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The Boston Globe

Food & dining

Sunday supper

Vegetarian sweet potato pilaf becomes fried rice

Sweet potato pilaf.

Karoline Boehm Goodnick for The Boston Globe

Sweet potato pilaf.

The night before the great feast demands a light meal. This vegetarian sweet-potato pilaf combines brown rice, spinach, cubes of the orange potato, and fresh herbs for a nutrient-rich dish with a fall flavor profile.

The tuber stars in another meal after Thanksgiving. Use leftover turkey and some of the pilaf to make an eggy fried rice. Ginger, soy sauce, sriracha, and cilantro add color and a refreshing change from the traditional Thanksgiving day-afters.


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(For pilaf, fried rice)

3 eggs

2 tablespoons butter

½ cup frozen peas

3 large sweet potatoes

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5 ounces (6 cups) fresh baby spinach

2 large onions

5 scallions

5 cloves garlic

1 piece (2 inches) ginger

½ bunch fresh oregano

½ bunch fresh thyme

1 bunch fresh cilantro

Salt and pepper

3 tablespoons peanut oil

3 tablespoons olive oil

2 tablespoons soy sauce

1 tablespoon chile-garlic sauce

(such as sriracha)

1 tablespoon crushed

red pepper

3 cups long-grain brown rice

6 cups vegetable stock 

Molly Kravitz can be reached at

CORRECTION: An earlier version of the shopping list had incorrectly listed chicken stock to be used in the rice pilaf. It is vegetable stock.

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