Honey-Glazed Chicken, Sweet Potato, and Peach Skewers

Here, juicy chunks of chicken, sweet potatoes, peaches, and onions are grilled with a sweet-tart glaze, then sprinkled with crunchy grilled spiced pecans.

• 1 medium sweet potato (about 3/4 lb.), peeled and cut into sixteen 1-1/2-inch pieces
• 1 cup sherry vinegar
• 1/2 cup plus 1 Tbs. honey
• 2 Tbs. canola oil; more for the grill
• Kosher salt and freshly ground black pepper
• 1 lb. boneless, skinless chicken breast halves, cut into 16 pieces
• 4 small ripe but firm peaches, quartered and pitted (about 1-1/2 lb.)
• 1/2 small sweet onion, cut into 1-1/2-inch chunks, layers separated (about 4 oz.)
• 1/2 cup pecans, coarsely chopped
• 1/2  tsp. ground cumin
• 1/2  tsp. pumpkin pie spice

Prepare a medium gas or charcoal grill fire. Soak eight 12-inch wooden skewers in water.


In a 4-quart saucepan fitted with a steamer basket, bring 1 inch of water to a boil over high heat. Steam the sweet potatoes until nearly cooked but still a bit firm, 10 to 12 minutes. Remove from the heat; cool slightly.


Put the vinegar, 1/2 cup of the honey, 1 Tbs. of the oil, 2 tsp. salt, and 3/4 tsp. pepper in a 3-quart saucepan. Simmer over medium heat, stirring occasionally, until reduced to 2/3 cup, 13 to 15 minutes. (The glaze should brush on easily but be thick enough to coat the chicken. If it's too thick, add a few drops of hot water.) Meanwhile, thread the onion, chicken, sweet potato, and peach onto the soaked skewers.


Reserve half the glaze. Brush the skewers with the remaining half of the glaze. Thoroughly oil the grill grate. Arrange the skewers on one side of the grill grate and grill, covered, until well marked on one side, 4 to 5 minutes.


Meanwhile, toss the pecans in a small bowl with the remaining 1 Tbs. honey and 1 Tbs. oil, the cumin, pumpkin pie spice, 1/2 tsp. salt, and a pinch of pepper. Put a large piece of foil on the other side of the grill and scatter the nuts on the foil. Flip the skewers. Grill until the chicken is cooked through and the nuts are bubbling, 3 to 5 minutes more. (Keep a close eye on the nuts; stir if they threaten to burn.) Transfer the skewers to a serving platter, brush with the reserved glaze, and sprinkle with the pecans.

Mashed Sweet Potatoes with Mango Chutney

Serve this slightly sweet side dish with roasted chicken, turkey cutlets, or pork chops.

• 2 lb. sweet potatoes (about 3 medium), peeled and cut into 1/2-inch chunks
• Kosher salt
• 1/3 cup jarred Major Grey’s mango chutney
• 1/2 cup heavy cream
• 2 small scallions, thinly sliced (white and green parts separated)
• 1 Tbs. finely chopped crystallized ginger
• Freshly ground black pepper

Put the sweet potatoes in a large saucepan. Add cool water to barely cover and a large pinch of salt. Boil over high heat until the potatoes are very soft when pierced with a fork, about 10 minutes. Drain the potatoes in a colander and return them to the saucepan. Set the pan over high heat and dry the potatoes, stirring often, until any liquid has evaporated, about 30 seconds. Remove from the heat.


If the chutney contains any large chunks, finely chop them. In a small saucepan, bring the cream, chutney, scallion whites, ginger, 1/2 tsp. salt, and 1/4 tsp. pepper to a boil over medium-high heat. Remove from the heat.


Force the sweet potatoes through a ricer or a food mill and into a serving bowl (or mash for a chunkier texture). Stir in the warm cream mixture and season to taste with more salt and pepper. Sprinkle with the scallion greens and serve immediately.

Baked Sweet Potatoes with Maple-Pecan-Shallot Butter

A generous knob of this mildly sweet butter turns a simple baked potato into a special side.

For the butter:

• 3-1/2 oz. (7 Tbs.) unsalted butter, at room temperature
• 2 medium shallots, peeled, halved, and thinly sliced crosswise
• 1/4 cup chopped pecans, toasted and cooled
• 1 Tbs. maple syrup
• 1 tsp. chopped fresh thyme leaves
• Kosher salt

For the potatoes

• 4 medium sweet potatoes of similar size (10 to 12 oz. each), scrubbed and patted dry

Make the butter:

Melt 1 Tbs. of the butter in a medium nonstick skillet over medium-low heat. Add the shallots and cook until well browned and slightly crisp, about 6 minutes. Set them aside to cool.

In a small bowl, combine the remaining 6 Tbs. butter with the shallots, pecans, maple syrup, thyme, and 1/8 tsp. salt. Blend together with a spoon or fork until the ingredients are evenly incorporated. Set aside for at least 1 hour at room temperature. (If not using within a few hours, cover and refrigerate. Bring the butter to room temperature before using.)

Bake the potatoes:

Position a rack in the center of the oven and heat the oven to 425ºF. Lay the potatoes on a foil-lined rimmed baking sheet and bake until the flesh is very tender when pierced with a fork, 50 minutes to 1 hour.

To serve, make a cut along the top of each potato, push on the ends to pry it partially open, and fluff the flesh with a fork. Place a dollop of the maple-pecan-shallot butter inside each potato and pass extra butter at the table, if desired.

