Any-Meal Enchilada Casserole

1-1/2 c. sliced fresh button mushrooms

1 c. chopped onion

1 c. chopped green and/or red bell pepper

3 cloves garlic, minced

1 15-oz. can no-salt-added black beans, rinsed and drained

1 c. frozen whole kernel corn

2 t. chili powder

1 t. ground cumin

1-1/2 c. steamed cubed sweet potato (1/2" cubes)

Sea salt and freshly ground black pepper, to taste

10 6" corn tortillas, cut into quarters

1-3/4 c. fresh salsa

1 avocado, seeded, peeled, and chopped

1/4 - 1/2 c. chopped tomato

1/4 c. chopped fresh cilantro

Lime wedges

Preheat oven to 375 degrees. In a large skillet, cook mushrooms, onion, bell pepper, and garlic over medium heat for 5 minutes, stirring occasionally and adding 1-2 T. water as needed to prevent sticking.

Add beans, corn, chili powder, and cumin. Cook 2-3 minutes or until hot. Carefully stir in sweet potato cubes. Season with salt and pepper.

Spoon half the vegetable mixture into a 3-qt. rectangular baking dish. Top with half the tortilla wedges. Layer remaining vegetable mixture over tortillas and finish with remaining tortilla wedges. 

In a food processor, process salsa until mostly smooth. Spread over enchiladas.

Bake, covered, 25-30 minutes or until bubbly around edges. Sprinkle with avocado, tomato, and cilantro. Serve with lime wedges.

Adapted from ForksOverKnives.com.

Spicy Cilantro Lime Sweet Potatoes

6 medium sweet potatoes

1/2 c. unsalted butter, room temperature

Zest and juice of 1 lime

Juice of 1 tangerine

1-2 t. chipotle peppers in adobo, chopped (more or less, to taste)

2 t. smoked paprika

1 large bunch cilantro, chopped and divided

1 t. salt

Preheat oven to 425 degrees. Roast sweet potatoes on a sheet pan until soft, 45-60 minutes. Allow to cool.

When cool, scoop out sweet potatoes and place flesh in a large bowl. Mash together with butter, lime zest, lime juice, tangerine juice, chipotle peppers, paprika, salt, and half of the cilantro.

Place into a baking dish and bake at 400 degrees for 15 minutes for flavors to come together. Garnish with remaining cilantro.

Serves 6-8.

Adapted from Edible Northeast Florida, Nov./Dec. 2021, p. 19. 

Roasted Parsnips & Sweet Potatoes with Olive Dressing

2 lbs. parsnips, peeled, thin ends trimmed, halved or quartered lengthwise (depending on thickness)

5 T. extra virgin olive oil, divided

Kosher salt

2 lbs. sweet potatoes, peeled, ends trimmed, cut lengthwise into wedges

3 T. fresh lemon juice

1/2 small shallot, finely chopped

1 small clove garlic, finely chopped

1/2 c. pitted black, green, or kalamata olives (or a combination), roughly chopped

1/2 c. loosely packed fresh mint leaves, roughly chopped

1/2 c. fresh cilantro, roughly chopped

Heat oven to 375 degrees.

On a large rimmed baking sheet, toss parsnips with 1 T. olive oil and 1 t. salt. Arrange in a single layer and roast 10 min.

Meanwhile, on second baking sheet, toss sweet potatoes with 1 T. olive oil and 1 t. salt. Arrange in a single layer.

Toss parsnips, return to oven along with potatoes, and roast, stirring vegetables after 25 min. Roast until golden brown and tender, 40-50 min. total.

While vegetables roast, combine lemon juice, shallot, garlic, and remaining 3 T. olive oil in a small bowl. Stir in olives.

When ready to serve, transfer vegetables to a platter and spoon dressing on top. Sprinkle with mint and cilantro. Serve warm or at room temperature.

Serves 10.

Adapted from WomansDay.com, Nov. 2021. 

Baked Sweet Potatoes with Feta Butter & Cabbage-Kale Salad

4 6-oz. sweet potatoes

5 T. salted butter, softened

2 oz. (about 1/2 c.) feta cheese, crumbled, divided

2 T. fresh lemon juice (from 1 lemon)

2 T. olive oil

2 t. honey

1/4 t. kosher salt

1-1/4 t. smoked paprika, divided

3 c. thinly shredded red cabbage (from 1 head)

1 8-oz. bunch lacinato kale, stemmed and thinly sliced (about 4 c.)

