Boil sweet potato whole in skin in a small pot until done, 40 to 50 minutes. Drain, cool sweet potato with cold water, and remove skin.
Break sweet potato apart in a large bowl. Mix in butter and beat well with an electric mixer. Beat in sugar, milk, eggs, nutmeg, cinnamon, and vanilla extract on medium speed until mixture is smooth. Pour filling into unbaked pie crust.
Bake in preheated oven until knife inserted in center comes out clean, 45 to 55 minutes. Pie will puff up like a souffle, then sink down as it cools.
n half crosswise. Cut the sweet potato into large pieces the same
to make the oven baked sweet potato fries, preheat oven to 400
Preheat the oven to 350\u00b0F. Line a baking pan with parchment paper. Place sweet potato on pan. Drizzle with oil and sprinkle with seeds and spices; toss to coat in spice mixture. Roast, turning occasionally, for 20 mins or until sweet potato is tender.
Meanwhile, cook lentils in a saucepan of boiling water for 20 mins or until tender. Rinse under cold water. Drain.
Combine sweet potato, lentils, onion, spinach, cilantro, mint, and lemon peel and juice in a large bowl; toss to combine. Season to taste.
br>Boil, steam or microwave sweet potato until tender; drain. Place spinach
he sweet potato topping, place the sweet potato in a saucepan and cover with cold
ray with baking paper. Process sweet potato, cream, remaining 3 eggs, sugar
Cook the rice in a large saucepan of boiling water, uncovered, for about 30 mins or until tender and drain. Rinse the rice under cold water.
Meanwhile, boil, steam or microwave the sweet potato until tender; drain.
For the balsamic dressing, whisk all ingredients in a small bowl.
Place the rice, sweet potato, tomatoes, onion, basil and arugula in a large bowl. Drizzle with dressing; toss gently to combine.
medium bowl. Cover with cold water and stir well. Discard
Cook rice in a large saucepan of boiling water for 30 mins, or until tender; drain. Rinse under cold water; drain.
Meanwhile, boil, steam or microwave sweet potato until tender; drain.
For the balsamic dressing, whisk all ingredients in a small bowl. Season to taste.
Place rice and sweet potato in a large bowl. Add remaining ingredients and dressing; toss gently to combine.
Preheat the oven to 350\u00b0F. Lightly grease an 8-inch round cake pan.
Place sweet potato in a microwave-safe bowl; cover with boiling water. Cook on high (100%) for 4 mins or until just tender. Drain; refresh under cold water. Layer sweet potato, 3/4 of the arugula then tuna in prepared pan.
Whisk eggs, cream and cheese in a medium bowl. Pour into pan.
Bake for 30 mins or until set. Let stand for 10 mins. Invert onto a plate. Toss remaining arugula with tomato, onion, mint and cilantro. Serve frittata with salad and lemon wedges.
Preheat oven to 400\u00b0F. Line a baking tray with parchment paper. Toss sweet potato with oil, cumin, ground coriander and garlic then spread out over prepared tray. Bake for 20 mins, or until golden and tender. Let cool.
Meanwhile, blanch green beans in boiling water until bright green and crisp. Rinse under cold running water then drain.
To serve, arrange arugula, sweet potato and beans in a shallow serving bowl. Combine yogurt, lemon zest and juice then drizzle over salad. Garnish with cilantro leaves.
Spray sweet potato with oil. Heat a large
Place sweet potato and lentils in a large saucepan. Cover with cold water. Bring
ssolved. Add ice cubes and cold water to make 1 gallon
b>cold running water. Transfer to a large bowl.
Use a potato
ntil al dente. Rinse under cold water then drain.
Meanwhile
arge bowl, whisk together the sweet potato, evaporated milk, brown sugar, eggs
Rinse black-eyed peas under cold water then drain. Place in
rocessor until evenly mixed; add cold butter and pulse until mixture