Sausage, Sweetpotato, Sweet Onion, and Apple Roast

A delightful combination of sweet and savory, with a tiny touch of smoky heat. Perhaps best of all, it all cooks up on a single sheet pan, making cleanup almost as simple and satisfying as dinner itself.

Sausage, Sweetpotato, Sweet Onion, and Apple Roast

Serves 4

Ingredients:
1 1/2 pounds orange- or yellow-fleshed sweetpotatoes, or a combination, cut into 3/4-inch dice
1 large apple, cored and cut into 3/4-inch dice
1 teaspoon smoked paprika
1 teaspoon salt, or more to taste
1 teaspoon dark brown sugar
1/4 teaspoon ground cayenne pepper, or more to taste
2 tablespoons olive or coconut oil
6 pre-cooked chicken sausages (one and one-half 12-ounce packages), cut diagonally into 1/2-inch slices
2 red or green bell peppers, or a combination, cut into 3/4-inch dice
1/2 large or 1 medium Vidalia or other sweet onion, halved (if using a whole onion) and cut into 1/4-inch slices
3 cloves garlic, sliced

Instructions:

1. Preheat the oven to 425°F.

2. In a large bowl, combine the sweetpotatoes, apple, paprika, salt, sugar, and cayenne. Add the oil, tossing to coat evenly. Transfer the mixture to a large rimmed baking sheet and bake for 15 minutes, tossing halfway through.

3. In the same large bowl, combine the sausages, bell peppers, onion, and garlic. Add the mixture to the baking sheet and cook until the vegetables are tender and lightly browned, about 20 minutes, tossing halfway through. Add more salt and cayenne to taste and serve.

Adapted from a recipe courtesy of Seven Ate Nine

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Jamaican Pork and Sweetpotato Stew

From "Easy Soups from Scratch with Quick Breads to Match" by Ivy Manning (Chronicle Books, 2017) The comforting cookbook pairs homemade soups with freshly baked bread in under an hour. Here, Ivy shares a recipe from the book, and the inspiration behind it.

I’ve sampled the dishes from street-food stands all over Jamaica, and my hands down favorite dish is their thick, spicy “brown stew.” The hearty stew is full of whatever local vegetables are around and includes some sort of meat—chicken or goat being the most common. I opt for spice-coated pork tenderloin here. The fruity heat of habanero chile is pronounced, so if your family isn’t fond of spicy food, omit the chile and serve habanero hot sauce on the side.

Jamaican Pork and Sweetpotato Stew

Serves 4 to 6

Ingredients:
2 tablespoons olive oil, divided
1 medium yellow onion, finely chopped
1 red bell pepper, seeded and chopped
1 large carrot, peeled and chopped
4 medium garlic cloves, minced
1 tablespoon minced fresh ginger
1 tablespoon fresh chopped thyme
1/2 teaspoon finely chopped habanero chile, or more to taste
2 tablespoons tomato paste
6 cups chicken broth
1 1/4 pounds yellow- or orange-fleshed sweetpotatoes, peeled and cut into 1/2-inch chunks
2 tablespoons Worcestershire sauce
1 1/4 pounds pork tenderloin, trimmed and cut into 1/2-inch cubes
1 tablespoon all-purpose flour
2 teaspoons brown sugar
1 1/4 teaspoons ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
1 to 2 tablespoons freshly squeezed lime juice
Soy sauce, for seasoning

Instructions:

1. Adjust the oven rack so it is 6 inches below the heating element and preheat the broiler. Line a baking sheet with foil.

2. Heat 1 tablespoon of the oil in a large soup pot or Dutch oven over medium-high heat. Add the onion, bell pepper, and carrot and sauté until the onion is translucent, about 5 minutes. Add the garlic, ginger, thyme, and habanero and cook for 1 minute, stirring constantly. Add the tomato paste and stir to coat the vegetables. Add the chicken broth, sweetpotatoes, and Worcestershire. Bring to a simmer over medium-high heat, reduce the heat to low, and simmer, uncovered, stirring occasionally, until the sweetpotatoes are tender, about 15 minutes.

3. While the soup is simmering, place the pork on the prepared baking sheet and toss with the remaining 1 tablespoon of oil. Sprinkle the meat with the flour, brown sugar, allspice, cinnamon, pepper, and salt and toss to coat. Arrange the meat in a single layer and broil, without stirring, until the meat is browned on one side, 4 to 5 minutes (the pork will finish cooking in the soup).

4. Transfer the pork and drippings from the baking sheet to the pot. Simmer gently, uncovered, stirring occasionally, until the flavors have melded and the soup has thickened a bit, about 10 minutes more. If you’d like the soup to be still thicker, use a potato masher to mash some of the sweetpotatoes. Season the soup with the lime juice and soy sauce.

