Instant Pot Fruited Wild Rice Salad with Sweet Potato

This vegan and grain free Instant Pot salad combines chewy wild rice and tender sweet potato with grapes and clementines in a lemony herb dressing. Perfect for summer alongside grilled meats or for fall alongside baked meatloaf.  

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I have meaningful work and it's an amazing thing to be able to write that statement.
What does this have to do with the Instant Pot Fruited Wild Rice and Sweet Potato Salad recipe I'm sharing today? 
The short version is that I discovered the dressing I'm using in this salad (I've got a DIY version, too, see the Note below) via my work with Minnesota Central Kitchen turning rescued/donated ingredients into meals for hungry people in the Twin Cities area.
If that's enough for you please feel free to scroll on down to the recipe.

Winter Salad

A meatless main dish salad composed of roasted root vegetables like beets, carrots, and potatoes over tender bok choy, topped with a fried egg.

This vegetarian main dish salad is perfect for the season when your body wants Spring but the view outside the window hasn't quite caught up yet.

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About this time of year, as the days are getting noticeably longer and the time change means I've got more light available in the evenings, I start craving fresh food. I haven't used a winter Community Supported Agriculture (CSA) farm share before, but my Strategic Winter Squash Reserve is proof that much of the Fall harvest can be enjoyed months later if properly stored.

I need more than just long-storing root vegetables, though. I crave leaves! When I am lucky to find a farmer growing winter greens I make good use of their produce. This Winter Salad is a tasty way to enjoy some mild cold weather greens like bok choy or spinach. I first got the idea for raw bok choy in a salad thanks to Alanna's lyrical descriptions of her Bok Choy Salad with Creamy Vinaigrette. Young tender small leaves are best for eating raw in salads. Use the more mature larger plants in Fish Tacos or Yakisoba.

Simple Green Soup (Not Really a Recipe)

A simple healthy soup of fresh vegetables with plenty of greens, then pureed for smoothness. This soup is gluten and dairy free, and can be made vegan if you like.

Whoa-the dishes are actually matching this time!  Never happens here.

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After a month of indulging in my favorite holiday treats, and making my traditional holiday meals, and going out to holiday gatherings, I crave something simple like soup.  Soup that doesn't have lots of cream, that's just made with wholesome ingredients, soup that is going to help me reach my goals of eating more vegetables.

I have a terrible problem of reading recipes but not following them precisely.  I'll get an idea of something I want to make, or I've got stuff from the farm share I need to figure out how to use, so off I go in search of recipes.  I'll look in my cook book stash, my bookmarked recipe files, and surf the internet.  Usually I will find 2 or 3 different ones that look appealing, then cobble together my own creation.  Generally, the result tastes pretty good.

Except for soup.

I have not yet mastered the technique of making soup without a recipe.  Sure, I know how to use good ingredients.  I know to sauté the veggies to get some caramelization at the start.  I know soup is better the next day.  But the seasonings/spices/salting--especially the salt--trips me up.  I'm so afraid of over-salting that my family has gotten used to adding a few grinds from the salt grinder at the table.

This soup is like the Pirate Code:  more of a guideline, really.  The next time I've got a pile of leftover vegetables, and kale, I'll make it in a slightly different way.  Still good, enjoyed with a good bread and a hunk of cheese.  What isn't good, enjoyed with a good bread and a hunk of cheese?  I could eat that morning, noon, and night.

But back to the soup.

Sweet Potato Casserole Muffins #MuffinMonday

Sweet Potato Casserole muffins combine roasted sweet potatoes and cinnamon chips in a wholesome whole grain treat. These muffins would be terrific for a holiday breakfast or a quick sweet bread alongside a holiday dinner--plan ahead and bake an extra sweet potato to make them!

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I like to make festive muffins using the seasonal ingredients from my Community Supported Agriculture (CSA) farm share. One of the reasons I enjoy participating in Muffin Monday is the creative stretch to come up with something new each month. When I made these muffins last winter, I carefully hoarded the recipe in my Mobile Office until sweet potato season returned. Now that my farmers' sweet potato crop has been dug and is curing, I'm glad to share these muffins with the Muffin Monday crowd.

Sweet Potato Braided Bread for #EasterWeek

A sweet breakfast or brunch treat made with roasted sweet potatoes, this braided bread is an impressive addition to your holiday table.

