Type what you have

Ingredients

• ✓ sweet potato
• mayonnaise
• brown sugar
• walnut
• raisin

Instructions

1. 1 Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook for about 8 minutes, or until tender. Drain, and cool slightly.
2. 2 In a large bowl, stir together the mayonnaise and brown sugar. Stir in the sweet potatoes, walnuts and raisins until evenly coated. Chill for at least 1 hour before serving.

By Christal Holloman

Ingredients

• ✓ sweet potato
• olive oil
• steak seasoning
• black pepper
• garlic powder
• salt
• paprika
• olive oil

Instructions

1. 1 Place sweet potato fries into a large bowl, drizzle with 1/4 cup olive oil, and toss to coat. Mix steak seasoning, black pepper, garlic powder, salt, and paprika in a separate small bowl until thoroughly combined. Use your left hand to toss fries with olive oil as you sprinkle the seasoning mixture over them with your right hand.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat and place sweet potato pieces into the hot oil. Cover skillet, pan-fry for 5 minutes; uncover and turn fries. Place cover back over fries and cook 5 more minutes; continue turning fries and covering until sweet potatoes are tender, about 10 more minutes.

By LCSinclair

Ingredients

• ✓ sweet potato
• butternut squash
• onion
• ginger
• garlic
• water
• yogurt
• salt
• black pepper

Instructions

1. 1 Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.
2. 2 Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yogurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boil.

By BJ.

Ingredients

• ✓ sweet potato
• vegetable broth
• vegetable oil
• onion
• celery
• 5-spice powder
• apple
• salt

Instructions

1. 1 Pour vegetable broth into a pot and bring to a boil.
2. 2 Heat oil in a skillet over medium heat; cook and stir onion and celery in hot oil until tender, 5 to 10 minutes. Add Chinese 5-spice powder to onion mixture, stir to coat, and cook until fragrant, about 1 minute.
3. 3 Mix sweet potatoes, apples, salt, and onion mixture into broth; cook until sweet potatoes are tender, 20 to 25 minutes. Cool soup for at least 5 minutes.
4. 4 Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

By soupysales

Ingredients

• ✓ sweet potato
• carrot
• apple
• yellow onion
• vegetable oil
• curry powder
• garlic salt
• black pepper
• skim milk
• ginger
• lemon juice
• goat cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix sweet potatoes, carrots, apples, and onion together in a large baking dish. Drizzle with oil and toss to coat. Stir in curry powder, garlic salt, and pepper. Cover with foil.
3. 3 Roast in the preheated oven for 20 minutes. Remove foil and roast until vegetables are tender, another 10 minutes. Remove from the oven and allow to cool, about 10 minutes.
4. 4 Transfer vegetables to a pot and mash or puree with an immersion blender. Stir in milk, ginger, and lemon juice. Bring to a simmer and cook for 20 minutes.
5. 5 Serve warm with crumbled goat cheese.

By emccabe

Ingredients

• ✓ sweet potato
• potato
• white wine vinegar
• olive oil
• garlic
• dill pickle relish
• red onion
• mayonnaise
• black pepper
• sour cream
• parsley

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and slice.
2. 2 In a large bowl, combine the vinegar, olive oil, garlic, dill pickle relish and onion. Mix and cover with sliced potatoes.
3. 3 Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours.

By CHRISTYJ

Ingredients

• ✓ sweet potato
• coconut oil
• onion
• garlic
• ginger
• curry powder
• coriander
• cumin
• vegetable broth
• red lentil
• cauliflower
• spinach

Instructions

1. 1 Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
2. 2 Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.

By Kasmira Bresett

Ingredients

• ✓ sweet potato
• all-purpose flour
• baking powder
• cinnamon
• baking soda
• nutmeg
• allspice
• ginger
• salt
• butter
• white sugar
• brown sugar
• honey
• egg
• lemon zest

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Sift flour, baking powder, cinnamon, baking soda, nutmeg, allspice, ginger, and salt into a bowl.
3. 3 Beat butter, white sugar, and brown sugar in a bowl until smooth and creamy. Mix in honey, egg, and lemon zest until well blended. Fold in sweet potato. Stir in flour mixture with a large spoon until dough is just blended.
4. 4 Shape tablespoonfuls of dough into balls and place 2 inches apart on ungreased baking sheets.
5. 5 Bake in the preheated oven until edges start to brown, about 8 minutes. Cool on the baking sheets for 5 minutes; transfer to wire racks to cool completely, about 10 minutes.

