Asone of our staple root vegetables, it’s time for sweet potatoes to claim center stage. With bright orange flesh and a sweet flavor profile, sweet potatoes are a rich source of fiber and antioxidants that protect our bodies from free radicals. Additionally, its vibrant color is testament to its richness in beta carotene, an antioxidant that converts to Vitamin A and supports vision health. The culinary inclinations of the sweet potato veer in many different directions. They’ve become a classic ingredient in salads, roasted and spiced. They’ve been pureed to form velvety soups that warm us from the inside out. They’re featured heavily in Asian cuisine and have even become a common ingredient in many sushi rolls. Classically, we Americans have turned the healthy sweet potato into something of a dessert by candying it with brown sugar and maple syrup and topping it with marshmallows, which just comes to show its versatility. There’s no wrong way to cook it or eat it, and there are countless ways to incorporate it.

I “yam” what I “yam”

Potato - Potahto

There’s a common misconception that sweet potatoes are the healthier potato, but while sweet potatoes may be richer in vitamin A, white potatoes have more potassium, and their calorie count is practically identical. You can’t go wrong either way.

Morning Glory

Sweet potatoes are actually flowers from the morning glory flower family, a beautiful purple bloom that spreads its petals out for the early morning sun.

Genuinely Sweet

Although orange sweet potatoes are the sweetest variety of potato, they have a low glycemic index, affording themselves as a healthy option for diabetics.

Need Ideas? We want to hear from you. What ingredient do you have in your fridge or pantry that you’re wondering what to do with and need an idea and/or recipe for? We’ve got you covered. Email us your choice ingredient at recipes@mishpacha.com and we’ll print three recipes for it!

1. Maple Chili Roasted Vegetables and Pineapple

The idea of pairing vegetables with pineapple sprang to my mind one fine summer day as I was munching on some sweet pineapple chunks. Tossed with a piquant and delicious dressing, this medley of vegetables is quite addictive and looks oh so pretty on the table.

SERVES 8

• 3 large carrots
• 1 large sweet potato (long and narrow)
• 1 yellow squash (optional)
• 1 large red onion
• 3 small beets
• 2 heads garlic (optional)
• ½ medium ripe pineapple
• 3–4 Tbsp oil

Dressing

• 2 Tbsp pure maple syrup
• 2 Tbsp sweet chili sauce
• ½ tsp crushed red pepper
• ¼ tsp maple extract
• generous dash black pepper

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper.

Peel and rinse all vegetables and the pineapple. Slice the carrots, sweet potato, and yellow squash, if using, on an angle into ⅓-inch (1-cm) slices, and then cut into half-moons. Cut the onion and beets in half and then slice, cut side down, into thin wedges. Cut the top off the garlic head, if using, so the cloves are exposed.

Cut the pineapple into quarters lengthwise and remove the hard core. Slice into ⅓-inch (1-cm) thick slices, then cut each piece in half.

Place the vegetables and pineapple pieces onto baking sheets in individual sections and drizzle with oil. Roast for 30 minutes.

Meanwhile, combine dressing ingredients.

Flip the vegetables and pineapple and brush with dressing. Roast for an additional 30 minutes, checking for doneness after 20 minutes.

Remove from the oven and combine the vegetables in a pan. Pour dressing over the vegetables and toss gently to coat. Serve hot or cold.

2. Fast, Feel-Good Potted Chicken

Easy to make and easy to digest, this potted chicken with potatoes is my go-to for when other priorities knock cooking to the bottom of my list.

SERVES 6

• 1½ lb (680 g) pargiyot
• 1 Japanese sweet potato
• 1 yam
• 1 purple sweet potato (or 1 more Japanese sweet potato or yam)
• 1 Tbsp olive oil
• 1 tsp kosher salt, divided
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ¼ tsp pepper
• ½ tsp dried parsley
• ½ cup water

If using a Dutch oven: Preheat oven to 300°F (175°C).

Peel and cube potatoes. Place in a 4-quart Dutch oven or Crock-Pot. Add oil and ½ tsp salt; toss to coat.

Place the chicken in a large bowl. Season with spices and remaining salt. Toss to coat.

Place the seasoned chicken on top of the potatoes. Add water.

If using a Dutch oven: Cover the Dutch oven and place in oven. Bake for 5 hours.

If using a Crock-Pot: Cook on high for 5–6 hours or on low for 10–12 hours.

3. Meaty Vegetable Soup

Easy and delicious with surprise chunks of meat, this takes soup to a whole new level!

SERVES 12

• 2 cups fried onions
• 2 medium zucchinis, diced
• 2 small yellow squash, diced
• 1 large sweet potato, peeled and diced
• 3 large carrots, diced
• 3 stalks celery, diced
• 4 cloves garlic
• 2 Tbsp kosher salt
• 1 tsp black pepper
• 2 lb (910 grams) beef stew, or meat of choice
• water, to cover

Preheat oven to 450°F (230°C).

Place all ingredients except water into a deep 9x13-inch (23x33-cm) baking pan. Add water to cover. Cover the pan with aluminum foil and place in the oven. Cook for 1 hour.

Lower the oven to 250°F (120°C) and cook for an additional 4 hours.

Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

Tip: Place a baking sheet under the pan in the oven to catch any drips.

(Originally featured in Family Table, Issue 873)