Penguin Random House

Sweet Potato Soul

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Jenné Claiborne’s first cookbook, SWEET POTATO SOUL, offers 100 vegan soul food recipes that riff on Southern cooking in surprising and delicious ways, beautifully illustrated with full-color photography. 

Jenné revives the long tradition of using fresh, local ingredients creatively in dishes like Coconut Collard Salad and Fried Cauliflower Chicken. She improvises new flavors in Peach Date BBQ Jackfruit Sliders and Sweet Potato-Tahini Cookies. She celebrates the plant-based roots of the cuisine in Bootylicious Gumbo and savory-sweet Georgia Watermelon & Peach Salad. And she updates classics with Jalapeño Hush Puppies, and her favorite, Sweet Potato Cinnamon Rolls.

Along the way, Jenné explores the narratives surrounding iconic and beloved soul food recipes, as well as their innate nutritional benefits–you’ve heard that dandelion, mustard, and turnip greens, okra, and black eyed peas are nutrition superstars, but here’s how to make them super tasty, too.

From decadent pound cakes and ginger-kissed fruit cobblers to smokey collard greens, amazing crabcakes and the most comforting sweet potato pie you’ll ever taste, these better-than-the-original takes on crave-worthy dishes are good for your health, heart, and soul.


About the author Jenné Claiborne:

I was born and raised in Atlanta, GA. Since I came into this world I have loved food! My Nana, a true food lover and fabulous cook, would let me play in the kitchen for hours whipping up concoctions with whatever spices, flours, oils, and liquids I could get my hands on. Nothing was ever edible, but it was a fantastic creative outlet for an only child. I’d even make mud pies in the yard with my friends and “cook” them in Nana’s mailbox. Those were the days!

Fast forward two decades I’m still playing with food, and letting my imagination run wild. Thankfully I’ve figured out how to make food not only edible, but delicious. Nana and my dad helped me to figure that out.

Though food was a major focus in our household, my family didn’t place much emphasis on health. I hated most veggies and fruits, and happily stuffed my face with pop tarts, store-bought cookies (Chewy Chips Ahoy were my faves), kool-aid, and Chik-fil-a.

I discovered healthy eating in college, and haven’t looked back since. Now my whole life revolves around food that makes me feel happy, energetic, and nourished.

I became vegan because I think it’s wrong to exploit animals for their meat and reproductive processes. Even though I didn’t give up animal products for my health or happiness, both have greatly improved.