Serve Roasted Sweet Potatoes with Chickpeas as a main course, next to a crunchy baguette and a glass of red wine for a complete meal. It´s perfect for any meal of the day and can be made ahead of time. Served either warm, at room temperature or even chilled.

Serves 4

spainonafork.com

INGREDIENTS
2 sweet potatoes
15.5 oz can of chickpeas
2 tbsp extra virgin olive oil
1 tsp sweet smoked Spanish paprika
1/2 tsp ground cumin
pinch sea salt
dash black pepper
12 cherry tomatoes
handful arugula

For the sauce:
15.5 oz can of chickpeas
2 cloves garlic
1/2 tbsp lemon juice
2 tbsp extra virgin olive oil
pinch sea salt
dash black pepper

INSTRUCTIONS
Wash and pat dry the sweet potatoes, then cut each one in half lengthwise, add them cut side down over a baking pan lined with parchment paper, drizzle a kiss of extra virgin olive oil over the sweet potatoes and season with sea salt

Add the sweet potatoes into a preheated oven, bake + broil option (bottom + top heat) 210 C – 410 F

Meanwhile, drain a can of chickpeas into colander and rinse under water, heat a fry pan with a medium heat and add in the chickpeas, dry roast for 2 to 3 minutes, then add in 1 tbsp (15 ml) extra virgin olive oil, 1 tsp sweet smoked Spanish paprika, 1/2 tsp ground cumin and season with sea salt & black pepper, gently mix together, then turn off the heat

To make the sauce, add another can of chickpeas (drained & rinsed) into a food processor, along with 2 cloves garlic, 1/2 tbsp lemon juice and 2 tbsp extra virgin olive oil, season with sea salt & black pepper, then run the food processor until well mixed, then add in between 1/4 cup to 1/2 cup (60 ml to 120 ml) cold water while running the food processor, once you end up with a creamy sauce set aside

Once the sweet potatoes are roasted, between 30 to 40 minutes (you can always pierce them with a toothpick to ensure they are cooked through), remove them from the oven and let them cool for a couple minutes

To assemble the dish, add one of the sweet potatoes cut side up over a dish, using a fork gently mash the inside of the sweet potato, then add some of the seasoned chickpeas over the sweet potato, decorate a couple of cherry tomatoes cut in half around the sweet potato, top off with the sauce and some chopped arugula

In this Oxtail and White Sweet Potato Stew, a red wine braise, complete with other mulling ingredients like fresh orange and whole spices, makes the oxtails fall-apart tender and flavorful. The longer the braise, the better.

Serves 4-6

foodandwine.com

INGREDIENTS
3 tablespoons olive oil
3 pounds meaty oxtails
Salt
Freshly ground black pepper
2 pounds white sweet potatoes, peeled and cut into 2-inch pieces
1 jalapeño, chopped
2 cups dry red wine
4 cups veal or beef stock
2 cups water
3 oranges, quartered
12 parsley sprigs
6 thyme sprigs
3 cinnamon sticks
3 dried bay leaves

INSTRUCTIONS
Preheat the oven to 325°F. In a large enameled cast-iron Dutch oven or heavy pot, heat the olive oil. Season the oxtails with salt and pepper, and add half of them to the pot. Cook over moderately high heat until the oxtails are browned all over, 4 to 6 minutes. Transfer to a plate and brown the remaining oxtails.

Add the sweet potatoes to the pot and cook over moderate heat, stirring occasionally, until the potatoes just begin to soften and brown, about 5 minutes. Add the jalapeño and cook, stirring occasionally, until softened, about 2 minutes. Add the wine and scrape up any browned bits from the bottom of the pot. Bring to a boil, and cook until the wine is reduced by half, about 5 minutes. Add the veal stock, 2 cups water, oranges, herb sprigs, cinnamon, and bay leaves, and bring to a simmer. Return the oxtails to the pot; cover and transfer to the oven. Braise until the meat is very tender, about 3 hours.

