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Celebrate Kwanzaa all week long with Food Network’s recipes. Gather family and friends around the table for a menu filled with hearty soul food including black-eyed peas, collard greens, yams and sweet potato pie.

Black-Eyed Pea Dip: Paula tosses black-eyed peas, corn and peppers with a homemade dressing for a crunchy dip.

Apple-Cheddar-Squash Soup: Traditional harvest flavors of apple and squash pair well with sharp cheddar cheese and crisp prosciutto.

Vegetable Couscous With Moroccan Pesto: This Moroccan-spiced dish is bursting with flavor from the fresh cilantro and parsley pesto topping.

Yams With Toasted Spice Rub: Make a toasted spice rub in advance to save time when baking these butter and brown sugar-coated yams.

Collard Greens: Paula’s homemade House Seasoning is the secret to her five-star collard greens.

Individual Corn Spoon Breads: These fluffy spoon breads pack in a lot of rich corn flavor with a hint of chipotle kick. Serve them as a side dish for dinner, and then toast the leftovers — if there are any — for breakfast.

Sweet Potato Pie With Candied Pecans and Coconut (pictured above): Extra-vibrant garnet yams lend bright color and silky texture to this special holiday pie. Regular sweet potatoes are also delicious in this recipe and just as sweet and moist, but the color of the filling will be a little more muted.

Fill your nights of celebration with Food Network’s essential Kwanzaa recipes.