By purrplenesss

Ingredients

• ✓ sweet potato
• olive oil
• cumin
• red pepper flakes
• salt
• black pepper
• lime juice
• black bean
• red onion
• cilantro

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Drizzle sweet potatoes with 1 tablespoon olive oil on a rimmed baking sheet; season with cumin, pepper flakes, salt, and black pepper. Toss until evenly coated.
3. 3 Roast in the preheated oven on the lower rack, stirring halfway through, until sweet potatoes tender, 25 to 35 minutes.
4. 4 Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and black pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.

By chefcs

Ingredients

• ✓ sweet potato
• walnut
• rolled oat
• flax seed
• cumin
• paprika
• salt
• cinnamon
• black bean
• egg
• onion
• fresno chile pepper
• crimini mushroom
• garlic
• soy sauce
• vegetable oil

Instructions

1. 1 Process walnuts in a food processor until you have a coarse powder; add oats, flax seeds, cumin, paprika, salt, and ground cinnamon and process again until the oats are ground into a coarse powder. Put black beans and sweet potato into the processor bowl; process until smooth and transfer to a mixing bowl.
2. 2 Stir egg, onion, Fresno chile, crimini mushroom, garlic, and soy sauce into the black bean mixture until smoothly integrated; shape into 6 patties.
3. 3 Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry patties in oil until a deep-brown crust forms, about 5 minutes per side.

By ademuri

Ingredients

• ✓ sweet potato
• salt
• olive oil
• onion
• garlic
• coconut milk
• heavy cream
• hot sauce
• salt
• black pepper

Instructions

1. 1 Place sweet potatoes into a large pot and cover with water and add a pinch of salt; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash sweet potatoes in a bowl.
2. 2 Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until golden brown, about 5 minutes.
3. 3 Stir mashed sweet potato into the onion and garlic. Pour coconut milk and heavy cream over the sweet potato mixture; stir. Season mixture with hot sauce, salt, and pepper. Reduce heat to low and cook until heated through and slightly thickened, 15 to 20 minutes.

By Zeke Pelaez

Ingredients

• ✓ sweet potato
• potato
• egg
• celery
• onion
• mayonnaise
• mustard
• black pepper
• salt

Instructions

1. 1 Bring a large pot of salted water to a boil. Add white potatoes and sweet potato; cook in boiling water until a knife is easily inserted into the centers, about 30 minutes. Drain, cool, peel, and chop potatoes into bite-sized pieces.
2. 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water until fully hard cooked, 10 to 12 minutes. Remove from hot water; cool, peel, and chop into bite-sized pieces.
3. 3 Combine potatoes, eggs, celery, and onion in a large serving bowl.
4. 4 Whisk together mayonnaise, mustard, pepper, and salt in a small bowl until well combined. Add to potato mixture and stir to coat. Refrigerate and serve chilled.

By GRAMZ

Ingredients

• ✓ sweet potato
• onion
• olive oil
• potato
• carrot
• vegetable broth
• salt
• pepper
• nutmeg

Instructions

1. 1 Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add potatoes, carrots, sweet potato, and vegetable broth and bring to a boil. Cover, reduce heat, and simmer until potatoes are soft, about 20 minutes.
2. 2 Puree vegetables with an immersion blender until smooth. Season with salt, pepper, and nutmeg.

By vewohl

Ingredients

• ✓ sweet potato
• olive oil
• yellow onion
• vegetable broth
• chipotle pepper in adobo sauce
• heavy cream
• lime
• salt
• sour cream
• cilantro

Instructions

1. 1 Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes.
2. 2 Stir chipotle peppers into the sweet potato mixture.
3. 3 Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt.
4. 4 Serve each portion of soup topped with 2 tablespoons sour cream and a sprinkle of cilantro.

