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Bright, delicious sweet potatoes and yams feature in these quesadillas, porridges, salads, and pies.
No need for marshmallows here; just butter, maple syrup, and a few sprigs of earthy thyme.
Tender roasted sweet potatoes with olive oil, parsley, and a touch of honey.
One part West African, one part Thai, two parts delicious.
Peppery grated ginger, nutty brown butter, and woodsy herbs cut through the sweetness of this classic casserole.
Sweet potatoes star in these crisp-tender vegan quesadillas.
A fully DIY approach to a Southern classic.
Intense brown butter and woodsy rosemary add deep, savory flavor to this naturally sweet root vegetable.
Sweet, but in a perfectly balanced way.
Savory, salty, and sweet.
Meat-free black bean and sweet potato chili packed with complex chili flavor.
Brown sugar and cinnamon play up the natural sweetness of this root vegetable mash.
Leftover mashed sweet potatoes are even better as moist and tender pancakes.
Sweet, savory, and buttery.
Sweet potatoes get a warming sprinkle of chipotle powder, cumin, and ground coriander.
One skillet = one great breakfast.
Mango chutney, ginger, and cumin add spice and sweetness, while toasted almonds bring the crunch.
Richly sweet and creamy innards matched with a slightly crisp exterior.
You'll never mix up yams and sweet potatoes again.