~150 1/4 cup servings

26 cups black beans, drained and rinsed
30 cups sweet potatoes, peeled and cut into 1" pieces
2 onions, chopped
15 cloves garlic, peeled and minced
2-4 Tbsp olive oil
2 tsp each salt and pepper
2 cups fresh basil or parsley, finely chopped

Dressing Ingredients
1 1/2 cups olive oil
1 1/4 cups lime juice
6 tsp ground cumin
dash of salt and pepper

1. Preheat oven to 325 degrees. Place the chopped sweet potatoes, garlic, and onion on baking sheets, and drizzle with 2-4 Tbsp of olive oil. Sprinkle with salt and pepper.
2. Bake for 30-35 minutes, or until slightly crispy. Check vegetables after 15 minutes to toss and rotate. Remove from onion when nicely golden.
3. In a small bowl, mix olive oil, lime juice, cumin, salt and pepper. 
4. In a large serving bowl, toss sweet potato mixture, black beans, and dressing. Top with fresh chopped herbs just before serving. 

​

4 servings

1 (15 oz.) can black beans, drained and rinsed*
3 large sweet potatoes, peeled and cut into approximately 1 inch chunks
1/2  onion, chopped (yellow sweet)
2 cloves garlic, peeled and minced
1 Tbsp. olive oil
½ tsp. each of salt and pepper
1/2 cup fresh basil or parsley, finely chopped

Dressing Ingredients
3 Tbsp olive oil
2 Tbsp lime juice
1/2 tsp ground cumin
dash of salt and pepper

1. Preheat oven to 325 degrees. Place the chopped sweet potatoes, garlic, and onion on a baking sheet, and drizzle with olive oil. Sprinkle with salt and pepper.
2. Bake for 30-35 minutes, or until slightly crispy. Check vegetables after 15 minutes to toss and rotate. Remove from onion when nicely golden.
3. In a small bowl, mix olive oil, lime juice, cumin, salt and pepper. 
4. In a large serving bowl, toss sweet potato mixture, black beans, and dressing. Top with fresh chopped herbs just before serving. 

​

100 1/2 cup servings

36 1/2 lbs sweet potatoes, peeled and diced
2 cups butter
1 1/3 cups maple syrup (can substitute honey or brown sugar)
5 tsp cinnamon
5 tsp salt
2 tsp pepper

1. Cook potatoes in boiling water until tender (~12 minutes). Drain well in a colander, allowing to steam slightly.
2. Puree the sweet potatoes with the butter, maple, cinnamon, salt, and pepper. Do not overmix.
3. Taste and add more salt and pepper, if needed. Serve warm.

​

4-5 servings

2 lbs sweet potatoes (approximately 2 large potatoes), peeled and diced
1 1/2 Tbsp butter
1 Tbsp maple syrup
1/4 tsp cinnamon
1/4 tsp salt
​1/8 tsp pepper

1. Cook potatoes in boiling water until tender. Drain in a colander, allowing to steam slightly.
2. Puree sweet potatoes with the butter, maple, cinnamon, salt, and pepper. Do not overmix.
3. Taste and add more salt and pepper, if needed. Serve warm.


​Source: Project Bread

15-16 muffins

3 cups grated zucchini
2 eggs, beaten
2 tsp vanilla
1 cup mild-tasting olive oil
2/3 cup maple syrup
1/3 cup honey
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
​1 1/2 tsp cinnamon

1. Preheat oven to 350 degrees, In a mixing bowl combine the zucchini, eggs, vanilla, olive oil, maple syrup, and honey. Stir gently until mixed, and set aside.
2. In a large mixing bowl, combine the flours, baking soda, baking powder, salt, and cinnamon. Stir to combine and make a well in the middle.Pour the wet mixture into the well and stir until just barely combined. 
3. Pour the batter into lined muffin tins. Bake for 20 minutes or until muffins are golden brown and the tops spring back when you press on them. 

Source: Pinch of Yum 

2 cups zucchini/ summer squash, grated
2 eggs, whisked
1/2 cup onion, diced
1 clove garlic, minced
1/2 cup cheddar cheese, shredded
1/2 cup panko breadcrumbs
1/2 tsp salt
1/4 tsp black pepper

1. Preheat oven to 400 degrees F and grease a mini muffin tin.
2. Season the zucchini with a pinch of salt and place in a kitchen towel or piece of cheesecloth. Wring out liquid and transfer to a large bowl.
3. Add the egg, onion, garlic, cheese, breadcrumbs, salt, and pepper to the zucchini. Stir until evenly combined.
4. Scoop the mixture into the mini muffin tin, filling each well to the top. Bake for 15-18 minutes, or until golden brown. 

​