Ingredients

• 3 tbsp. oil
• 1 large onion, coarsely chopped
• 1 medium red bell pepper, chopped
• 2 serrano chili peppers or more to taste, seeded if desired, and chopped
• 4 large sweet potatoes, (about 2 1/2 lbs.) peeled and cut into 3/4 inch chunks
• 1 large clove garlic, finely chopped
• 1 tsp. chili powder
• 1/2 cup water
• 1 tbsp. granulated bouillon chicken flavor
• 1/4 tsp. freshly ground black pepper

Preparation

1. Heat oil in large skillet over medium-high heat and cook onion, stirring occasionally, until it starts to soften, about 3 minutes.
2. Stir in red pepper and chili peppers and cook, stirring occasionally, 3 minutes.
3. Stir in sweet potatoes and cook, stirring occasionally, until potatoes start to brown in spots, about 10 minutes.
4. Add garlic and chili powder and cook, stirring, until fragrant, about 30 seconds.
5. Stir in water and chicken bouillon; reduce heat and cook covered, stirring occasionally, until potatoes are tender, about 8 minutes.
   
6. Season with ground black pepper.  
7. Serve

Ingredients
2 tablespoons extra virgin olive oil 
1 medium yellow onion, chopped
1 heaping teaspoon sea salt 
Freshly groun black pepper
3 medium sweet potatoes (1½ pounds), peeled and cubed
1 apple, peeled and chopped
3 garlic cloves, minced
1 teaspoon grated ginger
1 teaspoon coriander
½ teaspoon smoked paprika 
1 teaspoon apple cider vinegar 
3 to 4 cups vegetable broth 
1 (14-ounce) can full-fat coconut milk, reserve 1/4 cup for garnish
Instructions

1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the sweet potatoes and the apple and cook until they begin to soften, stirring occasionally, about 8 to 10 minutes.
2. Add the garlic, ginger, coriander, and smoked paprika, and stir. Stir in the apple cider vinegar and then 3 cups of the broth and the coconut milk. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the potatoes are tender, 20 to 30 minutes.
3. Let cool slightly and blend the soup until smooth with an immersion blender or free standing blender.  If your soup is too thick, add up to 1 cup more broth and blend.
   
4. Season to taste and top with a swirl of coconut milk.

NotesThis soup thickens as it cools. If reheating it, stir in a little water to create a smooth, creamy consistency.

Recipe by Anna Gill

Serves: 8

3 cups thinly sliced peeled Granny Smith apple
1 teaspoon lemon juice
Cooking spray 
¼ cup maple syrup
1 tablespoon butter, melted
½ teaspoon salt 
¼ teaspoon black pepper 
3 cups small sweet potatoes (not fingerlings), peeled and thinly sliced
¼ cup Panko bread crumbs
2 teaspoons olive oil
¼ teaspoon ground nutmeg

1. Preheat oven to 400°.
2. Combine apples and lemon juice in a large bowl and toss gently.
3. Coat a 13 X 9 inch baking dish lightly with cooking spray.
4. In a small bowl, mix the syrup, butter, salt and pepper together. An emulsifier is great for this job, but a brisk fork is just fine.
5. Alternate and overlap the potatoes and apples slices in the baking dish.
6. Drizzle the syrup mixture over the top of the dish and bake in the oven for approximately 30 minutes, depending on the thickness of the slices.
7. A few minutes before the 30minutes is complete, mix the panko crumbs with the nutmeg and olive oil.
8. Remove the dish from the oven and sprinkle the sweet potatoes and apples with the panko crumbs.
9. Bake for an additional 15 minutes or until golden. Let stand for 10 minutes before serving.

Recipe by Kay Carroll

8 Servings

Ingredients

• 2 pounds sweet potatoes, peeled and sliced
• 1-1/2 cups unsweetened applesauce
• ½ cup maple syrup
• 3 tablespoons butter, melted
• 1 teaspoon ground cinnamon
• 1/2 cup chopped glazed pecans, optional

1. Place sweet potatoes in a 4-qt. slow cooker. 
2. Combine the applesauce, maple syrup, butter and cinnamon; pour over sweet potatoes. 
3. Cover and cook on low for 4-6 hours or until potatoes are tender. 
4. Sprinkle with pecans if desired. Serve with a slotted spoon.