Addictive Sweet Potato Burritos
Ingredients
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 6 cups canned kidney or black beans
• 2 cups water
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 4 teaspoons prepared mustard
• 1 pinch cayenne pepper, or to taste
• 3 tablespoons soy sauce
• 4 cups cooked and mashed sweet potatoes
• 12 (10 inch) flour tortillas, warmed
• 8 ounces shredded Cheddar cheese
Directions
• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a medium skillet, and saute onion and garlic until soft.
• Stir in beans, and mash.
• Gradually stir in water, and heat until warm.
• Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
• Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas.
• Top with cheese.
• Fold up tortillas burrito style, and place on a baking sheet.
• Bake for 12 minutes in the preheated oven, and serve.
Creamy Sweet Potato Soup Recipe
Ingredients
• 2 Tbsp (1/4 stick) butter
• 1 cup chopped onion
• 2 small celery stalks, chopped
• 1 medium leek, sliced (white and pale green parts only)
• 1 large garlic clove, chopped
• 1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)
• 4 cups chicken stock or canned low-salt chicken broth (use vegetable broth for vegetarian option and gluten-free stock for gluten-free version)
• 1 cinnamon stick
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups half and half
• 2 Tbsp maple syrup
• The leafy tops of the celery stalks, chopped

Directions
• Melt the butter in a large, heavy-bottomed pot over medium-high heat.
• Add the chopped onion and sauté for about 5 minutes.
• Add chopped celery stalks and leek, sauté about 5 minutes.
• Add garlic and sauté 2 minutes.
• Add sweet potatoes, chicken stock, cinnamon stick, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.
• Remove cinnamon stick and discard.
• Working in batches, puree soup in blender until smooth. Return to pot.
• Add half and half and maple syrup and stir over medium-low heat to heat through.
• Season soup to taste with salt and pepper.
• (Can be prepared 1 day ahead. Cool soup slightly. Cover and refrigerate soup and celery leaves separately. Bring soup to simmer before continuing.)
• Ladle into bowls.
• Sprinkle with celery leaves.

Sauted Cauliflower with Pine Nuts & Garlic
Ingredients
• 1 Romanesco Cauliflower (Substitute: broccoli or cauliflower)
• 1 tbsp Olive Oil
• 2 tbsp thinly sliced shallots
• 4 cloves of garlic, sliced
• 1 tsp crushed red chilies
• 1 tbsp pine nuts
• 1 tbsp lemon juice
Directions
• Remove the tough edges of the cauliflower and separate the florets taking care not to break the individual florets.
• Wash the florets and place in a sauce pan with 2 tbsp water.
• Bring this to a boil and close the pan with a tight lid.
• Let it cook for 2 minutes on medium heat, then remove and immediately plunge the florets in cold water to stop the cooking.
• Heat a large pan and roast the pine nuts and keep aside.
• Add the oil and sauté the shallots till soft.
• Season with salt and the crushed chilies. Stir in the garlic and the drained florets and sauté gently on high heat for 2 minutes.
• Add the pine nuts and remove from the heat.
• Stir in the lemon juice and mix well. Serve warm.