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→
This supremely nourishing trio of ingredients 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. Adapted from Vegan Express. more→
A cheering fall and winter recipe, this medley of sweet potatoes and apples makes a great side dish for Thanksgiving dinner, though you need not save this easy preparation for special occasions only. Photos by Rachael Braun. more→
This rich combination of white and sweet potatoes, subtly sweetened with apple, is perfectly suited your major comfort food cravings of the cool season. This is one of my favorite comfort food recipes (which was titled Les Trois Pommes), updated, from Vegetariana. more→
This stew is colorful and full-flavored thanks to a host of vegetables and seasonings. I like to cook the collards separately to avoid any bitter taste in the stew. Since sweet potatoes break down easily, it’s important not to cook this stew too long. For a mild yet still flavorful version, eliminate the hot chile. Serve it accompanied by crusty warm bread. Adapted from Fresh from the Vegetarian Slow Cooker* by Robin Robertson. more→
A satisfying soup that gets its golden-orange color from sweet potatoes and carrots, this will warm you throughout the fall and winter.