Twice-Baked Sweet Potatoes with Leeks and Sausage

In these comforting stuffed sweet potatoes, fresh herbs, salty sausage, Gruyère, and sour cream are delicious, savory counterpoints to the sweet potatoes and leeks. Serve them as a main dish or as an accompaniment to seared steak or roast chicken.

• 4 small sweet potatoes (about 8 oz. each)
• 1 Tbs. olive oil  
• 1/2 lb. bulk sweet Italian sausage (or link sausage, casings removed) 
• 1 Tbs. unsalted butter
• 1 lb. leeks, white and light-green parts only, quartered lengthwise and thinly sliced (about 2 cups) 
• 1 tsp. chopped fresh sage
• 1/4 tsp. chopped fresh thyme   
• Kosher salt 
• 1/2 cup sour cream
• 1/4 cup grated Gruyère  

Tip:

Sweet potatoes have thin, delicate skin that tears easily, so don’t scrape too hard when scooping them out. Leaving 1/8 inch of flesh in each shell will  keep it from flopping closed. 

Position a rack in the center of the oven and heat the oven to 375°F. Line a heavy-duty rimmed baking sheet with parchment or foil.

Poke the sweet potatoes a few times with the tip of a knife and arrange them on the baking sheet. Bake until completely tender when pierced in the fattest part with a skewer, 35 to 60 minutes.

Meanwhile, heat the oil in a 10-inch skillet over medium-high heat. Add the sausage, reduce the heat to medium, and cook, breaking it into small bits with the edge of a slotted spoon, until no longer pink, 5 to 6 minutes. Transfer to a plate and set aside. 

Pour off all but 1 Tbs. of the fat and add the butter. When it melts, add the leeks, sage, thyme, and 1-1/2 tsp. salt. Cook, stirring stirring, until the mixture just starts to sizzle. Reduce the heat to low and cook, stirring frequently, until the leeks are very soft and starting to turn golden, 10 to 15 minutes. 

When the sweet potatoes are cool enough to handle, carefully cut them in half lengthwise and gently scoop the flesh into a medium bowl, leaving about 1/8 inch of flesh in the shells. Mash the scooped flesh with a fork or potato masher until smooth. Stir in the sour cream and 1 tsp. salt. Fold the sausage and leeks into the mashed sweet potato and season to taste with salt. 

Position a rack 6 inches from the broiler element and heat the broiler on high. Mound the filling into the potato skins and top with the cheese. Put the potatoes in a 9x13-inch baking dish and broil until the cheese is golden, about 4 minutes. Serve immediately.

Sweet Potato, Parmesan & Goat Cheese Galette

I prefer to make this galette in a larger (9-1/2-inch) tart pan, though it works in a smaller (7-1/2-inch) one too. I use the same amount of ingredients in either, but I usually get just three layers of potatoes instead of four in the bigger pan. The thinner wedges of galette make an excellent bed for a few slices of roast pork loin, roast turkey, or roast duck.

• 3 Tbs. plus 1/2 tsp. extra virgin olive oil
• 1/4 cup finely chopped shallots
• 1-1/4 lb. sweet potatoes, peeled
• 1 heaping tsp. coarsely chopped fresh thyme leaves
• 3/4 tsp. kosher salt
• 1/2 cup grated Parmigiano-Reggiano
• 3/4 to 1 cup (about 4 oz.) finely crumbled fresh goat cheese (buy a slightly drier, less creamy brand, which is easier to crumble)

Combine the shallots and the 3 Tbs. oil in a small saucepan and bring to a simmer over medium heat. Reduce to a low simmer and cook for about 2 minutes, or until the shallots are nicely softened (do not let them brown). Remove from the heat and let cool completely (about 25 minutes at room temperature; cool more quickly in the refrigerator, if you like).

Heat the oven to 400°. Rub the bottom and inside edge of a 9-1/2-inch tart pan with 1/2 tsp. of olive oil or spray with olive-oil spray. Put the tart pan on a rimmed baking sheet lined with foil.

Slice the potatoes as thinly as possible (about 1/16 inch) with a chef’s knife. (Tip: If the potato wobbles, slice a thin sliver off the bottom lengthwise to stabilize it; then continue slicing crosswise.) Discard the ends. Put the potato slices in a mixing bowl, add the shallots and olive oil and the herbs, and toss well to thoroughly coat the potatoes (a small rubber spatula works well).

Cover the bottom of the tart pan with a layer of sweet potato slices, slightly overlapping. Start along the outside edge of the tart pan and, making slightly overlapping rings, move inward until the bottom is covered with one layer of potatoes. Sprinkle some kosher salt (a generous 1/8 tsp.) overall and then sprinkle about a quarter of the Parmigiano and about a quarter of the goat cheese. Arrange another layer of potatoes, season with salt, sprinkle with the cheeses, and repeat two more times, until you have three layers of potatoes. (This is a messy job; you’ll need a damp towel to wipe your hands in between layers.) Top the last layer with more salt and any remaining cheese.

Bake the galette until the top is a deep golden brown (don’t worry if the goat cheese seems very brown) and the potatoes are tender in all places (a fork with thin tines should poke easily through all the layers), 40 to 45 minutes.

Let the galette cool in the pan for 10 to 15 minutes, carefully remove it from the pan, transfer it to a cutting board, and cut it into wedges.

