Photo: Alanna Taylor-Tobin

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A New Way to Cook a Candy-Like Veg
Our go-to technique with sweet potatoes is to roast them whole or in wedges, but in her new book Masala & Meatballs: Incredible Indian Dishes with an American Twist, Asha Shivakumar shows us that they're equally tasty diced and sautéed (and it takes about 6 minutes). Along with toasted cumin seeds, some ground spices, red kidney beans and lime juice, they make a wonderfully satisfying sandwich filling. Shivakumar stuffs pitas with this mixture, plus a fruity and crisp jicama-mango salad and peppery greens, such as arugula or watercress.

Get the recipe: Pita Wraps with Chaat Masala-Spiced Kidney Beans and Sweet Potato and Jicama-Mango Salad