Vegan Sweet Potato/Yam Recipes

Ingredients

Dressing

• 2 c. cooked and blended yams
• ¼ c. + 2T. olive oil
• 1 garlic clove
• 5 T. balsamic vinegar
• 1 T agave nectar (or real maple syrup)
• 1/8 t. pumpkin pie spice
• 4-5 grinds of fresh black peppercorns
• ¼ t. salt or to taste

Salad

• 1 small head radicchio (about 8 oz.), torn or cut into bite sized piece – reserve some of the leaves for garnish
• 1 small head frisee lettuce (about 10 oz.), cut into bite-sized pieces, reserve some of the long leaves for garnish
• 1 stalk celery, diced
• 1 head gold cauliflower, florets only (you can use the remainder of the cauliflower for soup stock)
• 4 T. walnuts, chopped
• 4 T. pumpkin seeds, shelled
• 4 dates, pitted and diced into small pieces
• 1 red Bartlett pear (or any pear in season), cut into thin slices

Directions

Dressing

1. Combine all ingredients except oil in blender. When fully blended, drizzle olive oil in slowly until fully incorporated. Serving size 1-2 T. per person. Save the rest in the fridge for up to one week.

Salad

1. Drizzle 1-2 T. of dressing on each plate using a spoon or squeeze bottle. Arrange the radicchio leaves and longer pieces of frieze on the plate. Mix the remaining ingredients except pumpkin seeds in a blow without dressing, to fully incorporate.
2. Add the ingredients to the plate and garnish with pumpkin seeds.

Ingredients

• Cauliflower – 1 head purple, 1 head orange, cut into florets
• Brussels Sprouts – 16 ounces, cut in half lengthwise
• 16 oz. Sweet Potatoes, cut in quarters
• 6 cloves of garlic, peeled and minced
• 1 bunch parsley – flat leaf or curly
• Juice of 2 lemons
• 3 T. olive oil
• Kosher salt
• Fresh cracked black pepper

Directions

Preheat oven to 400° F.

1. Toss Brussels sprouts & sweet potatoes, minced garlic and lemon juice, salt, and pepper and juice of lemon in extra large roasting pan (approximately 18x14x3). Bake at 400° degrees for 20 minutes.
2. While the Brussels sprouts and potatoes are baking, cut the cauliflower into florets. Toss with salt and pepper.
3. After 15 minutes add the cauliflower to the sweet potato mixture and stir all vegetables together thoroughly to coat them with olive oil and lemon mixture.
4. Cook another 25-30 minutes.
5. Serve.

Ingredients

• 2 Sweet Potatoes
• ¾ c. pear
• ¼ c. diced pear
• 1 tsp. white balsamic vinegar
• ½ tsp. star anise seeds
• Pinch salt
• Two basil leaves, cut in ribbons
• 2 T. slivered almonds

Directions

1. Preheat oven to 400° F.
2. Pierce the potatoes with a fork multiple times. Place directly on rack or on piece of foil. Bake approximately 45 minutes or until tender.
3. Blend ¾ c. pear, vinegar, salt and star anise seeds until pureed. Add diced pear and basil ribbons. Slice potatoes open lengthwise, and push edges open.
4. Top with chutney and sprinkle with slivered almonds.

Serve.

Ingredients

• 1 medium sweet potato, spiraled
• 2 small granny smith apples, spiraled
• 3 T. coconut oil
• 1 tsp. pumpkin pie spice
• 4 T. organic brown sugar
• 1/3 c. oat flour
• 1/3 c. chopped pecans
• 1/3 c. orange juice (fresh squeezed if possible)
• ½ t. salt

• Shaved unsweetened coconut
• Additional chopped pecans

Directions

1. Combine all ingredients except garnish ingredients.
2. Bake at 425° F covered for 12 minutes.
3. Remove from oven and toss.
4. Add to plates and drizzle with additional maple syrup, pecans, and shaved coconut.

Ingredients

• 1/2 T. salt
• 1 avocado
• ½ lemon
• ¼ cup fennel, sliced thin (use the inner tender center of the fennel bulb)
• 4 miniature heirloom tomatoes, cut in half
• Fennel fronds for garnish

Dressing

• 1 tsp. extra virgin olive oil
• 3 tsp. fresh squeezed orange juice (zest orange and set zest aside)
• 1/8 tsp. minced garlic
• Salt and fresh ground black pepper to taste
• 2 large slices of bread, preferably topped with sesame seeds, oats, or other textured toppings

Directions

1. Mash avocado with a squeeze of lemon. Set aside.
2. Mix sliced fennel and tomatoes in dressing. Set aside.
3. Toast bread in oven or toaster. Top toast with avocado.
4. Place fennel and tomatoes on top of avocado.
5. Drizzle dressing over the top.
6. Add additional salt and pepper to taste.
7. Top with orange zest and fennel fronds.

Ingredients

Dressing

• 2 c. cooked and blended yams
• ¼ c. + 2T. olive oil
• 1 garlic clove
• 5 T. balsamic vinegar
• 1 T agave nectar (or real maple syrup)
• 1/8 t. pumpkin pie spice
• 4-5 grinds of fresh black peppercorns
• ¼ t. salt or to taste

Salad

• 1 small head radicchio (about 8 oz.), torn or cut into bite sized piece – reserve some of the leaves for garnish
• 1 small head frisee lettuce (about 10 oz.), cut into bite-sized pieces, reserve some of the long leaves for garnish
• 1 stalk celery, diced
• 1 head gold cauliflower, florets only (you can use the remainder of the cauliflower for soup stock)
• 4 T. walnuts, chopped
• 4 T. pumpkin seeds, shelled
• 4 dates, pitted and diced into small pieces
• 1 red Bartlett pear (or any pear in season), cut into thin slices

Directions

Dressing

1. Combine all ingredients except oil in blender. When fully blended, drizzle olive oil in slowly until fully incorporated. Serving size 1-2 T. per person. Save the rest in the fridge for up to one week.