Sweet Potato, Ham, and Goat Cheese Salad

Sweet potatoes and maple-glazed ham give this main-dish salad a chunky texture and sweet-salty flavor profile. Look for high-quality, all-natural ham steak for the best flavor and texture.

• 1 medium yellow onion, halved lengthwise and cut into 1/2-inch wedges
• 1 medium sweet potato, peeled and cut into 1/4-inch rounds
• 1/2 cup extra-virgin olive oil
• 1-1/4 tsp. chopped fresh rosemary
• Kosher salt and freshly ground black pepper
• 3/4 lb. ham steak (preferably “ham with natural juices”), cut into 3/4-inch cubes (2 cups)
• 2 Tbs. pure maple syrup
• 2 Tbs. balsamic vinegar
• 5 oz. mesclun salad mix
• 4 oz. fresh goat cheese, crumbled

Position a rack in the center of the oven and heat the oven to 450°F. Line a rimmed baking sheet with foil. On the baking sheet, toss the onion, sweet potato, 2 Tbs. of the oil, 1 tsp. of the rosemary, 1/2 tsp. salt, and 1/4 tsp. pepper and spread in a single layer. Roast until the vegetables start to become tender, about 15 minutes.

In a small bowl, toss the ham with the maple syrup. Push the vegetables on the baking sheet aside to make room for the ham and bake until the ham and onions are browned in places, about 10 minutes.

Meanwhile, in a small bowl, whisk the remaining 6 Tbs. oil with the vinegar, the remaining 1/4 tsp. rosemary, and 1/4 tsp. each salt and pepper. In a large bowl, toss the mesclun with 1/4 cup of the vinaigrette. Season to taste with salt and pepper.

Divide the mesclun among 4 plates. Top with the roasted vegetables and ham. Sprinkle each salad with some of the goat cheese. Drizzle with the remaining vinaigrette and serve.

Sweet Potato Oven Fries with Fry Sauce

Delicious on their own, these smoky, slightly sweet fries are downright dangerous when dipped into a zesty spin on fry sauce, a ketchup-and-mayonnaise-based condiment popular in Utah, Idaho, and the Pacific Northwest.

• Cooking spray
• 1 lb. sweet potatoes (about 1 large) 
• 2 large egg whites 
• 1 tsp. smoked paprika 
• 1/2 tsp. ground cumin 
• Kosher salt 
• 1/4 cup mayonnaise
• 2 Tbs. ketchup  
• 1 tsp. lemon juice 
• 1/2 tsp. soy sauce 
• 1/2 tsp. Worcestershire sauce 
• 2 drops hot sauce, such as Sriracha 

Tip:

Tossing sweet potatoes with egg whites before baking ensures that they come out with a nicely browned coating. They won’t get fully crisp, as a regular potato would, but they’ll have a satisfying texture.

Position racks in the bottom and top thirds of the oven and heat the oven to 425°F. Spray two baking sheets with cooking spray.

Peel and cut the potatoes into approximately 2-inch lengths, and then cut each piece lengthwise into 1/4-inch-wide slices. Lay the slices flat and cut them into 1/4-inch strips, so you have 1/4 x 1/4 x 2-inch sticks.

Whisk the egg whites with the smoked paprika, cumin, and 1 tsp. salt in a medium bowl. Toss the potatoes in the mixture to thoroughly coat. Spread them on the baking sheets in a single layer so that they’re not touching.

Roast the sweet potatoes until sizzling and starting to brown on the bottom, about 10 minutes. With a spatula, carefully loosen the fries and shake the baking sheet to flip them. Rotate the placement of the baking sheets in the oven and continue to bake until the fries are lightly browned, sizzling vigorously, and tender all the way through, another 8 to 9 minutes. Sprinkle to taste with more salt.

Meanwhile, make the fry sauce. In a small bowl, stir the mayonnaise, ketchup, lemon juice, soy sauce, Worcestershire sauce, and hot sauce. Adjust the seasonings until the sauce tastes zesty but balanced.

Serve the oven fries immediately with the fry sauce.

Sweet Potato Oven Fries with Fry Sauce

Delicious on their own, these smoky, slightly sweet fries are downright dangerous when dipped into a zesty spin on fry sauce, a ketchup-and-mayonnaise-based condiment popular in Utah, Idaho, and the Pacific Northwest.

• Cooking spray
• 1 lb. sweet potatoes (about 1 large) 
• 2 large egg whites 
• 1 tsp. smoked paprika 
• 1/2 tsp. ground cumin 
• Kosher salt 
• 1/4 cup mayonnaise
• 2 Tbs. ketchup  
• 1 tsp. lemon juice 
• 1/2 tsp. soy sauce 
• 1/2 tsp. Worcestershire sauce 
• 2 drops hot sauce, such as Sriracha 

Tip:

Tossing sweet potatoes with egg whites before baking ensures that they come out with a nicely browned coating. They won’t get fully crisp, as a regular potato would, but they’ll have a satisfying texture.

Position racks in the bottom and top thirds of the oven and heat the oven to 425°F. Spray two baking sheets with cooking spray.

Peel and cut the potatoes into approximately 2-inch lengths, and then cut each piece lengthwise into 1/4-inch-wide slices. Lay the slices flat and cut them into 1/4-inch strips, so you have 1/4 x 1/4 x 2-inch sticks.

