Roasted Beets with Avocado, Citrus, and Hazelnuts

11/2 lb [680 g] red baby beets,
1 to 2 in [2.5 to 5 cm] in diameter
4 Tbsp [60 ml] extra-virgin olive oil
2 Tbsp water
Kosher salt
Freshly ground black pepper
1 Tbsp plus 1 tsp sherry vinegar
1 Tbsp fresh orange juice, plus 2 oranges
2 Tbsp hazelnuts
1 ripe avocado, cut in 1/4-in- [6-mm-] thick slices
Flaky sea salt
Best-quality olive oil for drizzling

Preheat the oven to 400°F [200°C].

In a roasting pan, toss the beets with 2 Tbsp of the extra-virgin olive oil and the water and season with kosher salt and pepper. Roast until the beets look caramelized and feel tender when pierced with the tip of a knife, about 25 minutes. When cool enough to handle, slip the skins off the beets and cut into quarters.

In a medium bowl, toss the beets with the remaining 2 Tbsp olive oil, the sherry vinegar, and orange juice. Season with kosher salt and pepper and let stand until the beets have absorbed the flavors of the dressing, about 30 minutes.

In a small, dry frying pan over medium heat, toast the hazelnuts until fragrant, 3 to 5 minutes. Lay out on a work surface and let cool. With the bottom of a heavy pan, crush the nuts.

Section one of the oranges by cutting off both ends. Set it on one end, and use a paring knife to cut away the peel and pith in strips, starting at the top and following the curves to the bottom. Then, holding the orange in one hand, carefully insert the blade of the knife between the flesh and the membrane to cut out the sections without any membrane attached. The sections should come out easily. Repeat with the remaining orange, and set aside.

Arrange the beets on a serving platter with the avocado slices, and sprinkle them with sea salt and pepper. Distribute the orange sections throughout the salad and sprinkle with the crushed toasted hazelnuts. Finish with a drizzle of best-quality olive oil. Serve immediately

Roasted Squash Ideas

Raid the Spice Cabinet
Olive oil, salt, and pepper is standard, but try adding a little brown sugar or maple syrup for sweetness and extra caramelization. Or use warming ground spices like coriander, cumin, fennel seeds, sumac, curry spice, chile powder, smoked paprika, or garam masala.

Toss squash in spicy chile paste like gochujang, which will both help the squash caramelize and add a punch of heat. Coconut oil is a good alternative oil that holds up to high heat and complements the sweetness of warm spices. Roast at 425° for 30 minutes, straight on the sheet pan so it can get caramelized.

Start with a Creamy Base
Doctor up tangy yogurt into a sauce with microplaned garlic, lemon juice, and salt. This gives you something to drag squash through and add flavor, cools down your palate if you use a lot of spice, and adds a nice sour note. Even though buttermilk is thin, it still works as another sour base when mixed with chopped herbs and garlic. An even better option is to mix the two ideas for a tangy ranch dressing.

Drizzle On Extra Flavor
Squash is lean, so it needs a little extra fat. Make a drizzle of flavored oil like mustard seeds cracked open in olive oil, chile flakes, or coriander, cumin, or fennel seeds. You can keep the seeds whole or smash a little before letting them sizzle over medium heat for 30 to 45 seconds. They should be lightly brown, but not burnt. If you want to go fresh, a bunch of chopped herbs in oil (like chimichurri) or thinned-out pesto also make good drizzles. For a little extra decadence, you could do this in brown butter instead of oil, or drizzle on some hot honey.

Add crunch
Have a favorite nut or seed? Try it! Pepitas make sense because you’re using squash already, but you can also try toasted hazelnuts, pecans, walnuts, sesame seeds, pine nuts, almonds, or peanuts.

Other crunch-factor additions: crushed pita chips, herby breadcrumbs, toasted grains like quinoa or groat, or pomegranate seeds.

You can toast nuts at the same time as you roast squash: put them on a separate sheet pan on a rack underneath the squash for about five minutes. With pepitas, let them only go for a minute in the oven or on the stovetop (in the same pan you sizzle your spices in oil!) because they cook faster. Texture makes all the difference, and now you have something creamy, tender-crispy squash, and crunchy topping.

Try these combos
Salt + pepper + olive oil on simply roasted squash. Grate garlic into mascarpone or crème fraîche. Add toasted pine nuts + grated Parm + hot honey on top for an Italian-ish squash dish.

