Photo Credit: Morning Ag Clips
Sweet potatoes are a fall and winter root. This starchy and sweet vegetable is most classically used in purees, soups, or holiday meals to warm us up. The most simple ways to prepare sweet potatoes include baked, candied, roasted, and mashed with maple syrup or brown sugar, and fresh herbs of your choice.
How to Buy + Store: The best potatoes are firm, with unblemished skin. Sweet potatoes do not last as long as potatoes on a shelf. Store sweet potatoes in a cool and dark place, and plan to use within a week.
Spicy Sweet Potato Wedges
Photo Credit: Smitten Kitchen
Ingredients: 1 tsp coriander seeds, 1/2 tsp fennel seeds, 1/2 tsp dried oregano, 1/3 tsp dried hot red pepper flakes, 1 tsp kosher salt, 2 lbs medium sweet potatoes, 3 tbsp vegetable oil
Method: Preheat oven to 425°F. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt. Cut potatoes lengthwise into 1-inch wedges. Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.
Sweet Potato and Black Bean Quesadillas
Photo Credit: Mommy Noire
Ingredients: 1 large sweet potato, cooked and mashed, 1/2 c cooked black beans, 1/2 cup diced tomatoes, 1 tsp chopped green chilies, 1/2 c shredded cabot cheddar cheese, 4 medium flour tortillas, olive oil to grease.
Method: Preheat oven to 425°F. Combine sweet potatoes and beans in a bowl. Grease sheet with olive oil and place two tortillas on it. Sprinkle each tortilla with 1/4 c of cheese. Divide sweet potato mixture in half and spread on each tortilla. Cover with the remaining tortillas, press to spread sweet potato mixture evenly to the edges, and brush with olive oil. Cook quesadillas in oven for 12-14 minutes and remove when tops are lightly browned. Serve with homemade guacamole, sour cream, or your other favorite toppings.
Adapted from Mommy Noire
Whipped Sweet Potato Spread
Photo Credit: Whole Foods
Ingredients: 12 cloves garlic, 1 sweet potato, cut into 1/2-inch pieces, 1 c chopped onion, 1/4 cup low-sodium broth, 1/4 cup milk (any), 1/4 tsp cinnamon, 1/4 tsp ground cumin, 1/4 tsp turmeric, 3 tbsp minced fresh parsley, 3 tbsp minced fresh basil, 2 tbsp minced fresh chives
Method: Preheat oven to 375°F. Roast garlic in foil about 40 minutes or until cloves are soft. Cool slightly, then cut open cloves and squeeze out roasted garlic. Bring a large pot of water to a boil. Add sweet potato and cook 8 minutes or until tender. Drain. Heat a skillet over medium heat. Add onion and cook about 5 mins. Stir in broth and continue to cook 3 minutes. In bowl of a food processor, purée roasted garlic, cooked sweet potatoes, cooked onion, milk, cinnamon, cumin and turmeric until smooth. Transfer to a medium bowl and fold in basil, parsley and chives.
Adapted from Whole Foods Market