Whisk the egg whites with the smoked paprika, cumin, and 1 tsp. salt in a medium bowl. Toss the potatoes in the mixture to thoroughly coat. Spread them on the baking sheets in a single layer so that they’re not touching.

Roast the sweet potatoes until sizzling and starting to brown on the bottom, about 10 minutes. With a spatula, carefully loosen the fries and shake the baking sheet to flip them. Rotate the placement of the baking sheets in the oven and continue to bake until the fries are lightly browned, sizzling vigorously, and tender all the way through, another 8 to 9 minutes. Sprinkle to taste with more salt.

Meanwhile, make the fry sauce. In a small bowl, stir the mayonnaise, ketchup, lemon juice, soy sauce, Worcestershire sauce, and hot sauce. Adjust the seasonings until the sauce tastes zesty but balanced.

Serve the oven fries immediately with the fry sauce.

Quick-Roasted Winter Vegetables

For weeknight meals, you can speed up the process of roasting winter vegetables by cutting them into thin slices. For a medley like this one, roast the different vegetables on separate baking sheets, so each one gets the right amount of cooking time.

For the vegetables: choose ONE of the following

• 1 lb. beets (about 3 medium), ends trimmed, sliced 3/16-inch thick
• 1 lb. carrots (about 5 large), peeeled, ends trimmed, sliced on a sharp diagonal 3/16-inch thick
• 1-1/2 lb. celery root, peeled, ends trimmed, halved, sliced 1/4-inch thick
• 1 lb. red onions (about 3 small), peeled, ends trimmed, sliced 1/4 to 3/8-inch thick
• 1 lb. parsnips (about 4 large), ends trimmed, peeled, sliced on a sharp diagonal 3/16-inch thick
• 1 lb. red potatoes (3 to 4 small), scrubbed, sliced 3/16-inch thick
• 1-1/2 lb. sweet potatoes (2 medium), scrubbed, sliced 1/4-inch thick
• 1 lb. turnips (about 3 small), scrubbed, ends trimmed, sliced 1/8- to 3/16-inch thick
• 1 lb. acorn or delicata squash (2 to 3 small), ends trimmed, cut horizontally into 1/2-inch rings (trim away seeds by running a paring knife around the inside of the rings)

For the seasoning:

• 2 Tbs. vegetable or olive oil
• 1/2 tsp. kosher salt; more to taste
• 1 Tbs. fresh thyme, oregano, or sage (roughly chopped) or rosemary (finely chopped)

Heat the oven to 450°F. Combine the sliced vegetables, oil, salt, and herbs in a bowl. Toss to coat thoroughly. Arrange the vegetables in a single layer without crowding on a large parchment- or foil-lined rimmed baking sheet. Roast until soft on the inside (test with the tip of a knife or a wooden skewer) and browned on the outside (check the bottoms), 18 to 22 minutes. If you like, flip the vegetables halfway through cooking. Serve warm or at room temperature.

Sweet Potato Cottage Pie

A cottage pie is like a shepherd’s pie, except that it’s made with beef, not lamb. Here, a hearty filling of ground beef, salty olives, savory tomatoes, and warming spices like chile powder, cumin, and cinnamon rein in the sweetness of the creamy sweet potato topping.

For the topping

• 2 large sweet potatoes (about 2 lb. total)
• 1/2 cup whole milk 
• 3/4 oz. (1/4 cup) finely grated Parmigiano-Reggiano 
• 2 Tbs. unsalted butter, softened
• Kosher salt and
• Freshly ground black pepper 

For the filling

• 2 Tbs. olive oil
• 2 medium celery stalks, cut into 1/4-inch dice (about 3/4 cup)
• 1 large carrot, cut into 1/4-inch dice (about 3/4 cup)  
• 1 medium onion, finely chopped (about 1-1/2 cups) 
• Kosher salt 
• 3 medium cloves garlic, minced 
• 2 tsp. ground cumin 
• 2 tsp. chopped fresh oregano or 1/2 tsp. dried oregano 
• 1 tsp. ancho chile powder or other pure chile powder 
• 1/4 tsp. ground cinnamon 
• 1-1/2 lb. ground beef (85% lean) 
• 1 14-oz. can whole peeled tomatoes 
• 1/2 cup coarsely chopped pimento-stuffed green olives 
• 1/3 cup coarsely chopped raisins or dried cranberries

Prepare the toppping

Position a rack in the center of the oven and heat the oven to 425°F. Line a heavy-duty rimmed baking sheet with foil.

Slice the sweet potatoes in half lengthwise and set them cut side down on the baking sheet. Roast until very tender, about 30 minutes 

When cool enough to handle, scoop the flesh into a medium mixing bowl. Add the milk, cheese, butter, 1 tsp. salt, and 1/2 tsp. pepper and beat with an electric hand mixer on low speed until smooth and creamy, about 1 minute. Set aside. 

Prepare the filing

Heat the oil in a 12-inch sauté pan over medium-high heat. Add the celery, carrot, onion, and 1 tsp. salt. Reduce the heat to medium and cook, stirring frequently, until the vegetables are soft, fragrant, and starting to turn golden, 10 to 15 minutes. Add the garlic, cumin, oregano, chile powder, and cinnamon and cook for 30 seconds. Add the beef, season with 2 tsp. salt, and cook until no longer pink, about 5 minutes. Tilt the pan and spoon off all but about 1 Tbs. of the fat; return the pan to the heat. 