Salt + about 1 tsp. curry powder + coconut oil on squash. Roast, then serve atop buttermilk with black pepper + ground cumin + salt. Sprinkle on cashews toasted with Indian spices and a squeeze of lime.

Chile powder + sumac + olive oil. Roast, then serve atop yogurt sauce (garlic + lemon). Drizzle on mustard seeds toasted in olive oil + pepitas + lemon juice.

Smoked paprika + salt + olive oil on squash. Roast, then serve atop yogurt + maple syrup + hot paprika or cayenne (sweet and tangy!). Sizzle sage, rosemary, or thyme in olive oil for drizzle, then sprinkle with toasted hazelnuts. This one is kind of like the flavor profile of sweet potatoes with marshmallows, and you could add a little more maple syrup at the end if you want.

Make gochujang-sesame roasted squash. Serve over thinly-sliced Asian or D’Anjou pear, which will be cooling, crunchy, and sweet to balance out the chile paste’s spice. If you’re not into pears, doctor up yogurt with miso or make a miso dressing and use that as a base. Add sesame seeds, cilantro, and toasted sesame oil on top.

Whole Roasted Cauliflower Salad

1 large head of cauliflower, stem trimmed
1/2 small onion, coarsely chopped
5 garlic cloves, smashed
1/4 cup basil leaves
3/4 teaspoon Madras curry powder
Pinch of cayenne pepper
1/4 ounce Parmesan, finely grated (about 1/4 cup), plus 3 ounces cut into 1/4-inch cubes
1/4 cup olive oil, plus more for drizzling
1/4 cup parsley leaves with tender stems, plus more for serving
2 tablespoons mint leaves, plus more for serving
4 tablespoons (or more) fresh lemon juice, divided
3/4 teaspoon sugar, plus more
Kosher salt
1/4 cup golden raisins
8 ounces sheep’s-milk feta in brine
1/2 cup chopped salted, roasted almonds
4 scallions, thinly sliced, divided
1/2 cup cilantro leaves with tender stems, divided

Preheat oven to 425°. Place cauliflower on a foil-lined rimmed baking sheet.

Blend onion, garlic, basil, curry powder, cayenne, grated Parmesan, 1/4 cup oil, 1/4 cup parsley, 2 Tbsp. mint, 1 Tbsp. lemon juice, and 3/4 tsp. sugar in a blender until smooth. Slather onion purée over cauliflower so it covers the entire surface in a thick layer; season generously with salt.

Roast cauliflower until florets are tender and browned but stem is still firm and crunchy, 40–45 minutes. To test for doneness, stick a skewer into the center of head—it should encounter some resistance at the core. Let cool.

Meanwhile, toss raisins, 3 Tbsp. lemon juice, and a pinch each of salt and sugar in a small bowl. Let sit until raisins rehydrate and are plump, 10–15 minutes.

Process feta in a food processor in long pulses, thinning with brine as needed, until feta is smooth and the consistency of Greek yogurt.

Transfer cauliflower to a cutting board and cut into 1/2 pieces. Transfer to a large bowl and add almonds, cubed Parmesan, and raisins with their soaking liquid.

Drizzle with oil, season with salt, and toss to combine. Taste and season with more salt and lemon juice, if needed. Fold in half of scallions and half of cilantro.

Spread feta across bottom of a large platter and mound cauliflower mixture over. Top with remaining scallions, remaining cilantro, and more parsley and mint. Drizzle with a little more oil.

Parmesan-Roasted Cauliflower

1 head cauliflower, cut into florets
1 medium onion, sliced
4 sprigs thyme
4 garlic cloves, unpeeled
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan

Preheat oven to 425°. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.

Roasted Carrots with Cumin Yogurt

3 pounds Thumbelina or other small carrots, scrubbed, cut into 2” pieces
2 tablespoons fresh orange juice
1 tablespoon fresh thyme leaves
2 bay leaves
1/4 cup plus 2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 cup plain Greek yogurt
1 tablespoon fresh lime juice
1/4 cup cilantro leaves with tender stems, plus more for serving
1 tablespoon toasted sesame seeds

Preheat oven to 450°. Toss carrots, orange juice, thyme, bay leaves, and ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until golden brown and soft, 30–35 minutes; remove bay leaves.

