Farm Family’s Five Favorite Ways to Serve Sweet Potatoes

When you harvest 6 tons of sweet potatoes per year it is no wonder that the farm family gets to eat a lot of them. 

Luckily, we love them.

We have Five Ways that we love to make them: Quick & Simple, as well as Flavorful & Filling.

 

Sliced & Baked

This is the quickest and easiest way to cook sweet potatoes.  We gently wash them, then slice into thick, round slices (slightly under ½ inch thick).  Lay them on a sheet pan – we overlap them to get more on a sheet. Drizzle with olive oil. Sprinkle generously with salt. Bake at 400 for 30 – 40 minutes, flipping over half way through, or until centers are tender.  Here is a recipe for your reference. Thick Sliced and Roasted Sweet potatoes

 

Roasted & Topped

After roasting sweet potatoes whole, we love to serve them with butter, salt, pepper, caramelized onions and fried, crumbled spicy sausage and a shredded melty cheese like Gouda or Havarti. Here are directions for roasting whole sweet potatoes.

Farm Members are enjoying topping their sweet potatoes at breakfast, lunch and dinner. 

Curried Vegetables with Dahl

This recipe is perfect for fall when there are lots of sweet potatoes and lots of greens. Dahl, simply put, is the indian name for lentils.   I substitute chard, kale or tat soi for spinach. I rarely have cauliflower so I usually just increase the sweet potatoes.  You can skip the chiles for a mild flavor but don’t forgo the lemon juice which adds a bright note to the thick, sweet curried vegetables and lentils. Link to Recipe.

 

Roasted, Cubed & Spiced

I fell in love with the flavor combination of Martha Stewart’s Spicy Sweet Potatoes many years ago when I could make just one pan to feed the family! It takes a little more prep to make in quantity but it is worth it to have a savory sweet potato dish. I’ve often served this delicious sheet pan preparation for Thanksgiving. Martha slices the potatoes lengthwise but I cube them to get more on a tray.  Don’t overcrowd them though.

 

Sweet Potato Pie

Move over pumpkin pie!  Sweet potato pie is pretty similar to pumpkin in that it is orange and thick but it elevates the classic pumpkin pie spice without needing to add as much sugar. You’ll find our on farm bakers making mini versions of these pies throughout the fall.  They are available on Saturdays from 10 am – 2 pm until mid – December. But they are simple enough to make yourself as well. Test the recipe this week and then decide to add it to your Thanksgiving line up.

More about Sweet Potatoes

Sweet potatoes are rich in orange-hued carotenoid pigments. Some studies suggest that sweet potatoes offer a higher amount of bioavailable beta-carotene compared to green leafy vegetables. Botanically, sweet potatoes belong to the morning glory family and produce a charming flowering vine that spreads along the ground.

To keep sweet potatoes fresh for up to ten days, store them in a cool, dark, and well-ventilated place. Ideally, they should be kept out of the refrigerator in a cool, dry area that doesn’t exceed 60°F—similar to the conditions of a root cellar. If you don’t have a root cellar, simply keep your sweet potatoes loose (not in a plastic bag) in a cool, dark cupboard away from heat sources like the stove. A brown paper bag with air holes can also work.

The flesh of sweet potatoes darkens when exposed to air, so cook them right after peeling and/or cutting. If that’s not possible, prevent oxidation by keeping them submerged in a bowl of water until you’re ready to cook.

To bake whole sweet potatoes, scrub them and brush each with vegetable oil. Arrange the potatoes on an oven rack and bake at 450°F for 35 to 45 minutes, or until tender. Remove them from the oven and prick each potato with a fork to release steam. Cut a 1 1/2-inch cross in the center of each potato. Use a pot holder to hold each potato and press upwards until the filling bursts through the cuts. Top with butter and sprinkle with salt and paprika, or a mix of cinnamon and sugar.

 

More Sweet Potato Recipes

Whiskey-Glazed Sweet Potatoes

Recipe adapted from Guy Fieri of foodnetwork.com

Prep Time:10 min
Cook Time:1 hr 40 min
Serves:8 servings.

Ingredients

• 3 pounds sweet potatoes (about 4 large)
• 1 cup pecans
• 4 tablespoons unsalted butter, plus more for preparing baking dish
• 3/4 cup agave syrup, preferably amber
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1/4 cup whiskey
• 2 cups crisp apples, peeled, cored, and sliced into 1-inch pieces

Directions

• Preheat the oven to 375°F.
• Place the whole potatoes on a baking sheet without piercing them.
• Bake for 45 minutes to 1 hour, until they feel soft when gently squeezed.
• Let them cool.
• In a small sauté pan, toast the pecans over high heat.
• Add 4 tablespoons of butter, reduce the heat to medium, and stir in the agave and spices, letting the mixture simmer for 4 to 5 minutes.
• Pour in the whiskey and continue simmering for another 5 minutes.
• Once the potatoes have cooled, peel them and slice into 1/2-inch rounds.
• Butter an 8×8-inch baking dish, and layer the sweet potatoes, alternating with apples.
• Pour the whiskey-pecan sauce over the top and bake for 30 minutes, basting with the sauce at the 15-minute mark.
• Serve immediately.

