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Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul Paperback – February 6, 2018
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From the Publisher
Sweet Potato Pecan Cinnamon Rolls
Makes 12 rolls
Some people categorize cinnamon rolls as dessert, but I’ve only ever known them as a special breakfast treat. There’s nothing like a warm freshly baked cinnamon roll right out of the oven with gooey sweet potato cream cheese icing drizzled on top. If you’ve never made cinnamon rolls, you’ll love how fun and easy these are to make. My favorite part is rolling the sweet potato dough around the pecan and cinnamon filling.
½ cup brown sugar, coconut sugar, or a mix of the two
½ tablespoon ground cinnamon
¾ cup toasted pecans (see Note on page 164)
⅓ cup vegan butter
SWEET POTATO CREAM CHEESE FROSTING
½ cup vegan cream cheese
½ cup confectioners’ sugar
¼ cup mashed sweet potato (from ¼ baked medium sweet potato)
½ teaspoon pure vanilla extract
1. In a small saucepan, warm the soy milk and vegan butter over medium heat until the vegan butter has melted. Do not boil it. Remove from the heat and stir in the mashed sweet potato.
2. In a large bowl, mix together the flour, granulated sugar, yeast, and salt. Pour the liquid ingredients into the dry and use a wooden spoon to combine. Once it gets too difficult to stir, use your hands to combine the ingredients.
3. Flour a clean work surface and transfer the dough onto the prepared work space. Knead it until you’ve got a smooth dough ball. Lightly oil a large bowl. Place the dough ball in it, cover with plastic wrap or a kitchen towel, and let it rise for 1 hour. The dough should double in size.
4. Make the filling: In a small bowl, combine the brown sugar and cinnamon and set aside. Chop the pecans into small pieces and set aside. In a small saucepan, melt the vegan butter and set aside.
5. Once the dough has doubled in size, preheat the oven to 375°F.
6. Press the air out of the dough, then transfer it back onto your floured work space. Roll the dough until it is about ¼ inch thick. You should end up with a roughly rectangular oval, about 12 × 16 inches.
7. Brush the dough with the melted butter, sprinkle with the cinnamon-sugar mix, and then top with the chopped pecans. Fold the short side of the dough over and roll tightly until you have a log. Carefully cut the log into twelve 1-inch slices. Grease a large skillet or a 10 × 10-inch baking dish and place the rolls in it cut-side down. Bake for 25 minutes, or until they’ve expanded and turned slightly golden on the top.
8. Meanwhile, make the frosting: Place all the ingredients in a food processor or standing mixer with the whisk attachment on high and blend until creamy.
- 1 cup plain unsweetened soy milk or other nondairy milk
- ¼ cup vegan butter
- 1 cup mashed sweet potato (from 1 baked medium sweet potato)
- 3 cups unbleached all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- 1 (¼-ounce) package (2¼ teaspoons) active dry yeast
- ½ teaspoon salt
- ½ teaspoon grapeseed oil
"Sweet Potato Soul starts with an Erykah Badu quote and ends with a recipe for pecan muhammara. Clearly, there’s a lot to love. The debut cookbook from beloved vegan food blogger Jenné Claiborne, Sweet Potato Soul offers vegan twists on soul food classics alongside memories of Claiborne flipping fluffy pancakes to the sound of gospel music in her Nana’s kitchen. Fittingly, a wonderfully comprehensive section on southern pantry staples devotes almost 6 full pages to sweet potatoes varietals. What looks good: Fluffy sweet potato biscuits, coconut collard salad, “Harlem caviar” black eyed pea salad, Creole red bean sausages, and jackfruit jambalaya." - Bon Appetit
"Many traditional dishes are off-limits to a vegetarian or vegan, but the smart use of spices and other ingredients can bring them back within reach. This is just what Jenné Claiborne does so beautifully in her new book, Sweet Potato Soul. Claiborne brings Southern flair... to plant-based dishes. That means shredded sweet potatoes and pecans in her granola, coconut three ways (oil, milk and sugar) in her peach cobbler and oyster mushrooms in her étouffée. ...I knew it was the real deal when my fiance, whose people come from Louisiana, took one bite and put down his spoon — so he could take a photo." - Washington Post
