Food for the soul: savory dishes with African-American roots.

 
Baked Sweet Potatoes 
SERVES 6 
 
This simple method of baking 
sweet potatoes harkens back to the 
way they were cooked in fireplaces 
in colonial times. 
 
6 medium-sized sweet potatoes 
2 Tbs. vegetable oil 
1 tsp. butter per potato 
Salt and freshly ground black 
 pepper to taste 
Freshly grated nutmeg to taste 
 
1. Preheat oven to 400F. 
 
2. Wash sweet potatoes, and oil 
skins. Place sweet potatoes on 
oven rack, and bake, 45 minutes. 
 
3. When soft, split potatoes, scoop 
out flesh, and mash with butter 
and seasonings. Serve hot. 
 
PER SERVING: 150 CAL; 2G PROT; 4G TOTAL 
FAT (2.5G SAT. FAT); 28G CARB; 10MG CHOL; 
50MG SOD; 3G FIBER; 11G SUGARS 
 
Dandelion Greens with 
Spicy Vinaigrette 
SERVES 4 30 MINUTES OR LESS 
 
Green salads were not usually part 
of the African-American culinary 
lexicon, but because they could 
be foraged, dandelion greens 
became an exception. 
 
1 lb. young dandelion greens 
1 Vidalia onion, thinly sliced 
3 Tbs. vegetable oil 
1 Tbs. red wine vinegar 
Pinch sugar 
4 dashes hot pepper sauce, 
  or to taste 
Salt and freshly ground black 
 pepper to taste 
 
1. Wash greens. Discard any discolored 
or fibrous ones, and tear into 
bite-sized pieces. Spin dry, and 
place with onion in nonreactive 
salad bowl. 
 
2. Combine remaining ingredients 
in small jar, cover and shake well 
to mix thoroughly. Adjust seasonings, 
pour over greens, toss and 
serve immediately. 
 
PER SERVING: 100 CAL; 2G PROT; 8G TOTAL 
FAT (0.5G SAT. FAT); 8G CARB; 0MG CHOL; 
60MG SOD; 3G FIBER; 2G SUGARS 
 
Hot Potato Salad 
SERVES 4 
 
Adding rich spices such as cumin 
and coriander--instead of the traditional 
bacon--transforms this 
dish into a lively salad. 
 
1   lb. Yukon Gold potatoes, cubed, 
    skins on 
1/4 cup olive oil 
1/4 cup finely minced onion 
  2 cloves garlic, minced 
1/4 Cup finely minced celery 
Cumin, coriander and celery seeds 
    to taste 
Salt and freshly ground black 
    pepper to taste 
2 Tbs. balsamic vinegar 
1 Tbs. water 
Pinch sugar 
 
1. Bring saucepan of water to a 
boil, and add potatoes. Cook, 
covered, 20 minutes, or until 
fork tender. Drain, dry with 
paper towels and place potatoes 
in nonreactive bowl. 
 
2. Heat oil in skillet over medium 
heat, and saute onion and garlic 
about 5 minutes, or until lightly 
browned. Add celery and seasonings, 
and cook, 1 minute. Add 
vinegar, water and sugar, and 
cook 1 minute more, stirring 
constantly. Pour over warm 
potatoes, and serve immediately. 
 
PER SERVING: 170 CAL; 2G PROT; 9G TOTAL 
FAT (1G SAT. FAT); 20G CARB; 0MG CHOL; 
10MG SOD; 2G FIBER; 2G SUGARS 
 
Brazilian-Style Collard 
Greens 
SERVES 4 30 MINUTES OR LESS 
 
Kale is often served as an accompaniment 
to Brazil's national dish, 
feijoada--but here, collard greens 
make a delicious substitute and are 
appropriate as any main-course 
accompaniment. 
 
2   lb. collard greens 
3   Tbs. olive oil 
7   cloves garlic, coarsely chopped, 
    or to taste 
1/4 cup water 
Salt and freshly ground black 
    pepper to taste 
 
1. Wash greens thoroughly, removing 
woody stems and picking off 
any discolored spots. 
 
2. Stack several leaves on top of 
each other. To cut into very thin 
strips, or chiffonade, tightly roll 
stacked leaves lengthwise into 
long cylinders, ...