By Kent Jacobs

Ingredients

• ✓ sweet potato
• vegetable oil
• onion
• ginger root
• red curry paste
• vegetable broth
• coconut milk
• lemon juice
• salt
• sesame oil
• cilantro

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place sweet potatoes directly onto the rack in the preheated oven and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
3. 3 While the potatoes are cooling, heat oil in a large saucepan or soup pot over medium heat. Add onion and ginger; cook and stir until tender, about 5 minutes. Stir in curry paste and heat for 1 minute, then whisk in vegetable broth and coconut milk. Bring to a boil, then reduce the heat to low and simmer for about 5 minutes.
4. 4 Meanwhile, remove the skins from the sweet potatoes and cut the flesh into bite-sized chunks.
5. 5 Add sweet potatoes to the soup and cook until they soak up the flavor, about 5 minutes. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

By Lynn

Ingredients

• ✓ sweet potato
• olive oil
• shallot
• apple
• ginger
• lime
• red pepper flakes
• cayenne pepper
• chicken broth
• salt
• lime

Instructions

1. 1 Heat oil in a large pot over medium heat. Add shallots; cook until soft, about 3 minutes. Stir in apples, ginger, lime zest, red pepper flakes, and cayenne pepper; cook and stir until apples are very soft, about 15 minutes.
2. 2 Add broth, potatoes, and salt; cover and bring to a boil. Reduce heat to low; simmer about 10 minutes.
3. 3 Purée soup with an immersion blender until smooth. Stir in lime juice. Serve with lime wedges.

By Julie Julie

Ingredients

• ✓ sweet potato
• carrot
• onion
• garlic
• parsley
• water
• vegetable broth
• tomato paste
• hot pepper sauce
• salt
• black pepper
• paprika

Instructions

1. 1 Put carrots, onions, sweet potato, garlic, and parsley in a large stock pot; add enough water to cover.
2. 2 Cook over medium-high heat until vegetables are tender, about 15 minutes. Stir vegetable broth, tomato paste, hot sauce, salt, black pepper, and paprika into vegetable mixture; bring to a boil. Remove from heat and let cool for 10 minutes.
3. 3 Blend soup with a stick blender until smooth. Or pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

By What's for dinner, mom?

Ingredients

• ✓ sweet potato
• russet potato
• corn
• mustard
• lime juice
• cilantro
• garlic
• canola oil
• salt
• black pepper
• cucumber
• red onion
• peanut

Instructions

1. 1 Place Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
2. 2 In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
3. 3 Cut cooled potatoes into 1-inch cubes and add to dressing along with cucumber and red onion. Toss well. Serve at room temperature or chilled. Toss peanuts in just before serving.

By jessica

Ingredients

• ✓ sweet potato
• coconut oil
• butter
• onion
• garlic
• salt
• black pepper
• banana squash
• green apple
• chicken broth
• basil
• curry powder
• bay leaf

Instructions

1. 1 Heat coconut oil and butter together in a large pot or Dutch oven over medium heat. Add onion and garlic; cook and stir until slightly softened, 1 to 2 minutes. Season with salt and black pepper.
2. 2 Stir squash, sweet potatoes, and apple into onion mixture; cook until heated through, about 5 minutes. Add chicken broth; bring to a boil. Add basil, curry powder, and bay leaf; reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat; season with salt and black pepper.
3. 3 Purée soup with an immersion blender until smooth.

By vanzweb

Ingredients

• ✓ sweet potato
• vegetable oil
• onion
• garlic
• beef stew meat
• potato
• baked bean
• ketchup
• barbecue sauce
• yellow mustard
• onion soup mix
• seasoned salt
• steak seasoning
• pearl barley

Instructions

1. 1 Heat the oil in a large soup pot over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Add the beef stew meat, and quickly brown the pieces on all sides. Stir in the potatoes, sweet potato, baked beans, ketchup, barbecue sauce, mustard, onion soup mix, seasoned salt, and steak seasoning, and pour in enough water to cover. Bring the mixture to a boil, reduce to a simmer, and cook on low heat until the beef is tender, 1 1/2 to 2 hours, stirring occasionally.
2. 2 Stir in the pearl barley, and transfer the stew to a slow cooker set on Low until the barley is tender, about 12 hours.