Discard the oranges, herb sprigs, cinnamon, and bay leaves. Skim off and discard any fat, and season with salt and pepper before serving.

In Senegal at the Keur Moussa monastery, a typical meal includes poulet mafé, a thick peanut sauce with chicken, root vegetables, and cabbage served over rice, fonio, or millet couscous. For chef Pierre Thiam, poulet mafé is the ultimate comfort food. His advice: “Be patient when cooking mafé. Let the stew simmer slowly until the oil rises to the surface.” Creamy peanut butter adds body and nuttiness to this savory chicken dish, balancing the aromatic ginger, garlic, and tomato paste. Thiam’s version uses fish sauce, which brings a subtle umami that adds complexity to the stew.

Sub soy sauce, tamari or Worcestershire sauce for fish sauce. Chop up a whole chicken.

Serves 4-6

foodandwine.com

INGREDIENTS
3 medium garlic cloves, finely chopped
1 tablespoon peeled and finely chopped fresh ginger
Pinch of kosher salt, plus more to taste
Pinch of black pepper
1 pound bone-in chicken thighs, skin removed
1 pound chicken drumsticks, skin removed
3 tablespoons vegetable oil
1 small yellow onion, chopped
1 (6-ounce) can tomato paste
¼ cup fish sauce (such as Red Boat)
7 cups water
1 cup unsweetened creamy peanut butter (such as Smucker’s Natural Creamy Peanut Butter), well stirred
8 ounces green cabbage, cored and cut into 2-inch wedges
3 medium carrots, cut into 2-inch-long pieces
2 medium Yukon Gold potatoes, peeled and cut into 1 ½ -inch pieces
1 medium-size sweet potato, peeled and cut into 1 ½ -inch pieces
Sliced fresh Scotch bonnet chiles, to taste (optional)
Cooked white rice, for serving

INSTRUCTIONS
Stir together garlic, ginger, salt, and black pepper in a large bowl. Add chicken; press garlic mixture into chicken pieces. Cover with plastic wrap; refrigerate at least 3 hours or up to 12 hours.

Heat oil in a large Dutch oven over medium-high until oil shimmers. Add onion; cook, stirring often, until onion starts to become translucent, about 3 minutes. Stir in tomato paste and fish sauce. Cook, stirring constantly, until combined and tomato paste caramelizes and turns a few shades darker, 6 to 8 minutes. Add 7 cups water, scraping up any browned bits from bottom of Dutch oven. Add chicken and any remaining garlic mixture in bowl to Dutch oven. Bring to a boil over high. Reduce heat to medium-low.

Place peanut butter in a medium-size heatproof bowl; stir in 1 1/2 cups liquid from Dutch oven, 1/4 cup at a time, until peanut butter is thinned out and mixture is creamy. Add to mixture in Dutch oven; bring to a vigorous simmer over medium-low. Simmer, undisturbed, 20 minutes.

Stir cabbage and carrots into mixture in Dutch oven; return to a vigorous simmer over medium-low. Simmer, undisturbed, 10 minutes.

Stir potato and sweet potato pieces into mixture in Dutch oven; return to a vigorous simmer over medium-low. Simmer, undisturbed, until chicken and vegetables are tender and oil has separated from thickened sauce, 30 to 35 minutes. Remove from heat; stir in Scotch bonnet chiles, if using, and season with salt to taste. Serve over rice.

These CREAMY Mashed Sweet Potatoes are the next-level in goodness. They are packed with sweet & savory flavors, super easy to make and all done in 30 minutes.