Welcome to day 6 of #EasterWeek hosted by Bernadette from Rants From My Crazy Kitchen!

This week we are celebrating Easter and Bernadette’s blogging anniversary with all kinds of delicious recipes and a giveaway! From appetizers to ham recipes, we have everything you need for a great Easter dinner or brunch, and one lucky winner will receive a $200 Amazon gift card.  Scroll down for more details!

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It's good to have a skill in your kitchen repertoire that can be manifested in a variety of ways throughout the year. This recipe is an excellent example of that. The technique of braided 3 strands of bread dough is a simple one to master, and once you've got it down you can turn out an infinite array of breads for nearly any occasion. [As I type this, my brain is thinking towards savory routes.] I learned how to braid bread while living in Finland where I made a cardamom-spiced version called Pulla  [poo-lah] (you can find my Finnish Pulla recipe here).

Sometimes I get creative before I start braiding the dough. I've flattened and spread ropes of dough with caramel pumpkin butter before braiding to make a Caramel Pumpkin Butter Stuffed Braided Bread.
I've gotten creative using Community Supported Agriculture (CSA) farm share vegetables to naturally color the dough for a tricolor Mardi Gras Bread using purple sweet potatoes, orange sweet potatoes, plus matcha green tea powder to make the traditional colors in sweet bread form.

The basis of this bread is a sweetened, enriched dough. My sweet potato bread dough recipe was inspired by the Overnight Sweet Potato Monkey Bread in Donna Currie's book Make Ahead Bread. When you make dough using vegetables the moisture content varies widely depending on the age of the vegetable and the amount of rainfall during the growing season, so it's important to be familiar with how an enriched dough should act/feel/look like. If you've never baked bread I would not recommend diving into this recipe. I'd suggest you start with the Pulla to get the hang of it, then branch out to incorporating roasted sweet potatoes into your dough.

For this recipe I wanted to expand on the sweet potato dough concept with complementary flavors. I chose pecans and brown sugar because that's my favorite way to eat sweet potatoes. I've made this bread several times, with several variations. I've got a bunch of notes, so do be sure to read through before embarking on your baking session(s). You can be as elaborate as you want, using 3 types of dough to make 6 loaves of multicolored purple/orange/brown bread. You could simply make a single batch of orange sweet potato dough and make two loaves of bread. Add in pecans or leave them out as you prefer. Sprinkle on maple sugar or use turbinado sugar as you prefer.  This recipe is pretty forgiving, and the dough can be stored in the fridge for several days or frozen for several months.

Small Batch Sweet Potato Casserole (Small Batch Thanksgiving)

Topped with crunchy pecans and mini marshmallows, this lightened up small batch sweet potato casserole makes a tasty side dish for a small Thanksgiving gathering.

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Our Community Supported Agriculture (CSA) farmers over the years have some things in common. One is growing amazing sweet potatoes. It seems every year the size, shape, and sheer number of sweet potatoes in the farm share box increases. No complaints here--just compliments! We went from a family who would occasionally eat sweet potatoes at Outback Steakhouse and Boston Market's Sweet Potato Casserole to a family who enjoys Slow Cooker Sweet Potato Chili and Roasted Sweet Potato Nachos at home.

Since Thanksgiving is all about the side dishes for me, when I planned our Small Batch Thanksgiving I knew I'd be including a version of sweet potato casserole (alongside a full size batch of MA's Make Ahead Mashed Potato Casserole because 5 pounds of mashed potatoes for 3 people sounds about right). I like the Boston Market sweet potato casserole, so I searched Copykat Recipes for a similar one. I changed up the recipe--reducing the butter and sugar, replacing the oatmeal cookie crust with just marshmallows and nuts, shrinking it to fit in a 3 cup baking dish--and made it my own. This was a keeper last year, and will return to the Thanksgiving table this year. Our sweet potatoes in the Strategic Winter Squash Reserve (which accommodates potatoes, onions, and garlic as well as winter squash) are ready to be of service.

Chicken, Sweet Potato, and Kale Soup

Colorful as well as flavorful, this soup recipe combines sweet potatoes and kale with chicken and . . . maple breakfast sausage? Yes. Just try it. It's yummy!

