Coconut Sweet Potato Lentil Soup

2 tablespoons extra virgin olive oil
1/2 yellow onion, chopped
1 inch fresh ginger, grated
2 cloves garlic, minced
2 sweet potatoes, peeled and cubed
1 tablespoon yellow curry powder
½ teaspoon cayenne pepper, more or less to taste
4 cups low-sodium vegetable broth or water
3/4 cup dried red lentils
Kosher salt
1 14-ounce can coconut milk
2 cups baby spinach or baby kale
 
2 cups cooked basmati rice
1/3 cup fresh cilantro, chopped, plus more for serving
Fresh naan, for serving
 
Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry powder and cayenne and cook another minute.
 
Add the broth and lentils. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender.
 
Stir in the coconut milk and spinach, cook 5 minutes. Remove from the heat and add the cilantro.
 
To serve, divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve with naan on the side.
 
Serves 6.
 
From Half-Baked Harvest blog

Chipotle, Sweet Potato, and Black Bean Burgers

1 medium or large sweet potato, or 2 small, peeled and cubed

1 can black beans, rinsed and drained well
12 ounces (340 grams) extra-firm tofu, drained, pressed, and crumbled

1/4 cup (32 grams) ground raw cashews

2 tablespoons chipotle puree, or to taste

1/4 cup (55 grams) firmly packed brown sugar
1/2 teaspoon sea salt
Pinch of nutmeg
Pinch of cinnamon
1/2 to 1 cup (60 to 120 grams) white whole wheat flour

Heat the oven to 375 F.

Bake the sweet potato cubes for about 30 minutes or until tender.  Remove from oven and mash.  Measure 1 cup or about 200 grams of the mashed sweet potatoes.  

In a mixing bowl, place the sweet potatoes, beans, tofu, cashews, chipotle puree, brown sugar, salt, nutmeg, and cinnamon, and mush together really well with your hands.  After everything is incorporated, add the flour a little bit at a time.  Depending on the moisture content of your potato and tofu, you'll need a little or a lot. 

Line a baking sheet with parchment.  Form the mixture into 8 patties and place on the prepared sheet.  

Bake for 20 minutes, uncovered, then flip and bake for 20 minutes longer, until firm and just beginning to brown.

Makes 8 burgers.

From The Best Veggie Burgers on the Planet by Joni Marie Newman, with changes

Sweet Potato and Herbed Goat Cheese Gratin with Chipotle

3 cups heavy cream    
1 tablespoon chipotle puree (or 1 canned chipotle pepper)
4-5 medium sweet potatoes, peeled and sliced very thin
4 or 8 ounce package herbed goat cheese, crumbled
Salt and freshly ground black pepper

Heat the oven to 350°F. 

In a blender, puree the cream and chipotle until smooth.

In a 10x10-inch baking dish, arrange a fourth of the sweet potatoes, season to taste with salt and pepper, sprinkle with one fourth of the crumbled goat cheese, and pour a fourth of the cream over all.  Repeat with remaining potatoes, cheese, and cream, forming 4 layers.  

Bake for 1 hour, or until the cream has been absorbed and the potatoes are browned.  (May be prepared up to 1 day ahead, covered and refrigerated.  To serve, reheat in a 350°F oven for 12 minutes.)

Serves 8 to 10.

From Bold American Food by Bobby Flay

Saucy Tahini Noodles with Honeyed Sweet Potatoes

2 small sweet potatoes, sliced into 1/4 inch rounds

2 tablespoons extra virgin olive oil

1 tablespoon honey

Crushed red pepper flakes

Kosher salt

8 ounces rice noodles or soba noodles

For tahini sauce:

1/4 cup tahini

1/4 cup low sodium soy sauce or tamari

1 tablespoon toasted sesame oil

1 tablespoon honey

2 teaspoons chili paste (I use sambal oelek)