5. Ladle the stew into bowls and serve immediately.

Note: This recipe doubles easily, tastes better the next day, and freezes well. Go easy on the habanero; just 1/2 of the finely chopped chile will be plenty, as the stew will become spicier the next day. Store in airtight containers or zip-top plastic freezer bags in the refrigerator for up to 4 days or the freezer for up to 3 months.

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Sweetpotato Toast Bites with Figs, Blue Cheese, Flaked Salt, and Honey

As you might imagine, we love sweetpotato toasts. But we also love taking that idea and turning it into bite-sized snacks and apps! Just like full-sized toasts, sweetpotato toast bites can be topped with pretty much anything you like—try a dollop of dip and a sprinkle of nuts, a slice of ham and a chunk of cheese, or a spoon of peanut butter and your favorite fruit.

This particular version, dressed up with dried figs, blue cheese, and a sprinkle of flaked salt, is easy yet impressive. Serve it for company, holidays, or any time you’re in the mood for something special.

Sweetpotato Toast Bites with Figs, Blue Cheese, Flaked Salt, and Honey

Makes 12

Ingredients:
12 crosswise slices sweetpotato (about 1/4-inch thick) (see note)
2 ounces good-quality blue cheese (about 1/4 cup packed)
3 Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and quartered
12 small rosemary sprigs
About 1 teaspoon flaked sea salt
About 1/2 teaspoon pepper
About 1 tablespoon honey

Instructions:

1. Cook the sweetpotato slices in your toaster oven as you would small slices of bread, using the most well-done setting, until tender (you might have to do this in batches, and each batch might have to cook two times). Set aside to cool to room temperature.

2. Top each sweetpotato slice with 1 teaspoon of blue cheese, 1 fig quarter, and a rosemary sprig, arranging them on plates or a platter. Sprinkle with the salt and pepper, then drizzle with the honey and serve.

3. Note: If you don’t have a toaster oven, use 3 or 4 lengthwise slices of sweetpotato and cook them in your toaster using the most well-done setting (you might have to do this two times). Then cut each toasted slice into 3 or 4 pieces to make 12 smaller toasts.

Recipe developed in partnership with Valley Fig Growers

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Turkey, Sweetpotato, and Fig Curry

Here’s a great way to use up leftover Thanksgiving turkey, but don’t let that keep you from enjoying this curry any time of year with turkey, chicken, pork, or beef, or make it vegetarian additional vegetables. In any incarnation, it's quick, comforting, flavorful, and—thanks to California figs and California sweetpotatoes—a little bit sweet.

Turkey, Sweetpotato, and Fig Curry

Serves 4 to 6

Ingredients:
1 tablespoon coconut oil or other high-heat cooking oil
1 1/2 cups chopped yellow onion
1 cup chopped green bell pepper
2 tablespoons curry powder
3/4 teaspoon salt
4 cups cooked shredded turkey
1 pound orange- or yellow-fleshed sweetpotatoes, peeled and cut into 1/2-inch dice (about 3 cups)
1 1/2 cups halved Blue Ribbon Orchard Choice or Sun-Maid California Figs, (about 5 ounces)
One 14-ounce can full-fat coconut milk
1 cup water
Cooked rice, for serving
Chopped scallions, for garnish

Instructions:

1. In a medium saucepan, boil or steam the sweetpotatoes until fork tender, about 20 minutes. Drain and set aside.

2. In a large skillet over medium-high heat, warm the oil. Add the onion and pepper and cook, stirring often, until tender, about 7 minutes. Add the curry powder and salt and cook, stirring, until fragrant, about 1 minute. Add the turkey, figs, coconut milk, and water, scraping up any browned bits in the skillet. Stir in the sweetpotatoes. Bring to a boil, reduce to a simmer, and cook until the ingredients are heated through, about 5 minutes.

3. Serve the curry over rice, garnished with scallions

Recipe and photo by Annelies Zijderveld

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Grilled Sweetpotato Tacos with Queso Fresco and Cucumber-Tomato Salsa

Grilled sweetpotato wedges are delicious alongside burgers, hot dogs, or anything else off the grate, but they’re also great as a featured ingredient in tacos, salads, and sandwiches. Here, they’re dusted with Mexican spices, then tucked into tortillas and topped with creamy cheese, crunchy lettuce, and fresh salsa. Add a watermelon wedge or a side of grilled peppers, and you’ve got a near-perfect summer meal!