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When the weather cools off I'm ready to make up a pot of soup. Seeing folks' soups simmering on Instagram compels me to head into the kitchen and make some soup for my family. Usually I open the fridge and see what farm share produce needs to be used up. I think all great soups started out that way--with whatever was on hand--and it remains my go-to method for soup making.  Using flavorful ingredients (stock instead of water, sausage instead of unseasoned meat) are a couple of shortcuts to a warming, filling, and enjoyable soup experience.

In the past I've shared several soup recipes. My Spicy Corn and Sweet Potato Chowder remains perennially popular on Pinterest. (No charge for alliteration). The Six Ingredient Spicy Mustard Greens and Chorizo Soup was my first time using sausage for double duty--as both a seasoning and a protein--a short cut I now use often while cooking for my family. When we're feeling under the weather, my Thai Turkey Cold-Busting Hot & Sour Soup is just the ticket. And underpinning all of these soups--stock. Doesn't matter if it's chicken stock or vegetable stock, using the scraps left from the farm share and turning them into soup stock is just plain Frugal, Eco, Farm Fresh Feasting. Or so I coined it 4 years ago.

I keep a bag in the freezer and each time I chop carrots, onions, or celery--the tops, tips, peels and or skins go into the bag. Mushroom stems if I'm making beef or vegetable stock. Then I add some bones (for beef, turkey, chicken or ham stock) and I've got the beginnings of a great soup.  In fact, I picked up chicken necks and backs at the farmer's market recently and my next 'day off project' will be to simmer a big ol' pot of chicken stock.

Purple Sweet Potato Muffins with Caramel and Streusel #MuffinMonday

These candy-sweet muffins start with vibrantly-hued purple sweet potatoes coloring a sturdy oatmeal base. With caramel chips inside, and streusel on top, this is a sweet treat that's pretty to eat.

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One of the perennially fun aspects of being a part of a Community Supported Agriculture (CSA) farm share is the ever-revolving door to new produce. Each year I discover new varieties of vegetables and fruits, new favorites, new 'must-haves', and yes, new . . . . 'what is this and what do I do with it?' items.

When you get a new color of an old favorite, like sweet potatoes, you can just have fun. No need to invent uses for an unfamiliar vegetable. Instead, I can play with colors--like I did with my Purple and Orange Overnight Sweet Potato Pecan Monkey Bread or my purple, green, and golden Mardi Gras Braided Bread.

For this month's Muffin Monday recipe I got creative with some purple sweet potatoes from the farm share. I wanted a wholesome base, so I started by soaking rolled oats in vanilla yogurt similar to my standard overnight oat muffin recipe (my 4th post ever!). I wanted a decadent muffin so I used some softened butter in the batter. I wanted something that could be deliciously sweet for a morning coffee, so I tossed in some caramel chips to the batter. Finally, I wanted something that reminded me a bit of sweet potato casserole, so I topped the muffins with streusel topping.

If you get colorful veggies and want to play around with them--guess what? Your freezer is your friend. In addition to being long-storing like onions and white potatoes, cooked sweet potatoes also freeze well. Once thawed, you can use them in a myriad of ways to add moisture, color, and flavor to baked goods.

Mardi Gras Bread

This festive bread is naturally colored with sweet potatoes and green tea to make a sweet braided loaf that's fun and nutritious. A wholesome way to let the good times roll.

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One of the awesome joys of being part of a Community Supported Agriculture (CSA) farm share is getting my mittens on brilliantly colored vegetables, then playing around with them to make neat things. Often, if you're not already enjoying a farm share or farmer's market, I'll tell you you're S.O.L. in terms of finding unique vegetables.

Not this time. You could hit a regular grocery store and make this bread.

For more recipes using sweet potatoes, please see my Sweet Potato Recipe Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me whose farmers grow delicious sweet potatoes that end up hanging out in my Strategic Winter Squash Reserve waiting to jump into game day appetizers and chili. Want more recipe ideas? Follow me on Pinterest. Want interesting articles that catch my eye? Follow my FB page. Want snapshots of my day? Follow me on Instagram. Want to know How To Use This Blog? Want to come clean my house? Pretty please?

Overnight Sweet Potato Pecan Monkey Bread

A colorful brunch bread using purple and orange sweet potatoes in an enriched dough. This bread is made in short sessions--make the dough and assemble the bread one day, bake when you're ready.

