Autumn's gold rush: discover a wealth of sweet potato recipes - includes recipes, glossary and related information on sweet potatoes - Cover Story

Vegetarian Times, Oct, 1995 by Karen Cope Straus, Jane Weston Wilson, Ken Charney

Vinaigrette: In a food processor fitted with a steel blade, pulse to finely chop cranberries, and parsley or cilantro, about 30 seconds. Add remaining ingredients; pulse until smooth and creamy with flecks of cranberries still visible. (Do not over puree.)

To serve: Spoon desired amount of dressing over individual salad portions. Makes 6 servings.

PER SERVING WITH 1 TABLESPOON DRESSING: 43 7 CAL.; 9G PROT.; 12G FAT; 7 8G CARB.; 0 CHOL.; 88MG SOD.; 9G FIBER. VEGAN

Sweet Potato Circles

with Tomatillo Salsa

For this appetizer, tangy green salsa adds contrasting colors and flavors to rounds of cooked sweet potato.

2 medium sweet potatoes, peeled and cut into 1 -inch circles 6 medium tomatillos, peeled (see glossary) 1 cup water 1 canned green chili, rinsed and chopped 1 Tbs. corn oil Juice of 1 lime (about 2 Tbs.) 1/4 cup finely chopped cilantro

Preheat oven to 450 degrees. In a medium saucepan, add sweet potatoes and water to cover. Boil sweet potatoes until firm yet tender, about 9 minutes.

Place tomatillos and water in a pie tin. Bake 6 to 8 minutes, or until soft and black. Remove from oven.

In a blender, add tomatillos with water, chili, oil, lime and cilantro; puree until soft. (Do not over puree).

Place potato rounds on platter, spoon tomatillo salsa on top of each and serve. Serves 6 as an appetizer.

PER SERVING: 74 CAL.; 1G PROT.; 3G FAT; 12G CARB.; 0 CHOL.; 254MG SOD.; 2G FIBER. VEGAN

Sweet Potatoes and

Leeks with Oriental

Dressing

This recipe can be served as a side salad or over rice as an entree.

Vegetables: 2 medium sweet potatoes, peeled and cut into 1 -inch rounds or bite-sized chunks 2 medium leeks (white parts only), cut into 1/2-inch circles 2 large white mushrooms, sliced lengthwise into 1/2-inch slices 12 snow peas, ends removed

Dressing: 1 Tbs. peanut oil 1 Tbs. sesame oil 2 Tbs. tamari (see glossary) Zest of 1 lime Juice of 2 limes (about 4 Tbs.)

Vegetables: In a steamer, cook sweet potatoes about 6 minutes. Add leeks; steam about 3 minutes. Add mushrooms and snow peas; steam 2 minutes more. Remove from steamer; plunge into cold water to stop cooking.

Dressing: In a small bowl, combine dressing ingredients and whisk. Set aside.

To serve: Place vegetables on a platter; add dressing and serve at room temperature. Serves 4 as a salad or 2 as an entree.

PER ENTREE SERVING: 332 CAL.; 8G PROT.; 14G FAT; 48G CARB.; 0 CHOL.; 1,033MG SOD.; 10G FIBER. VEGAN

Brazilian Vegetable

Feijoada

Brazil's meat-laden national dish gets a vegetarian makeover.

2 Tbs. canola oil 1 Tbs. unsalted butter or margarine 2 whole dried red peppers or 1/4 tsp. crushed red pepper flakes 1 tsp. ground cumin 2 tsp. dried leaf thyme or 1 tsp. ground thyme 2 medium sweet potatoes, peeled, sliced lengthwise into quarters and then into 1/4-inch thick slices 1 large or 2 medium leeks (white parts only), rinsed and sliced lengthwise into 1/2-inch thick slices 1 red bell pepper, seeded and sliced lengthwise into 1/2-inch wide slices 1 yellow bell pepper, seeded and sliced lengthwise into 1/2-inch wide slices 1 medium yellow onion, peeled and sliced lengthwise into 1/2-inch slices 1 Tbs. dark rum 2 Tbs, fresh-squeezed lime juice 1 large tomato, sliced into 1/4-inch thick slices 2 16-oz. cans black beans Thin lime or orange slices, and cilantro sprigs for garnish Cooked rice (optional)