Each week our editorial team tackles a new ingredient with one goal in mind: creating easy and delicious dishes. Check here on Monday for the weekly ingredient and look for our recipes on Thursday. Feel free to join us in our endeavor; we look forward to seeing what fantastic meals you come up with. Ours are below:
This week: Sweet Potatoes
Sweet potatoes are often confused for and mislabeled as yams, but they're not the same. Sweet potatoes are usually found in two varieties with either a pale or dark skin -- this darker-skinned variety is typically confused with yams. Sweet potatoes can be found fresh year round, so you can make these recipes anytime of year. Look for small to medium-sized sweet potatoes with unbruised skins and store in a cool, dark place (don't refrigerate them). They could last up to 3 or 4 weeks, but are best used fresh within 3-4 days. As you'll see below, they can be substituted for potatoes in most recipes and can be roasted, fried, baked or mashed.
Molly Aronica: Sweet Potato Curry with Honeyed Yogurt Sauce
Allison Beck: Sweet Potato Frittata
Arthur Bovino: Sweet Potato Gratin
Maryse Chevriere: Sweet Potato Gnocchi with Cider-Sage Sauce
Valaer Murray: Mashed Sweet Potatoes with Toasted Walnuts