Peppercorn Pistachio Caesar Salad

Suggested Piece: Smokeless Broiler & 6.5 Qt. Insulated Bowl

Ingredients
1 large sweet potato, unpeeled (#4 cone)
1/3 c hummus of choice
3 tbsp unsweetened green tea, chilled
3 tbsp grated Parmigiano-Reggiano cheese
2 large garlic cloves
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
2 tsp lemon juice
1 1/4 tsp freshly cracked black peppercorns, or to taste, divided
8 c packed field greens or mesclun salad (8 ounces)
2 tbsp chopped, lightly salted, roasted shelled pistachios

Directions
Preheat a Smokeless Broiler. Grill until crispy. Set aside. Add the hummus, tea, cheese, garlic, mustard, Worcestershire sauce, lemon juice, and 1 teaspoon peppercorns to a blender. Cover and purée. When ready to serve, toss the dressing with the greens in a large mixing bowl. Transfer to 4 separate bowls or plates, top with the grilled sweet potato slices, sprinkle with the pistachios and the remaining 1/4 teaspoon peppercorns, and serve.

Paleo Fries with Herbs

Suggested Piece: 12" Electric Skillet

Ingredients
1 1/2 tsp. dried oregano
1 1/2 tsp. fresh parsley, finely chopped
1/2 tsp. dried thyme
4 large sweet potatoes (#3 cone)
1 1/2 tsp. freshly ground black pepper
2 tbsp. coconut oil, melted

Directions
Melt coconut oil over medium heat in bottom of skillet. Combine all of the herbs, pepper, and sweet potato into skillet, stir to coat. Cover and crack lid to fry sweet potatoes.

Jamaican Stew

Suggested Piece: 9 Qt. Braiser

Ingredients
1 1/2 c. chopped onions (#2 cone)
3 c. sweet potatoes (#3 cone)
1 1/4 tsp. sea salt
1 1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1 tsp. dried thyme
1/2 tsp. ground allspice
1/4 tsp. crushed red pepper flakes
1 can coconut milk (5.5 oz.)
3 1/2 c. water
2 cans black beans (15 oz.), rinsed and drained
3 c. cauliflower florets
2 tbsp. ginger (#1 cone)
3 tbsp. lime juice (#1 cone)
3 c. baby spinach
1/4 c. fresh cilantro, chopped

Directions
In 9 Qt. Braiser over medium heat sauté onion, sweet potato, salt, coriander, cumin, turmeric, thyme, allspice, red pepper flakes and 1/4 of the can of coconut milk. Cover and cook until VapoValve clicks (approximately 6 to 7 minutes). Lift lid and add the water, beans, cauliflower, ginger, and remaining coconut milk. Cover and cook until VapoValve clicks; without lifting the lid reduce heat to low and cook for approximately 10 to 12 minutes. Life lid and stir in lime juice, spinach, and cilantro; remove from heat. Serve immediately!

Original recipe can be found at: http://www.pcrm.org/recipe/jamaican-stew

Fall Harvest Cube Stuffing

Suggested Piece: 3 Qt. Ultimate Culinaire

Ingredients
1 10-ounce package of Mrs. Cubbison's Herb Seasoned Cube Stuffing
1/2 c. sweet potato (#3 cone)
1/2 c. shallots (#2 cone)
1/2 c. celery (#2 cone)
12 oz. Cremini mushrooms (#3 cone)
4 tbsp. olive oil
2 tbsp. butter
4 c. spinach, washed, stemmed, torn
1 tbsp. sage, fresh chopped
2 tbsp. parsley, fresh, chopped
2 tsp. thyme, fresh
2 c. vegetable broth
Salt & pepper to taste

Directions
Place sweet potato, shallots, celery and mushrooms in Culinaire with olive oil until coated; season with salt and pepper. Cover and cook using the medium-click-low method for approximately 15 minutes. Add Mrs. Cubbison's Herb Seasoned Cube Stuffing, spinach, sage, parsley, thyme, chicken broth, salt and pepper; mix until combined well. Cover and cook over medium-low heat until warmed through. Uncover and place in oven under broiler for a few minutes until lightly browned on top.

Mama Pearlie's Sweet Potatoes

Suggested Piece: 12" Electric Skillet

Ingredients

1/2 c. butter

3-4 sweet potatoes (#3 cone)

1/2 c. brown sugar

Agave, maple syrup, or honey

1/3 c. walnuts (#1 cone)

Directions

Place slices of butter on bottom of cold 12" Electric Skillet. Processes sweet potatoes on top of butter with #3 cone. Sprinkle with brown sugar and drizzle with your choice of agave, maple syrup, or honey. Place walnuts in back of the food guide and finely chop using #1 cone. Sprinkle on top. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low for approx. 20 minutes.

Sweet Potatoes

Suggested Piece: 4 -or- 5 Qt Roaster

Ingredients
3/4 c. packed brown sugar
2 tbsp. butter
1 tbsp. pumpkin pie spice (opt.)
1 tbsp. vanilla (opt.)
4-5 sweet potatoes (#3 or #4 cone)
2 c. mini marshmallows

Directions
In bottom of 4 or 5 Qt. Roaster over medium-low heat melt butter with brown sugar and pumpkin pie spice (opt.) Fold in vanilla (opt.) and sweet potatoes. Cook over medium heat until Vapo-Valve clicks then reduce heat to low until sweet potatoes are tender (approx. 15 - 20 minutes). Top with mini marshmallows and place in oven. Broil for 1 minute (or less) until marshmallows are lightly brown.

Sweet Potato Pancakes

Suggested Piece: 11" Square Griddle, 3 Qt. with Culinary Basket

Ingredients
1/2 c. mashed sweet potato
2 eggs
3/4 tsp. ground cinnamon
Pinch of ground ginger
Pinch of allspice
Pinch of salt
Cooking spray (opt.)

Instructions
Process sweet potato on #2 cone and cook in 3 qt. with culinary basket; stir to mash and let cool. Whisk together 1/2 c. of mashed sweet potato and eggs until well-combined. Add seasonings and stir. Preheat 11" square griddle. Drop the sweet potato mixture by spoonfuls on griddle. Flip each cake and cook until lightly golden brown on the outside and cooked through.

Optional topping ideas: butter, nut butter, sunflower seed butter, or maple syrup.

Click here for tips on cooking oil-free pancakes.