Sweet Potatoes are high in fiber and loaded with Vitamin A. Great baked, stuffed, mashed or (my favorite) cut into french fry shapes, tossed with a little olive oil and salt and pepper (and rosemary and garlic if I’m feeling fancy) and roasted at 425 for 25 minutes.
STORAGE TIPS: Keep them in a cloth or brown paper bag in a cool dry place. Do not scrub them before storing.
AUTUMN KALE SALAD WITH SWEET POTATOES, BROCCOLI AND BROWN RICE
This is another one that uses up lots of share ingredients. I’ll be adding some rotisserie chicken to this and making a meal out of it.
CARAMELIZED SWEET POTATO AND APPLE HASH BROWNS
This is one of my family’s favorite fall weeknight dinners. It’s sweet and savory with a hint of cinnamon. We serve this up with some maple breakfast sausage patties from our meat CSA.
SWEET POTATO & BLACK BEAN CHILI
This chili has the classic combination of sweet potatoes and black beans with the added kick of smoky chipotles.
SWEET POTATO AND SAUSAGE STRATA
With sweet potatoes, onions, bell peppers and kale, this veggie-packed strata is a great one dish meal and the leftovers are brilliant for breakfast.
SWEET POTATO VEGGIE BURGERS
These veggie burgers happen to be vegan as well (but I don’t like to put that in the name because it scares people away). They’re DELICIOUS.
VEGGIE SHEPHERD’S PIE WITH SWEET POTATO MASH
A vegetarian spin on shepherd’s pie with lentils and carrots.