Serves 8 as side

spainonafork.com

INGREDIENTS
2 1/4 lbs sweet potatoes
2 tbsp extra virgin olive oil
6 cloves garlic
1/4 cup chopped fresh parsley
1/2 cup Greek yogurt
1/2 tsp sweet smoked Spanish paprika
1/2 tsp dried thyme
pinch sea salt
dash black pepper

INSTRUCTIONS
Peel the sweet potatoes, wash and pat dry, then cut into 1 inch (2.50 cm) thick pieces, add into a stock pot, fill with cold water, just enough to cover the sweet potatoes, season generously with sea salt and heat with a high heat

Meanwhile, heat a small fry pan with a medium heat and add in the olive oil, after 1 minute add in the cloves of garlic (peeled), mix with the olive oil, after 3 minutes and they´re lightly browned, remove from the heat and add them into a mortar, along with the parsley and a kiss of sea salt, using a pestle mash down until you form a paste

After 15 to 20 minutes and the sweet potatoes are cooked through (pierce one with a toothpick to ensure they are cooked through), drain into a colander and shake off any excess water

Add the drained sweet potatoes back into the stock pot (no heat), along with the garlic paste, using a potato masher mash down until you end up with a smooth texture

Then add in the Greek yogurt at room temperature, the paprika, thyme and season generously with sea salt and black pepper, mix together until you end up with a creamy texture

Transfer into a large serving dish and sprinkle with fresh parsley

This warm sweet potato salad from Deliciously Ella makes eating peanut butter everyday easy. Add optional chopped radicchio, for crunch.

Serves 4 as a side

food52.com

INGREDIENTS
For the Salad:
2 large sweet potatoes, peeled and cut into small cubes
2 tablespoons olive oil
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground cumin
1 handful of parsley, chopped
1 1/2 ounces dates, pitted and chopped
1 tablespoon (heaped) black sesame seeds (white sesame seeds also work—you’ll just need to toast them)
Salt and pepper to taste
1 handful of peanuts, chopped and toasted, for serving (optional)
1 handful chopped radicchio for serving (optional)

For the Dressing:
2 tablespoons date syrup or maple syrup
2 tablespoons sesame oil
2 tablespoons smooth peanut butter
1 lemon, juiced (you’ll use the juice)

INSTRUCTIONS
Preheat the oven to 450°F.

Place the sweet potatoes in a large baking tray and drizzle with the olive oil, add the spices and some salt and pepper and mix well, ensuring everything gets coated. Bake in the oven for 45-50 minutes, until they’re really soft.

While the sweet potatoes are cooking, make the dressing, whisking everything with some salt until smooth.

Next, place the parsley and dates in a large bowl with the sesame seeds. Once the sweet potatoes are cooked, add them to the bowl with the dressing and mix everything together. Sprinkle with toasted peanuts, if using, serve and enjoy.

If you want to make your next holiday feast a success, add a side that’s sweet and refreshingly easy to make. In other words, add this fresh yam casserole.

Serves 8

tastingtable.com

INGREDIENTS
2 pounds of sweet potato, peeled and cubed
¾ cup milk
1 teaspoon vanilla
½ cup brown sugar, divided
1 stick butter, divided
1 tablespoon cinnamon
¼ teaspoon clove
¼ teaspoon nutmeg
½ cup roughly chopped pecans

INSTRUCTIONS
Preheat oven to 350 degrees Fahrenheit, and bring water to a boil in a medium-sized pot.

Add cubed potatoes and boil until you can easily pierce cubes with a fork.

Drain and put cubed cooked potatoes into a large bowl, then add milk, vanilla, ¼ cup of brown sugar, ½ stick of butter, cinnamon, cloves, and nutmeg, and stir well until all ingredients are thoroughly mixed.

Place the contents from the bowl into a 8×8-inch casserole dish sprayed with non-stick spray.

Slice the other half of the stick of butter into pats (approximately 6) and place pats of butter on top of the potato mixture, then sprinkle the other ¼ cup of brown sugar over the butter.

Sprinkle the pecans on top and place in a preheated oven.

Bake for 20 minutes until butter and brown sugar have melted together, then serve piping hot.

And no sooner are we throwing out the last Halloween candy wrapper, and we’re already dreaming of pumpkin pie, yams, and that sweet carrot casserole side that mom always serves on Thanksgiving — the one with the sweet potatoes and the raisins and the pecan-crusted top.

