From Women’s Health magazine. This recipe is for one serving, scale up according to how many folks you’re planning to feed.
Sweet and Spicy Quinoa Hash
sweet potatoes
Maple Mashed Sweet Potatoes
Heat the oven to 375°F and arrange a rack in the middle. Line a baking sheet with foil, place the sweet potatoes on it, and bake until knife-tender, about 45 minutes to 1 hour. Place the baking sheet on a wire rack and set it aside until the sweet potatoes are cool enough to handle Read More…
Spiced Sweet Potato–Walnut Biscuits
From chef Brandon Frohne of Mason’s in Nashville by way of the James Beard Foundation.
Sweet Potato Latkes
Hanukkah and Thanksgiving fall within sweet potato season. Celebrate both with sweet potato latkes.
Sweet Potato Apple Pie
Recipe from Whole Foods.
Sweet Potato Apple Dog Treats
Finally a treat for your favorite pup. This makes a great hostess gift over the holidays if you’re visiting someone who loves their dog/s. If you don’t have pastry flour, regular whole wheat will do.
Gary Donlick’s Sweet Potato, Carrot and Orange Soup
Gary is chef at Bistro Niko and demonstrated this recipe at the Morningside Farmers Market.
Deborah Geering’s Sweet Potatoes, Sweet Turnips and Greens
Deborah Geering is a freelance food writer based in Atlanta.
Ideas for Fall Produce
Each week I put together a collection of recipe ideas for what’s arrived in our beautiful Riverview boxes, but you know, sometimes you just don’t have the time or inclination to follow a recipe. Or maybe you’re in a situation where you don’t have the equipment or ingredients to do anything relatively elaborate. This weekend Read More…
Spicy Sweet Potato Soup with Garlic Rye Croutons
Sweet potatoes! I’m very excited. Sweet potatoes! (Did I already say that?)
Last year I think it was the end of October before we had sweet potatoes in our box. This is truly the vegetable that says “fall” to me. I got home too late tonight to do anything with these beauties, but I’ll be making my traditional start of fall meal tomorrow just in time for the autumnal equinox at 5:05am on Friday morning. (I think I’ve made the calculation about the time right …)
I’ll be sautéing my sweet potatoes with some of those beautiful apples in a little bit of butter, and then adding honey or maple syrup, depending on my mood. This is a fall favorite in my household. Sometimes I add some sausage, sometimes I add some greens …. however it’s fixed we absolutely love it. And the smell of those sweet potatoes cooking tells me fall has arrived.
The complete contrast will be the cold salad of steamed spaghetti squash tossed with olive oil, a little lemon juice and lots of chopped tomatoes, then seasoned with plenty of salt and pepper that I’ll also be making. It’s that time of year when what you want to eat can go in any number of directions.
Just on the chance that more sweet potatoes are in our future (and maybe another cool snap), here’s a soup recipe from “Sara Moulton’s Everyday Family Dinners” (Simon & Schuster, $35). The recipe calls for 4 sweet potatoes, but if your box, like mine, had just 3 sweet potatoes, that will work fine as well. And feel free to substitute a jalapeno or two for the chipotles. Chipotles are just ripened, smoked jalapenos so you’ll still be getting the heat but not the smoky flavor. If you substituted bacon for the Canadian bacon, it would all even out. If you have an immersion blender, this recipe is even easier. Not a fan of rye bread? Just make plain croutons.