1/2 c. roasted, salted pumpkin seeds (pepitas)

Preheat oven to 425 degrees. 

Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet and bake until tender throughout, 45-50 minutes. (Alternatively, prick with a fork and microwave for 6-8 minutes.)

Meanwhile, stir softened butter and 6 T. feta in a small bowl until blended.

Whisk lemon juice, oil, honey, salt, and 1 t. smoked paprika in a large bowl. Add cabbage and kale; toss until coated.

Cut open each baked sweet potato and fluff flesh with a fork. Top each with feta butter. Sprinkle with remaining 1/4 t. smoked paprika and with pepitas. Serve sweet potatoes alongside salad topped with remaining 2 T. feta.

Serves 4.

Adapted from Real Simple magazine, Oct. 2021, p. 124.

Balsamic Root Vegetables

1-1/2 lb. sweet potatoes

1 lb. parsnips

1 lb. carrots

Vegetable cooking spray

2 large red onions, coarsely chopped

3/4 c. sweetened dried cranberries

1 T. light brown sugar

3 T. olive oil

2 T. balsamic vinegar

1 t. table salt

1/2 t. freshly ground black pepper

1/3 c. chopped fresh flat-leaf parsley

Peel sweet potatoes, parsnips, and carrots, and cut inti 1-1/2" pieces. Lightly grease a 6-qt. slow cooker with cooking spray.

Combine parsnips, carrots, onion, and cranberries in slow cooker; layer sweet potatoes over the top.

Whisk together brown sugar, olive oil, balsamic vinegar, salt, and pepper in a small bowl; pour over vegetables (do not stir).

Cover and cook on HIGH 4-5 hours or until vegetables are tender. Toss with parsley just before serving.

Serves 6-8.

Adapted from a Southern Living magazine recipe.

African Peanut Stew

4 c. chicken or vegetable stock

1 14-oz. can no-salt-added diced tomatoes

1/2 c. chunky peanut butter

1 T. ground cumin

1 t. ground coriander

1/4 t. salt

3 T. minced fresh ginger

2 lbs. boneless, skinless chicken breasts, cut into 1" pieces

1 large sweet potato, peeled and cubed

2 medium zucchini, cubed

1 14-oz. can chickpeas, drained and rinsed

1/2 c. chopped roasted unsalted peanuts

1/4 c. chopped cilantro

In a blender or food processor, add the stock, tomatoes, peanut butter, cumin, coriander, and salt; blend until thick and pasty.

In a 6-qt. slow cooker, combine the ginger, chicken pieces, sweet potato, zucchini, and chickpeas. Pour the sauce over the chicken and vegetables. Cover and cook on low for 7-8 hours. 

Garnish with chopped peanuts and cilantro when serving.

Serves 6-8.

Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 65. 

Sweet Potato, Black Bean & Quinoa Chili

2 medium sweet potatoes, peeled and diced
3 c. cooked black beans (2 15-oz. cans, drained and rinsed)
1/2 c. uncooked quinoa, rinsed in cool water
2 c. water or vegetable broth
2 14-oz. cans diced tomatoes
1 medium red onion, chopped
1-2 seeded minced jalapeno chiles
4 garlic cloves, minced
1 T. ground cumin
1-3 T. chili powder
1 T. unsweetened cocoa
1/2 t. ground cinnamon
1 medium green bell pepper, chopped
Salt and black pepper, to taste

Optional fresh toppings:
1/2 - 3/4 c. fresh cilantro
1/2 c. green onions, chopped
Avocado slices
1 c. sour cream or plain Greek yogurt
Pepper Jack cheese, shredded
Crushed tortilla chips

Options:
Increase vegetables by adding 1 large carrot, peeled and chopped; 2 celery stalks, chopped; 1 medium zucchini, chopped; 1 15-oz. can red kidney beans, drained and rinsed; and/or 1 15-oz can tomato sauce.
Add a chopped red bell pepper instead of green pepper.
Use half red beans and half black beans.

Grease the interior of a 6-qt. slow cooker with nonstick cooking spray.

