Sweet Potato Casserole With Marshmallows
Sweet potato casserole with marshmallows is a beloved comfort dish that perfectly embodies the flavors of fall. This creamy, sweet, and slightly nutty casserole is made from buttery mashed sweet potatoes and topped with a fluffy layer of toasted marshmallows, creating a delightful contrast that makes it an ideal side dish for Thanksgiving or any autumn gathering.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 4 medium |
| Milk | 1/2 cup |
| Butter | 1/4 cup |
| Brown sugar | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Cinnamon | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Mini marshmallows | 2 cups |
Instructions:
- Preheat your oven to 350°F (175°C).
- Peel and chop the sweet potatoes, then boil in water until tender (about 15-20 minutes).
- Drain the potatoes and mash them in a large bowl.
- Add milk, butter, brown sugar, vanilla extract, cinnamon, and salt to the mashed sweet potatoes and mix until smooth.
- Transfer the mixture to a greased baking dish and spread evenly.
- Top with mini marshmallows, covering the sweet potato mixture completely.
- Bake for 25-30 minutes, or until the marshmallows are golden brown. Enjoy!
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Curried Sweet Potato and Chickpea Soup
Curried sweet potato and chickpea soup is a hearty, warming dish that brings together the comforting sweetness of sweet potatoes with the protein-packed goodness of chickpeas. Infused with aromatic spices, this soup is not only nutritious but also vibrant and flavorful, making it perfect for a cozy dinner on a chilly fall evening.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 medium |
| Chickpeas (canned or cooked) | 1 can (15 oz) |
| Onion | 1 medium |
| Garlic | 2 cloves |
| Vegetable broth | 4 cups |
| Coconut milk | 1 can (13.5 oz) |
| Curry powder | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
Instructions:
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and curry powder; cook for another minute until fragrant.
- Peel and chop the sweet potatoes and add them to the pot along with the vegetable broth and chickpeas.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender.
- Stir in the coconut milk and season with salt and pepper. Blend the soup until smooth, using an immersion blender or a regular blender.
- Serve hot, garnished with fresh cilantro if desired. Enjoy!
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Roasted Sweet Potato and Black Bean Tacos
Roasted sweet potato and black bean tacos are a delicious and nutritious option for a fall dinner. The combination of roasted sweet potatoes and seasoned black beans wrapped in warm tortillas creates a satisfying dish that bursts with flavor. Topped with invigorating ingredients like avocado and cilantro, these tacos are both filling and enjoyable, perfect for a cozy evening meal.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 medium |
| Black beans (canned, drained) | 1 can (15 oz) |
| Olive oil | 2 tablespoons |
| Chili powder | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Corn tortillas | 8 |
| Avocado | 1, sliced |
| Fresh cilantro | For garnish |
| Lime wedges | For serving |
| Salt | To taste |
| Pepper | To taste |
Instructions:
- Preheat the oven to 425°F (220°C).
- Peel and dice sweet potatoes, then toss with olive oil, chili powder, cumin, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, or until tender.
- In a bowl, combine roasted sweet potatoes and black beans, mixing gently.
- Warm corn tortillas in a skillet or microwave.
- Assemble the tacos by filling each tortilla with the sweet potato and black bean mixture, then topping with avocado, cilantro, and a squeeze of lime. Serve immediately and enjoy!
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Sweet Potato and Sausage Skillet
Sweet Potato and Sausage Skillet is a hearty and comforting one-pan dish that brings together the natural sweetness of sweet potatoes and the savory flavor of sausage. This dish is perfect for a fall dinner, as it combines seasonal ingredients, offering a balanced meal that’s both easy to prepare and satisfying. It’s a great option for busy weeknights or a cozy dinner at home.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 medium |
| Sausage (Italian or smoked) | 1 lb (450g) |
| Olive oil | 2 tablespoons |
| Onion | 1 small, diced |
| Bell pepper | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Spinach or kale | 2 cups |
| Salt | To taste |
| Pepper | To taste |
| Paprika | 1 teaspoon |
| Fresh parsley (optional) | For garnish |
Instructions:
- Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, sauté until softened.
- Stir in sliced sausage and cook until browned, about 5-7 minutes.
- Add diced sweet potatoes, sprinkle with paprika, salt, and pepper, and cook for 10-15 minutes, stirring occasionally, until tender.
- Incorporate minced garlic and spinach (or kale), cooking until the greens are wilted.
- Finish the dish with a sprinkle of fresh parsley if desired, and serve warm. Enjoy your flavorful Sweet Potato and Sausage Skillet!
