It used to be that you ate sweet potatoes only on Thanksgiving, and often from a can, with marshmallows on top. That was then, this is now – sweet potatoes are offered in many restaurants, and most home cooks have ways to use them as a side dish or main course. They’re nutritious, tasty, versatile, and store well in the pantry.
I’ve come up with four whole-food plant-based side- and main-dish recipes using sweet potatoes, meaning no added fats and sweeteners. There’s a fifth recipe for a dessert that’s not entirely whole-food, but it could be the ultimate ooh-ahh dessert at your Thanksgiving dinner.
Curried Sweet Potato and Coconut Soup
Sweet Potato Cakes
Baked Sweet Potatoes with Easy, Tasty Toppings
No-Oil Roasted Sweet Potatoes in Bowls
Sweet Potato Pecan Pie with Gingersnap Crust
The download is in .pdf format with photos on a separate page. Nutritional information is provided for each recipe.
Download the “I Love Sweet Potatoes!” Fiver here.