Combine the sweet potatoes, black beans, quinoa, water or broth, diced tomatoes, red onion, jalapenos, garlic, cumin, chili powder, cocoa, and cinnamon in the prepared crock and mix well. Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours.

Stir in green pepper 10-15 minutes before cooking time ends. Season to taste with salt and pepper.

Serve in bowls with toppings, if desired.

Serves 4-5.

Leftovers will freeze for up to 3 months.

Adapted from Stock the Crock, p. 32. 

African Sweet Potato Stew

5 c. peeled, chopped sweet potatoes
3 c. sliced or halved fresh white mushrooms
1-1/2 c. small cubes of fresh pineapple
3/4 c. uncooked green lentils
1-1/2 c. chopped onion
2 T. tomato paste
2 t. curry powder
1/4 t. ground ginger
1/4 t. cayenne pepper
1 garlic clove, minced, or 1/4 t. garlic powder
3 c. vegetable broth
1 c. chopped fresh spinach leaves, lightly packed
1/4 c. peanut butter
1 T. lime juice
1/2 c. chopped peanuts, for topping

Grease the interior of a 5-qt. slow cooker with nonstick cooking spray.

Combine the sweet potatoes, mushrooms, pineapple, lentils, onion, tomato paste, curry powder, ginger, cayenne pepper, garlic, and broth in the prepared crock and mix well. Cover and cook on LOW for 3 to 4-1/2 hours, or until the sweet potatoes, lentils, and onion are tender.

Add the chopped spinach leaves, peanut butter, and lime juice. Stir well, Cook just until heated through.

Serve in bowls, topped with chopped peanuts.

Leftovers will freeze for up to 3 months.

Serves 4 or 5.

Adapted from Stock the Crock, p. 30. 

Sweet Potato Kale Salad

2 medium sweet potatoes
1 T. canola oil
1/2 t. kosher salt
1 12-oz. Eat Smart Sweet Kale Salad Kit
1/2 c. crumbled feta cheese

Preheat oven to 350 degrees. Peel potatoes and cut into 1/2" cubes. Coat potato cubes with canola oil and salt, then place on baking sheet. Bake 12-15 minutes or until tender when pierced with a fork. Let stand 3 minutes to cool.

Place all salad kit ingredients together in a bowl. Add potatoes and feta; toss and serve.

Serves 4.

Publix "Aprons" recipe, Nov. 2019. 

Seasonal Broiled Vegetables

General method:

Preheat broiler. Line two 15x10" baking pans with foil.

In a bowl, stir together dressing ingredients. Toss vegetables with dressing and let stand 5 minutes.

Drain vegetables, reserving dressing. Arrange vegetables in prepared baking pan, leaving plenty of space between pieces.

Broil 4-5" from heat until vegetables are just tender, 10-15 minutes. Drizzle with reserved dressing. Cover and let stand 5 minutes before serving with sauce.

Winter:
Dressing: 1/3 c. red wine vinegar; 1/4 c. finely chopped shallots; 2 T. olive oil; 1 T. Dijon mustard; 2 cloves garlic, minced; 1/4 t. salt; 1/2 t. black pepper
Vegetables: 8 oz. fresh button mushrooms; 2 small shallots, halved; add other vegetables as desired
Sauce: Purchased blue cheese dressing

Spring:
Dressing: 1/4 c. lemon juice; 2 T. red wine vinegar; 2 t. honey; 1 t. salt; 1/8 t. dried oregano; 1/8 t. black pepper
Vegetables: 1 cucumber, seeded, quartered lengthwise, and sliced 1" thick; 1 small red onion, cut into 1' wedges; add other vegetables as desired
Sauce: Yogurt Sauce*

Summer:
Dressing: Zest and juice of 1 lemon; 3 T. chopped fresh oregano; 2 T. olive oil; 2 cloves garlic, minced; 1/2 t. salt; 1/4 t. black pepper
Vegetables: 2 medium zucchini, sliced 3/4" thick; 1 cup grape tomatoes; add other vegetables as desired
Sauce: Fresh Herb Sauce^

