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Miso Sweet Potato Bites


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2 pounds unpeeled sweet potatoes (for the most attractive presentation, select sweet potatoes that are fairly uniform in diameter and shape)
Oil for baking sheet
1/4 cup vegan mayonnaise (can substitute regular mayonnaise)
2 tablespoons gluten-free white miso
2 tablespoons tahini
1 teaspoon lemon juice
1/2 teaspoon grated ginger
Small pinch of cayenne pepper
4 scallions, green parts only, thinly sliced on the diagonal
1 tablespoon toasted sesame seeds (preferably black for contrast)


Preheat oven to 400°F and lightly oil a baking sheet. Slice the sweet potatoes into 1/2-inch-thick rounds and place in a single layer on the baking sheet. Bake for about 30 minutes until the potatoes are brown on the bottom and tender but not mushy.

To make the spread, whisk together the mayonnaise, miso, tahini, lemon juice, ginger, and cayenne. Taste and adjust any ingredients as desired.

To serve, spread the miso mixture on top of warm (not hot) or room temperature sweet potato rounds. Garnish with scallions and sesame seeds.

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Twice Baked Sweet Potato


6 sweet potatoes, even in size and scrubbed
4 tablespoons brown sugar
4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt and freshly ground black pepper


Preheat oven to 375 degrees F.

Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.

Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.

Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.

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Crunchy Salad With Sweet Potato Salsa

For the Slaw

1/4 red cabbage, finely sliced
1 medium carrot, finely sliced
1 celery stalk, finely sliced
12 snap pea pods, peas removed
A good handful fresh leafy greens
2 dried figs, finely sliced
1/4 cup flaked almonds
Juice of 1/4 of an orange
1 teaspoon flaxseed oil
1/4 teaspoon salt

For the Salsa

1 medium sweet potato, peeled and cubed
1 avocado, cubed
2 Roma tomatoes, cubed
A pinch of cumin, paprika, and salt
A good squeeze of lemon juice

For the Dressing

2-inch piece fresh turmeric
1 teaspoon fresh ginger
1/2 teaspoon curry powder
2 tablespoons soaked cashews
1 carrot roughly chopped
1 teaspoon white miso
2 tablespoons unpasteurized lemon juice
1 teaspoon tamaric
3 tablespoons macadamia oil
3/4 cup of water

To Make the Salad

  1. Place the cabbage, carrot, celery, greens, and peas in a large bowl and mix well to combine.
  2. Add the orange juice, flaxseed oil, and salt and mix gently with your hands to evenly coat the salad.
  3. Place the almonds on a baking tray and bake or grill for 5 minutes until they are brown and fragrant.
    To serve, pile up the coleslaw evenly on two plates, scatter with the figs and roasted almond flakes. Serve alongside the sweet potato salsa.

To Make the Salsa

  1. Place the sweet potato cubes on a baking tray with a good drizzle of olive oil and a sprinkle of salt. Roast until tender and ready to eat.
  2. Add the avocado, tomato, spices, salt, and lemon to the baking tray and mix everything together gently- this mixes everything with the olive oil and warms everything slightly.
  3. Serve alongside the slaw and a good drizzle of turmeric dressing.