• 4 medium sweet potatoes
(about 2 pounds)
• 1/2 cup extra-virgin olive oil,
divided
• Sea salt and freshly ground
black pepper
• 3 sprigs thyme
• 3 sprigs rosemary
• 1 cup cranberries
• 2 Tbsp. sherry vinegar
• Zest and juice of 1 orange
• 1 shallot, minced
• 1 tsp. honey
• 2 cups arugula
• 1/4 cup chopped parsley
Preheat the oven to 400 degrees.
Toss the sweet potatoes with a tablespoon of the olive oil and sea salt and pepper to taste. Remove the leaves from the thyme and rosemary sprigs, roughly chop them, and toss with the sweet potatoes. Spread in a single layer on a rimmed baking sheet and place in the over to roast for 30-35 minutes, until the sweet potatoes are tender and golden brown around the edges.
While the sweet potatoes are roasting, rinse, drain, and pick through the cranberries, discarding any blemished berries. Toss with 1 tablespoon of the olive oil and season with sea salt and pepper. Spread evenly on a rimmed baking sheet and place in the oven to roast for 8-10 minutes, just until some of the cranberries begin to pop. Remove from the oven and allow to cool.
Meanwhile, combine the vinegar, orange zest and juice, shallot and honey in a small bowl. Add the remaining olive oil in a thin steady stream, whisking constantly. Season with sea salt and pepper,
Combine the sweet potatoes and cranberries in a large bowl with the arugula and parsley and season with sea salt and pepper. Pour the vinaigrette over and gently toss. Serve warm or refrigerate until ready to serve.
— From “Sweet Potatoes,” by April McGreger, UNC Press.

This sweet and savory variation on classic chili features turkey, sausage, sweet potatoes and garbanzo beans. Serve with cornbread and a green salad.
Yield: 6-8 servings. Prep time: 15 minutes. Cook time: 2 hours. Total time: 2 hours, 15 minutes
Difficulty rating: Easy
Nutritional highlights: Sweet potatoes are loaded with the antioxidant beta-carotene.
Recipe created by: Mary Carter. Recipe from: North Carolina Field and Family

Ingredients
• 1 pound sweet Italian
sausage
• 1 pound ground turkey
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 2 medium-sized sweet
potatoes, peeled and cubed
• 30 ounces (2 cans) garbanzo
beans
• 28 ounces (1 can) diced
tomatoes
• 1 cup tomato sauce
• 2 cups water
• 2 tablespoons chili powder
• 1 tsp. smoked paprika
• 2 tsp. sea salt
• 2 Tbsp. cornmeal
• 1/2 cup fresh parsley,
chopped for garnish
Instructions
1. In a large stockpot, brown the sausage and turkey. Remove meat from pan with a slotted spoon, and set aside.
2. Saute onion until softened in the drippings. Add garlic and stir until fragrant. Return browned meat to pot, and add sweet potatoes, beans, tomatoes, sauce, water, chili powder, paprika, salt and cornmeal.
3. Stir occasionally over medium-low heat for about 2 hours. Adjust seasonings to taste. Garnish with fresh parsley at serving time.
• 1 stick unsalted butter
• 2 Tbsp. almond butter or
peanut butter
• 1 cup light brown sugar
• 3/4 cup mashed sweet
potatoes
• 1 Tbsp. cinnamon
• 1 tsp. ginger
• 1 large egg
• 3/4 tsp. kosher salt
• 1/2 cup all-purpose flour
• 1 cup chopped walnuts
• 1/2 cup toffee pieces
Preheat oven to 350 degrees. Butter and flour an 8-by-8-inch baking pan.
In a medium saucepan, melt the butter over medium heat. Watch it closely as it foams and then subsides. Keep it simmering until it begins to brown on the bottom and smells toasty. Remove from heat and let cool to just warm. Stir in the almond or peanut butter, brown sugar, mashed sweet potatoes, spices, vanilla, egg and salt. Whisky well, then gently stir in the flour. Fold in the nuts and toffee pieces.
Pour into the baking pan and bake for 20-25 minutes, or until just set in the middle. Err on the side of underbaking. You want these gooey. Let cool completely on a wire rack before cutting and serving.
Makes about 1 dozen.
— From “Sweet Potatoes,” by April McGreger. UNC Press.