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1 pound sweet potatoes
1 pound Idaho potatoes
3 tablespoons olive oil
1 tablespoon chili powder
1 1/4 teaspoons kosher salt
1 teaspoon organic no-salt seasoning
1/2 teaspoon sweet Hungarian paprika
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper or tajin powder
1/4 teaspoon cumin

Preheat oven to 450°F

Slice potatoes into 1/2 inch thick rounds.
Spread in a single layer in parchment fitted baking sheets.
In a small bowl, mix olive through cumin.
Brush oil mixture on the potato rounds.
Bake until tender and slightly crisp, about 25-30 minutes.
Transfer to a serving platter.

Serves 8

Inspired by a recipe from Siriously Delicious by Siri Daly

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6 cups – 1 inch peeled and cubed sweet potatoes
6 cups – 1 inch cubed pears
1 1/2 cups chopped onions
1 cup dried cranberries
1 teaspoon minced garlic
1/2 teaspoon ground cinnamon
1/4 cup extra-virgin olive oil
24 fresh sage leaves, plus more for garnish
Coarse salt and freshly ground pepper to taste

Preheat oven to 425°

Combine all ingredients in a large roasting pan, and toss well to coat the vegetables with the oil.
Roast uncovered for 40 minutes.
Serve hot or warm.

Serves 8 – 12

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1/2 large yellow onion, diced
1 clove garlic, chopped
1 medium sweet potato, peeled, cut into 1 inch chunks
6 ounces fresh broccoli florets, about 4 cups
6 ounces fresh cauliflower florets, about 4 cups
4 tablespoons non-dairy butter
4 cups vegetable broth
1/2 cup almond milk
salt, pepper to taste

In a large pot, over medium heat, melt non-dairy butter.
Add onion and garlic and sauté, until golden, about 6 minutes.
Add potato chunks, broccoli and cauliflower.
Add vegetable broth.
Bring to a boil.
Cover pot and lower heat to simmer.
Cook for approximately 25-30 minutes, or until vegetables are soft.
Uncover pot, turn off heat.
With an immersion blender, puree soup until creamy.
Add salt and pepper to taste.
Add almond milk and puree for 1 more minute.

Serves 6

Note: The soup can be made using a pressure cooker, cutting the cooking time in half.

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1 1/2 pounds sweet potatoes (peeled and cut in 1-inch cubes)
4 tablespoons olive oil, divided
2 cloves garlic, peeled and minced
2 tablespoons vegan Worcestershire sauce
1/2 sweet onion, peeled and finely diced
1 cup chickpeas, rinsed and drained
1 1/2 cups rolled oats, not steel cut
1/2 cup cashews, finely chopped

Serving suggestions

toasted potato buns
avocado, peeled and thinly sliced
vegan mayonnaise
pickled red onions
green lettuce leaves
Dijon mustard

Preheat oven to 400ºF.

In a large bowl, toss sweet potatoes and garlic with 2 tablespoons olive oil and season with Kosher salt and freshly ground black pepper.
Place on baking sheet, fitted with parchment paper and roast for 35-45 minutes or until tender. Remove from the oven and allow to cool slightly.
In the bowl of a food processor, pulse to combine sweet potato, Worcestershire sauce, onion, and chickpeas.
Remove mixture to a large bowl and add the rolled oats and cashews and mix to combine.
Form into five patties using an ice cream scoop.
In a heated, large sauté pan, add the remaining 2 tablespoons olive oil and heat over medium-high heat.
Add patties and cook until golden brown, about 4 minutes, flip and cook another 4 minutes. Remove and keep warm.
Makes 5-8 burgers, depending on size

Note: use a plastic lid and plastic wrap to help form the burger patties into perfect rounds.
Recipe inspired by the television program, The Chew.

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1 small sweet potato
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 portobello mushroom cap
1/2 small zucchini
1 small shallot, finely diced
1/4 teaspoon crushed red pepper
1 cup cooked quinoa
3/4 cup dried breadcrumbs
1 1/2 teaspoons fresh lemon juice
4 sandwich rolls, split, toasted
Guacamole, sliced tomatoes, and sprouts (optional)