 

Curry-Spiced Sweet Potatoes

Enhance a classic side dish with bold, exotic flavors. Curry powder, cumin, and cinnamon blend together with a touch of heat from ground red pepper, giving these Indian-inspired sweet potatoes a unique twist. This flavorful dish pairs perfectly with chicken, pork, or turkey. from Cooking Light, March 2008
Yield: 6 servings 

Ingredients

• 6 1/2 cups (1-inch) cubed peeled sweet potato (about 2 pounds)
• 1 tablespoon butter
• 1/4 cup finely chopped shallots
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground red pepper
• 1/3 cup half-and- half
• 1 tablespoon fresh lemon juice

Directions

1. Place the potato in a medium saucepan and cover with water.
2. Bring to a boil, then reduce the heat and simmer for 15 minutes or until tender.
3. Drain well and return the potato to the pan to keep warm.
4. In a small nonstick skillet, melt the butter over medium heat.
5. Add the shallots and cook for about 6 minutes, stirring occasionally, until tender.
6. Stir in the brown sugar, salt, curry powder, cumin, cinnamon, and red pepper, and cook for 1 minute, stirring constantly.
7. Add the shallot mixture, half-and-half, and lemon juice to the potato.
8. Mash the mixture to your desired consistency using a potato masher.

 

Two-Toned Mashed Potatoes

From EatingWell:  November/December 2012

In this recipe, Yukon Gold and sweet potatoes are roughly mashed together with leeks, giving you a beautiful blend of white and orange mashed potatoes. The tangy creme fraiche topping adds the perfect finishing touch.

12 servings, 1/2 cup each
Total Time: 35 minutes

Ingredients

• 1 tablespoon buttermilk plus 2/3 cup, divided
• 2 tablespoons crème fraîche or sour cream
• 1/2 teaspoon onion powder or granulated onion
• Pinch of salt plus 3/4 teaspoon, divided
• 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks
• 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks
• 1 small leek, halved lengthwise and thinly sliced, white and light green parts only
• 2 tablespoons butter, cut into 4 pieces
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons minced fresh chives

Directions

1. Bring a large pot of water to a boil.
2. In a small bowl, mix 1 tablespoon of buttermilk, crème fraîche (or sour cream), onion powder (or granulated onion), and a pinch of salt.
3. Cover and refrigerate while the vegetables cook.
4. Add the potatoes, sweet potatoes, and leek to the boiling water. Bring it back to a boil, then reduce the heat to keep a steady simmer.
5. Cook for 12 to 15 minutes, or until the veggies are tender and can be pierced with a knife.
6. Drain them and return the vegetables to the pot (off the heat).
7. Add the remaining 2/3 cup of buttermilk, 3/4 teaspoon of salt, butter, and pepper to the pot.
8. Coarsely mash everything together with a potato masher.
9. Serve with the sauce and a sprinkle of chives on top.

Sweet Potato-Peanut Bisque

From EatingWell:  September/October 2009

Ingredients

•  2 large sweet potatoes (10-12 ounces each)
•  1 tablespoon vegetable oil
•  1 small yellow onion, chopped
•  1 large clove garlic, minced
•  3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
•  1 4-ounce can diced green chiles, preferably hot, drained
•  2 teaspoons minced fresh ginger
•  1 teaspoon ground allspice
•  1 15-ounce can vegetable broth
•  1/2 cup smooth natural peanut butter
•  Freshly ground pepper to taste
•  Chopped fresh cilantro leaves for garnish

Directions

1. Prick the sweet potatoes a few times with a fork, then microwave on high for 7 to 10 minutes, until just cooked through. Set them aside to cool.
2. While the sweet potatoes are cooling, heat oil in a large saucepan or Dutch oven over medium-high heat. Add the onion and cook, stirring, until it starts to brown, about 2 to 4 minutes. Add the garlic and cook for another minute. Stir in the juice, green chiles, ginger, and allspice. Bring it to a gentle boil and let it cook for 10 minutes.
3. As the soup simmers, peel the sweet potatoes and chop them into bite-sized pieces. Add half of the chopped sweet potatoes to the pot.
4. Take the other half and blend it in a food processor or blender with the broth and peanut butter until smooth. Stir the puree into the pot, combining everything well. If you want a thinner bisque, add water.
5. Season with pepper, and heat until hot. Garnish with cilantro if you’d like.