Serves 6

tastingtable.com

INGREDIENTS
3 medium sweet potatoes
10 medium carrots
¼ cup butter
½ cup brown sugar
¾ cup golden raisins
½ teaspoon cinnamon
½ teaspoon nutmeg
juice of 1 orange
½ cup pecans

INSTRUCTIONS
Preheat oven to 350 F.

Rinse and put the sweet potatoes and carrots into a large pot, and cover with water.

Bring to a boil, then lower to medium, and cook for 15 more minutes, until just tender.

Drain, and cool.

While cooling, spray a casserole dish or 9×12-inch baking pan with nonstick cooking spray.

Peel the sweet potatoes, and slice into ½-inch-thick slices.

Cut the carrots into 1-inch chunks.

Arrange the sweet potatoes and carrots in the prepared pan.

Place the butter, brown sugar, raisins, cinnamon, and nutmeg in a small saucepan.

Juice the orange directly into the saucepan.

Heat at low-medium until the butter is melted, stirring to combine.

When the butter is melted, pour the mixture over the sweet potatoes and carrots, and toss lightly.

Top with the pecans.

Bake in the oven for 25 minutes.

Let the casserole sit for 10 minutes before serving.

Vegan ingredients – use wholesome ones

Serves 4

kennethtemple.com

INGREDIENTS
2 ancho chiles seeded stems removed
2 medium tomatoes
4 cups low sodium vegetable stock warmed
1 tablespoon kosher salt
1 tablespoon creole seasoning
3 medium sweet potatoes peeled chopped large
¼ cup avocado oil
1 onion chopped medium
2 celery stalks chopped medium
1 bell pepper chopped medium
4 garlic cloves chopped fine
2 tablespoons tomato paste
3 bay leaves
1 tablespoon Mexican oregano
2 teaspoons cumin
1 teaspoon cinnamon
2 teaspoons black pepper
1 teaspoon cayenne
15 oz. can black beans rinsed
¼ cup vegan dark chocolate chips
1 tablespoon vegan worcestershire sauce
12 sprigs cilantro garnish
1 cup non-dairy sour cream garnish

Pickled red onions:
1 cup water
1 large red onion sliced thin
¾ cup white vinegar
¾ cup red wine vinegar
1 tablespoon sugar
1 tablespoon kosher salt

INSTRUCTIONS
Turn on the heat to medium-high in a dry medium skillet, toast ancho chilies for 15 seconds on each side until slightly charred evenly. Then remove and sit in vegetable stock and bring to a boil, cook for 10 minutes. Next, in the same skillet evenly char tomatoes on all sides and sit to the side, about 5 minutes. After place ancho vegetable stock, tomatoes and 1 teaspoon of kosher salt in a blender and blitz on high for 1 to 2 minutes.

Season sweet potatoes evenly with creole seasoning. Turn on the heat to medium, in a 5-quart pot, add avocado oil, once hot, add sweet potatoes and cook for 2 minutes, remove and sit to the side.

Add onions, celery and bell peppers, cook for 3 minutes, stirring occasionally. Add garlic and tomato paste, cook for 1 minute. Add bay leaves, oregano, cumin, cinnamon, black pepper, cayenne, black beans, sweet potatoes and vegan chocolate. Scrape the bottom of pot to pick up any brown bits then add the ancho vegetable stock and vegan worcestershire. Turn the heat to high and bring to a boil, cover with lid, turn heat down to low and simmer for 30 minutes. Test sweet potatoes for doneness by piercing with a fork making sure they’re tender.

While sweet potatoes are cooking, turn the heat on medium in a medium sauce pot bring water to a boil, add red onions and remove from the heat, after 1 minute. Add the white and red vinegars, sugar and kosher salt. Bring to a boil for 3 minutes. Remove from the heat and let cool, in mixture. Store in a glass jar.

Pour chili in individual bowls and garnish with pickled onions, a drizzle of non-dairy sour cream and a stem of cilantro.