Alex Lau
If you want to mix things up a bit, try this recipe with white-fleshed Japanese sweet potatoes—they’re less sweet and have a more complex flavor. Check out step-by-step photo instructions here.
With salty-sweet miso butter, chives, and savory flakes of nori, this cheesy sweet potato gratin recipe bears little resemblance to traditional versions.
Charred purple potato salad with mayo, lemon, and soy is smoky, creamy, and designed to be the star of any summer picnic or barbecue.
Slowly roasting purple sweet potatoes in a sticky-sweet mixture of brown sugar and spices gives them a glossy sheen that’s as stunning as it is flavorful.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
These crispy cutlets feature a coconut-breadcrumb coating and sriracha mayo. Pair with a bright cuke salad to turn into a meal.
As energizing as an energy bar, with a much simpler ingredient list.
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.