Grilled Sweetpotato Tacos with Queso Fresco and Cucumber-Tomato Salsa

Serves 4

Ingredients:
2 to 3 limes, divided
1 cup 1/4-inch diced tomatoes
1/2 cup 1/4-inch diced cucumber
1/4 cup 1/4-inch diced red onion
2 tablespoons chopped fresh cilantro
1 jalapeno, stemmed, seeded, and minced
2 cloves garlic, minced
1 pound yellow- or orange-fleshed sweetpotatoes, cut lengthwise into 3/4-inch wedges
1 1/2 tablespoons olive oil
1 teaspoon salt, plus more to taste
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Eight 6- or 8-inch corn or flour tortillas
3/4 cup crumbled queso fresco (see notes)
1 cup shredded iceberg lettuce or green cabbage
Hot sauce, for serving (optional)

Instructions:

1. Squeeze one or two of the limes to yield 2 tablespoons of juice. In a medium bowl, combine the lime juice, tomatoes, cucumber, onion, cilantro, jalapeno, and garlic. Add salt to taste and set aside. Cut the remaining lime into wedges and set aside.

2. Heat a grill to medium-high.

3. Meanwhile, in a large bowl, combine the sweetpotatoes, oil, salt, coriander, chili powder, and cumin. Wrap the tortillas in foil.

4. Arrange the sweetpotatoes on the grill and cook until lightly charred and tender, 6 to 8 minutes, turning halfway through. Place the tortillas on a cooler part of the grill and cook until warm, 5 to 8 minutes.

5. Arrange the tortillas on plates or a platter and top with the sweetpotatoes, queso fresco, lettuce or cabbage, and salsa. Serve with the lime wedges and hot sauce, if using, on the side.

Notes: Look for queso fresco in the Mexican cheese section of your supermarket. If you can’t find it, substitute crumbled feta or goat cheese.

To make this simple recipe even more so, omit the first seven ingredients and the first step of the instructions, and substitute one lime, cut into wedges for serving, and two cups of store bought salsa.

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Grilled Sweetpotato Wedges

Grilled sweetpotatoes are easy to make and easy to love, and they’re perfect alongside burgers, hot dogs, or anything else off the grate. Start with this basic recipe, then experiment with adding your favorite herbs and spices—for example, chopped fresh rosemary, cinnamon, or smoked paprika would all be awesome. (Want more ways to enjoy sweetpotato wedges? Try our recipe for Grilled Sweetpotato Tacos with Queso Fresco and Cucumber-Tomato Salsa.)

Grilled Sweetpotato Wedges

Serves 3 or 4

Ingredients:
1 pound yellow- or orange-fleshed sweetpotatoes, cut lengthwise into 3/4-inch wedges
1 1/2 tablespoons olive oil
1 teaspoon salt, plus more for sprinkling

Instructions:

1. Heat a grill to medium-high.

2. Meanwhile, in a large bowl, combine the sweetpotatoes, oil, and salt.

3. Arrange the sweetpotatoes on the grill and cook until lightly charred and tender, 6 to 8 minutes, turning halfway through. Sprinkle with more salt and serve.

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Ash-Roasted Sweetpotatoes with Chipotle-Orange Sauce

Inspired by the signature sweetpotato dish at the acclaimed Cala restaurant in San Francisco, this simple, sublime recipe--created by Carolyn Jung of TheFoodGal.com--will make you look at sweetpotatoes in a whole different light. It features whole sweetpotatoes buried in ash, and roasted until blackened on the outside, and sweet, smoky, and luscious within. The flesh gets spread on warm tortillas with a dollop of creamy chipotle sauce. Sounds amazing, right? Visit Carolyn's site for the recipe.

Photo by Carolyn Jung/FoodGal.com

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Sweetpotato and Spicy Hummus Noodle Bowl

Spiralized sweetpotatoes are a great, gluten-free way to enjoy “pasta.” Here, they’re topped with a satisfyingly savory hummus sauce, tons of crunchy veggies, and spicy sesame oil. Yum.

If you don’t have a spiralizer, just finely dice the sweetpotatoes and then boil or steam them until barely tender.

Sweetpotato and Spicy Hummus Noodle Bowl

Serves 6

Ingredients:

2 tablespoons cooking oil
One 14- to 16-ounce package extra firm tofu or 8 ounces chicken, cut into 3/4-inch dice
1 1/4 cups hummus, divided
1/4 cup chicken or vegetable broth
2 tablespoons soy sauce
1 teaspoon hot chili sesame oil, plus more for serving
2 1/2 pounds orange- or yellow-fleshed sweetpotatoes, cut into spaghetti-sized noodles with a spiralizer
1 1/2 Persian- or Asian-style cucumbers, thinly sliced, or 3/4 regular cucumber, peeled and thinly sliced
6 to 8 radishes, thinly sliced
8 to 10 scallions, thinly sliced
18 to 24 small sprigs cilantro
2 tablespoons sesame seeds, toasted

Instructions:

1. In a large skillet over medium heat, warm the cooking oil. Add the tofu or chicken and cook, stirring occasionally, until the tofu is well browned, 6 to 8 minutes, or the chicken is cooked through, 4 to 5 minutes. Remove from the heat and set aside.

