Sweet Potato

Whether served simply with butter or with yogurt and almond-mint gremolata, ember-roasted sweet potatoes are a sweet, smoky delight.

This hearty breakfast recipe is a great way to use up extra sweet potatoes.

Sweet potato purée and banana bind the ingredients together (so you can skip the eggs), while adding a light, natural sweetness to the batter.

Nothing quite beats a winter stew when the temperature begins to drop. This rich meatless dish and its thick tasty gravy really hits the spot. With tender oyster mushrooms, caramelized carrots and onions, as well as a good helping of red wine and miso for umami-packed flavors, this has quickly become one of my most popular recipes–somewhat beef bourguignon, but without the beef.

Delicious sweet potato with marshmallows recipe made using brown sugar, almonds, and spices.

This subtly spiced, sweet potato-based marvel borrows from the Basque cheesecake tradition. It's baked until its exterior is a deep copper, with a pale interior.

Spicy, tangy, oh-so-melty-and-ooey-gooey—these chana masala fries hit on all levels. This particular spin on chana masala leans toward vegetarian chili, with a heavy dose of tomatoes and a kick from both Kashmiri chili powder and a couple serrano chiles. Some of the chickpeas are mashed part way through cooking to achieve a thick, spoonable texture akin to Cincinnati-style chili (read: not chunky or watery). Quick tip: If you’re strapped for time, feel free to use store-bought sweet potato fries)…

This dish, a riff on perennially popular sesame noodles, features sweet potato cellophane noodles. Pleasingly chewy and gluten-free, they’re a great alternative to wheat noodles, and particularly friendly to those living with Crohn’s disease, who often avoid gluten. Additionally, while classic sesame noodles are often made with spicy ingredients like chili, garlic, and onion—all of which can trigger a flare-up for people with Crohn’s, says registered dietitian Andrea Kirkland—these noodles are b.…

Packed full of a rainbow of colors, flavors, and textures, from spiced paneer, chickpeas, and tomatoes to roasted beets, sweet potatoes, and a citrusy coconut and cilantro sauce this is a vegetable dish for special occasions.

Fish and chips, when done well, is a cornerstone of British culinary success. It can be wrapped in old newspaper and eaten at the beach with a wooden fork with the same fervor and joy as a finely dined fish and chips served on white china with an expensive bottle of Chablis next to it. That comforting combination of carb and fish protein can be seen in many other cultures too. (Fish tacos, anyone?) So why wouldn’t Ghana have its own version?

Potato salad gets a fresh burst of flavor from a dose of Jamaican jerk seasoning. The spicy rub is the foundation of the creamy dressing, where some of the heat is quelled by rich mayonnaise.

Make a big batch of these bright orange waffles when you want to slow down and make a nice, hot breakfast—then freeze the leftovers to pop in the toaster on mornings that aren't so slow.

This recipe picks up speed by calling for (slightly) wet greens. The water that clings to the leaves will help the greens cook; the fact that you don’t have to haul out the salad spinner is a time-saving bonus.

When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life.