Nothing quite like deep frying to get people to eat their veggies, right? In this recipe, a light crisp batter combines nicely with the natural sweet flavor of the sweet potatoes. Served with a tart dipping sauce, this is food heaven…and loaded with carotenoids for health, but no one needs to know. Contributed by Christina Pirello, from I’m Mad as Hell and I’m Not Going to Eat it Any More*(Perigee Books, 2011). more→
Quesadillas provide a quick and delectable way to get dinner on the table in a hurry. This combination of sweet potatoes, zucchini, and corn is especially delicious with salsa verde (tomatillo salsa). more→
With Thai ingredients available at most natural foods stores and well-stocked supermarkets, it has become easy to enjoy the delightful flavors of this cuisine at home. Use your discretion with the red or green curry paste; a little will give a hint of heat, but if you want a spicier stew, you can step it up from there. Adapted from Vegan Soups and Hearty Stews for all Seasons by Nava Atlas.
Combining sweet potatoes, chilies, and cheese in soft tacos or tortillas is downright sensuous. Whether you make these into soft tacos or crispy tortillas, serve with plenty of napkins! Adapted fromThe Vegetarian 5-Ingredient Gourmet.
Yep, it’s famous. I am the official sweet potato pie maker for my family. It isn’t a holiday if my pie isn’t there. This was a hard recipe to veganize, since traditionally, I used condensed milk and egg whites to make my pies. But after a little tweaking, my famous sweet potato pie is now vegan and still a hit. This recipe is contributed by Alicia C. Simpson from her book Quick and Easy Vegan Comfort Food Experiment, 2009).
Sweet potato and tender greens (choose from spinach, arugula, watercress, or tatsoi) team up in this quick miso soup to great effect. I prefer a dark, robust variety of miso such as barley or hatcho as the base for this soup, but use whatever variety of miso you like best. more→
If candied sweet potatoes in a can have left you avoiding sweet potatoes, you need to try them fresh and prepared in a savory rather than sweet way. This recipe, redolent of garlic and thyme and studded with black olives, may change your mind about sweet potatoes once and for all. Contributed by Robin Robertson, from 1,000 Vegan Recipes.* more→
As everyone knows, greens are good for you, but with its high calcium content, kale is a standout. Its deep green color and elaborately ruffled leaves, contrasted with the yellow of the squash and the orange of the sweet potato, makes this an attractive and nourishing dish for the early autumn harvest. Recipe adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. more→