2. While the tofu or chicken is cooking, in a small bowl, combine 3/4 cup of the hummus with the broth, soy sauce, and sesame oil. Set aside.

3. In a large pot of boiling, well-salted water, cook the sweetpotato noodles until al dente, 2 to 3 minutes. Drain, transfer to serving bowls, and drizzle with the hummus mixture.

4. Top with the tofu or chicken, cucumber, radishes, scallions, cilantro, and remaining 1/2 cup of hummus. Sprinkle with the sesame seeds and serve, with more sesame oil alongside.

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Chipotle Sweetpotato Enchiladas

Sweetpotatoes go great with Mexican flavors in general, and chiles in particular—and this recipe proves it. Use canned enchilada sauce or make your own. Either way, ole!

Chipotle Sweetpotato Enchiladas

Serves 4 to 6

Ingredients:

1 1/4 pounds orange- or yellow-fleshed sweetpotatoes, or a combination, cut into 1/2-inch dice (about 4 cups)
1 green bell pepper or mild green chile pepper, such as poblano or pasilla, cut into 1/2-inch dice
2 chipotle peppers (from a can of chipotle peppers in adobo sauce), minced
1 tablespoon cooking oil, plus more for the baking pan
3/4 teaspoon salt
2 1/2 cups prepared red enchilada sauce
Twelve 6-inch flour or corn tortillas
One 15-ounce can black beans, drained
6 ounces queso fresco, feta, or chèvre (spreadable goat cheese), crumbled (about 1 1/3 cups)
3 scallions, sliced
2 tablespoons chopped fresh cilantro

Instructions:

1. Preheat the oven to 375°F.

2. In a large bowl, toss the sweetpotatoes, green pepper, chipotle pepper, oil, and salt. Transfer to a large rimmed baking sheet and bake until lightly browned and tender, about 20 minutes. (Leave the oven on.)

3. Coat a 9x13-inch casserole dish or baking pan with oil and set aside.

4. Working one tortilla at a time, spread 1 tablespoon of the enchilada sauce on a tortilla. (If using corn tortillas, warm each briefly in a skillet first, to make it soft and pliable.) Arrange 1/3 cup of the sweetpotato mixture down the center of the tortilla, then top with 1 1/2 tablespoons of the beans, and 1 tablespoon of the cheese. Roll up the tortilla and place it seam side down in the prepared casserole dish or baking pan. Repeat with the remaining tortillas, using all but about 1 1/2 cups of the sauce and 1/2 cup of the cheese. Pour the remaining enchilada sauce over the enchiladas and bake until heated through, about 25 minutes.

5. Sprinkle the enchiladas with the remaining cheese, the scallions, and the cilantro and serve.

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Sweetpotato Toast Galore!

Sweetpotato Toast—it’s a thing! You can definitely cook slices of sweetpotato in your toaster, just like you do with toast, then top them in a million different ways—just like you do with toast! The only limit is your imagination. Here are a few of our favorites.

Each variation serves 1

Ingredients:

For Sweetpotato Toast with Avocado, Poached Egg, and Sriracha

1 slice sweetpotato (about 1/4-inch thick)
1/4 small avocado
1 egg, poached
Salt, to taste
Sriracha or other hot sauce, to taste

For Sweetpotato Toast with Cream Cheese, Maple Syrup, and Dates

1 slice sweetpotato (about 1/4-inch thick)
2 tablespoons cream cheese
2 or 3 dates, halved or quartered
1 1/2 teaspoons pumpkin seeds or pepitas, toasted
Maple syrup, to taste

For Sweetpotato and Tomato Bruschetta

1 slice sweetpotato (about 1/4-inch thick)
1/2 tomato
1 tablespoon olive oil
1 1/2 teaspoons chopped fresh basil
1 clove garlic, minced
Salt, to taste

Instructions:

1. To make the toast variations, cook the sweetpotato in your toaster or toaster oven as you would a piece of bread, using the most well-done setting, until tender (you might have to do this 2 times). Transfer the sweetpotato to a plate, add the toppings, and enjoy.

2. To make the bruschetta variation, cook the sweetpotato as directed above. Meanwhile, in a small bowl, combine the remaining ingredients. Transfer the sweetpotato to a plate, top with the tomato mixture, and enjoy.

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