Preheat oven to 350\u00b0.
Beat eggs, sugar, and vanilla until light and fluffy.
Mix pumpkin or white sweet potato with ginger, cinnamon, and cream or rich, sweet milk.
Pour mixtures into crust and top with second crust.
Bake 45 minutes.
Whisk vegetable oil, cider vinegar, garlic, sugar, and mustard together in a bowl to create dressing.
Place purple sweet potatoes, yam, and white sweet potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not soft, 5 to 7 minutes. Drain and rinse under cold water. Transfer to a large serving bowl.
Combine beans, corn, red bell pepper, yellow bell pepper, onion, and cilantro with the potatoes. Pour dressing over and toss to coat.
Roast sweet potato at 350F for 45-1hr, until tender.
Let potato completely
ixer on medium. Add egg white, sweet potato and vanilla; beat on low
combine eggs, sour cream, and sweet potato.
Gradually add flour mixture
or the andouille sweet potato hash:
Cook the sweet potatoes: Preheat oven
egins to brown, then add roasted sweet potatoes and sage, heat through
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.
o 350\u00b0F.
Combine sweet potato, pumpkin and garlic in a
00\u00b0C.
Toss the sweet potato, onion and garlic in oil
Sweet Potato Mash
Preheat oven to 350. Roast sweet potatoes, uncovered, until soft
ven to 400\u00b0F. Toss sweet potato wedges with oil and sea
Cook sweet potato in boiling, lightly salted water
ven to 425\u00b0F. Place sweet potato on a parchment paper-lined
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.
br>Meanwhile, for the candied sweet potato pie, boil, steam or microwave
Boil, steam or microwave sweet potato until tender; drain.
Preheat the grill. Thread sweet potato and beetroot on to 8 wooden skewers. Grill skewers for 10 mins, or until tender.
Meanwhile, combine oil, vinegar and mint in small jug; season to taste.
Drizzle skewers with mint dressing; sprinkle with dukkah.
br>Meanwhile, combine ground beef, sweet potato, rosemary, onion and garlic in
owl, mix together the eggs, sweet potato, sugar, nutmeg and cornstarch. Season
/2 cup coconut and sweet potato and mix well.
Using