Pour the tomatoes and their juice into a small bowl and crush them with your hands or a fork. Add the tomatoes to the meat and cook, uncovered, until thick, 10 to 12 minutes. Add the olives and raisins and cook for another minute; season to taste with salt. 

Assemble and bake the pie

Tip:

You can use another size dish for baking the pie, but keep in mind that the thickness of the meat and sweet potato layers will change, which may affect the baking time.

Transfer the beef mixture to a 9x9-inch baking dish. Spread the sweet potatoes over the top in an even layer. Bake until bubbling around edges, about 30 minutes. Switch the oven to a high-broil setting and position the rack about 6 inches from the broiler element. Broil the pie until the sweet potatoes are a bit browned, 2 to 4 minutes. 

Let cool at least 15 minutes before serving. 

Honey-Glazed Chicken, Sweet Potato, and Peach Skewers

Here, juicy chunks of chicken, sweet potatoes, peaches, and onions are grilled with a sweet-tart glaze, then sprinkled with crunchy grilled spiced pecans.

• 1 medium sweet potato (about 3/4 lb.), peeled and cut into sixteen 1-1/2-inch pieces
• 1 cup sherry vinegar
• 1/2 cup plus 1 Tbs. honey
• 2 Tbs. canola oil; more for the grill
• Kosher salt and freshly ground black pepper
• 1 lb. boneless, skinless chicken breast halves, cut into 16 pieces
• 4 small ripe but firm peaches, quartered and pitted (about 1-1/2 lb.)
• 1/2 small sweet onion, cut into 1-1/2-inch chunks, layers separated (about 4 oz.)
• 1/2 cup pecans, coarsely chopped
• 1/2  tsp. ground cumin
• 1/2  tsp. pumpkin pie spice

Prepare a medium gas or charcoal grill fire. Soak eight 12-inch wooden skewers in water.


In a 4-quart saucepan fitted with a steamer basket, bring 1 inch of water to a boil over high heat. Steam the sweet potatoes until nearly cooked but still a bit firm, 10 to 12 minutes. Remove from the heat; cool slightly.


Put the vinegar, 1/2 cup of the honey, 1 Tbs. of the oil, 2 tsp. salt, and 3/4 tsp. pepper in a 3-quart saucepan. Simmer over medium heat, stirring occasionally, until reduced to 2/3 cup, 13 to 15 minutes. (The glaze should brush on easily but be thick enough to coat the chicken. If it's too thick, add a few drops of hot water.) Meanwhile, thread the onion, chicken, sweet potato, and peach onto the soaked skewers.


Reserve half the glaze. Brush the skewers with the remaining half of the glaze. Thoroughly oil the grill grate. Arrange the skewers on one side of the grill grate and grill, covered, until well marked on one side, 4 to 5 minutes.


Meanwhile, toss the pecans in a small bowl with the remaining 1 Tbs. honey and 1 Tbs. oil, the cumin, pumpkin pie spice, 1/2 tsp. salt, and a pinch of pepper. Put a large piece of foil on the other side of the grill and scatter the nuts on the foil. Flip the skewers. Grill until the chicken is cooked through and the nuts are bubbling, 3 to 5 minutes more. (Keep a close eye on the nuts; stir if they threaten to burn.) Transfer the skewers to a serving platter, brush with the reserved glaze, and sprinkle with the pecans.

Pumpkin and Sweet Potato Purée with Orange and Thyme

The pumpkin shell, used here as a serving vessel, makes for a dramatic presentation, perfect for a Thanksgiving dinner table, but feel free to skip it for a casual dinner. This makes a great side dish for roast poultry or pork.
For more side dish recipes visit The Guide to Thanksgiving Dinner.

• 2 Tbs. unsalted butter; more for the baking sheet
• 1 small (1-1/2 lb.) Sugar Pie pumpkin
• 1 medium (2- to 2-1/4 -lb.) Sugar Pie pumpkin
• 1 large (14- to 16-oz.) sweet potato
• 2 Tbs. light brown sugar
• 1 tsp. finely grated orange zest
• 1 tsp. minced fresh thyme
• Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 375°F.

Generously butter a rimmed baking sheet. Cut the small pumpkin in half lengthwise and put it cut side down on the baking sheet. Cut a 1/2-inch lid from the stem end of the medium pumpkin and put both pieces cut side down on the same baking sheet. Cut the sweet potato in half lengthwise and place cut side down on the same baking sheet. Cover the vegetables tightly with foil and bake until the sweet potato and halved pumpkin are very tender, and the larger pumpkin is tender when pierced with fork, about 1-1/2 hours. Let stand until cool enough to handle.

Scoop the seeds from the halved pumpkin and discard. Remove the skin and put the flesh in a food processor. Peel the sweet potato and add it to the processor, along with the butter, brown sugar, orange zest, and thyme. Purée until smooth and season to taste with salt and pepper.


Scoop the seeds from the larger pumpkin, leaving the shell and flesh intact. Season the inside of the pumpkin lightly with salt and pepper. Transfer the purée to the pumpkin shell and top with the lid. (If you can’t fit all the purée, put the remainder in a small baking dish, cover, and bake alongside the pumpkin.) Put the pumpkin on the baking sheet and bake until the pumpkin and purée are heated through, about 40 minutes. Transfer to a serving plate and serve, spooning the purée from the pumpkin.

