To boil, place sweet potato chunks in pan. Cover with water and bring to a boil. Cover pot and simmer until tender, about 15 minutes. Drain pot, then mash sweet potatoes and combine with salt.
In a saucepan over medium heat, combine the blueberries, ¼ cup water, orange juice, and sugar. Stir gently, and bring to a boil. In a cup or small bowl, mix together the cornstarch and ¼ cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries.
In a medium saucepan, combine rice and 2 cups of water. Bring to a boil, cover, and reduce heat to low; simmer for 30-40 minutes until done. Meanwhile, in a medium skillet, sauté onion and garlic in olive oil until translucent, 3-4 minutes. Add black beans, water, cumin, and chili powder.
In a large pot, cook pasta according to package directions. Meanwhile, in a large skillet, sauté garlic in olive oil over medium-high heat for 1-2 minutes. Stir in basil, thyme, oregano, and pepper and sauté 1 minute. Add tomatoes, chickpeas, olives, and salt to taste and simmer for 4-5 minutes.
For latkes
Heat 3 tablespoons butter in a 10-inch skillet over medium heat. Add sweet potato and cook, stirring until lightly browned, for about 10 minutes.
Add ½ cup breadcrumbs, sage, cinnamon, nutmeg, and cayenne. Cook, stirring, for 1 minute.
Preheat oven to 425 degrees. On a large rimmed baking sheet, toss the carrots and parsnips with the butter, oil, and honey. Spread the vegetables in a single layer and season with salt and pepper. Roast the carrots and parsnips for about 35 minutes, or until tender.
Preheat the oven to 425 degrees. Cut the potatoes in half or quarters, so all potato pieces are the same size. Place on a large baking sheet (or 2 smaller baking sheets) and drizzle with 1½ Tbsp. oil, salt, and pepper.