Fall:
Dressing: 1/3 c. apple cider vinegar; 2 T. olive oil; 2 T. snipped fresh rosemary; 1 T. Dijon mustard; 2 t. honey; 2 cloves garlic, minced; 1/4 t. salt; 1/2 t. black pepper
Vegetables: 2 medium red sweet peppers, cut into 1" pieces; 1 small sweet potato, peeled and cut into 1" pieces (microwave for 2 minutes before cooking); add other vegetables as desired
Sauce: Tomato jam or gourmet catsup

*Yogurt Sauce: Mash 1 garlic clove to make a smooth paste. Mix with 1/2 t. salt, 1-2/3 c. plain Greek yogurt, 2 T. finely chopped fresh chives, and 1 T. lemon zest. Season with black pepper to taste. Cover and chill until ready to use.

^Fresh Herb Sauce: In a food processor combine 2 T. lemon zest,  2 c. chopped fresh Italian parsley, 1/4 c. sliced almonds, and 1/4 c. chopped fresh oregano. Cover and pulse until very finely chopped. Add 2 T. capers and pulse until combined. Add 1/4 c. lemon juice, 2/3 c. olive oil, 1/2 t. salt, and 1/2 t. black pepper. Pulse to make a saucy paste. Season to taste with additional salt and pepper. Store in an airtight container in refrigerator up to 3 days or freeze in 1/4-cup portions in airtight containers up to 1 month.   

Adapted from Fast & Fresh, p. 76.

Roasted Root Vegetables with Balsamic-Maple Glaze

Cooking spray
1 lb. red onions, each cut into 8 wedges with the root intact
1 lb. purple sweet potatoes, cut into 3/4" cubes
1 lb. small multicolored carrots, including purple ones, cut on an angle into 2" pieces, divided
1/4 c. olive oil, divided
1 lb. turnips, each cut into 8 wedges
1 lb. parsnips, cut on an angle into 2" pieces
1 t. kosher salt
1 t. black pepper
6 T. balsamic vinegar
1/4 c. pure maple syrup
1 T. chopped fresh thyme leaves

Preheat oven to 450 degrees. Line 2 rimmed baking sheets with parchment paper and lightly coat with cooking spray.

Combine onions, purple sweet potatoes, purple carrots, and 2 T. olive oil in a large bowl; toss to coat and arrange in a single layer on prepared baking sheet. In the same bowl, combine turnips, parsnips, remaining carrots, and remaining 2 T. olive oil; toss to coat and arrange in a single layer on the other prepared baking sheet. (Keeping them separate helps the colors stay true.)

Sprinkle both sets of vegetables evenly with salt and pepper. Bake vegetables at 450 degrees, without stirring, until tender and lightly caramelized, 30-35 minutes.

While vegetables bake, combine balsamic vinegar and maple syrup in a small saucepan over medium-high heat. Bring to a boil, without stirring, and cook until mixture is thickened, 6-8 minutes. (There should be about 1/2 c.) Remove from heat and cool to room temperature; sauce will thicken to syrupy consistency upon cooling.

Arrange roasted vegetables on a platter and drizzle with balsamic syrup. Sprinkle with fresh thyme and serve immediately.

Serves 10.

Adapted from Cooking Light magazine, Nov. 2018, p. 109.

Chicken, Sweet Potato, & Corn Slow-Cooker Chowder

8 c. chicken or vegetable broth
1-1/2 lb. sweet potatoes, peeled and cut into 1/4-inch pieces
2 1-lb. bone-in or boneless, skinless chicken breasts
2 c. fresh corn kernels
2 yellow onions, chopped
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
3 stalks celery, chopped
2 t. kosher salt
1 t. black pepper
1 c. heavy cream
5 T. cornstarch
1/4 c. chopped fresh flat-leaf parsley
Hot sauce
Finely chopped chives

Combine broth, sweet potatoes, chicken, corn, onions, peppers, celery, salt, and pepper in a 6-qt. slow cooker. Cover and cook on HIGH until chicken and sweet potatoes are tender, about 4 hours. Remove chicken and shred it coarsely, removing the bones, if needed. Set chicken aside.

Whisk together cream and cornstarch in a bowl until smooth; stir into soup. Cover and cook until slightly thickened, about 30 minutes. Stir in chicken and parsley. Serve topped with dribbles of hot sauce and chives.

Serves 10.