Sautéed Sweet Potatoes with Orange-Mint Gremolata

Here, sweet potatoes are lightly browned and tossed with a simple gremolata—a garnish of citrus zest, chopped herbs, and garlic—for a bright hit of flavor. Toasted pecans lend crunch and richness.

• 3 Tbs. olive oil
• 3 Tbs. unsalted butter
• 1-1/2 lb. sweet potatoes, peeled and cut into 1/2-inch dice (about 5 cups)   
• Kosher salt 
• Freshly ground black pepper
• 2 Tbs. coarsely chopped toasted pecans 
• 3 Tbs. lightly packed, coarsely chopped fresh mint 
• 1 small clove garlic, coarsely chopped
• 2 tsp. lightly packed, finely grated orange zest 

Heat the oil and butter in a 12-inch skillet over medium-low heat. When the butter stops foaming, add the potatoes in an even layer and season generously with salt and pepper. Cook, shaking the pan occasionally, until the potatoes just start to brown underneath, about 10 minutes. Carefully toss the potatoes with a spoon, reduce the heat to low, and continue cooking, tossing occasionally, until the potatoes are soft and easily pierced with a fork, about 10 minutes. Add the pecans and toss until fragrant. Transfer to a serving bowl.

Meanwhile, mince the mint and garlic together on a cutting board; add to the sweet potatoes along with the orange zest and toss. Season with a generous pinch of salt and serve immediately. 

Sweet Potato Gnocchi with Kale, Sage, and Balsamic Brown Butter

This dish was inspired solely by the straightforward combination of earthy sweet potato with the natural richness of nuts and root vegetables. I use aged balsamic vinegar to showcase the flavor of that intense, marvelously aged Italian product. The sauce of balsamic and brown butter works really well with this rustic dish.

• 2 sweet potatoes (about 1 lb.)
• 1 to 1-1⁄2 cups all-purpose flour, plus more for rolling
• 1 large egg, beaten
• 1 tsp. kosher salt, plus more as needed
• Freshly ground black pepper to taste
• 1 Tbs. olive oil
• 2 oz. pancetta, finely diced
• 1⁄2 small white onion, finely diced
• 4 Tbs. (1⁄2 stick) unsalted butter
• 3 Tbs. aged balsamic vinegar
• 2 oz. kale, stemmed and cut into thin ribbons
• 1 tsp. chopped fresh sage, plus whole leaves for garnish
• A Parmesan cheese wedge for shaving

Preheat the oven to 400°F. Prick the sweet potatoes all over with a fork and put them on a baking sheet. Roast until completely soft, 1 to 1-1/4 hours. Let stand until cool enough to handle.

Halve the sweet potatoes and scrape the flesh into a large bowl. Refrigerate until cool.

Add 1 cup of the flour, the egg, salt, and pepper to taste to the sweet potatoes and mix until a soft dough forms. Turn out onto a well-floured work surface and knead gently until the dough is smooth and no longer sticky. (If it is still sticky, add a bit more flour and continue kneading.) Use a bench scraper to keep the dough from sticking and to release it from the work surface. Cut the dough into 6 portions and roll each portion into a long cylinder about 1/2 inch thick. Cut each one into 1/2-inch pieces and transfer to a baking sheet lined with a floured towel.

Bring a large pot of water to a boil and salt it generously.

Meanwhile, heat the oil in a large skillet over medium heat. Add the pancetta and cook until beginning to brown, about 5 minutes. Stir in the onions and cook until softened, 6 to 8 minutes. Transfer the mixture to a small bowl and set aside.

Melt the butter in the same skillet over medium-low heat and cook until the milk solids begin to turn brown and the butter gives off a nutty aroma. Immediately add the vinegar and swirl the pan to combine. Add the kale, stir, and add 1 to 2 Tbs. water to help the leaves wilt. Reduce the heat to low and keep warm.

Reduce the heat under the boiling water to maintain a simmer. Drop the gnocchi into the water and cook until they all float, 8 to 10 minutes. Drain the gnocchi and add to the balsamic brown butter, along with the reserved pancetta and onions. Sprinkle in the chopped sage, season with salt and pepper, and toss well to coat.

Divide the gnocchi among warm shallow bowls and, using a vegetable peeler, shave Parmesan strips over the top. Garnish with sage leaves and serve immediately.

Endive Spears with Sweet Potato, Bacon & Chives

This festive appetizer pleases both the cook and guests. It’s quick and easy, a perfect blend of both sweet and savory, and it’s just enough to tide everyone over until the big meal comes.  

• 3 slices bacon, thinly sliced crosswise
• 1 small sweet potato, peeled and cut into 1/4-inch dice (about 1-1/2 cups)
• Kosher salt and freshly ground black pepper
• 3 Tbs. thinly sliced fresh chives
• 2 medium heads Belgian endive
• 1/4 cup creme fraiche or sour cream

Cook the bacon in a 10-inch nonstick skillet over medium heat until it has rendered some of its fat, about 3 minutes. Add the sweet potato and 1/4 tsp. each salt and pepper. Cook, stirring, until the sweet potato is tender and the bacon starts to crisp, 6 to 8 minutes. Stir in 2 Tbs. of the chives and season with more salt and pepper to taste. Let cool for a couple of minutes.

