A warm, soulful holiday menu that honors tradition and embraces a brighter, modern table. 

When I think of sweet potatoes, I think of home. Growing up, they were always on our holiday table—baked into pies, stirred into casseroles, and seasoned with sugar, nutmeg, eggs, and vanilla. That aroma meant comfort, love, and family. As I’ve grown into my own chef’s journey, I’ve learned that sweet potatoes can do even more. They can carry us from the sweet, cozy dishes of childhood to fresh, savory plates that are lighter, healthier, and just as full of heart. This month, I’m sharing four recipes that build a new holiday story—rooted in memory, ready for today. Pull up a chair; let’s cook together.

Steak with Chimichurri & Whipped Sweet Potato Mash 

Serves 4 • Prep 20 minutes • Cook 25 minutes 

• Sweet Potato Mash 

• 3 large sweet potatoes, peeled and cut into 1‑inch cubes 

• 2 tablespoons olive oil or unsalted butter 

• 2 cloves garlic, roasted or lightly sautéed and minced 

• 1⁄3 cup milk or half‑and‑half (more as needed) 

• 1⁄2 teaspoon ground cinnamon 

• Kosher salt and freshly ground black pepper 

• Steak & Chimichurri 

• 2 ribeye or New York strip steaks (about 12 ounces each) 

• Kosher salt and black pepper, plus 1 tablespoon olive oil for the pan • 1 cup fresh parsley leaves 

• 1⁄2 cup fresh cilantro leaves 

• 3 cloves garlic

• 1⁄2 teaspoon red pepper flakes (optional) 

• 2 tablespoons red wine vinegar 

• 1⁄2 cup extra‑virgin olive oil 

• Kosher salt to taste 

• Bring a large pot of salted water to a boil. Cook the sweet potatoes until very tender, 12–15 minutes. Drain well and return to the pot. Add olive oil or butter, garlic, and milk. Mash until smooth and fluffy; season with cinnamon, salt, and pepper. Hold warm. 

• Pat steaks dry. Season generously with salt and pepper. Heat a large skillet over medium‑high until hot; add olive oil. Sear steaks 3–4 minutes per side for medium‑rare (or to desired doneness). Rest 5 minutes; slice. 

• Make the chimichurri: in a food processor, pulse parsley, cilantro, garlic, red pepper flakes, and vinegar. With the motor running, stream in olive oil until saucy. Season with salt. 

• To serve, spoon the mash onto plates, arrange steak slices on top, and finish with generous chimichurri.

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Serves 4 • Prep 15 minutes • Cook 50 minutes 

• 4 medium sweet potatoes, scrubbed 

• 1 tablespoon olive oil, plus more as needed 

• 1 cup butternut squash, 1⁄2‑inch cubes 

• 1⁄2 cup fresh or frozen cranberries (or 1⁄3 cup dried) 

• 1⁄2 cup toasted pecans, roughly chopped 

• 1⁄2 cup crumbled feta cheese 

• Kosher salt and black pepper 

• Fresh thyme or rosemary leaves, for garnish 

• Heat the oven to 400°F. Pierce each sweet potato with a fork. Place on a baking sheet and bake until tender, 45–50 minutes. 

• On a second pan, toss squash with olive oil, salt, and pepper. Roast 20–25 minutes, stirring once, until caramelized.

• In a bowl, combine roasted squash, cranberries, and pecans. Split the sweet potatoes lengthwise and gently fluff the centers with a fork. Spoon the harvest mixture into each potato. 

• Finish with feta and herbs. Drizzle with a touch of olive oil and serve hot.

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Makes 12 tarts • Prep 15 minutes • Bake 20–25 minutes 

Ingredients 

• Filling 

• 2 cups mashed roasted sweet potatoes (from about 2 large) 

• 1⁄2 cup packed light brown sugar 

• 2 large eggs 

• 1⁄2 cup evaporated milk or half‑and‑half 

• 1 teaspoon pure vanilla extract 

• 1 teaspoon ground cinnamon 

• 1⁄2 teaspoon ground nutmeg 

• Pinch of kosher salt 

• To Finish 

• 12 mini tart shells (store‑bought or homemade) 

• Lightly sweetened whipped cream 

• 2 tablespoons toasted pecans, finely chopped

• Heat the oven to 350°F. If using frozen tart shells, keep them chilled until ready to fill. 

• In a bowl, whisk together sweet potatoes, brown sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt until perfectly smooth. 

• Divide the filling among the tart shells. Bake 20–25 minutes, until the centers are just set and no longer jiggly. 

• Cool completely. Top with a swirl of whipped cream and a sprinkle of pecans.

When I share these recipes, I’m sharing my story. Sweet potatoes will always remind me of family and of the holidays that shaped me. By reimagining what we grew up with, we can set a table that’s both nostalgic and nourishing—one that welcomes everyone. I hope these dishes bring warmth to your home and inspire new memories around your table. 

With love, 

Chef Sheena