20 Sweet Potato Recipes – The First Mess

Laura Wright is a vegan cookbook author and blogger based in the Niagara region of southern Ontario, Canada. She just posted a link to 20 of her sweet potato recipes which can be accessed at https://thefirstmess.com/. I have linked to Laura’s earlier collections 25 Vegan Soup Recipes – the First Mess and 25 Vegan Chickpea Recipes – The First Mess.

A gentle reminder to my readers. I take no credit for these recipes and Laura isn’t compensating me for this post. This is another Giant Sticky Note that serves as a reminder to try these recipes because I love sweet potatoes too.

Here’s the link https://thefirstmess.com/2021/08/11/sweet-potato-recipes/

Have fun! I constantly remind myself I own Laura’s cookbook and need to fix some of her recipes. This post makes three Giant Sticky Note reminders to myself to expand my vegan and vegetarian meals beyond my world famous Wheat Germ Veggie Burgers.

Chickpea and Sweet Potato Stew

A few weeks ago I cooked too many chickpeas. Some got roasted with this Veggie Burrito Spice Blend. The rest got tossed into this concoction. The problem I have saving a recipe to revise at a later time is I tend to forget to revise and post. Then I can’t remember what stopped me from posting earlier. Like this recipe which I thought needed revisions but actually didn’t. I think.

  • 2 Tbsp olive oil
  • 1 tsp minced garlic
  • 1 tsp minced fresh ginger (or 1 tsp ginger powder)
  • 1/2 sweet onion, diced
  • 1 tsp curry powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sweet paprika
  • 1/2 tsp cumin
  • crushed red pepper to taste
  • 3 cups cooked chickpea
  • 1 medium sweet potato, peeled and diced
  • 3 medium carrots, peeled and cut into chunks
  • 1 15oz. can no salt diced tomatoes
  • 4 cups MOL vegetable broth and bean cooking liquid (MOL= more or less)
  • salt and pepper, to taste

  • Add the onion, garlic, and ginger to a soup pot with the olive oil and sauté over medium heat
  • After a few minutes toss in the curry powder, smoked paprika, sweet paprika, cumin, and red pepper flakes. Keep sautéing for another few minutes.
  • Add the potatoes, tomatoes, carrots and chickpeas to the pot. Pour enough vegetable broth and/or bean cooking liquid to cover the ingredients by an inch.
  • Turn the heat up and bring to a boil. When boiling, turn the heat down to low and simmer for about an hour, lid on partially covered. Stir occasionally. Add more broth/cooking liquid as the stew thickens.
  • After an hour taste and adjust your seasonings. The amounts of seasonings I used results in a very mild stew that allows all of the flavors to shine.
  • Serve over rice (or not).

Black Bean Sweet Potato Burgers (RIP)

I’ll post the recipe if they taste good.

Update 09.14.20

Well I pulled one off the griddle and tried it. I froze the rest and heated one up for lunch today. It was good…but not great hence the RIP (recipe in progress) tag. I made a sandwich on whole wheat and swirled some Sriracha mayo on it and the burger tasted better than last night. The burger is missing something and we’ll just leave this as a RIP and keep experimenting. Definitely needs more heat. Maybe some corn kernels to balance the heat. I’m also thinking of fresh onion and garlic, not the powders which would make this burger less of a pantry mash up but oh well. Here’s where we stand today.

Update 10.08.20

I ate the last of probably five or six of these “burgers” which were in the freezer. The good news is they freeze well and taste OK. The bad news is they taste just OK so now this recipe is being retired. RIP now stands for Rest in Peace. I’ve decided they are not very “burger-like” and more like sweet potato and black bean cakes with herbs and spices. This is the final update as this recipe goes up on the shelf along with any recipes from The Stack Project – Lasagne Stack Update 04.15.15. The Stack Project contained just one experiment Lasagne Stacks which also were just OK.

Black Bean Sweet Potato Burgers (RIP)

  • 1 tablespoon olive oil
  • 1 to 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 tsp apiece – dried chives, onion powder, garlic powder, smoked paprika, cayenne pepper, dried cilantro
  • Salt and pepper to taste 2 small sweet potatoes
  • 1 can (15 ounces) low sodium black beans, drained and rinsed
  • 3/4 cup bread crumbs

I’ll add preparation instructions once I figure out how to make this burger taste better.