If you’re ready for a savory take on sweet potatoes, try this recipe from seriouseats.com. I’m making it next weekend for a dinner party, serving with a curried soup. Probably will heat up in a dry skillet rather than with the oil as suggested here.
If you feel like grilling on these fine cool evenings, how about this recipe from Fine Cooking? My one large sweet potato in today’s box will be plenty for this dish.
Totally decadent, but a great way to use the giant sweet potato (at least mine was) in today’s box. From chow.com which adapted it from Southern Living. If yours was as big as mine, cut the potato into quarters before slicing. You want pieces that will fit in a muffin cup. Pretty individual servings. Fancy!
This is adapted from another recipe from Paolo. She used bok choy in her recipe, and we’ve adapted it for what’s in today’s box. I haven’t tried all the peppers to see if any are slightly hot. Maybe you still have a jalapeno from weeks past?
If you don’t want to just roast that sweet potato and devour it whole, try this recipe from Southern Living. And save the idea of making sweet potato broth for other dishes you’ll fix this year.
From Fine Cooking magazine
From Women’s Health magazine. This recipe is for one serving, scale up according to how many folks you’re planning to feed.
From chef Brandon Frohne of Mason’s in Nashville by way of the James Beard Foundation.
Hanukkah and Thanksgiving fall within sweet potato season. Celebrate both with sweet potato latkes.