Apologies to Esther Dean** but, . . . na na na come on. Na nana nana come on, come on, come on

Cause I rarely bake, but I'm perfectly good at it

Yeast in the air, I don't care, I love the smell of it

Baking stones make break, so Ode, but preferments excite me

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I'm much happier when my kitchen sessions happen in small chunks--make the pesto one day, freeze it, use it throughout the winter. Caramelize onions in the crock pot, use them in quick meals. Make pizza dough when I have time earlier in the week, enjoy a homemade pizza on Friday night. An entire book devoted to this method, Make Ahead Bread by Donna Currie, is a great idea. I've ordered my copy--to donate to my local library so more folks get to play than just me. You can see more info about the book via this Amazon affiliate link.

There is just something soul-warming about tearing off a hunk of sweet bread and stuffing it into your mouth. The way it seems to melt on your tongue as you begin to chew is so satisfying. I imagine all of the recipe testing involved in writing a book about bread would be an interesting mix of pleasure and chore, and kudos to Donna Currie for slogging through the chore aspect to create this achievement.

As we most often eat Multigrain Sourdough bread, I relegate the chore of preparing our standard loaf to my bread machine. I consider our daily bread to be more utilitarian in nature and don't really think about the craft of baking bread. When I heard about the movement to mark the first anniversary of Make Ahead Bread, (Amazon affiliate link) with a virtual book party, I knew I wanted in.

To drum up interest in a newly-released book, publishers will encourage bloggers to choose from a carefully-selected group of recipes for their posts. When I saw Donna's Sweet Potato Monkey Bread on the list I figured I'd use my purple farm share sweet potatoes in it. At the next Community Supported Agriculture (CSA) farm share pick up I was describing my plans and Cara of fairly simple suggested making the monkey bread with a mixture of orange and purple sweet potatoes. Great idea!

Because I was making 2 doughs at the same time, I figured I'd use my mixer for one and the dough cycle of the bread machine for the other. Since the temperature of my kitchen ranges from really cold in the winter to really hot in the summer, using the bread machine year round provides a nice climate controlled environment each and every time. The dough in the machine rose twice as fast as the dough in my straight sided bucket.

[Note for new bread bakers--if you've got a straight sided bucket it makes the whole 'rise until double' thing easy to see. Simply dump in the dough, grab a ruler, and stick a piece of tape where 'double' should be. Then keep an eye on the dough until it hits the tape mark.]

This photo shows the Whole Wheat and Parmesan pizza crust as well as the monkey bread doughs.

For more recipes using sweet potatoes, please see my Sweet Potato Recipes Collection, part of the Visual Recipe Index by Ingredient. This page is a resource for folks like me eating seasonally from the farm share, the farmer's market, or garden abundance. Organizing by produce type appeals to my "I've got _______, what can I do with it?" mentality. I've got a board devoted to potatoes on Pinterest, and I'm sharing the latest from the kitchen and garden on my FB page. Want to know how to use this blog? Click here.

Chile, Cornbread, and Sweet Potato Breakfast Casserole

A vegetarian and gluten free breakfast casserole made from roasted sweet potatoes and Hatch chiles in a cornbread and custard base. Topped with crumbled queso, this is a spicy way to start your day.

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When I get an idea for a recipe I'll think up both an omnivore version and a vegetarian version. The resulting products seem to vary widely--like my Easy Artichoke Arugula Pesto Burrata Pasta and my 5 Ingredient Butternut Squash, Sausage and Burrata Pasta or my Cheddar Apple Onion Bacon Pizza and my Apple Gouda Pecan Pizza. Today's recipe is no exception. My initial idea was to use roasted sweet potatoes from the Community Supported Agriculture (CSA) farm share to make a gluten free breakfast casserole. My omnivore version was posted last year. I used gouda cheese and turkey sausage to make a colorful and hearty dish. You can find the recipe here.

I wanted to try a vegetarian version and wanted to keep it gluten free just because there are plenty of bread-laden breakfast casseroles out there, so I used cornbread. My cornbread recipe is not as sweet as some Southern ones I've had, and does not use wheat flour--only corn meal--so it is gluten free if your cornmeal comes from a place that keeps an eye on cross contamination. You can find my cornbread recipe in this tamale pie post or this tamale pie post, because I change things up, yo. Spicing things up with some roasted Hatch chiles kept it interesting.

