Sweet Potato Bread
1 3/4 cups flour
1 tsp baking soda
1 1/2 cups white sugar (optional)
1/2 cup vegetable oil
2 heaping tbsp applesauce
1 pinch cinnamon
1/4 cup water
1 cup mashed sweet potatoes
Preheat oven to 350. Whisk together dry ingredients. Note: You can omit sugar if you'd like a more savory bread (it goes great with soup!).
Stir in oil, eggs, applesauce, and water.
Add the not-so-secret ingredient. Note: We left the skin on our potatoes for a little texture.
Stir/whisk/mash until it all comes together in a creamsicle-colored batter...
...and pour into a greased loaf pan.
Bake for 45-60 minutes, or until a knife comes out clean.
In yo' face, banana bread.
3 large sweet potatoes (or one per person)
1 1/2 tbsp olive oil
1 sprig fresh rosemary
Garlic salt (or plain fine salt) to taste
Preheat oven to 425. Wash and dry potatoes well. Chop into wide, thin fries (about 1/4 inch thick). Try to keep the thickness uniform.
Dice rosemary (thyme works well, too).
And toss fries, herbs, and oil in a bowl until evenly coated. Note: Do not over-oil these babies or they won't get crisp.
Lay fries-to-be in rows in a baking pan. The key here is giving them a little space, so you may need to do a couple batches.
Bake for 35-50 minutes (turning halfway through), until the edges begin to brown, and the fries no longer appear shiny.
If these last more then 10 minutes, you are a saint or a psycho.
3 large sweet potatoes
1 tbsp olive oil
1 large onion
1 tart apple (like granny smith)
5 cups chicken or vegetable broth
1 dash chili powder per serving
Chop apple and onion, and combine in a large pot with olive oil.
Sautee over a medium heat until onion begins to caramelize (when they turn clear and smell amazing).
Wash and chop sweet potatoes into chunks about a 1/2 inch thick. Add to pot and cover with broth (we used Better Than Bouillon to make ours).
Bring to a boil, then reduce to a simmer for 35 minutes (or until potatoes are soft). Using an immersion blender (or a regular one, once the soup is cool) blend smooth.
Top with a dash of chili powder...
...and discover your new favorite winter lunch.
Photographed by Chris Baker