Finally, a potato side dish that does not have dairy! Potatoes are a staple ingredient in many kitchens around the world. There are Yukon gold potatoes, sweet potatoes, yams, Russet potatoes, red skin potatoes, and purple sweet potatoes. You can use potatoes in myriad ways, roasting them, boiling them for a mash, frying them, etc. We think, and although this recipe is a bit more tedious, that Hasselback potatoes are top tier. Do they contend with your favorite potato side dish? You’ll have to be the judge of that.

We love these Hasselbacks because they are visually exciting and taste incredible. Load them up with spices and feel free to add your own set of herbs to enhance the dish. As far as cooking goes, the process is very easy. You roast the potatoes in the oven at 400 degrees Fahrenheit for about 20 minutes and that’s that. The tedious element is how you cut the potatoes. The first thing you have to do is make sure that your knife is sharp. If your knife isn’t sharp, the preparation will be a lot more difficult. Once you have a sharp knife, take two wooden spoons and lay them flat on a cutting board.

One by one, place your potatoes between the handles of the spoons, ensuring that the potato is elevated about the cutting surface. Slice eighth-inch thick slices along each potato, making sure that you hit the spoon handles, not the cutting surface. Once your potatoes are successfully cut, toss them in a bowl with the olive oil and seasonings. Make sure you coat them liberally! Bake in the oven until soft (about 20 minutes) and then enjoy immediately.

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Being on a raw vegan diet does not mean that you have to completely give up all of your favorite foods. You can still enjoy tacos, burgers, wraps, and more, so long as you make raw vegan versions. For example, use romaine leaves in place of tortillas and use walnuts and other spices to create the taco “meat.” Do you love crispy sweet potato fries with a luxurious dipping sauce? Well, now you have this recipe, which is completely raw vegan and acceptable to eat while cleansing.

Sometimes, sweet potato fries do not taste great, or they taste good but then your body doesn’t agree with them. Perhaps you feel bloated after you eat a big serving of them, especially if they come with an aioli, which is a mayonnaise-based sauce. All the deep frying and saturated fat from the mayo also cancel out any health benefits that the sweet potatoes were going to provide. These dehydrated sweet potato fries, though, retain their nutrients, even though they aren’t as crispy as traditional fries. Additionally, there is no mayonnaise in the dipping sauce!

Sweet potatoes are naturally rich in vitamin C and vitamin A. Just one cup of baked sweet potato provides 213% of the recommended daily intake (RDI) of vitamin A! Sweet potatoes may also support gut health, as they contain antioxidants and soluble fiber. Eating fiber-rich foods can help soften your stool and make it easier to eliminate. The antioxidants in sweet potatoes have demonstrated an ability to promote the growth of healthy gut bacteria, which may reduce the risk of conditions like infectious diarrhea and irritable bowel syndrome.

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Is it wrong to have such strong feelings for a cozy, fall-inspired soup? Call us crazy, but these steamy bowls are exactly are exactly what you want on a chilly autumn evening. Sweet potato and kale soup is a cozy, healthy, and hardy meal option that is 100% vegan and easy to make. Not only will it please your palate, but it will also keep your belly full without weighing you down.

This soup is packed with a healthy dose of nutrients, including carotenoids, fiber, protein, healthy fats, vitamins, and minerals. The onions, garlic, bell pepper, and celery provide the base flavor for the soup, but the real flavor comes from the fresh herbs and seasonings. Obviously you get the sweetness from the sweet potato and nuttiness from chickpeas. Don’t worry about the kale imparting a bitter flavor because it takes on the flavor of the broth once it softens.

There is one thing to note when you add the kale to the soup. Make sure that you don’t add the kale until the last five minutes of the cooking process. If you add it while the potatoes are still boiling, the kale will become overly soggy. Once you finish cooking the soup, ladle it into bowls and top with a healthy sprinkle or crack of black pepper. The soup is hardy enough to enjoy on its own, but a crisp slice of bread would be a lovely treat to accompany it. Think about it and let us know!

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This Zucchini Potato Soup hits the spot on a cool fall or winter day, but fills you up without weighing you down. It’s a velvety soup that is not only easy to make, but also packed with lot of vitamins and minerals. For example, zucchini is rich in multiple antioxidants, including lutein and zeaxanthin, which benefit the eyes, skin, and heart. Some studies show that they may even offer some protection against certain types of cancer.