1 inch fresh ginger, grated

1 clove garlic, minced or grated

Juice from 1 lime

1/4 cup fresh basil, chopped

1/4 cup fresh cilantro, chopped

1 bunch kale, spinach, or bok choy, chopped

Sliced cucumbers and toasted sesame seeds, for serving

Heat the oven to 425 degrees F.  On a rimmed baking sheet, combine the sweet potatoes, 2 tablespoons olive oil, honey, crushed red pepper flakes, and a pinch each of salt and pepper.  Arrange in an even layer.  Transfer to the oven and roast for 25-30 minutes, tossing halfway through cooking, until the potatoes are caramelized.  During the last 5 minutes of cooking, add the greens to the sheet pan and toss with 1 tablespoon olive oil and a pinch each of salt and pepper.  Cook until wilted.

Meanwhile, bring a large pot of water to a boil.  Cook the noodles according to package directions.

Make the tahini sauce:

Combine in a food processor the tahini, soy sauce, sesame oil, honey, chili paste, ginger, garlic, and 2 tablespoons water.  Pulse until combined and smooth, adding additional water as needed to thin the sauce.  Pour the sauce over the hot noodles.  Add the lime juice, basil, and cilantro, tossing to combine.

Divide the noodles between bowls.  Top with sweet potatoes and greens.  Sprinkle on sesame seeds and finish with cucumbers.  Enjoy warm or at room temperature.

From Half-Baked Harvest blog

Sweet Potato Fries with Basil Yogurt Sauce

Basil yogurt sauce:
1/4 cup (60 grams) plain full-fat Greek yogurt
1 cup (12 grams) fresh basil leaves
1 bunch (85 grams) scallions, white and green parts
1/2 ripe avocado
1 green chili, seeded if desired
1 1/2 tablespoons fresh lime juice
4 black peppercorns
1/2 teaspoon fine sea salt
1/2 cup cold water, plus more as needed

Sweet potatoes:
1 pound (455 grams) sweet potatoes
2 tablespoons extra-virgin olive oil
1 teaspoon dried red chili flakes
1/2 teaspoon flaky sea salt
1/2 teaspoon freshly cracked black pepper

To make the yogurt sauce:
Combine the yogurt, basil, scallions, avocado, chili, lime juice, peppercorns, salt, and water in a blender and pulse on high speed until smooth and uniform.  Taste and adjust the seasoning if necessary.  You can add more water if you want to make the sauce a little thinner.  Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 2 hours.

To make the sweet potatoes:
Heat the oven to 425 F.  Line a baking sheet with parchment paper.  Scrub the sweet potatoes under running water and pat dry.  Peel and cut lengthwise into 1/4 inch thin sticks.  Transfer to a medium bowl, and add the olive oil, chili flakes, salt, and pepper, and toss to coat evenly.  Spread out the potatoes on the prepared baking sheet and bake until lightly browned outside and soft and tender inside, 25 to 30 minutes.  Remove from the oven and transfer to a serving dish.

Serve the sweet potatoes hot, and pass the yogurt sauce on the side, garnished with the sliced scallions.

Serves 2.

From Season by Nik Sharma

Fluvuary Fiesta Soup! (Chicken and Sweet Potato Chili)

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1-2 sweet potatoes, peeled and chopped into half-inch cubes
1-2 tablespoons chili powder
1 tablespoon dried oregano
1 pound ground chicken
4 cups chicken stock
1 can white or black beans, drained and rinsed
1 cup frozen corn, thawed
1 teaspoon salt, or more to taste
1/2 teaspoon black pepper

Heat oil in a large pot over medium-high heat.  Add the onion, garlic, bell pepper, and sweet potato.  Cook, stirring frequently, until the vegetables are slightly softened, about 10 minutes.  Stir in the chili powder and oregano, and cook, stirring, for 1 more minute.

Add the ground chicken and cook, stirring, until crumbled and combined with the vegetables.  Add the chicken stock and bring to a simmer, then cover and cook for about 15 minutes.

Add the beans, and cook for another 15 minutes uncovered.  

Add the corn, and cook for a few more minutes.  Season with salt and pepper, adding more salt to taste.  

