This creamy corn chowder, using coconut milk, freshly shucked corn, local produce and peanut butter, packs a sweet and spicy curry kick. Warm up the season with this hearty meal in a bowl. Photo by Sarah McCartan. Serves 6-8 Ingredients 2 tablespoons coconut oil 2 cloves garlic, chopped 1 bell pepper, chopped 1 spring (green) onion, chopped 2-1/2 cups coconut milk 2 sweet potatoes, peeled and sliced 2 cups corn (5 ears) 1 cup water 1 yellow squash, sliced 1 tomato, chopped 3/

This soup is inspired by a cold soup served at the White Dog Café in Philadelphia. It is equally delicious served hot. It can be made as much as two days ahead of time. Photo by Amy Robb. Serves 6-8 Ingredients For the peanut pesto ½ cup unsalted peanuts, toasted 2 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh mint leaves 1 tablespoon chopped fresh cilantro leaves and stems For the soup 2 pounds sweet potatoes, peeled and diced 3 stalks lemongrass, outer

This hearty vegan soup can also be made as a pescatarian dish with the addition of shrimp. Photo by Amanda Rosenblatt. Serves 8-10 Ingredients For spice blend 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon dried crushed thyme leaves 4 bay leaves 5 sprigs fresh thyme 1 tablespoon smoked paprika 2 teaspoons sweet paprika 1 tablespoon dried oregano 2 teaspoons sea salt or to taste ¼ teaspoon cayenne pepper powder For stew ¼ cup extra virgin olive oil 3 tablesp

Top this gluten-free appetizer with pomegranate arils, goat cheese and pecans. Photo by Cole LoCurto. Serves 12 Ingredients 2 large, narrow sweet potatoes, peeled (about 3” in diameter) 2 tablespoons avocado or olive oil Sea salt and freshly ground black pepper ¼ cup finely chopped pecans 4 ounces soft goat cheese ¼ cup pomegranate arils 2 tablespoons raw honey Fresh rosemary leaves and flaky sea salt, for garnish Instructions Preheat oven to 425°. Slice sweet potatoes into ¼

Add these little gnocchi pillows to your favorite soup or on a salad. Leftover turkey or vegetable soups work great. These also work well with grilled shrimp or lobster topped with a citrus butter sauce. Photo by Nick Hogan. Serves 6 - 8 Ingredients 1 cup leftover sweet potatoes, mashed 1 cup leftover mashed potatoes 1 egg ¼ cup Parmesan cheese, grated 1 teaspoon kosher salt 2 cups whole wheat or all-purpose flour 2 tablespoons butter Instructions Mix together the sweet potat

Around Down to Earth farm they get overwhelmed with sweet potatoes in the fall and are always looking for unique ways to use them. Farmer Brian's friend Donna Fritsche introduced him to this savory method for dealing with their tuber abundance. Photo by Sara Schober. Serves 6-8 Ingredients 6 medium sweet potatoes (similar-sized for even roasting) 1/2 cup unsalted butter, room temperature Zest and juice of 1 lime Juice of 1 tangerine 1-2 teaspoons chipotle peppers in adobo, ch

Sweet Potato Salad

Packed with vegetables, these savory snacks are seasoned with cumin, turmeric and coriander.