New York City Ballet Dancer Ava Sautter Shares Her Sweet Potato Recipe Obsession

Walking through the Lincoln Center plaza on a crisp April afternoon, you might spot Ava Sautter in her practice attire, a familiar figure to New Yorkers who frequent the area around Columbus Avenue and 65th Street. As a corps de ballet member of New York City Ballet, her days are structured around rigorous rehearsals at the David H. Koch Theater, but it’s her off-stage passion for cooking that reveals a different kind of discipline—one rooted in balance, creativity, and the practical needs of an athlete’s body. Sautter, a native New Yorker who began ballet at six at The School at Steps before training full-time at the School of American Ballet, recently shared how her love for sweet potatoes inspired a go-to meal: BBQ chicken sweet potato bowls. This isn’t just a recipe. it’s a window into how dancers fuel themselves in one of the world’s most demanding artistic professions, right here in the heart of Manhattan.

The connection between nutrition and performance has evolved significantly within elite dance institutions over the past decade. Where once restrictive eating habits were too often normalized, companies like New York City Ballet now emphasize sustainable energy through whole foods—a shift supported by organizations such as the Harkness Center for Dance Injuries at NYU Langone, which partners with NYCB to provide dancers with science-backed wellness resources. Sautter’s approach reflects this modern ethos: complex carbohydrates from sweet potatoes for glycogen replenishment, lean protein from grilled chicken to support muscle repair, and vibrant vegetables for micronutrients. She’s not following a fad; she’s applying what she’s learned through years of working with the company’s nutrition and physical therapy teams, resources available to all NYCB dancers through the Ballet’s Wellness Program, housed within the same Lincoln Center complex where she performs.

What makes her bowl particularly resonant for New Yorkers is its adaptability to urban life. Sweet potatoes, a staple at Greenmarkets across the city—from Union Square to the bustling Grand Army Plaza location in Brooklyn—store well and cook quickly, making them ideal for dancers navigating unpredictable rehearsal schedules. Sautter’s method—roasting cubed sweet potatoes with olive oil, salt, and pepper until caramelized, then topping them with shredded BBQ chicken (often made from rotisserie birds picked up at local markets like Zabar’s on the Upper West Side) and a handful of greens—embodies a practical, accessible approach to eating well without sacrificing flavor. It’s a meal that could be prepped on a Sunday evening in a small kitchen on the Upper East Side or reheated quickly between classes at a studio near Washington Square Park, speaking directly to the realities of life in a dense, fast-paced metropolis where time and space are at a premium.

This focus on nourishment as performance enhancement ties into broader conversations about dancer health in New York’s cultural ecosystem. Institutions like the Alvin Ailey American Dance Theater and American Ballet Theatre have similarly invested in holistic dancer care, recognizing that longevity in the art form depends on treating the body as both instrument and vessel. For Sautter, the mantra “comparison is the thief of joy”—which she credits to her time at SAB—extends beyond the studio into how she approaches food: no rigid rules, no guilt, just intuitive choices that honor her energy needs. It’s a mindset that resonates far beyond ballet, offering a lesson for anyone in New York juggling high demands—whether they’re teaching at a public school in the Bronx, coding at a startup in Dumbo, or raising a family in Queens—about finding sustainability in routine.

Given my background in cultural journalism and community storytelling, if this trend of mindful, performance-driven eating impacts you in New York City, here are the three types of local professionals you need to consider:

• Sports Nutritionists Familiar with Athletic Arts: Look for registered dietitians who specialize in working with dancers, athletes, or performing artists—those affiliated with institutions like the Harkness Center or Joan & Alan Benioff Westside Studios understand the unique caloric and micronutrient demands of movement-based disciplines and can tailor plans without promoting restriction.
• Community-Focused Cooking Instructors: Seek out chefs or nutrition educators offering classes at NYC Parks Recreation Centers, Harlem Grown, or the James Beard Foundation’s community programs who teach how to build balanced, flavorful meals using seasonal, locally sourced ingredients—prioritizing accessibility and cultural relevance over perfection.
• Holistic Wellness Coordinators at Cultural Institutions: Many dance companies, theaters, and music schools now employ wellness directors who integrate nutrition, mental health, and physical therapy; if you’re involved in the arts—whether professionally or as a dedicated student—inquire about these resources at your organization or through networks like Dance/NYC.

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