Serve, with any of the following - sour cream, avocado, scallions, cilantro, cheese, and/or cornbread, as desired.

Serves 4 to 6.

Assembled from Eating Well blog (Chicken Chili with Sweet Potatoes) and Goop (Turkey and Sweet Potato Chili) and me!

Swiss Chard and Sweet Potato Gratin

1/4 cup (1/2 stick or 2 ounces) butter

1 small onion, finely chopped

3 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces (keep separated)

Pinch of nutmeg

2 cups heavy cream or whole milk

2 garlic cloves, minced

2 tablespoons flour

2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds

1 tablespoon minced fresh thyme

Fine sea salt

Freshly ground black pepper

1 1/4 cups (about 5 ounces) coarsely grated Gruyére cheese

Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened.  Add chard stems, pinch of nutmeg, and salt and pepper to taste, and cook, stirring, until vegetables are tender but not browned, about 8 minutes.  Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted.  Season with salt and pepper, then transfer greens to a colander to drain well and press out liquid with back of a large spoon.

Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer, then keep warm.  Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour.  Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute.  Season sauce with salt and pepper.

Assemble gratin: Heat oven to 400°F.  Butter deep 9×13 baking dish.  Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the thyme, and a 1/4 cup of the cheese.  Distribute half of the greens mixture over the cheese, then sprinkle another quarter of the herbs and 1/4 cup of the cheese over it.  Pour half of bechamel sauce over the first two layers, then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese, and then the remaining greens and herbs.  Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible.  Sprinkle with the last 1/4 cup of cheese.

Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed.  Let stand 10 minutes before serving.

Do ahead: You can make the entire gratin but not bake it up to a day in advance and keep it in the fridge.  You can also make and bake the gratin and reheat it. Gratins reheat well, but they take almost as much time to gently heat through as they do to bake in the first place, especially deep ones like this.

Serves 12.

From Smitten Kitchen, with very minor changes

Baked Sweet Potato Fries

2 pounds sweet potatoes, peeled

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

Heat the oven to 400 F.

Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil.

Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.

Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.

Serves 4.

From Mark Bittman, NY Times

Yukon Gold and Sweet Potato Home Fries

2 tablespoons olive oil

1 onion, chopped 

1 red bell pepper, seeded and diced

1 jalapeno pepper, seeded and diced

4 to 5 Yukon Gold potatoes, peeled and cut into 1-inch dice

1 sweet potato, peeled and cut into 1-inch dice

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon sea salt

Freshly ground black pepper

In a saute pan over medium heat, heat 1 tablespoon of the oil.  Add the onion and peppers and cook until the onion is softened, about 5 minutes.  Add the remaining oil, then add the potatoes, oregano, thyme, salt, and pepper to taste.  Lower the heat and continue to cook, stirring often, until the potatoes are nicely browned, 20 to 25 minutes.  Serve at once.

Serves 4 to 6.

From The Candle Cafe Cookbook via Epicurious

Root Soup

9 ounces carrots, peeled and chopped
9 ounces sweet potatoes, peeled and chopped
9 ounces parsnips, peeled and chopped
9 ounces celery root, peeled and chopped
1 teaspoon cumin seeds, toasted in a dry pan until darkened and aromatic
1/2 to 1 teaspoon crushed dried chili
3 tablespoons olive oil
1 ounce butter
5 ounces red onions, peeled and chopped
1 large leek, cleaned, trimmed, and chopped
Salt and freshly ground pepper

Balsamic reduction:
1/2 cup balsamic vinegar
1 tablespoon dark molasses

Heat the oven to 375°F.  Set half the carrots aside and put the rest of the carrots, the sweet potatoes, parsnips, and celery root in a baking pan.  Add the spices, salt and pepper, and 2 tablespoons of the oil and shake the pan until the vegetables are coated with oil.  Place in the middle of the oven for up to 45 minutes, checking and turning from time to time until the vegetables are soft and browned.