Meanwhile, toast coriander in a small dry skillet over medium-high heat, tossing, until fragrant, about 1 minute; transfer to a plate. Repeat with cumin. Let cool; coarsely chop.

Purée coriander, cumin, yogurt, lime juice, 1/4 cup cilantro, and remaining 2 Tbsp. oil in a food processor until smooth; season with salt and pepper.
Serve carrots topped with cumin yogurt, cilantro, and sesame seeds.

Roasted Butternut Squash with Herb Oil and Goat Cheese

1 large butternut squash or other large winter squash (about 4 pounds), scrubbed
1 garlic clove, finely grated
1/4 cup olive oil
1/4 cup finely chopped parsley
1 tablespoon finely chopped marjoram or oregano
1 1/2 teaspoons red wine vinegar, divided
Kosher salt, freshly ground pepper
3 ounces fresh goat cheese

Preheat oven to 425°. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35–45 minutes. Let cool slightly.

Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.

Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.

Do Ahead: Herb oil can be made 1 day ahead. Cover and chill.

Roasted Butternut Squash with Red Pepper-Walnut Relish

1 medium butternut squash (about 2 lb.), peeled, seeded, cut into 1″ wedges
2 tbsp olive oil
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon Aleppo pepper or hot paprika, plus more to taste
2 tsp balsamic vinegar
1/2 cup Red Pepper–Walnut Relish (see related)

Preheat oven to 425°.

Toss squash with oil on a rimmed baking sheet and arrange in a single layer; season with 3/4 tsp. salt and 1/2 tsp. Aleppo pepper. Roast, turning wedges halfway through, until golden and tender, 30–35 minutes.

Toss squash with balsamic vinegar and season with salt and Aleppo pepper.

Serve squash with red pepper-walnut relish.

Roasted Beets, Carrots, and Sunchokes with Green Tahini Sauce

1 lb beets, peeled, cut into ½” wedges
4 tablespoons olive oil, divided
Kosher salt, freshly ground black pepper
1 lb carrots, sliced 1/4” thick
1 lb Jerusalem artichokes (also called sunchokes), unpeeled, sliced ¼” thick
1 teaspoon finely grated lemon zest
1/4 teaspoon Aleppo pepper or hot paprika, plus more to taste
2 teaspoons fresh lemon juice, divided, plus more to taste
2 cups watercress, large stems trimmed
1/4 cup green tahini sauce (see related)

Optional: To save time, instead of green tahini sauce, thin some tahini with a combination of water and lemon juice. Grate ½ garlic clove, stir in, and season with salt.

Preheat oven to 425°. Toss beets with 1 Tbsp. oil on a lightly oiled rimmed baking sheet; arrange in a single layer and season with salt and black pepper. Roast 20 minutes, then turn over wedges and continue to roast until beets are tender and darkened around the edges, about 30 minutes total.

Toss carrots with 1 Tbsp. oil on one half of a lightly oiled rimmed baking sheet. Toss Jerusalem artichokes with 1 Tbsp. oil on the other half of the baking sheet. Arrange carrots and Jerusalem artichokes in a single layer, season with salt and black pepper, and roast until vegetables are lightly browned, about 20 minutes.

Toss all the warm roasted vegetables together with lemon zest, 1/4 tsp. Aleppo pepper, and 1 tsp. lemon juice. Season with salt, Aleppo pepper, and lemon juice.

Toss watercress with remaining 1 Tbsp. olive oil and 1 tsp. lemon juice; season to taste with salt and black pepper. Serve roasted vegetables with dressed watercress and tahini sauce.

Roasted Butternut Squash with Gochujang and Sesame

2 tablespoons sesame seeds
2 tablespoons vegetable oil
1 tablespoon gochujang (Korean hot pepper paste)
2 teaspoons soy sauce
1 medium butternut squash, peeled, seeded, sliced ¼” thick
Scallions, thinly sliced
Flaky sea salt (such as Maldon)

Place racks in upper and lower thirds of oven; preheat to 425°. Whisk sesame seeds, oil, gochujang, and soy sauce in a large bowl. Add squash and toss to coat. Divide squash between 2 rimmed baking sheets, arranging in a single layer. Roast, rotating sheets once, until tender and browned on some edges, 25–30 minutes. Serve topped with scallions and salt.

