Robin Anish | The Table is Set: Sweet potatoes - great for fall dishes and so versatile!


At this time of year, sweet potatoes become a staple in my kitchen as a source for some great late summer into fall recipes.

Sweet potatoes are amazingly versatile. They combine well with so many other foods in soups, stews, salads and desserts. I encourage you to look beyond mashed or candied versions of sweet potatoes and search out recipes that prepare them in new and delicious ways. You may find that sweet potatoes become a staple in your kitchen too!

A Spicy-Hot Sweet Potato Salad would be perfect for a tailgating picnic before a football game!

Spicy-Hot Sweet Potato Salad



2 1/2 lbs sweet potatoes, washed, peeled, and cut into 1-inch pieces

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup cherry tomatoes, halved

1/2 each cup red and green bell pepper, seeded and diced

1 cup cooked corn from the cob or canned, well drained

1/2 cup red onion, small dice

1 15oz can black beans, drained and rinsed

1/2 cup fresh cilantro leaves, minced (substitute parsley if you don't like cilantro)



1/2 cup Frank's Hot Sauce

1/4 cup apple cider vinegar

1 tablespoon honey

1/2 teaspoon ground cumin

1/2 teaspoon salt, or to taste

1/2 teaspoon pepper, or to taste

1 cup vegetable oil


Toss sweet potatoes with olive oil and season with salt and pepper. Spread on a baking sheet and roast at 400 degrees for 15 to 20 minutes until just tender. Cool slightly and combine with remaining salad ingredients.

Whisk together the dressing ingredients and fold half into the salad. Taste and add more dressing if desired.

This marbled Sweet Potato Chocolate Nut Cake from the "Victory Garden Cookbook" is the best!

Sweet Potato Chocolate Nut Cake


3 cups flour

1 1/2 cups sugar

2 tsp baking powder

2 tsp baking soda

2 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp nutmeg

1 tsp salt

2 cups mashed cooked sweet potatoes

1 1/2 cups vegetable oil

4 eggs

1 teaspoon vanilla extract

1 cup chopped walnuts, toasted

3/4 cup semisweet chocolate chips, melted


Preheat oven to 350 degrees. Grease and flour a 10 inch tube pan.

Sift together dry ingredients. In a large bowl, beat the sweet potatoes and oil together well. Beat

in the eggs one at a time until thoroughly blended. Slowly add dry ingredients and mix well.

Add nuts and vanilla.

Put 1/3 of the mixture in a small bowl and stir in melted chocolate. Alternate the batters in a tube

pan as you would a marble cake. With a knife, cut through the batters to slightly swirl together.

Bake in preheated 350 degree oven for about 1- 1 1/4 hours or until a toothpick inserted in the

center comes out dry. Cool 10 minutes, remove from pan and cool on rack before serving.


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