Thoughts on approaching this week’s box from subscriber Conne Ward Cameron.
Butternut squash. Sweet potatoes. Apples. Just looking at them lowers the temperature. But nice to see summer stalwarts like eggplant and peppers in yesterday’s box as well.
I’m hoping yesterday’s was the first of many sweet potatoes.. They are my favorite vegetable of fall. So versatile. Bake them whole. Roast them in pieces. Saute them with apples and sausage. Bake them and then use the puree in any number of recipes, like the one below from Prevention magazine. I give it to you because a certain coffee chain has just started serving its pumpkin spice lattes. Are they rushing the season? Well, pumpkins (and sweet potato) and spice are certainly a winning combination so who’s to say we can’t enjoy it in August?
As usual, there are more sweet potato recipes at https://grassfedcow.com/
There are dozens of great recipes there. I’m actually partial to the butternut squash jerky. Having just finished writing about beef jerky for the AJC, I’m ready for a vegetable version. I will adapt the recipe and use some soy sauce instead of salt, maybe throw in a little honey or maple syrup for some sweet.
Sweet Potato Bacon Pancakes
1/2 cup whole wheat flour
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1/2 cup sweet potato puree
2 large eggs
2 tablespoons honey
1 tablespoon olive oil
2 strips bacon, cooked
Whisk together flours, baking powder, pumpkin pie spice, baking soda and salt in large bowl.
In another bowl, whisk together buttermilk, pumpkin puree, eggs, honey, and olive oil. Gently stir buttermilk mixture into flour mixture.
Heat a griddle coated with cooking spray over medium heat. In batches, drop heaping tablespoonfuls of batter onto griddle to form 3″ pancakes (about 12). Cook until bottoms are golden, 2 minutes. Sprinkle with crumbled bacon. Flip and cook until bottoms are golden, 2 minutes longer.