Slice the bottom 1/2 inch off the endives so some of the outer leaves break free. Cut another 1/2 inch off and break some more leaves free. Keep going until all the larger leaves are free. (You should have about 20.) If you like, trim the leaves so they're all the same length. Save the remaining endive for a salad.

Set the endive leaves on a large platter. Spoon the sweet potato mixture near the base of the leaves. Top each with a dollop of the creme fraiche and then sprinkle with the remaining chives. Serve immediately or let sit for up to 20 minutes before serving.

Sweet Potato Gratin with Caramelized Onions

• 2 oz. (4 Tbs.) unsalted butter; more for the baking dish
• 2 lb. yellow onions, thinly sliced (about 6 cups)
• 1/2 tsp. kosher salt; more to taste
• 1/2 tsp. freshly ground black pepper, more to taste
• 2 cups heavy cream
• 3 sprigs fresh thyme
• 1/2 Tbs. freshly grated orange zest (from 1 orange)
• 1/8 tsp. cayenne
• 4 lb. sweet potatoes (about 5 medium)
• 1 cup (4 oz.) pecan halves, toasted
• 2 Tbs. fresh breadcrumbs
• 2 Tbs. freshly grated Parmigiano-Reggiano

Cook the onions:

Heat the butter in a heavy-based 12-inch skillet over medium heat until it begins to foam. Add the onions, reduce the heat to medium low, and cook slowly, stirring occasionally, until the onions are soft and nicely browned, 30 to 40 minutes. Season with the 1/2 tsp. each salt and pepper. Remove from the heat and set aside to cool slightly.

Assemble the gratin:

Meanwhile, put the heavy cream, thyme, orange zest, and cayenne in a 2- to 3-qt. saucepan. Bring to a boil, remove from the heat, and steep for 15 minutes. Remove and discard the thyme sprigs.

Tip:

 Not sure how to use a mandoline? Check out our instructional video.

While the cream is steeping, peel and cut the sweet potatoes crosswise into 1/8-inch-thick slices (use a mandoline if you have one).

Position a rack in the center of the oven and another rack directly below. Heat the oven to 350°F. Lightly butter a 9x13-inch baking dish. Arrange about one-third of the sliced sweet potatoes in a double layer on the bottom of the dish, slightly overlapping the slices in each layer. Season lightly with salt and pepper. Spread half of the onions over the potatoes and drizzle about one third of the cream (2/3 cup) over the onions. Arrange another third of the potatoes in two more overlapping layers and season lightly with more salt and pepper. Spread the remaining onions over the potatoes and drizzle another third of the cream over the onions. Use the remaining sweet potato slices to make two final layers. Press down on the layers with your hands to compact and flatten them. Season lightly with salt and pepper, and drizzle the remaining cream over the potatoes, trying to cover them as much as possible.

Put a foil-lined baking sheet on the lower rack to catch any drips. Cover the gratin tightly with foil and bake on the center rack until the potatoes are almost tender but still offer a little resistance when pierced with a fork or skewer, about 1 hour. Remove the foil and bake until the sweet potatoes are completely tender and the top is lightly browned and bubbly, 30 to 40 minutes.

While the gratin is baking, put the pecans, breadcrumbs, and Parmigiano in a food processor and pulse until coarsely chopped. Raise the oven temperature to 375°F. Cover the top of the gratin with the pecan mixture and return the baking dish to the oven. Bake until the top is lightly browned, about 10 minutes.

Gluten-Free Sweet Potato Biscuits

Since sweet potatoes are available year-round, you can have a taste of fall even on a cool spring day. These have a pretty orange color and a nice touch of spice. Halve and fill with a slice of ham, topped with a scrambled or fried egg and a dash of maple syrup for a hearty breakfast sandwich.

• 1-1⁄2 cups Gluten-Free All-Purpose Flour, more for dusting
• 1⁄2 cup cornstarch
• 2 Tbs. firmly packed brown sugar
• 1 Tbs. baking powder
• 1 tsp. ground cinnamon
• 3⁄4 tsp. xanthan gum
• 1⁄2 tsp. baking soda
• 1⁄2 tsp. table salt
• 1⁄2 tsp. grated nutmeg
• 1⁄8 tsp. ground ginger
• 6 Tbs. (3⁄4 stick) cold unsalted butter, cut into pieces
• 1 large egg
• 1 cup mashed, peeled, cooked sweet potatoes (2 medium)
• 6 Tbs. whole milk
• 1 Tbs. unsalted butter, melted (optional)

Heat the oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, cornstarch, brown sugar, baking powder, cinnamon, xanthan gum, baking soda, salt, nutmeg, and ginger until well combined. Add the butter pieces. Using a pastry blender, a fork, or two knives, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and set aside.

In a small bowl, using a wire whisk, lightly beat the egg. Stir in the mashed sweet potatoes. Gradually whisk in the milk. Pour the liquid mixture into the well in the flour mixture all at once and stir with a fork just until the dry ingredients are moistened and the mixture comes together into a soft dough.

Place the dough on a board or other surface lightly dusted with
gluten-free all-purpose flour. With lightly floured hands, gently pat
into a flat disk about 3⁄4 inch thick. Using a 2-inch biscuit cutter
dipped in flour, cut out as many biscuits as possible. Gently gather thescraps into a ball, pat out, and cut out more biscuits. Place the
biscuits about 1 inch apart on the prepared baking sheet. Brush the topsof the biscuits with melted butter, if desired.

