I always have a drawer full of sweet potatoes on hand and have been using them in everything from sweet to savory.  This recipe from Delicious Living Magazine (the free one you get at health food stores) intrigued me with its addition of almonds and yogurt, for both added texture and subtle creaminess.  The pairing of lentils and sweet potatoes is lovely, and the garnishes did not disappoint.  This stew is a great way to warm up the palate on a cold winters’ night.

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Many nights I forage in my kitchen looking for inspiration to make dinner.  When I can’t find her, I rely on Plan B: “go with what ya got.”  Yesterday I pulled out some portabello mushrooms I had been wanting to use for just this type of dish.  Like baked potatoes. portabellos are great for filling with all types of flavors.  They are quite meaty and absorb whatever liquids you use for marinade.  I paired them with the sweet potatoes I had left over from Thanksgiving, and another main course was born.

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I’ve made reference to it before, and now am giving it its full due as I pay tribute to my new favorite food, the sweet potato.  Peak season for sweet potatoes is almost up, and while you’ll find them year round in the markets, now is the time to capture the sweet essence of this highly nutritious vegetable. Click to continue »