By basg101

Ingredients

• ✓ sweet potato
• cooking spray
• salt
• black pepper
• lemon
• olive oil
• brown sugar
• salt
• black pepper
• mango
• onion
• cilantro
• avocado
• green onion
• habanero pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Spread sweet potatoes onto a baking sheet; spray with cooking spray and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
3. 3 Roast potatoes in the preheated oven until soft, about 20 minutes. Transfer potatoes to a plate and refrigerate until cooled completely.
4. 4 Whisk lemon juice, olive oil, brown sugar, sea salt, and 1/2 teaspoon black pepper together in a bowl; let rest for at least 5 minutes.
5. 5 Mix chilled sweet potatoes, mangoes, onion, cilantro, avocado, green onion, and habanero pepper together in a large bowl. Drizzle dressing over potato mixture and toss to coat.

By Jeni

Ingredients

• ✓ sweet potato
• butternut squash
• pumpkin
• vegetable oil
• onion
• celery
• cinnamon
• nutmeg
• clove
• vegetable bouillon
• water
• carrot
• salt
• evaporated milk
• orange juice

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the squash and pumpkin in a large baking dish. Pour about 1-inch of water into the dish and cover with aluminum foil.
3. 3 Bake in preheated oven until the squash and pumpkin are tender, 1 hour to 1 hour and 15 minutes.
4. 4 Heat the oil in a stockpot over medium heat. Combine the onion, celery, cinnamon, nutmeg, and cloves in the hot oil and cook and stir 3 to 5 minutes. Crumble the vegetable bouillon into the onion mixture; stir. Slowly add the boiling water to the mixture while stirring. When the water returns to a boil, add the carrots and sweet potato; season with salt; cover and cook until the potato and carrots are tender, 20 to 25 minutes; remove from heat. Scrape the flesh from the baked squash and pumpkin and add to the soup. Allow soup to cool for 15 minutes.
5. 5 Ladle batches of the soup into a blender or food processor and blend on high until smooth. Repeat until all soup has been blended. Return blended soup to stockpot over medium heat. Stir in the evaporated milk and orange juice. Cook soup until entirely heated, 10 to 15 minutes.

By OLENAJOY

Ingredients

• ✓ sweet potato
• butter
• bacon grease
• carrot
• onion
• salt
• black pepper
• thyme
• chicken stock
• ginger
• orange juice
• brown sugar
• red pepper flakes
• cinnamon
• half-and-half

Instructions

1. 1 Heat butter and bacon grease in a large pot over medium heat. Add carrots and onion; cook and stir until carrots are soft and onion is translucent, 5 to 10 minutes. Season with salt and pepper. Stir in 1/2 of the thyme leaves and cook until fragrant, 10 to 15 seconds.
2. 2 Add stock, sweet potato, ginger paste, and remaining thyme; bring to a boil, Reduce the heat and simmer until sweet potato is soft, 15 to 20 minutes. Stir in orange juice, brown sugar, pepper flakes, and cinnamon.
3. 3 Purée soup with an immersion blender until smooth, adding more stock if necessary to reach desired consistency. Stir in half-and-half and serve.

By LIANNASR

Ingredients

• ✓ sweet potato
• cooking spray
• brussels sprout
• olive oil
• salt
• black pepper
• quinoa
• beet
• cranberry
• white vinegar
• white sugar
• onion
• poppy seed
• salt
• mustard
• feta cheese

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C). Spray a baking sheet with cooking spray.
2. 2 Place sweet potato and Brussels sprouts on the prepared baking sheet. Pour olive oil over top and season with salt and pepper.
3. 3 Roast in the preheated oven until tender and lightly browned, 15 to 20 minutes, checking every 5 minutes to make sure veggies aren't overcooking. Remove from the oven and let cool, 15 to 20 minutes.
4. 4 While veggies are cooling, place quinoa in a mixing bowl and stir in beets and cranberries.
5. 5 Combine vinegar, sugar, onion, poppy seeds, salt, and dry mustard in a bowl for dressing.
6. 6 Stir cooled vegetables into quinoa mixture. Add dressing and feta cheese and mix gently. Can be served at room temperature or cold.