Bake until the biscuits are golden brown, 15 to 20 minutes. Immediately transfer to a wire cooling rack. Serve warm.

Sweet Potato-Russet Potato Gratin with Horseradish & a Dijon Crust

For the topping:

• 1-1/2 cups coarse fresh breadcrumbs (from an airy, crusty loaf like ciabatta)
• 2 Tbs. unsalted butter, melted
• Kosher salt
• 1 Tbs. Dijon mustard
• 2 Tbs. grated Parmigiano Reggiano
• 2 Tbs. chopped fresh flat-leaf parsley

For the gratin:

• 2 Tbs. unsalted butter, plus 1/2 tsp. for the dish
• 1 cup thinly sliced shallots (from 6 to 7 large)
• Kosher salt
• 2/3 cup heavy cream
• 2/3 cup homemade or low-salt canned chicken broth
• 2 Tbs. prepared horseradish
• Freshly ground black pepper
• 1 russet potato (12 oz.)
• 1 sweet potato (12 oz.)
• 1/3 cup grated Parmigiano Reggiano

Make the topping:

Combine the breadcrumbs, melted butter, and a pinch of salt in a bowl. Mix in the mustard and then the Parmigiano and parsley.

Prepare the gratin:

Heat the oven to 350°F. Rub a shallow 2-quart gratin dish with 1/2 tsp. of the butter. Melt the 2 Tbs. butter in a small saucepan over medium heat. Add the shallots and a big pinch of salt; cook, stirring frequently, until softened, limp, and somewhat golden. Whisk together the cream, broth, and horseradish; add to the shallots. Season with salt and pepper, stir to combine, and take off the heat.

Assemble and bake the gratin:

Peel the potato and sweet potato, cut each in half lengthwise, and slice each across into thin half moons. In a large bowl, combine the potato and sweet potato slices, 2 teaspoons salt, the Parmigiano, and the shallot cream. With a rubber spatula, mix gently but thoroughly and scrape into the prepared gratin dish, smoothing and pressing until evenly distributed.Cover with the breadcrumb topping.

Bake until the crust is deep golden brown, the juices around the edges are have subsided, and the potatoes are tender when pierced with a fork, about 1 hour. Let rest for 15 to 20 minutes before serving.

Sweet Potato & Leek Gratin

If you want to prepare the gratin a day ahead, reheat it covered in a 300°F oven until bubbling around the edges and warmed through.

• 2 large leeks (1 lb. total), trimmed, halved lengthwise, sliced 1/4 inch thick crosswise, swished and soaked in enough cold water to cover
• 2 Tbs. unsalted butter; more for the pan
• 2 Tbs. olive oil
• 6 oz. pancetta or country ham, cut into 1/4-inch dice
• 1/4 cup minced garlic
• 2 cups heavy cream
• 3 Tbs. fresh thyme leaves
• 1 tsp. coarse salt
• Freshly ground black pepper to taste
• 2 medium sweet potatoes (1 lb. total), peeled (see Sweet potatoes vs. yams)
• 3 medium Idaho potatoes (1-1/4 lb. total), peeled

Lift the leeks gently from their soaking water so that any grit stays behind. Drain them in a colander. In a medium saucepan over medium heat, melt the butter in the olive oil. Add the pancetta or ham and cook, stirring occasionally, until golden, about 9 min. Remove with a slotted spoon to drain on paper towels. Add the leeks and garlic to the pan, cover, and reduce the heat to low. Sweat the leeks and garlic, cooking slowly and stirring occasionally, until the leeks are softened, about 5 min. (Don't let the leeks or garlic brown.) Add the cream, bring to a boil, reduce the heat, and simmer uncovered for 5 min. Stir in the pancetta or ham, the thyme, and the salt; add pepper to taste. Set aside.

Heat the oven to 350°F. Butter a 2-qt. casserole dish. Slice the sweet potatoes between 1/4 and 1/8 inch thick. Repeat with the Idaho potatoes. Arrange one overlapping layer of Idaho slices on the bottom of the casserole. Season lightly with salt and pepper; spoon 2 Tbs. of the leek cream evenly over the potatoes. Add a layer of sweet potato slices, season lightly with salt and pepper, and spoon on another 2 Tbs. of the leek cream. Repeat with the remaining potatoes until all are used. With your hands or a rubber spatula, press down firmly on the potatoes and drizzle the remaining leek cream over them. Bake until the gratin is golden on top, 50 to 60 min. Let rest in a warm place for 15 min. Cut into squares and serve.

For this gratin, arrange the slices so they overlap slightly.

Before you drizzle on the last of the leek cream, press down to compact the layers of potatoes.

Spiced Sweet Potato Fries

These oven-roasted sweet potato wedges make a great accompaniment to burgers or roast chicken.

• 1 tsp. chili powder
• 1 tsp. paprika
• 1 tsp. garlic powder
• 1 tsp. kosher salt
• 1 tsp. light brown sugar
• 1/2 tsp. ground cumin
• 2 lb. sweet potatoes, sliced into 1-inch-wide wedges
• 2 Tbs. olive oil

Preheat the oven to 425°F. In a small bowl, toss together the chili powder, paprika, garlic powder, salt, brown sugar, and cumin. In a large bowl, toss the potatoes with the oil, then with the spice mix until evenly coated. Transfer the potatoes to a large baking sheet and roast, flipping occasionally, until tender, browned, and crisped in places, about 25 minutes. Serve immediately.