Potato

This perfect Super Bowl starter combines so many satisfying layers of flavor and is easily eaten with one hand while holding a beer in the other.

This one-pot stew takes its cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor—and ensuring the potatoes are creamy and the chicken is pull-apart tender.

This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And the spicy vegetarian curry tastes as good as ever reheated.

This soup uses refried beans as a thickener, so the resulting soup is very thick and rich without having to cook all day. Since I almost always have some leftover smashed pinto beans in my refrigerator, I decided to incorporate them into my version of this delicious soup.

For a great farro salad, follow this formula: farro plus roasted veggies, a bright herb, a crunchy nut or seed, some creamy cheese, and a zingy dressing.

You can’t go wrong with roasted potatoes for a holiday meal. A mix of fresh thyme and nutmeg keeps this version interesting.

Traditionally made with ube (Filipino sweet potato), this recipe will work with any purple or orange sweet potato or yam.

Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins—great news for lazy cooks everywhere.

This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.

The cranberry sauce for this holiday-ready side does double duty: It looks gorgeous (and tastes great) drizzled over roasted squash and sweet potatoes, but it’s also an excellent turkey condiment.

There are some flavors that beg to be paired, and sweet potatoes and ginger are in that category. This smooth, puréed soup is rich and comforting, ideal for fall evenings.

This playful Indian take on veggie lasagna pairs chickpea-flour noodles with eggplant, sweet potatoes, and chile- and ginger-spiced tomato and yogurt sauces.