By classyncasual

Ingredients

• ✓ sweet potato
• cheddar cheese
• milk
• all-purpose flour
• butter
• salt
• black pepper
• parsley flakes
• basil
• garlic
• corn
• carrot
• green bell pepper
• onion
• celery
• ham
• chicken stock

Instructions

1. 1 Combine chicken stock, sweet potatoes, ham, celery, and onion in a stockpot; bring to a boil. Reduce heat to medium and cook until sweet potatoes are tender, 10 to 15 minutes. Stir bell pepper, carrot, corn, garlic, basil, parsley flakes, black pepper, and salt into soup and simmer until vegetables are softened, 5 to 10 minutes.
2. 2 Melt butter in a saucepan over medium-low heat; whisk flour into butter using a fork. Cook and stir mixture until thickened, about 1 minute. Slowly stir milk into butter-flour mixture until completely smooth; continue cooking and stirring over medium-low heat until thickened, 4 to 5 more minutes. Stir Cheddar cheese into milk mixture until melted and smooth.
3. 3 Stir milk-Cheddar cheese mixture into soup; cook until thickened and heated through, about 5 minutes.

By foxy1

Ingredients

• ✓ sweet potato
• salt
• olive oil
• honey
• water
• coconut milk
• lime juice
• cilantro
• avocado
• red bell pepper
• black bean
• black pepper
• salt
• onion
• olive oil
• adobo seasoning
• water
• quinoa

Instructions

1. 1 Rinse quinoa in a fine mesh strainer and place in a small pot. Add 1 1/2 cups water and bring to a boil. Add 3/4 teaspoon adobo seasoning, lower heat, and simmer until quinoa is tender and water is almost gone, about 15 minutes. Remove from the heat.
2. 2 While the quinoa is cooking, heat 1 tablespoon oil in a skillet over medium heat. Add sweet potatoes and onion and season with salt and pepper. Add more adobo seasoning if desired. Cook over medium heat until sweet potatoes are tender, 10 to 15 minutes. Remove from the heat.
3. 3 Meanwhile, make dressing: whisk lime juice, coconut milk, water, honey, olive oil, and salt together in a bowl. Set aside.
4. 4 Distribute quinoa, sweet potato-onion mixture, black beans, bell peppers, and avocados in 6 bowls. Dress with honey-lime dressing and garnish with cilantro.

By Ric Bussey

Ingredients

• ✓ sweet potato
• butter
• milk
• onion soup mix
• curry powder
• wonton wrapper
• sesame oil

Instructions

1. 1 Simmer sweet potatoes with a little water until very soft. Drain, and mash with butter, milk, onion soup mix, and curry powder.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Place about 1 teaspoon of the sweet potato mixture into the center of each wonton wrapper. Brush two adjacent edges of wrapper with water, fold into a triangle, and press the edges together to seal. Brush both sides with sesame oil. Place the samosas on a baking sheet.
4. 4 Bake in preheated oven for 10 minutes, then turn over, and bake for 5 minutes more.

By Allrecipes Member

Ingredients

• ✓ sweet potato
• vegetable broth
• lentil
• stewed tomato
• onion
• garlic
• bay leaf
• curry powder
• cumin seed
• kosher salt
• cream

Instructions

1. 1 Combine broth and lentils in a large pot over medium-high heat; bring to a boil.
2. 2 Stir in stewed tomatoes, sweet potato, onion, garlic, and bay leaves. Return to a boil, then reduce heat and simmer for 35 minutes. Stir in curry powder, cumin seeds, and salt. Simmer until lentils are soft, about 15 minutes.
3. 3 Taste to adjust spices. Stir in cream and serve.

By fioremarie

Ingredients

• ✓ sweet potato
• vegetable oil
• onion
• green curry paste
• eggplant
• coconut milk
• vegetable stock
• makrut lime leaf
• lime juice
• lime zest
• brown sugar
• salt

Instructions

1. 1 Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.
2. 2 Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt.

By Miss Marie Lo Duca

Ingredients

• ✓ sweet potato
• olive oil
• onion
• garlic
• garam masala
• turmeric
• red pepper flake
• vegetable broth
• lentil
• spinach
• salt

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 4 minutes. Cook and stir garam masala. turmeric, and red pepper flakes into onion mixture until coated, about 2 more minutes.
2. 2 Stir broth and lentils into onion mixture; bring to a boil, reduce heat to low, cover, and cook until lentils are softened but firm to the bite, about 15 minutes.
3. 3 Stir in sweet potatoes; bring to a boil, reduce heat to low, cover, and simmer until sweet potatoes are tender and lentils are fully cooked, about 10 minutes. Add spinach; cook until wilted, 3 to 5 minutes. Season with salt.

By Queen Bee