Note: If you don't have a freezer stash of roasted Hatch chiles, no worries, check out the Hispanic section of most grocery stores. You can find 4 to 7 ounce cans of chopped green chiles in various heat levels. Choose whatever you feel comfortable with. My local grocery store gets truckloads of chiles up from Hatch, New Mexico and fires up the roaster in the parking lot. I pick up a couple of quarts each August. I use some in salsa verde and freeze some for recipes like this. You could also sub a roasted poblano if you've got some lying around looking to stay out of trouble.

For more recipes using Hatch chiles, please see my Hatch Chile Recipe Collection. For more recipes using sweet potatoes, please see my Sweet Potato Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, or seasonal produce from the grocery store. Want to know how to use this blog? Click here.

Roasted Sweet Potato and Onion Enchiladas

A vegetarian enchilada casserole of corn tortillas stuffed with spicy sweet potatoes and onion, covered in roasted tomato sauce and plenty of cheese.

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Welcome back to your normal How To Use the Vegetables from your Community Supported Agriculture (CSA) farm share box programming. Did you enjoy the week of desserts? I won't lie, it was loads of fun making them--especially the Killer S'mores Blondie!

I thought I'd settle back into a routine with a vegetarian enchilada recipe. I've been sitting on this one since the ladies at the Thrift shop raved about it last winter, and now that I'm getting sweet potatoes in the farm share--blue ones, too--it's time to put it up on the blog.

I can't tell you why I veered away from the standard "sweet potato and black bean" combo, other than everyone else is doing that, so why should I? Instead, I used a filling of roasted sweet potatoes and sautéed onions, spiced up with some salsa verde. Yum! We get plenty of protein in our diets, we sure don't need a can of black beans to make or break things. [Heck, yesterday at the Ohio Renaissance Festival I ate not one but 2 Scotch eggs--one for my honey since he couldn't be there. That's a hard cooked egg covered in sausage and deep fried. Yeah, some protein. And oh so good.]

I've shared plenty of enchilada recipes on this blog, vegetarian and otherwise. Some you can find on my Clickable Collages of Recipe Suggestions page. Since that was published I've added Turnip Enchiladas, Cranberry, Chicken and Leek Enchiladas, Easy Cheesy Vegetable Rice Enchiladas, and Beef Tongue Enchiladas. You could say I have a thing for enchiladas--they are a terrific vehicle for getting dinner on the table.

For other recipes using sweet potatoes, blue or otherwise (I still don't know what to make with them, good thing potatoes store for a long time in the Strategic Winter Squash Reserve) please see my Sweet Potato Recipes Collection, part of the Visual Recipe Index by Ingredient, a resource for folks like me eating seasonally from the farm share, the farmer's market, and whatever's plentiful and cheap at the store.

Spicy Corn and Sweet Potato Chowder

A creamy soup of corn and sweet potatoes cooked in corn stock and spiced up with chorizo. A wonderful way to enjoy the bounty of late summer vegetables.

For other recipes using corn, please see my Recipes Using Corn Collection. For other recipes using sweet potatoes, please see my Sweet Potato Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, or the bounty of the garden.

One of my current failings with raising kids is my lack of follow through. [There's a corn cob connection here, but I'll meander first. Skip ahead to the recipe if you're squeamish.] I've got the "give your children chores" part down, I'm not always thorough on the follow up to see that the chore has been completed. Some chores are easy to follow through on--taking out trash, putting away clean laundry, clearing the table, walking the dogs.

My kids are in charge of emptying the compost bucket into one of the compost bins outside. Because an empty bucket comes back into the kitchen, I assumed the task has been satisfactorily completed.

Then I took Robert Barker on his morning walk and noticed what appeared to be chewed up corn cobs. Guess what? Corn cobs don't get digested, either. [That's the squeamish part, I'm deliberately being vague.]

Still, I didn't put it all together until my girl told her brother "just don't throw the compost, put it in the bin!" Aha! Apparently the raspberry canes had grown so much that he stopped bothering to lift them out of the way like she did. I sent him out with trimmers and now the path is clear and the compost is going into the bin.

Follow through--something I need to work on.