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There are so many delicious recipes that utilize the mighty potato. Smashed potatoes, roasted potatoes, grilled potato wedges, mashed potatoes, and potato salad are just some of the many culinary creations. When it comes to potato salad, there are many recipes that don’t quite hit the mark. Rather than creating an unhealthy side dish that contains eggs and fattening mayonnaise, make this herbaceous potato salad with a lemon dijon vinaigrette.

We love this recipe because it’s the perfect side dish when the weather is warm. You can bet that it will be a hit on any table that shares it! This potato salad only contains a handful of ingredients and it comes together in a quick 20 minutes. While most of the flavor comes from the herbs and dressing, the potatoes also bring some mild flavor to the dish. For this recipe, we used baby red potatoes, but you can use other potatoes if you prefer them. Leave the skin on to add both texture and color to the dish. The red potato skins offer a beautiful contrast to green parsley, fresh thyme, and scallion.

The dressing for this potato salad may be the true star of the dish. It offers a bright, citrusy flare that pairs beautifully with the herbs, and it also has a subtle bite from the dijon mustard. That signature mustard flavor comes through and helps to tame the raw garlic. The last thing to keep in mind about the potato salad is that you don’t want to overcook the potatoes. Ideally, the potatoes should be al dente, meaning you can poke them with a fork, but they shouldn’t fall apart when poked. If you overcook the potatoes, the peels will fall apart when you toss them with the herbs and dressing. Make this recipe ahead of time and refrigerate it for a few hours so that the flavors can intensify!

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Are you ready to elevate your sweet potato game? You don’t have to say goodbye to baked sweet potatoes or sweet potato fries; rather, it’s time to open a new door to what you can do with these root vegetables. The sweet potato is merely a vessel waiting for you to transform it. Many people add sweet potatoes to different dishes, but this recipe calls for adding ingredients to the potatoes.

For those who are new to the baked sweet potato game, there are a few things to know. First, you must wash the potato to scrub away any dirt or grime. Secondly, poke it with a fork to prevent it from bursting in the oven. Lastly, bake the potato. How you dress it up once it finishes baking is the exciting part. This recipe, for example, is a classic take on a roll with taco bowl, only the sweet potato is both the bowl and the filling. The toppings are peppers and onions, which add a sweet, caramelized flavor.

Once the potatoes finish baking, remove them from the oven and allow to cool until they’re easy enough to handle. We don’t want anyone playing a literal game of hot potato. After you slice the potatoes open lengthwise, you’ll stuff them with the peppers and onions. Garnish with avocado and chopped cilantro. You can thank us later, or do it in the comments.

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Believe it or not, sweet potato makes for an excellent smoothie ingredient. It can take the place of banana in a variety of fall-inspired smoothies. The reason for this is because raw sweet potato has a thick and creamy consistency with an inherent sweetness. When adding sweet potato to smoothie, it works best if you peel, cube, and then freeze the cubes the night before you want to make the smoothie.

If you are familiar with sweet potato pie, you know that certain spices are essential. Nutmeg, cinnamon, and even ginger give the classic fall dessert an herbaceous warmth. For this smoothie, you will use pumpkin pie spice, which contains all of those spices, plus a couple more. Although almond butter isn’t a typical ingredient, it adds nuttiness and creaminess to this smoothie. One could argue that it helps this smoothie taste more like a traditional sweet potato pie! That’s for you to decide, though.

This smoothie also contains hemp seeds, which are rich in protein, fiber, and omega-3 fatty acids. They can be a little expensive, so you don’t have to add them if you don’t want to. Because they help to thicken the smoothie, add a touch less homemade almond milk if you omit the hemp seeds. If you love this recipe, please share it on social media and tag us!

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This raw vegan mashed potatoes and gravy will add a savory flavor to your raw vegan spread. This is Full Body Cleanse approved!

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One of the best ways to do sweet potato fries is to grill them. You get that beautiful smoky char that creates a wonderfully crisp exterior with a soft and luscious interior. You can serve these grilled sweet potato fries with condiments if you like, but trust us when we say that you won’t need any.

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This inexpensive soup will surely warm your soul! The best thing about this soup is that you throw everything in the slow cooker and walk away for three hours while magic happens. The flavors intensify, the leeks soften, and the potatoes become wonderfully soft and tender.

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