Preheat oven to 350°

Prick sweet potato all over with a fork, rub with 1 tablespoon oil, then season with salt and pepper.
Roast directly on oven rack until tender, 30-45 minutes. Cool.
Remove and discard skin , mash flesh with a fork. Set aside.
Remove stem from mushroom, discard.
Pulse cap in food processor until finely chopped.
Coarsely grate zucchini on large holes of a box grater.
Place in a kitchen towel, squeeze out excess liquid.
Heat 1 tablespoon oil in a medium skillet over medium-low heat.
Cook shallot and red pepper flakes, stirring often, until shallot is soft, about 2 minutes.
Add mushroom and zucchini, cook, stirring occasionally, until vegetables begin to release their juice, approximately 2 – 4 minutes.
Transfer to a large bowl.
Mix in quinoa. Season with salt and pepper. Let cool.
Add breadcrumbs, lemon juice, and 1/4 cup reserved mashed sweet potato to quinoa mixture. Mix well.
Taste and adjust seasoning.
If mixture is too loose, add more mashed sweet potato to bind.
Divide mixture into 4 portions and form into patties, pressing firmly together with your hands.
Heat 2 tablespoons oil in a medium skillet over medium heat.
Cook 2 patties until golden brown, approximately 2 – 4 minutes per side.
Season with salt and pepper.
Repeat with remaining 2 tablespoons oil and 2 patties.
Place patties on toasted sandwich rolls.
Add guacamole, sliced tomatoes and sprouts (optional)

Serves 4

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Medium cauliflower, cut into florets
2 1/2 cups yams (sweet potatoes), large dice
3 garlic cloves, peeled
2 tablespoons olive oil, plus more for drizzling
1 tablespoon coconut oil
1 onion, chopped
Fresh thyme leaves
3 cups vegetable stock
1/2 cup non-dairy milk
salt and freshly ground black pepper, to taste

Preheat oven to 400°F.

Line a baking sheet with sides with parchment paper.
Place cauliflower florets, yams, and garlic cloves in pan.
Add 2 tablespoons olive oil and season with salt and black pepper.
Toss to mix.
Roast for 20 minutes, or until florets are golden.
Heat coconut oil in a sauté pan.
Add chopped onion and sauté until soft.
Chop thyme leaves, measuring 1 tablespoon.
Add to pan, stir.
Place vegetable stock, roasted cauliflower mixture, onion mixture into a slow cooker.
Cook on high for 1 hour, until cauliflower florets and yams are soft.
Using an immersible blender or pour into a blender when cool, puree until smooth.
Add 1/2 cup non-dairy milk and puree.
Season with salt and pepper, drizzle with olive oil and finely chopped thyme leaves.
Serve warm.

Serves 4

Note: Can use a Dutch oven or stock pot instead of slow cooker.

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4 large sweet potatoes, washed well (do not peel)
1/2 cup onion, diced
1 1/2 teaspoons olive oil
1/2 cup green pepper, seeded, and diced
1/2 cup Roma tomatoes, seeded, and diced
2 teaspoons garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
15 ounce can black beans, rinsed, and drained
8 ounce can tomato sauce
hot pepper sauce, to taste

Preheat oven to 400°F.

Using a fork, pierce the skins of the sweet potatoes in several places. Place an oven-proof rack on a cookie sheet and place the sweet potatoes on the rack. Bake for 60-75 minutes or until the sweet potatoes feel soft when gently squeezed. While the sweet potatoes are baking, prepare the black bean chili. In a medium saucepan, sauté the onion in the olive oil on medium heat for 3 minutes to soften.
Add the green pepper and saute an additional 3-4 minutes or until the vegetables are tender. Add the tomatoes, garlic, and seasonings, and saute an additional 2 minutes. Add the black beans, tomato sauce, and season to taste with hot pepper sauce, stir well to combine, and simmer the chili for 10 minutes. Taste and adjust seasonings. Remove the saucepan from the heat. When the sweet potatoes are tender, remove the cookie sheet from the oven and leave the sweet potatoes on the rack to cool for 5 minutes. For each serving, place one sweet potato on a plate or in a bowl, split it open, ladle some of the black bean chili over the top, and serve.

Serves 4

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4 tablespoons nondairy butter
4 carrots, cut into coins
4 celery stalks, chopped
2 garlic cloves, minced
3/4 cup chopped yellow onions
32 ounce carton vegetable soup stock
1 large potato, peeled and chopped
1/2 sweet potato, peeled and chopped
15 ounce can kidney beans, in liquid
15 ounce can chopped tomatoes, or 2 tablespoons of tomato paste
2 tablespoons fresh basil, chopped
1/2 package of frozen spinach
1/2 cup cooked lentils
dashes of: red pepper flakes, cayenne pepper, ground cumin, curry, salt and pepper
cooked noodles, optional
vegan Parmesan cheese, optional

Melt butter in a large pot. Add vegetables and saute until beginning to soften. Add the rest of the ingredients. Bring to a boil. Lower to simmer.
Cook for 1 hour, or until the potatoes are cooked through, the longer, the better.
Add cooked noodles and vegan Parmesan cheese, if desired.

Serves 4,