An "A-List" Chef Shares Delicious Sweet Potato Recipes

Adrianne Calvo is a successful chef and restaurateur from Miami. She is always eager to share her passion for food and has done so in 5 cookbooks, including her latest "The A-List". Adrianne joins us to whip up a few sweet potato recipes from the new cookbook! For more information on Chef Adrianne Calvo and "The A-List", visit ChefAdriannes.com. And see below for her delicious sweet potato recipes! Couscous + Roasted Radicchio + Sweet Potato INGREDIENTS: 1 cup Israeli couscous, cooked to package instructions ½ cup sweet potato, small dice, roasted ½ radicchio 1-2 tablespoons extra virgin olive oil Kosher salt and freshly ground black pepper 1 teaspoon garlic, minced 1 tablespoon balsamic vinegar ½ teaspoon Dijon mustard ¼ teaspoon fresh thyme, removed from stemmed chives, for garnish balsamic glaze, or garnish DIRECTIONS: Preheat grill or grill pan to medium high. Brush radicchio with olive oil and sprinkle with salt and pepper to taste. Grill on all sides for 2-3 minutes on each side. In a small bowl, whisk together remaining olive oil, balsamic, mustard and thyme to make a vinaigrette. Set aside. In a large bowl combine couscous and sweet potato. Thinly slice grilled radicchio, add to bowl, and toss. Add vinaigrette and toss. To serve, garnish with minced chives and dot with balsamic glaze. Sweet Potato Steak Frites + Roasted Serrano Salsa Verde + Queso Blanco INGREDIENTS: 1 sweet potato, cut into wedges canola oil, for frying 1 serrano pepper, seeded, deveined, chopped ¼ yellow onion, large chop 1 garlic clove 1 teaspoon extra virgin olive oil ¼ cup cilantro ¼ cup parsley 1 tablespoon lime juice 1 teaspoon honey Kosher salt and pepper, to taste ¼ cup queso fresco, grated DIRECTIONS: Preheat the oven to 375 degrees. Preheat a fryer or large pot of canola oil to 375 degrees. In a small bowl, toss pepper, onion, and garlic with olive oil. Place onto a baking sheet and into the oven. Bake for 15-20 minutes and set aside. In a food processor, blend the roasted mix along with parsley, cilantro, lime juice, and honey. Season to taste with salt and pepper. Set aside. Carefully drop the sweet potato wedges into preheated oil and fry for 4-7 minutes or until they become tender in the center. Place steak fries onto a paper towel lined plate to drain. To plate, place fries on dish and spoon salsa verde over the top. Finish with queso fresco.