Crispy Oven Roasted Purple Sweet Potato Fries
• 4 medium purple sweet potatoes
• 1/2 tbs of olive oil
• 1 tsp of sea salt
• 1 tsp of black pepper
• 1 tsp of garlic powder
• 1/2 tsp of paprika powder

Preheat oven to 200°C/ 400°F.
Wash purple sweet potatoes under running water by rubbing it well with your hands. There is no need to peel the potatoes.
Cut the purple sweet potatoes into fry-shaped pieces (about 1/2 cm each). Try to cut them into similarly sized pieces. Add the purple sweet potatoes to a large bowl.
Sprinkle 1 tsp of sea salt, 1 tsp of black pepper, 1 tsp of garlic powder and 1/2 tsp of paprika powder. Drizzle with olive oil. Toss everything together to coat.
Spread the purple sweet potatoes in a single layer on a baking tray covered with baking paper. Make sure the potatoes dont overcrowd, otherwise they will stick together and will not end up crispy.
Put the potatoes in the oven for about 20 minutes on the baking mode and then about 10 minutes on the roasting mode to get crispy fries. Its essential to bake them long enough to get them crispy.

Roasted Broccoli, Sweet Potato and Chickpea Salad
VEGETABLES
• 1 large or two small sweet potatoes (organic when possible // ~200 g)
• 1 head broccoli (~600 g), torn, chopped into large bite size pieces (organic when possible)
• 2 Tbsp (30 ml) olive, grape seed or melted coconut oil
• Healthy pinch each salt and black pepper
• optional: 1 tsp dried dill or 2 tsp fresh dill
• optional: 1 thinly sliced red bell pepper (leave raw or roast with broccoli)

CHICKPEAS
• 1 15-ounce (425 g) can chickpeas, drained, rinsed, thoroughly dried
• 1 Tbsp (15 ml) olive or grape seed oil
• 1 Tbsp (7g) tandoori masala spice*
• 1 tsp coconut sugar
• Healthy pinch sea salt
• optional: pinch cayenne pepper or red pepper flake

GARLIC DILL SAUCE
• 1/3 cup (80 g) hummus
• 3 large cloves garlic, minced
• 1 tsp dried or 2 tsp fresh dill
• 2 Tbsp (30 ml) lemon juice
• Water to thin

Preheat oven to 375 degrees F (190 C) and line two baking sheets with parchment paper (or grease lightly).
Add rinsed dried chickpeas to a mixing bowl and season with oil, tandoori spice*, coconut sugar and salt. Toss to combine.
Add sweet potatoes and chickpeas to one sheet, and the broccoli to another. Drizzle the vegetables with olive oil and sprinkle with salt and pepper – toss to combine. Sprinkle with dill (optional). Then arrange in a single layer.
Bake both for a total of 20-25 minutes, rotating the pans once near the halfway point. You can flip the sweet potatoes over to encourage even baking, but it’s not necessary. You’ll know the broccoli is done when it’s golden brown, the sweet potatoes will be tender, and the chickpeas will begin firming up and taking on a slight crunch. Set aside.
While vegetables and chickpeas are baking, prepare dressing by adding hummus, garlic, dill, and lemon juice to a small mixing bowl and whisking to combine. Then add only enough water to thin until pourable. Set aside.
To serve, divide vegetables and chickpeas between two serving plates and drizzle with dressing, or serve on the side.
Best when fresh, though leftovers keep stored separately for 2-3 days in the refrigerator. Enjoy leftovers slightly chilled or at room temperature for best flavor/texture.

Garlic Roasted Mashed Purple Sweet Potatoes
• 5 to 8 cloves garlic
• 2 lb. purple sweet potatoes (see tip), rinsed but not peeled
• 1 tbsp. smoked paprika (see tip)
• 1 1/2 tsp. Italian seasoning
• 1 large lemon (or 2 small)
• Ground black pepper, to taste
• Salt, to taste
Preheat oven to 375 degrees. Mince or press garlic and put in a large bowl (see tip). While garlic “rests,” chop sweet potatoes into a medium dice, making sure pieces are similar size for even cooking. Be sure to leave the skin on—it is very thin and is packed with nutrients.

Add smoked paprika, Italian seasoning and fresh lemon juice to the bowl with garlic to make a paste. Toss sweet potatoes into the bowl and mix well to ensure all pieces are well-coated. If mixture is too dry, add more lemon juice.
Sprinkle with pepper and roast until tender—check after approximately 35 minutes and then every 10 minutes until ready (stir to ensure even cooking). Season with additional pepper and a sprinkle of salt, to taste.

Purple Sweet Potato Pancakes
3 tablespoons unsalted butter, plus more for the pan
2 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 cups buttermilk
1/2 cup milk
2 tablespoons packed brown sugar
1 cup mashed sweet potato
Maple syrup, for serving (optional)
Chopped pecans, for serving (optional)
Either in the microwave or on the stovetop, melt the 3 tablespoons of butter, then set aside to cool.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a large bowl, whisk together the eggs, buttermilk, milk, and sugar, mixing until completely combined. Stir in the mashed sweet potato. Pour in the melted butter and mix until fully incorporated. Fold in the dry ingredients, mixing until just combined. Don’t overmix the batter; it will be lumpy, and that’s okay. Let the batter rest for 5 minutes.
Heat a large skillet over medium heat and add a pat of butter — just enough to coat the surface. Once hot, use a 1/4-cup measure to pour batter into the skillet. Cook until the undersides are golden, the edges look to be set, and bubbles form and burst on the surface of the pancake, 2 to 3 minutes. Flip and cook the other side until golden-brown, about another 2 minutes. Repeat with the remaining pancakes.
Serve the pancakes immediately with maple syrup and pecans, or your favorite topping.

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