Roasted Butternut Squash with Spicy Onion

2 tablespoons olive oil
1 medium red onion, sliced
1 teaspoon crushed red pepper flakes
1 teaspoon finely grated lime zest
1/4 cup fresh lime juice
2 teaspoons honey

1 cup blanched hazelnuts
2 large butternut squash (about 4 lb.), peeled, seeded, sliced ¼” thick
1/4 cup plus 2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
2 tablespoons chopped fresh marjoram
4 oz. fresh goat cheese, crumbled

Heat oil in a large skillet over medium-high heat. Cook onion, stirring often, until lightly charred and softened but not falling apart, 5–7 minutes. Add red pepper flakes and toss to combine. Remove pan from heat and mix in lime juice and honey. Let cool, then mix in lime zest.

DO AHEAD: Spicy onions can be made 3 days ahead. Cover and chill.

Preheat oven to 350°. Toast hazelnuts on a small rimmed baking sheet, stirring occasionally, until golden brown, 6–8 minutes. Let cool; coarsely chop.

Increase oven temperature to 400°. Toss squash and 1/4 cup oil in a medium bowl; season with salt and pepper. Divide between 2 rimmed baking sheets; reserve bowl. Roast, undisturbed, until tender, 15–20 minutes.

Return squash to bowl; add hazelnuts, parsley, mint, marjoram, and spicy onions, and toss to combine.

Transfer squash mixture to a large serving platter, crumble goat cheese over, and drizzle with remaining 2 Tbsp. oil.

Roasted Carrots with Creamy Nuoc Cham

2 pounds medium carrots, scrubbed
2 tablespoons plus 1/4 cup vegetable oil
Kosher salt
1 small shallot, thinly sliced
2 red Thai chiles, sliced
1 1/2-inch piece ginger, peeled, thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons fresh lime juice
1 tablespoon mayonnaise

Preheat oven to 425°. Toss carrots and 2 Tbsp. oil on a large rimmed baking sheet and season with salt. Roast, tossing occasionally, until crisp-tender, 20–25 minutes.

Meanwhile, bring shallot, chiles, ginger, garlic, fish sauce, sugar, and 2 Tbsp. water to a gentle simmer in a small saucepan over medium heat and cook just until aromatics are soft, 8–10 minutes (you don’t want the liquid to reduce much). Let cool. Transfer to a blender, add lime juice and mayonnaise, and blend until smooth. With motor running, gradually stream in remaining ¼ cup oil; blend until emulsified. Season dressing with salt.

Drizzle dressing over carrots just before serving.

Do Ahead: Dressing can be made 3 days ahead. Cover and chill.

Harissa and Maple-Roasted Carrots

2 garlic cloves, finely grated
1/4 cup olive oil
1/4 cup pure maple syrup
1 tablespoon harissa paste
2 teaspoons cumin seeds
Kosher salt and freshly ground black pepper
2 1/2 pounds small rainbow carrots, scrubbed, tops trimmed to about ½”, halved
1 lemon, thinly sliced, seeds removed

Preheat oven to 450°. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.

Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35–40 minutes.

DO AHEAD: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.

Pork Shoulder Braised with Apples

1 tablespoon vegetable oil
4 ounces thick-cut bacon, cut into 1/2-inch pieces
1 tablespoon unsalted butter
5 pounds boneless pork shoulder, cut into 6 pieces
Kosher salt and freshly ground black pepper
3 medium shallots, thinly sliced
1/3 cup Calvados or other apple-flavored brandy
1 1/4 cups apple cider, preferably fresh
2 tablespoons (or more) apple cider vinegar
3 tart, firm apples (such as Pink Lady or Honeycrisp), peeled, cut into 1/2-inch wedges (about 4 cups)
1/2 teaspoon Dijon mustard
Chopped fresh chives

Place a rack in lower third of oven; preheat to 325°. Heat oil in a large heavy pot over medium heat. Add bacon and cook, stirring often, until browned and crisp, 6-8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.

Increase heat to medium-high. Add butter to pot with drippings. Season pork shoulder with salt and pepper. Working in batches if needed, cook pork shoulder, reducing heat as needed to prevent overbrowning, until brown on all sides, 8-10 minutes per batch. Transfer pork shoulder to a plate.
Add shallots to pot and cook, stirring often, until shallots begin to soften, about 4 minutes.

