Sweet potatoes with spiced beans and tomatoes, Vanderbilt University, Nashville, Tenn.

William Claypool, assistant director and executive chef, says this dish, which is offered as a vegetarian entrée—it can be made vegan by omitting the sour cream—is a great low-fat option that combines the health benefits of legumes and sweet potatoes. “I think the ‘upgrade’ to our usual serving of a sweet potato with the traditional butter, cinnamon and brown sugar toppings is its nutritional density, its ability to fill our customers up, and its great and uncommon flavor profile. It’s also very simple to execute consistently and works well with our food cost guidelines.”