Sweet potatoes, carrots, and acorn squash form a natural partnership--their flavors are complementary, but with enough variation to promise something a little more interesting than your typical root vegetable latke. Freshly grated ginger delivers a bright heat that cuts right through the vegetable base, which is rounded out with smoky paprika, a pinch of cumin, and some floral coriander.
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This simple, warming soup is made with sweet roasted sweet potatoes and a splash or orange juice, and topped with a sauce made from crushed pistachios, olive oil, mint, scallions, and orange zest.
Leftover mashed sweet potatoes are not easy to reheat and serve without turning them too dry or worse, scorching them on the bottom of a pan. Instead of trying, use them as the base for moist, tender, and delicious pancakes for breakfast.
These sweet potatoes have just enough (read: plenty of) butter, heavy cream, and milk. Brown sugar and cinnamon play up the natural sweetness, but I also slip in a subtle ingredient that adds complexity: carrots.
These turkey burgers deliver an entire Thanksgiving meal on a bun in the most delicious way possible. The patties are seasoned with onion, celery, sausage, sweet potato, sage, thyme, and garlic to create a fitting base that's built upon with apple-cranberry relish, gravy, spinach, and fried onions, completing the holiday equation.
Have you ever wondered why sweet potatoes are so darn insecure? It's time to say good bye to the days of sweet potatoes having to hide behind a mask of sugar and bolted-on marshmallows. What we have here is a technique for making mashed sweet potatoes that are so sweet, rich, and packed with sweet potato flavor, they need only the simplest of embellishments to shine.
Sweet potatoes started out as a way of stretching expensive refined flour in biscuit doughs for those who couldn't afford otherwise, but they're not just an economical step: They create moist, flavorful biscuits that are even more likely to be tender, because some of that sweet potato replaces what would otherwise be wheat gluten. Here are the steps to make them.
Richly sweet and creamy innards matched with a slightly crisp exterior make these some incredible grilled sweet potatoes.
A vegan black bean and sweet potato chili packed with rich, complex chili flavor.
This brunch is a wonderful way to start off a lazy Sunday. Lentils, simmered with aromatics, won't just fill your kitchen with wonderful enticing smells—they make a perfect dipping sauce for a side of delicate and savory sweet potato fritters.
This winter juice turns boring old sweet potatoes into a rich and mellow drink that's lightened with apple and spiced with fresh ginger.
Although sweet potato is often juiced for its nutrients, it's also a lesser known source of subtle creaminess in terms of both flavor and texture. I won't pretend this juice tastes like dessert, but it really does have an undertone of creamsicle.
Quick sautéed root vegetables flavored with honey, soy sauce, and sesame oil, tossed with some fresh shiso leaves for a hearty but light-tasting side dish.
Crisply fried latkes take a cue from Thanksgivukkah, combining sweet potatoes, Granny Smith apple, and onion.
Instead of pumpkin, these cookies are made with sweet potatoes. Molasses, brown sugar, cinnamon, cloves, nutmeg, and ginger give them an autumnal flavor.
There are a lot of steps involved in this recipe for sweet potato French toast with homemade sweet potato brioche, but none of them are hard, and if you've never made brioche be reassured that it's among the easiest of bread doughs. If you can make cake, you can make brioche!
An easy sweet potato and bell pepper hash served with eggs cooked directly in the same skillet.
In the spirit of continuing to adapt traditional Japanese dishes to contemporary American palates, Hiroko Shimbo has created a twist on the Japanese cooking technique known as namban. Here, she infuses sweet curry flavor into boneless, skinless chicken thighs that are pan-seared and then baked.
Traditional sukiyaki is a hot pot-style dish of beef and vegetables simmered in a broth of soy sauce, sugar, and mirin. It's a popular meal in Japan, but because of the lack of tabletop cooking vessels in the US, sukiyaki is challenging to replicate here. Hiroko Shimbo's version in Hiroko's American Kitchen drops the hot pot entirely to create a one dish meal more suitable to the American home cook.
Instead of a bland, one-note dish, this complex vegetarian curry has a multilayered profile and a genuine kick.