"Jenné makes a vegan lifestyle look easy—not to mention totally delicious. Her tips and recipe roundups are super-practical for vegans and non-vegans alike." - Rachael Ray Every Day
"How a superstar vegan chef is making soul food healthy." - Well+Good
"Prepare to be mesmerized by swirls of breakfast glory....Jenné Claiborne made us forget everything with her sweet potato-pecan cinnamon rolls and equally root veg-ified cream cheese frosting...[W]hile each of the 100 recipes stands out in its own way, we love her take on the comforting classic." - Tasting Table
"Jenné Claiborne finds creative ways to blend her love of Southern food with a vegan diet in her new cookbook." - San Diego Union Tribune
"In her first cookbook, Jenné has cracked the code." - Design Sponge
"One potato, two potato, give me all your sweet potatoes!! Jenne has crafted the best soul satisfying comfort vegan recipes. With easy recipes such as sweet potato hummus, Bourbon BBQ Tempeh Sliders, Fried Cauliflower Chicken, and really stellar vegan pound cakes you can bring the very best dishes from Atlanta, Georgia right into your own kitchen!" - Chloe Coscarelli, author of Chloe Flavor and Chloe's Kitchen
"We’ve all been waiting for this! Jenné Claiborne's Sweet Potato Soul cookbook is an absolute dream for anyone craving Southern flavours and soul food classics. Hearty, inviting, and always delicious, Jenné’s recipes prove time and time again that stick-to-your-ribs eating can be completely plant-based! This mouth-watering collection uses whole food ingredients and simple techniques to recreate quintessential recipes like cornbread, sweet potato pie, and collards galore! Jenné’s bright spirit and genuine love of sharing healthy food from her roots shines through on every page." - Sarah Britton, Holisitic Nutritionist and founder of My New Roots
"Jenné has done an incredible job of compiling all of her favorite vegan soul food classics in this stunning cookbook. Vegans and those curious about plant-based eating will love the beautiful images, recipes, and thoughtful narrative in this book. I can't wait to dig in (especially to Nana's Sweet Potato Pie)!" - Dana Shultz, author of Minimalist Baker's Everyday Cooking
"Jenné cooks up a fresh take on one of my all time favorite cuisines, vegan soul food, seasoned with her personal anecdotes and can-do approach toward healthy eating for everyone." - Terry Hope Romero, author of Veganomicon, Salad Samurai, and Vegan Eats World
“Jenné Claiborne knows how to make ingredients sing. Tasty, fresh, soulful -- you won’t even realize these brilliant recipes are vegan!” - John Mackey, Co-Founder and Chief Executive Officer, Whole Foods Market
"If comfort food wasn't born in the South, it grew up there. Now culinary wunderkind Jenne Claiborne perfects this culinary genre: hearty, satisfying, all's-right-with-the-world dishes that are kind to animals and the planet, and that will make your waistline and arteries as happy as they'll make your family." - Victoria Moran, author of Main Street Vegan, and coauthor of The Main Street Vegan Academy Cookbook
"Jenné has cooked up something special in her debut cookbook, proving that Soul food can be compassionate to the environment and to animals while tasting great—in fact, better than ever!" - Gene Baur, president and cofounder of Farm Sanctuary, and author of Farm Sanctuary: Changing Hearts and Minds About Animals and Food
About the Author
JENNE CLAIBORNE is a NYC-based vegan personal chef, cooking instructor, and the blogger behind Sweet Potato Soul, with over 200,000 followers on social media. She studied at the Institute for Integrative Nutrition and founded the personal chef company, The Nourishing Vegan, whose clients have included India Arie, Lucy Liu, Lululemon, Soho House, Whole Foods, and many more. Jenné has been on Today, and her recipes and nutritional advice have been featured in VegNews, the Vegetarian Times, Shape.com, the Huffington Post, Reader's Digest, ThoughtfullyMagazine, Greatist, Well+Good, Laika magazine, Urban Bush Babes, Main Street Vegan, Our Hen House, and Refinery 29. She is the cocreator of Buddhalicious, an online meal planning service that makes it easy for people to adopt a healthy and delicious vegan diet.
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And the recipes are vegan soul food!!!
Awesome job Jenné!!! I shall buy more books for family gifts.
Soooo many delicious recipies! I am grateful to add Jenné's book to my collection!
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