Salad

1. Drizzle 1-2 T. of dressing on each plate using a spoon or squeeze bottle. Arrange the radicchio leaves and longer pieces of frieze on the plate. Mix the remaining ingredients except pumpkin seeds in a blow without dressing, to fully incorporate.
2. Add the ingredients to the plate and garnish with pumpkin seeds.

Ingredients

Filling

• 2 cups cooked sweet potatoes, cut into cubes
• 1/8 cup unsweetened almond milk
• 1/4 tsp. pumpkin pie spice
• 1/2 tsp. salt
• Fresh ground black pepper
• Juice of ½ lime

Gordita Shell

• 2 cups instant corn masa flour (recommended brand Maseca®)
• 1.5 cups water
• Salsa Topping
• 1 cup grape tomatoes
• 2 T. red onion diced
• 1 T. chopped cilantro
• Juice of ½ lime
• ¼ minced jalapeno, seeds removed
• Salt and pepper to taste

Directions

Filling

1. Blend first six ingredients in food processor until smooth and creamy, the consistency of mashed potatoes. Set aside.

Salsa Topping

1. Mix all ingredients in bowl until combined. Let sit while making shells.

Gordita Shells

1. Mix flour with water until a soft dough forms. Mix with hands, wetting hands with additional water if mixture is too dry. Dough should feel soft and pliable when ready.
2. Make small balls by hand and flatten to form small circular patties, about the size of a burger.
3. Heat each patty on a non-stick skillet on medium heat. No oil is necessary. Cook for four minutes on each side, then return to the first side and cook for another four minutes. Cut a slit half way on the side of each gordita and fill with sweet potato mixture.
4. Top generously with fresh salsa.

Serve immediately.

Ingredients

• 1.5 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 T. freshly ground flax meal (grind whole flax seeds in high speed blender, then measure 1 T.) mixed with 3 T. water, chilled in fridge for 15 minutes while preparing other ingredients.
• 3 ripe bananas
• ¾ c. agave nectar
• 1/3 c. cooked, mashed sweet potato
• ¼ c. chopped pecans (optional)
• Coconut oil (approximately ½ to 1 T.)
• Powdered sugar for garnish
• 12-cup muffin tin
• 1.5 cups fresh raspberries or raspberry preserve

Directions

1. Preheat oven to 375° degrees.
2. Mix flour, baking soda, baking powder, and salt in bowl until thoroughly incorporated. Set aside.
3. In a separate bowl, mix bananas, agave nectar, flax mixture, sweet potato, and pecans (if using) until thoroughly blended. Slowly add in flour mixture until all ingredients are incorporated.
4. Lightly oil 9 cups of a 12 cup muffin tin with coconut oil, just enough to keep muffins from sticking.
5. Evenly distribute mixture to 9 of the cups. The rest will remain empty.
6. Bake for 20 minutes at 375° degrees. Let muffins cool approximately 10 minutes. Sprinkle lightly with powdered sugar.
7. Serve with fruit preserves or fresh fruit.

Ingredients

• 1/4 cup vegetable broth
• 1 onion, chopped
• 2 large garlic cloves, pressed or minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 cup dry (uncooked) red lentils (3 cups cooked)
• 1 bay leaf
• 2 cups water
• Juice of 1 lemon
• Two 24-ounce cans chopped tomatoes (preferably fire-roasted), undrained, or 6 cups freshly chopped tomatoes plus 1 cup tomato juice
• 1 1/2 cups chopped yams
• 1/4 teaspoon crushed red pepper (optional)
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

Directions

1. Heat broth in a large saucepan.
2. Add onion and sauté on medium heat for about 5 minutes, until golden.
3. Add garlic, cumin, and coriander and cook for 2 minutes, stirring frequently.
4. Add dried lentils, bay leaf, and water to pan and bring to a boil.
5. Lower heat and add lemon juice, tomatoes and their liquid, artichokes, and crushed red pepper (if using).
6. Simmer for about 20 minutes, until the lentils are tender.
7. Remove and discard the bay leaf.
8. Add salt and black pepper, or to taste.

Ingredients

• 1 head butter lettuce, leaves removed, cleaned and patted dry. Remove ends.
• 6 cups cooked yams or sweet potatoes
• 1 T. oil
• 1 bunch green onions, mince white part and cut green part in diagonal cut for topping

Toppings

• 1 carrot shredded
• 1 cup chopped cilantro
• 1 cup raw bean sprouts
• Green onion (green part only, sliced diagonally)
• ½ cup chopped salted, roasted cashews (optional)
• Sesame seeds (black or white)

Sauce

• 1/3 c. soy sauce
• ½ c. + 2 T. agave nectar
• ¼ c. almond butter
• 4 t. rice wine vinegar
• 3 garlic cloves, crushed
• 2 t. toasted sesame oil
• 2 t. chili oil
• ¾ t. fresh grated ginger

Directions

1. First make the sauce by mixing soy sauce, almond butter, and agave nectar until fully incorporated. Add agave, vinegar, garlic, sesame oil, and chili oil. Set aside.
2. Heat the white part of the green onion in 1 T. olive oil. Add yams. Once mixture is fully incorporated, add half the sauce and mix through until fully incorporated.
3. Fill lettuce leaves with yam mixture. Top with toppings as desired. Drizzle with additional sauce if desired.
4. Serve.