Hearty, seasonal, room temperature side dish that will kick up the flavor on any meal.
With so many sweet potatoes and apples in our winter veggie CSA I had to figure out *something* to make with them. The fennel and mascarpone just top it off with a luxurious touch.
My go-to choice when I’m in the mood for creamy butternut soup. The melded flavors of sweet potatoes, carrots, and squash are balanced out by the salty bacon and leeks.
Inspired by and adapted from a post on the Hampshire College Food, Farm, and Sustainability blog.
Slightly bitter collards contrasted by chunks of soft, slightly caramelized sweet potato. Add the crunchy texture and nutty flavor of toasted sunflower seeds, and the sweet and tangy pop! of freshly squeezed lime and my mouth simply does cartwheels.
The flavor of the green bell pepper transforms from an underripe, sharp, crisp bite to something soft and sweet. The ancho chili and crushed red pepper are balanced by the sweet potato and carrots. The mushrooms provide a welcome texture contrast. There is nothing boring about this dish.
If you’ve never eaten a cooked radish then you’re missing out.
While looking through some recipes on the Whole Foods website I came across this one and thought that it would make for a great side to some simple white fish.
Dense flavor and sweetness from the sweet potatoes and rum-soaked raisins.
Chorizo is a good sausage choice to pair with the sweet potato in this, but you can opt for whatever floats your boat.