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Maple Glazed Sweet Potatoes With Pecans
Maple Glazed Sweet Potatoes with Pecans is a delightful side dish that perfectly embodies the flavors of fall. The combination of sweet potatoes, maple syrup, and crunchy pecans creates a deliciously sweet and nutty profile that complements any holiday meal or cozy dinner. This dish is not only visually appealing but also incredibly easy to prepare, making it a must-try for your fall dinner table.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 3 medium |
| Maple syrup | 1/4 cup |
| Pecans (chopped) | 1/2 cup |
| Olive oil | 2 tablespoons |
| Cinnamon | 1 teaspoon |
| Nutmeg | 1/4 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Fresh thyme (optional) | For garnish |
Instructions:
- Preheat the oven to 400°F (200°C).
- Peel and cube the sweet potatoes, then toss them in a bowl with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper.
- Spread the sweet potatoes in a single layer on a baking sheet and roast for 25 minutes, stirring halfway through.
- Add the chopped pecans to the baking sheet and roast for an additional 10 minutes until the sweet potatoes are tender and the pecans are toasted.
- Remove from the oven and garnish with fresh thyme if desired. Serve warm and enjoy the delightful flavors!
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Sweet Potato and Spinach Stuffed Shells
Sweet Potato and Spinach Stuffed Shells are a comforting and nutritious dish that perfectly blends the earthiness of sweet potatoes with the vibrant flavors of spinach and ricotta cheese. This filling is packed into large pasta shells and baked in marinara sauce, making it a satisfying meal that is perfect for a cozy fall dinner.
| Ingredients | Quantity |
|---|---|
| Jumbo pasta shells | 12 |
| Sweet potato (mashed) | 1 medium |
| Fresh spinach (chopped) | 2 cups |
| Ricotta cheese | 1 cup |
| Mozzarella cheese (shredded) | 1 cup |
| Parmesan cheese (grated) | 1/2 cup |
| Garlic (minced) | 2 cloves |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Pepper | To taste |
| Marinara sauce | 2 cups |
| Fresh basil (optional) | For garnish |
Instructions:
- Preheat the oven to 350°F (175°C).
- Cook the jumbo pasta shells according to package instructions until al dente; drain and set aside.
- In a skillet, heat olive oil over medium heat, add minced garlic, and sauté until fragrant. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
- In a mixing bowl, combine the mashed sweet potato, sautéed spinach, ricotta cheese, salt, and pepper.
- Stuff each pasta shell with the sweet potato and spinach mixture, then place them in a baking dish filled with marinara sauce. Top with shredded mozzarella and grated Parmesan cheese.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil before serving. Enjoy your hearty and flavorful stuffed shells!
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Sweet Potato Shepherd’s Pie
Sweet Potato Shepherd’s Pie is a comforting twist on the classic shepherd’s pie, featuring a flavorful mixture of savory vegetables and ground meat topped with a creamy layer of mashed sweet potatoes. This hearty dish is perfect for a cozy fall dinner, offering a warm, filling meal that showcases the sweet and nutty flavor of sweet potatoes combined with the rich, hearty filling below.
| Ingredients | Quantity |
|---|---|
| Ground beef or lamb | 1 lb (450 g) |
| Onion (chopped) | 1 medium |
| Carrots (diced) | 2 medium |
| Peas (fresh or frozen) | 1 cup |
| Garlic (minced) | 2 cloves |
| Tomato paste | 2 tablespoons |
| Beef broth | 1 cup |
| Worcestershire sauce | 1 tablespoon |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Pepper | To taste |
| Sweet potatoes (peeled and cubed) | 2 large |
| Milk | 1/4 cup |
| Butter | 2 tablespoons |
| Fresh herbs (optional) | For garnish |
Instructions:
- Preheat the oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat and cook onions until translucent. Add garlic, carrots, and ground meat, cooking until the meat is browned.
- Stir in tomato paste, broth, Worcestershire sauce, salt, pepper, and peas; simmer for about 5-7 minutes.
- Boil sweet potatoes in a pot until tender, then drain and mash with milk, butter, salt, and pepper.
- Spread the meat mixture in a baking dish, then top with the mashed sweet potatoes and smooth out.
- Bake for 25-30 minutes until the top is golden brown. Garnish with fresh herbs if desired before serving. Enjoy this delicious Sweet Potato Shepherd’s Pie!
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Herb-Roasted Sweet Potatoes and Brussels Sprouts
Herb-Roasted Sweet Potatoes and Brussels Sprouts is a vibrant and flavorful side dish that’s perfect for a fall dinner. The combination of sweet potatoes and Brussels sprouts, tossed with aromatic herbs and roasted until caramelized, creates a delightful balance of sweetness and earthiness. This dish not only tastes delicious but also adds a pop of color to your autumn table.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (peeled and cubed) | 2 large |
| Brussels sprouts (trimmed and halved) | 1 lb (450 g) |
| Olive oil | 2 tablespoons |
| Fresh rosemary (chopped) | 2 teaspoons |
| Fresh thyme (chopped) | 2 teaspoons |
| Garlic powder | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
Instructions:
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the sweet potatoes and Brussels sprouts with olive oil, rosemary, thyme, garlic powder, salt, and pepper.
