This is a really delicious and easy foundational recipe. The method is adaptable to a wide range of root veggies—whatever you have on hand—and the simple, flavorful mustard glaze adds a zing to wintry weeknights.
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These individual-sized bundt cakes are perfect treats for fall. They consist of sweet potatoes, rum-soaked golden raisins, wonderful fall spices, pecans, and a rum-spiked glaze that makes an already moist cake, even moister.
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Pierogis, the iconic Polish dumplings, are deliciously simple: a tender dough stuffed with something tasty then sautéed to golden brown perfection. This Autumnal version stuffs the dumplings with a rich filling of fluffy mashed sweet potatoes, seasoned with sage and thyme and smothered with slow-caramelized onions.
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Paired with a thick, soy protein rich ssamjang, the roasted kohlrabi and sweet potatoes stand in well for beef in this nutritious plant-based version of the Korean classic.
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One of my go-to salads features butter lettuce, shaved fennel, roasted sweet potatoes, and crispy chickpeas. Top it off with the spiced green goddess dressing and you have yourself a summer-worthy dinner.
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A recipe for making healthy sweet potato fries.
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