Chicken & Roasted Vegetable Couscous Salad

Sautéed chicken and a blend of roasted sweet potato, broccoli, corn and peppers combined into a main dish salad with couscous.

I thought I'd share a bit about how my cooking style changes once our weekly Community Supported Agriculture (CSA) farm share has ended for the season.

First, I give a big sigh of relief because I know I've made it through another season. I've nurtured my family with food grown by our farmers, our garden, our friends and a rogue compost bin. We have tried new foods with both successes and failures [the failures appear on my FB page, not on the blog].

Second, I'm still doing some vegetable triage. The remaining greens and root veggies in the crisper have priority over the squash and potatoes of the Strategic Winter Squash Reserve (SWSR) in my cold basement. When the fridge is cleared out (celeriac, a red cabbage and kohlrabi are the last holdouts) I'll plan meals based on the items in the SWSR and the freezer.  That's the key--plan meals.

Instead of winging it based on what needs to be used up NOW, I could take stock and thoughtfully plot out meals, thaw meats and vegetables, and work to eat down the supply of food in the house.

As if I will thoughtfully plan anything beyond what's for dinner tonight.

Even if I forget to plan ahead and end up just winging it for dinner, having bags of frozen chopped vegetables sure makes things easier. I can make quick soups using put up stocks and frozen chopped vegetables. The other night my girl wasn't feeling well [she claims she has the plague as she coughs daintily into her hand] and within an hour I had a turkey & wild rice soup, with curry and ginger, ready to eat thanks to my freezer.

This main dish salad works along the same lines. Using prepped and frozen CSA farm share vegetables (broccoli, corn and bell peppers) along with some sweet potatoes from the SWSR and a red onion I fixed us a hearty meal without too much pre-planning. Eating local vegetables while the frozen backyard turns into the muddy back yard--that's a Good Thing. [Three dogs and a muddy back yard? Not so much of a Good Thing.]

With luck, the foods I've canned and frozen will last until next summer, just in time for the CSA season to begin [note to self, mail check out this week to the farm!]. In the meantime I will be shopping for fruits, mushrooms, fresh salad and whatever else looks good or is marked down.
I'll keep blogging, too, sharing seasonal recipes all along the way.

Roasted Sweet Potato Nachos

Layers of roasted sweet potatoes seasoned with salsa verde, black beans, salsa and even taco meat if you've got it--all tucked under a blanket of cheese and baked until bubbly. Serve with tortilla chips for a tasty vegetable appetizer, another Awesome Veggie App {link to my Pinterest board}.

It's time for the Game!

In our family, that could mean Ticket To Ride, Sushi Go!, Qwirkle, Timeline or our newest find, Black Fleet (all game links are Amazon affiliate links). Several years ago, after repeated failures attempts we became a family who plays games together.

We don't play Candyland or Monopoly. To be honest, I never found those games particularly enjoyable and thought I just wasn't the type of person who liked to play games. I was wrong. It wasn't me--it was the games we had. If you'd like to have a blast playing games together, read on. If not, jump down to the nachos.

How did we become a game-playing family? My spouse. His engineer brain took on the task after my efforts failed, and he has succeeded beyond my wildest dreams. Over the holidays we had 12 people around the table, 3 generations, ages 14-86, laughing to the point of bladder control issues while playing Telestrations.

Telestrations is a combo of Telephone and Pictionary. Each person gets a drawing pad and a list of words. You read a word, draw a picture to describe the word, then pass your pad to the next person who writes a word based on your drawing. That person passes it to the next, who draws a picture based on the word they see, and so on. We bought 2 games so we'd have enough drawing pads for everyone--it's great for large group.

The Board Game Family is the blog where my spouse discovered our first successful games. Check them out here. Once you know the style of game that you like to play, you can find new ones yourself. We've had great success with Spiel des Jahres winners, and now enjoy cooperative as well as competitive games each week. It's great fun--yes I'm saying this about sitting around the dining room table playing games with my teens--and good for our mental and emotional health as well.

We don't feed our games, so the table gets cleared off, hands washed, and food put away before the games come out. If you're interested in another sort of game--say, you wanna watch football while eating these nachos--be my guest. They're certainly yummy and would work for that sort of game too.

For other recipes using sweet potatoes, please see my Sweet Potato Recipes Collection, part of the Visual Recipe Index for this blog.