Remove pot from heat; add Calvados and stir, scraping up any browned bits from bottom of pot. Return to heat and simmer for 1 minute. Add apple cider and 2 tablespoons vinegar. Bring to a simmer, then return pork shoulder to pot, placing in a single layer on bottom of pot (the meat should not be completely covered).

Cover pot and transfer to oven. Braise pork shoulder, turning after 1 hour, until fork-tender, about 2 hours. Stir in reserved bacon. DO AHEAD: Bacon and pork shoulder can be cooked 2 days ahead. Let cool in braising liquid, uncovered. Chill, uncovered, until cold; cover and keep chilled. Rewarm before continuing.

Using tongs, transfer pork to a deep platter. Skim fat from cooking liquid. Place pot over medium heat and bring liquid to a simmer. Add apples and cook until apples are just tender and sauce is slightly reduced, 8-10 minutes.
Stir Dijon mustard into sauce; season with salt, pepper, and more vinegar, if desired. Pour sauce with apples over pork on platter. Sprinkle with chives.

Serve with Cheesy Grits.

Wine-Braised Short Ribs

5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock

Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Miso Glazed Root Vegetables

1 pound carrots, scrubbed and cut into large chunks
8 medium beets, peeled cut into thin wedges
1 large red onion, peeled and cut into wedges
(you could also use parsnips, turnips, radishes, butternut squash, acorn squash, or pumpkin––whatever the fall harvest has in store)
Olive Oil
Salt and pepper
3 tablespoons butter
2 cloves garlic, sliced
2 tablespoons miso paste
2 tablespoons mirin
1 tablespoon maple syrup
1/4 teaspoon cinnamon
1 scallion, chopped (optional)
Instructions

Preheat the oven to 425 degrees F. Spread the vegetables out on a parchment-lined rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.

Roast the veggies in the oven for 45 minutes, until crisp on the outside.
In the final 10 minutes of roasting time, make the glaze. Melt the butter in a saucepan over medium heat. Add the garlic and cook for 3 minutes. Whisk in the miso paste, mirin, maple syrup, and cinnamon. Bring to a simmer and bubble for 2 minutes.

Pour over the vegetables, toss, and arrange on a platter. Garnish with scallions if desired. Serve!

Sweet Patatas Bravas

2 pounds sweet potatoes
3 tablespoons olive oil, divided
1 1/4 teaspoons kosher salt (I use Morton’s)
2 tablespoons tomato paste
2 tablespoons sherry vinegar
1 1/2 tablespoons hot sauce
1 1/2 teaspoons smoked paprika
1/3 cup mayonnaise
1 large garlic clove (or 2 small), minced

Preheat the oven to 425 degrees F.

Peel the sweet potatoes and chop into large (roughly 1 1/2-inch) chunks. Add to a naked, rimmed sheet tray, then toss with 2 tablespoons olive oil and the salt. Roast—stirring the potatoes halfway through—until they’re just tender and beginning to brown, about 24 minutes.

Meanwhile, mix the tomato paste, sherry vinegar, hot sauce, and smoked paprika in a bowl.

In another bowl, mix the mayonnaise, garlic, and remaining 1 tablespoon olive oil. (Both sauces can be prepared days in advance, then refrigerated!)

When the potatoes are done, let them hang out for about 10 minutes. Drizzle with the tomato dressing and gently toss. Transfer to a platter and zigzag with the garlicky mayo. Serve warm.

Crispy Sweet Potato Fries

1 large sweet potato (about 1 pound)
2 tablespoons potato starch or cornstarch
1/2 teaspoon kosher salt
3 tablespoons vegetable oil

Heat the oven: Arrange a rack in the middle of the oven and heat to 400°F.
Peel and cut the sweet potato: Peel the sweet potato and cut it into 1/4-inch-thick sticks or wedges.

Coat the potato in starch: Place the sweet potato in a large zip-top plastic bag, add the cornstarch and 1/2 teaspoon salt, and shake to combine. (Alternatively, place everything in a large bowl and toss together.)

Coat the potato in oil: Add the 3 tablespoons of oil to the bag or bowl and toss vigorously to coat.

Transfer to a baking sheet: Spread the coated sweet potato wedges out into a single layer on an ungreased baking sheet.