Adapted from Southern Living magazine, October 2017, p. 123.

Cumin-Roasted Sweet Potatoes

3 lbs. sweet potatoes (about 4 medium), peeled and cut into 1" cubes
2 T. olive oil
1 T. ground cumin
1/2 t. sea salt

Preheat oven to 425 degrees and arrange a rack in the upper third of the oven. Line a baking sheet with parchment paper or coat with cooking spray.

On prepared baking sheet, toss sweet potatoes with oil, cumin, and salt. Spread out in an even layer. Roast 30 to 35 minutes or until tender and slightly crisp at the edges, turning every 15 minutes to avoid sticking or burning. Season with additional salt, if desired.

Makes about 6-1/2 cups.

Excellent in a rice bowl with Green Rice and black beans.

Adapted from Mother Earth Living, Jan./Feb. 2017, p. 36. 

Sweet Potatoes with Applesauce

6 medium sweet potatoes, peeled and cut into 1/2" cubes
1-1/2 c. applesauce
2/3 c. packed brown sugar
3 T. butter, melted
1 t. cinnamon
1/2 c. chopped nuts, toasted

To toast nuts, bake uncovered on an ungreased baking sheet in 350 degree oven for about 10 minutes, stirring occasionally, until golden brown. Do not let them burn!

Place sweet potatoes in a 2 to 3-1/2-qt. slow cooker. Mix remaining ingredients except nuts; spoon mixture over potatoes. Cover and cook on LOW for 6-8 hours or until potatoes are very tender. Sprinkle with nuts just before serving.

Serves 6.

Adapted from Betty Crocker 1-2-3 Dinner, p. 319. 

Sweet Potato Souffle

1 large can sweet potatoes with liquid
1/2 stick softened butter
2/3 c. sugar
2 eggs
1 c. chopped pecans, divided
1 c. cornflakes, crushed
Additional butter for topping

Beat sweet potatoes, butter, sugar, and eggs until smooth. Stir in 1/2 c. pecans. Pour into a greased baking dish. Top with cornflakes and remaining 1/2 c. pecans. Dot or drizzle with additional butter. Bake at 300 for 1 hour. (Be careful not to let the pecans burn.)

Source unknown.

Sweet Potato Soup

2 T. olive oil
1 large yellow onion, chopped
1 c. roughly chopped carrots
1 T. chopped garlic
3 lbs. sweet potatoes, peeled and cut into 1/2" cubes
2 lbs. Yukon Gold potatoes, peeled and cut into 1/2" cubes
1-1/2 t. kosher salt
1 t. black pepper
1 t. ground cumin
1/4 t. ground cinnamon
1/8 t. cayenne pepper
7 c. vegetable stock
2 T. salted butter
1 c. finely chopped pecans
1/2 c. plain yogurt
1/4 c. fresh flat-leaf parsley leaves

Preheat oven to 450 degrees. Heat oil in a large Dutch oven over medium-high heat. Add onion and carrots and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add sweet potatoes, Yukon Gold potatoes, salt, pepper, cumin, cinnamon, and cayenne; cook, stirring, for 1 minute. Add stock; bring to a boil, then reduce heat to medium-low and simmer until potatoes are very tender, about 30 minutes.

Melt butter in a skillet over medium-high heat. Add pecans and cook, stirring often, until toasted, about 8 minutes. Transfer to a bowl.

Use a blender or immersion blender to process soup until smooth. Serve immediately, topped with 2 T. pecans, 1 T. yogurt, and 1/2 T. parsley.

Serves 8.

Adapted from Southern Living magazine, Feb. 2017, p. 124.  

African Peanut Stew

1 T. olive oil
1 c. finely diced onion
3 cloves garlic, minced
2 T. minced fresh ginger
1 habanero chile pepper, seeded and minced
4 c. vegetable broth or water
1 15-oz. can crushed tomatoes
1 large carrot, diced
1 medium sweet potato, peeled and diced
Chicken legs or thighs (optional)
1/4 c. creamy peanut butter
1/2 t. ground coriander
1/4 t. cayenne pepper
2 c. packed chopped spinach or packed de-stemmed, chopped kale
1/4 c. packed chopped cilantro
Salt and pepper
Cooked rice or quinoa for serving
1/4 c. chopped unsalted peanuts

In a 6-quart stockpot over medium heat, warm the oil until it shimmers. Cook the onion until translucent, about 3 minutes. Add the garlic, ginger, and habanero chile pepper, cooking for another 30 seconds. Add the broth or water, tomatoes, carrot, sweet potato, and peanut butter. If using chicken, season chicken with salt and pepper and add to pot.

