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recipes 2007 12 maple roasted quince and sweet potatoes
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Cooking
Further proof that Thanksgiving sweet potatoes belong in camp savory.
Carey Polis
Cooking
In uncertain times like these, stocking up on sweet potatoes is a sure bet.
Aliza Abarbanel
Cooking
Papas al pastor. It's real.
Elyssa Goldberg
Cooking
Fact: vegetables just taste better with coconut milk
Elyssa Goldberg
Cooking
Please accept that they'll never be “crispy.”
Sarah Jampel
Cooking
Every taste of these smooth and buttery spuds aims straight for the brain’s pleasure center.
Dawn Perry
Cooking
Brown-butter-and-honey-glazed sweet potatoes paired with an insanely garlicky puree make a perfect sweet-hot-spicy bite.
Carla Lalli Music
Cooking
Eggs, kale, and a killer sweet potato crust.
Chris Morocco
Cooking
Your relative with a nut allergy will thank you—and everyone else will too.
Zoe Denenberg
Cooking
This sweet potato bowl recipe is my guaranteed feel-good, taste-great weeknight dinner for one.
Anna Stockwell
Culture
The Bon Appétit Test Kitchen
Cooking
This root veggie can be much more than just a vehicle for marshmallows.
Diane Chang
test-kitchen
An easy, one-ingredient sweet-potato caramel to put on chicken, meat, ice cream, brownies, and more
Danielle Walsh
Cooking
The sweet potato dinner side with unexpected flavors that steals the show.
Elyssa Goldberg
Cooking
These Roasted Sweet Potatoes with Speck and Chimichurri, from Chicago's Trenchermen, can be made in the time it takes to open a bottle of wine
Christopher Michel
techniques
Your oven is about to do a happy dance...if that were possible.
Sam Kim
Cooking
Thanksgiving isn't complete without the spuds, so here's 21 ways to make them
Sam Dean
Cooking
Editor in chief Adam Rapoport shares his techniques for the best, never-lumpy, buttery, simple mashed potatoes for Thanksgiving (or anytime).
Adam Rapoport
Culture
Bridget's Recipe Review: Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
Bridget Moloney
Cooking
It's just a few ingredients to sweet-savory bliss.
June Kim
Cooking
Before you reach for the Yukon Golds, hear us out.
Jesse Szewczyk
Cooking
Start with superb spuds and the rest is, pardon our pun, gravy.
Alma Avalle
techniques
The cooked preserves have a beautiful pale-golden hue that's reminiscent of honey
Ian Knauer
techniques
Quickly cooking peeled, diced potatoes, then letting them dry slightly, will give you consistently light mashed potatoes. Here's how
Bon Appétit