Roast: Roast 15 minutes. Using a flat spatula or turner, flip the sweet potatoes and continue to roast until the fries are tender on the inside and crispy on the outside, 5 to 10 minutes more.

Season and serve: Sprinkle with additional salt if desired before serving.

Scalloped Sweet Potatoes

Cooking spray or butter
2 cups heavy cream
2 tablespoons unsalted butter
2 cloves garlic, minced
1 bay leaf
1 teaspoon fresh thyme leaves
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 pounds sweet potatoes (about 4 to 5 medium), peeled and sliced into 1/4-inch thick rounds
1/2 cup shredded Gruyère cheese

Arrange a rack in the middle of the oven and heat to 400°F. Grease a 9×13-inch baking dish with butter or cooking spray; set aside.

Place the cream, butter, garlic, and bay leaf in a small saucepan and bring to a simmer over low heat. Meanwhile, combine the thyme, nutmeg, salt, and pepper in a small bowl.

Evenly distribute about half of the potatoes over the bottom of the baking dish. Sprinkle with half of the salt and herb mixture. Add the remaining potatoes in an even layer. Sprinkle with the remaining seasoning.

Remove the bay leaf from the cream and discard. Pour the cream and garlic over the potatoes. Push down to submerge them as much as possible. The potatoes won’t be fully submerged — that’s okay. Cover tightly with aluminum foil.

Bake for 15 minutes. Uncover and bake until the sweet potatoes are tender, about 15 minutes more. Remove the baking dish from the oven. Turn on the oven’s broiler. Sprinkle the cheese over the top of the potatoes. Broil until the cheese is melted and the top is lightly browned, 3 to 5 minutes. Let the sweet potatoes cool for about 10 minutes before serving.

Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Garlic Parmesan Roasted Sweet Potatoes

3 medium sweet potatoes (about 2 pounds total), cut into 1 1/2-inch cubes
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 cup finely grated Parmesan cheese, divided

Arrange a rack in the middle of the oven and heat to 425°F.

Place the potatoes, oil, salt, and pepper in a large bowl and toss to combine. Transfer the potatoes to a rimmed baking sheet and spread into a single layer. Roast for 15 minutes. Flip the potatoes over with a flat spatula and cook until browned and tender, about 10 minutes more.

Remove the baking sheet from the oven. Set the oven to broil. Sprinkle the potatoes with the garlic and half of the cheese and stir to coat well. Sprinkle the remaining cheese over the potatoes. Broil until the cheese is soft and melted, 1 to 2 minutes.

Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Whipped Sweet Poatoes with Coconut Milk and Vanilla Bean

2 to 2 1/2 pounds sweet potatoes (about 4 to 5 medium)
1/2 cup coconut milk (or whole milk or cream)
2 to 3 tablespoons packed brown sugar
2 tablespoons unsalted butter
1 1/2 teaspoons vanilla bean paste (or pure vanilla extract)
Ground cinnamon, to taste
Kosher salt, to taste
Chopped fresh parsley leaves or coconut flakes, for garnish (optional)

Arrange a rack in the middle of the oven and heat to 425°F. Line a baking sheet with aluminum foil.

Pierce the sweet potatoes a few times with a sharp knife. Place them on the baking sheet and roast until tender and a knife easily pricks through, 45 minutes to 1 hour. Set aside to cool until cool enough to handle.

Halve the potatoes lengthwise, scoop of the flesh, and run the flesh through a potato ricer or food mill into a large bowl.

Meanwhile, combine the coconut milk, brown sugar, butter, vanilla bean paste, a few dashes of cinnamon, and a generous pinch of salt in a saucepan and cook over medium heat, stirring occasionally, until the butter is melted and sugar dissolved. Reduce the heat to low and keep warm.

Add the warmed milk mixture, a few tablespoons at a time, into the potatoes, and beat with an electric mixer on high speed until smooth and fluffy. (You may not use all of the milk mixture.)

Taste and adjust seasonings, adding more sugar, cinnamon, or salt as needed. Serve immediately. Garnish with the parsley or coconut flakes if using.

Recipe Notes
Make ahead: This recipe can be made ahead and stored in the refrigerator for up to 2 days. To reheat (or keep warm), place the bowl of potatoes over a bowl of simmering water, stirring occasionally.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.