish with yams or sweet potatoes or a combination of both. Generally speaking, garnet yams are sweeter than sweet potatoes. Serve it for the Thanksgiving holidays or anytime you want to warm up the house with the sweet aromas of cinnamon and nutmeg. Recipe contributed by Leslie Cerier. Photo by Tracey Eller

more→

image_pdfimage_print

Sweet Potato and Black Bean Chili with Tomatillos

Sweet Potato Chili from Leslie Cerier

This sweet and spicy stew is a fun and unusual take on chili. And if you happen to have leftovers, it tastes even better a day or two later. Kelp may seem like an unusual ingredient here, but it has several benefits: it makes the beans more digestible, and it also contains flavor-enhancing compounds and loads of minerals and vitamins. Copyright © 2010 Gluten-Free Recipes for the Conscious Cook* by Leslie Cerier (New Harbinger, Inc). All rights reserved. Used by permission of the publisher and author.

more→

image_pdfimage_print

Simple Garlic-Roasted Sweet Potatoes

Thyme roasted sweet potatoes

In this simple preparation, oven-roasting naturally delicious sweet potatoes enhances them all the more. Embellished with a little onion, garlic, and fresh thyme, it’s really all you need to create fantastic side dish. more→

image_pdfimage_print

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.   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