Grilled Sweet Potato and Corn Salad
Sweet potatoes are a favorite fall vegetable for their warming sweet flavor, which is well-utilized and nicely balanced in this dish. The Southwestern influence of poblano peppers and the lime dressing paired with grilled sweet potatoes and roasted corn may not jive with all holiday meals, but it's a combination that works quite well.
Roasted Sweet Potato Salad with Chutney Vinaigrette
Grilled Hasselback Sweet Potatoes with Rosemary and Garlic
Making Hasselback sweet potatoes follows the exact same process as making Hasselback potatoes with russets: slice, wash, microwave, and throw on the grill, where they fanned out and got crisp around the edges, while being soft and smooth on the inside. If the smoke and garlic are a bit too strong for your taste, just omit the garlic and cook them in the oven.
Brown Butter and Sage Sweet Potato Casserole
How you prepare the sweet potatoes will depend on available oven/stove space and personal preference. You can steam them, or if you're lucky enough to have ample room in the oven, simply toss the sweet potatoes with butter, sage, and maple syrup, and bake until tender. Then add the brown butter-sage marshmallows, brown, and serve.
Carrot and Sweet Potato Mash
For those of you who are looking for a healthier alternative to mashed potatoes, feeding picky children and/or adults, or like the color orange, this is the motherlode. Despite a slight textural difference, the carrots and sweet potatoes mesh unexpectedly well. The addition of unsweetened applesauce and brown sugar make the dish moist and ever-so-slightly sweet, while the raisins, quite literally, give you something to chew on.
Twice-Baked Sweet Potatoes
These twice-baked sweet potatoes are the November-ified version of the old-fashioned starchy favorite. If you're comfortable with them playing second fiddle to the turkey, they work well as a Thanksgiving side. Because they can be baked the first time far in advance, then stuffed and kept until you're ready to eat, they work well from a scheduling point of view. When the turkey's out of the oven, you can stick them in for their second round of baking.
The Best Roasted Sweet Potatoes
OK, so sweet potatoes are sweet, but they're not that sweet, right? You could go add maple syrup or honey with marshmallows on top, but those monstrous casseroles provide a level of sweetness you wouldn't want to feed to your worst enemies. Much better than those are really well-roasted sweet potatoes. At their best, they're creamy, flavorful, and sweet with a slightly crisp, caramelized crust.
Honey-Roasted Sweet Potatoes
Healthy food has its time and place, and it's not necessarily the fourth Thursday in November. However, when a Thanksgiving recipe is nutritious and delicious, there's no need to leave it off the holiday table. That would just be mean. With that in mind, these Honey-Roasted Sweet Potatoes need to go on your Turkey Day menu, post-haste. Satisfying and subtle, they'll please guests of every age. Coincidentally, these carrot-hued chunks of delight are decent sources of fiber and potassium, and ludicrously high in Vitamin A.
Couscous with Sweet Potato Puree and Kale Chips
The sweet potato puree functions as the base here, lending a sweetness to everything else. To help bulk the rest of the dish out, adding Israeli couscous that's cooked in vegetable stock (or chicken stock if you'd like to go all out), and then tossed with olive oil and lemon juice. The kale chips provide a crispy texture and earthiness.
Sweet Potato Biscuits With Jalapeño Butter
Whether or not you are day-dreaming about warmer climes, nothing beats a basket of fresh-from-the-oven biscuits. This version is extra special thanks to the incorporation of sweet potato. Cook the potato in a microwave to make an easy puree, then fold it into the batter. These don't raise quite as high as regular biscuits, but they're still flakey and the potato adds a bright sweetness. They also make the perfect base for a spicy jalapeño butter, which is crazy easy to make.
Sweet Potato Biscuits
Occasionally, those of us who love a good sweet potato may find ourselves with bits leftover after supper. Thankfully, these quick biscuits make use of your leftovers and take care of the nagging question of what to make for brunch. This basic recipe can be taken in as many directions as your spice cabinet can take them: a dash of cinnamon, nutmeg, or even curry powder would be a great addition.
Sweet Potato, Eggplant, and Spinach Madras Curry
The secret to this vegetarian, sweet potato curry is letting it cool out for about 30 minutes after cooking. Eating immediately yields a perfectly dry mix of sautéed vegetables, with nothing really there to bring it all together. After the wait, the result is definitely more interesting. The spices get time to hang around, and delicately infuse each bite.
Sweet Potato Leek Soup
This soup was born of a moment of panic last week when the refrigerator had gotten perilously bare. A single leftover baked sweet potato, old vegetable odds and ends, stock made from Sunday's chicken carcass, and some leeks. If you love potato leek soup, why not sweet potato leek? Just roast potatoes, carrots, and cabbage in a 400°F oven while the soup simmers, and you'll have a bright and tasty lunch ready in under an hour. Like butternut squash soup, this one was richly smooth and creamy-tasting despite its lack of cream.