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At the VegNews offices, we’re officially craving the flavors of fall, so you can bet we have an arsenal of sweet potatoes at the ready for all sorts of roasty vegan recipes. But this week, we’re in the mood for a little spice. That’s why we’re turning to Katie Koteen and Kate Kasbee’s recipe for Southwestern Sweet Potato Boats from their new cookbook Frugal Vegan. Black beans, corn, cayenne, and avocado, all stuffed into a sweet potato?! We’re in heaven! And if you love this, be sure not to miss our new Comfort Food Issue of VegNews, stuffed with 101 amazing vegan eats (including vegan mac and cheese six different ways, and the 50 best desserts in America)—on newsstands now!
 
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