- Spread the mixture evenly on a baking sheet lined with parchment paper.
- Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are golden brown and tender.
- Serve warm as a tasty side dish for your fall dinner. Enjoy!
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Sweet Potato Quinoa Salad With Cranberries
Sweet Potato Quinoa Salad With Cranberries is a nutritious and vibrant dish that captures the essence of fall. This hearty salad combines the creamy sweetness of roasted sweet potatoes with chewy quinoa, tart cranberries, and a light vinaigrette, creating a delightful blend of flavors and textures. It makes for a perfect main dish or a satisfying side for any autumn gathering.
| Ingredients | Quantity |
|---|---|
| Quinoa (rinsed) | 1 cup (170 g) |
| Vegetable broth or water | 2 cups (480 ml) |
| Sweet potatoes (peeled and diced) | 2 medium |
| Olive oil | 2 tablespoons |
| Dried cranberries | 1/2 cup (80 g) |
| Fresh spinach (chopped) | 2 cups (60 g) |
| Feta cheese (crumbled) | 1/2 cup (75 g) |
| Salt | To taste |
| Pepper | To taste |
| Lemon juice | 2 tablespoons |
Instructions:
- Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet and roast for 20-25 minutes until tender.
- Meanwhile, cook quinoa in vegetable broth or water according to package instructions until fluffy.
- In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, dried cranberries, chopped spinach, crumbled feta, and lemon juice.
- Gently toss everything together and adjust seasoning as desired. Serve warm or at room temperature. Enjoy!
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Sweet Potato Gnocchi in Brown Butter Sage Sauce
Sweet Potato Gnocchi in Brown Butter Sage Sauce is a delightful and comforting dish that perfectly encapsulates the flavors of fall. The soft, pillowy gnocchi made from roasted sweet potatoes are enveloped in a nutty brown butter sauce, enhanced by the aromatic presence of fresh sage. This dish is not only satisfying but also showcases the sweetness of seasonal ingredients.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (peeled and diced) | 2 medium |
| All-purpose flour | 1 to 1.5 cups |
| Egg | 1 large |
| Salt | 1/2 teaspoon |
| Nutmeg (optional) | A pinch |
| Butter | 1/2 cup (115 g) |
| Fresh sage leaves | 10-12 leaves |
| Parmesan cheese (for serving) | Grated, to taste |
Instructions:
- Preheat the oven to 400°F (200°C) and roast the sweet potatoes for 25-30 minutes until tender. Allow to cool slightly, then mash.
- In a bowl, combine the mashed sweet potatoes, egg, salt, and nutmeg (if using). Gradually mix in flour until a soft dough forms.
- Roll the dough into logs and cut into bite-sized pieces to form gnocchi. Press each piece with a fork for texture.
- Boil salted water in a pot, add gnocchi, and cook until they float to the surface (about 2-3 minutes). Drain and set aside.
- In a large pan, melt the butter over medium heat, then add the sage leaves, cooking until the butter turns golden brown and fragrant.
- Add the cooked gnocchi to the pan, tossing gently to coat in the brown butter sauce. Serve immediately, garnished with grated Parmesan cheese. Enjoy!
Spicy Sweet Potato and Lentil Chili
Spicy Sweet Potato and Lentil Chili is a hearty and nutritious dish perfect for cozy autumn nights. This chili combines the sweetness of roasted sweet potatoes with protein-packed lentils and a kick of spice from aromatic seasonings, creating a comforting and flavorful meal that warms you from the inside out. It’s a delightful dish that is both vegan-friendly and satisfying for all.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (peeled and diced) | 2 medium |
| Olive oil | 2 tablespoons |
| Onion (chopped) | 1 large |
| Garlic (minced) | 3 cloves |
| Bell pepper (chopped) | 1 medium |
| Carrot (diced) | 1 medium |
| Canned diced tomatoes | 1 can (14.5 oz) |
| Vegetable broth | 4 cups |
| Brown or green lentils | 1 cup |
| Chili powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
Instructions:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion, garlic, bell pepper, and carrot until softened (about 5-7 minutes).
- Add the diced sweet potatoes, lentils, canned tomatoes (with juices), vegetable broth, chili powder, cumin, paprika, salt, and black pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and simmer uncovered for 30-35 minutes until the lentils and sweet potatoes are tender.
- Taste for seasoning and adjust as necessary. Serve hot, garnished with fresh cilantro if desired. Enjoy your spicy chili!