Meanwhile, heat the remaining tablespoon of oil and the butter in a large pan with a lid.  Add the onions and cook on a gentle heat until translucent, about 5 minutes.

Add the remaining carrots and the leek to the onions.  Cover the pan and cook for 20 minutes, stirring occasionally to make sure the vegetables do not burn or stick to the pan. If the mixture becomes too watery, uncover the pan until all the liquid has evaporated.  

Add 6 or 7 cups of water, the roast vegetables, and plenty of salt to the pan.  Simmer for a further 10 minutes.  Remove from the heat and leave to cool a little, then whiz in a blender until smooth.  

While soup is cooking, make the balsamic reduction:
Combine the vinegar and molasses in a small saucepan.  Bring to a simmer over medium heat; cook, stirring occasionally, until the amount is reduced by about half and the mixture is maple-syrup consistency, about 8 minutes.  Transfer to a bowl.  Cover and refrigerate; the mixture will continue to thicken as it cools. Drizzle each serving of soup with a swirl of the balsamic reduction.

Serves 4.


From Sophie Conran's Soups and Stews, with minor changes

Sweet Potato Biscuits

1 sweet potato, peeled and cut into 1-inch cubes
2 cups all-purpose flour
1 tablespoon plus 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons very cold unsalted butter or solid vegetable shortening, cut into pieces
1 cup buttermilk, or 1/2 cup milk mixed with 1/2 cup plain yogurt
1 tablespoon honey
1 egg, beaten with 1 tablespoon water

Heat the oven to 375° F. 

Steam the cubed sweet potato until soft, approximately 10 minutes.  Mash, and measure out 1/2 cup.  Reserve the remainder for another use.

Line a large baking sheet with parchment paper or a nonstick baking mat.  Sift the dry ingredients together into a large bowl.  Cut in the butter or shortening until the mixture resembles rolled oats.  

Make a well in the center of the mixture, add the buttermilk, sweet potatoes, and honey, and stir vigorously until the dough forms a ball.  Knead lightly for about 30 seconds, until the dough just begins to look smooth.

On a floured surface, pat the dough out 3/4-inch thick, making a 7-by-8-inch rectangle.  Cut into 2-inch rounds, re-rolling the scraps and cutting out more biscuits.  Transfer to the prepared pan, brush the tops with egg wash, and bake for 10-12 minutes or until lightly browned.


Makes 12 biscuits.

From Bobby Flay Cooks American by Bobby Flay (with a few changes)

Sweet Potato with Toasted Coconut (Erisheri)

3 medium sweet potatoes (1 3/4 pound total), peeled and cut into 1-inch pieces (about 5 cups)
2 cups water, divided
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
Salt
1/2 cup grated dried unsweetened coconut
1/2 cup canned kidney beans, rinsed and drained
1/2 teaspoon minced garlic
1/2 teaspoon ground cumin
1 small fresh green chile, slit lengthwise with stem end intact
2 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1/8 teaspoon hot red pepper flakes
10 fresh curry leaves (optional)

Bring sweet potatoes and 1 1/2 cups water to a boil with turmeric, cayenne, and 1 teaspoon salt in a 3-quart saucepan, then simmer, covered, until tender, 8 to 10 minutes.

Meanwhile, toast coconut in a small heavy skillet over medium heat, stirring constantly, until very toasted (pale reddish-brown all over; be careful not to burn). Transfer to a plate.

Break sweet potatoes up with the back of a spoon so that some chunks remain. Add toasted coconut, beans, garlic, cumin, chile, and remaining 1/2 cup water and simmer, stirring occasionally, 5 minutes. If mixture becomes too thick and begins to stick to bottom of saucepan, add more water.

Heat oil in cleaned small heavy skillet over medium-high heat until it shimmers. Add mustard seeds, and cook until seeds begin to pop and/or turn gray. Add red pepper flakes and curry leaves (if using), covering skillet immediately and cooking just long enough for leaves to crackle. Stir spice mixture into sweet potato mixture (it will be very thick and chunky). Season with salt.

From Epicurious/ Gourmet