This brilliant side dish (or vegetarian main, if made with vegetable broth) is a colorful version of scalloped potatoes. For richest flavor and color, look for deep-orange-fleshed sweet potatoes with skin that’s burnt orange to dark red. A food processor’s shredding disc and 2-mm. slicing blade make quick work of the cheese, sweet potatoes, and shallot.
Coconut Pan-Roasted Sweet Potatoes with Sesame Seeds
Virgin coconut oil is unrefined and cold-pressed, like extra-virgin olive oil, and isn’t hydrogenated. It has a clean, slightly nutty taste that’s delicious in this dish. Deborah Madison, who adapted this recipe from one in a new revision of her book Vegetarian Cooking for Everyone (1997), likes to use a mix of sweet potatoes, but it’s fine to go with just one kind. Paler sweet potatoes tend to be drier, so if you use them, add more oil.
Five Spice Chicken Thighs with Apples and Sweet Potatoes
The seasoning blend called Chinese five-spice adds a warm note without pushing the apples into pie territory, and the apples are tart enough to balance the flavor too. Roasting ingredients together on a sheet pan saves time and reduces cleanup.
Twice-Baked Sweet Potatoes with Bacon and Goat Cheese
This is a decadent yet savory way to serve sweet potatoes. If you’re expecting vegetarians, make a couple of potatoes without the bacon. One potato can be enough for at least four people, depending on its size.
Earthy sweet potatoes add depth to this vegetarian chili. New Mexico chile powder is fruity and mild, so don’t be scared off by the generous amount called for here. Feel free to swap in any other kind of chile powder you have on hand—just use less of it.
Both orange sweet potatoes (such as Garnet and Jewel varieties) and white sweet potatoes work well in this dish, but the vibrant orange ones bring a splash of color to the table-freshly grated parmesan cheese makes the dish stand out.