Cover, reduce heat to medium-low, and simmer for 10 minutes or until the sweet potato is tender. Stir in the coriander, cayenne, spinach or kale, and cilantro. Simmer an additional 3 minutes, until the spinach or kale is wilted, then season with salt and pepper to taste. Serve hot over rice or another grain. Top each serving with chopped peanuts.

Can be cooled, covered, and stored in the refrigerator for up to 5 days.

Serves 4.

Adapted from The Leafy Greens Cookbook, p. 29.

Sweet Potato Apple Casserole

3 medium sweet potatoes, cooked, peeled, and sliced
2 tart apples, pared, cored, and sliced
1/3 c. brown sugar
3 T. butter
1/4 c. maple syrup
1/3 c. chopped pecans

Arrange half the sweet potatoes in the bottom of a greased baking dish and sprinkle lightly with salt. Add a layer of apple slices, sprinkle with brown sugar, and dot with butter. Add half the pecans. Repeat the process with the other half of the ingredients. Pour maple syrup over all. Bake for 20 minutes at 350 degrees.

Serves 4.

The Pecan Cookbook, p. 25.

Sweet Potato Bread with Buttermilk-Lime Icing

Salted butter, for greasing pan
1-3/4 c. self-rising flour
1-1/2 t. cinnamon
1/2 t. nutmeg
1/2 t. ginger
1/2 t. baking powder
1/8 t. cloves
1/2 t. kosher salt
1-1/3 c. packed light brown sugar
1 c. mashed roasted sweet potato
3/4 c. vegetable oil
1 t. vanilla
3 large eggs, at room temperature

Icing:
2-1/2 c. (about 8-1/2 oz.) sifted powdered sugar
2 T. buttermilk
1 T. fresh lime juice
1/2 t. vanilla extract
Pinch of kosher salt

Preheat oven to 350 degrees. Grease a 9" loaf pan with butter and set aside.

Combine flour, cinnamon, nutmeg, ginger, baking powder, cloves, and salt in a large bowl. In a separate bowl, whisk together brown sugar, sweet potato, oil, and vanilla until well blended. Add eggs, 1 at a time, to brown sugar mixture, whisking to combine after each addition. Slowly add brown sugar mixture to flour mixture, whisking until well combined.

Transfer batter to prepared loaf pan. Bake on middle rack in oven until a wood pick inserted in the center comes out clean, about 1 hour. Remove bread from oven; cool in pan on a wire rack for 15 minutes.

Meanwhile, whisk together powdered sugar, buttermilk, lime juice, vanilla, and salt in a medium bowl until smooth. Remove bread from pan and cool on a wire rack. Drizzle bread with icing while bread is still warm.

Serves 16.

Adapted from Southern Living magazine, Nov. 2016, p. 126. 

Zucchini & Black Bean Stuffed Sweet Potatoes

4 medium sweet potatoes
1 T. extra-virgin olive oil
1 medium zucchini, chopped
1 c. sliced yellow onion
1/4 t. cayenne pepper
1 15-oz. can black beans, drained and rinsed
1 t. kosher salt
1/2 t. black pepper
2 oz. (1/2 c.) white Cheddar cheese, shredded
Sour cream, cilantro, lime wedges, and green salad, for serving

Prick sweet potatoes all over with a fork and place in a microwave-safe dish. Microwave on high until cooked through, about 12 minutes.

Meanwhile, heat the oil in a large skillet over high heat. Add the zucchini, onion, and cayenne and cook until tender and beginning to brown, 5-7 minutes. Stir in the beans, salt, and black pepper and cook just until the beans are warm, about 2 minutes.

Split the sweet potatoes and loosen the sides with a fork. Divide the bean mixture and cheese among the halves. Serve with sour cream, cilantro, lime wedges, and salad on the side.

Serves 4.

Adapted from Real Simple magazine, Oct. 2016, p. 186.