In honor of the upcoming first day of fall, the Bind & CrEATe kitchen will begin featuring fall favorites. Some of these vegetables are available year round, but there’s something so wonderful about leaves falling in the background of your kitchen window.
When I was a child, sweet potatoes seemed reserved for Thanksgiving. I rarely gave the sweet potato casserole at Grandma’s a second thought. I just knew that Pap didn’t like pecans, and everyone else did – so there were two separate dishes. One year, I swear someone included marshmallows. Was that a fad once? Needless to say, I didn’t find the dish at all appetizing and instead stuffed myself with stuffing (and ketchup).
Thank god a rebirth in terms of sweet potatoes was born. I credit food blogging and adult maturity. Now I know that sweet potatoes can be eaten all fall-long in a variety of styles – such as this Sweet Potato Curry with Red Beans from the “Vegan Planet.” This dish uses a variety of simple ingredients with a powerful team of spices. I’m starting to really embrace curry powder and even stepped into turmeric land for the first time in my life.
This dish is incredible, both on its own and paired with rice. It keeps you full for hours and gives you the taste of fall you’ve been waiting for.
Want the recipe? Buy the Vegan Planet. It’s one of the best books in my cooking arsenal.
What’s your favorite way to use sweet potatoes?