Nicholas gives us a noble use for leftover sweet potatoes, a kid-friendly baking project, and a better turkey sandwich.

Not sure which potato to pick at the market? We'll lead you through the different varieties and the best uses for each.

Jenny shares a holiday dish that brings up a lot of memories. 

Cleo and Julia make sweet potatoes two ways -- salad and soup.

The many ways sweet potatoes will keep the kids (and you) well-fed.

Whether you're looking to feed a crowd or just cook up some comfort food, Gena offers her tips on vegan casseroles for every occasion, with a recipe for Vegan Lentil Shepherd’s Pie with Parsnip and Potato Mash.

Potato soup just got a lot more interesting. 

The last time we saw Charlie, he was making some pretty forward advances at Merrill's little girl, Clara. (Don't worry, they're still friends.) Today, we get a very special look at Charlie as he gobbles down a meal. On the menu? Kale and sweet potatoes from Lucky Dog Organics in the Catskills, a favorite of Charlie's dad Peter.

Orange foods (sweet potatoes, carrots, cantaloupe) are a big hit with Charlie. Then why dress him in white onesies, we asked? "They're specifically to make these early meals so photogenic," Peter told us, and we can't help but agree. Enjoy the above photo of Charlie with his mom Sarah -- soon he won't look so clean!

This is the fourteenth in our biweekly series from Amy Pennington – urban farmer, founder of GoGo Green Garden, and author of Urban Pantry and Apartment Gardening – on how to start growing your own food, no matter how tiny your garden-to-be is.

Today: Amy shows us how to harvest plants from root to stem. Don't stop at eating fruits and vegetables -- eat pea vines, squash blossoms, and even tomato leaves!