Sweet Potatoes

Sweet potatoes are ready to harvest about three or four months after they are initially planted. You can tell they are ready because the above ground portion of the plant starts to die back. They are generally dug up prior to the first freeze. Then they need to be “cured”. That means they are stored in a warm (about 85 to 90 degree temperature) and humid (again about 85% to 90%) place. After that point, store them for a few weeks and the starches will convert to sugars and make the potatoes even tastier. Then store in a cool location above 55 degrees.

Sweet Potato Oatmeal

Ingredients:

• 3 ½ cups rolled oats
• ½ cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 cup cooked and mashed sweet potato
• 1 cup milk
• 2 eggs, slightly beaten
• ¼ cup vegetable oil

Directions:

• Prepare an 8 X 8 baking dish.
• Mix rolled oats, brown sugar, baking powder, salt, cinnamon, and nutmeg.
• Separately mix sweet potatoes, milk, eggs, and vegetable oil until well blended.
• Pour sweet potato mixture into dry ingredients and mix well.
• Spread evenly into baking dish. Bake in an oven preheated to 350 for about 30 minutes or until oatmeal has set up and is golden brown on top.

Sweet Potato Salad

Ingredients:

• 6 large sweet potatoes, peeled and diced
• 4 large baking potatoes, peeled and diced
• ½ cup mayonnaise
• ¼ cup Dijon mustard
• 1/3 cup balsamic vinegar
• 1 teaspoon turmeric
• 1 tablespoon chopped chives
• salt and pepper to taste
• 2 slices bacon, cooked crisp and crumbled
• 2 green onions, finely chopped
• 1 red onion, finely chopped

Directions:

• Boil all potatoes until fork tender but not mushy. Cool slightly.
• Meanwhile, combine mayonnaise, mustard, vinegar, turmeric, chives, salt and pepper. Add bacon, onions, and cooked diced potatoes. Toss to coat.

Sweet Potato Pound Cake

Ingredients:

• 2 cups granulated sugar
• 1 cup butter, softened
• 2 cups cooked and mashed sweet potatoes
• 1 teaspoon vanilla
• 4 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon nutmeg
• ¼ teaspoon salt

Directions:

• Prepare a 10 inch tube or bundt pan.
• Cream sugar and butter until light and fluffy. Add mashed sweet potatoes and vanilla and blend well. Add eggs one at a time, mixing well after each addition.
• Combine flour, baking powder, cinnamon, baking soda, nutmeg and salt. Add to sweet potato mixture until combined.
• Bake in an oven preheated to 350 degrees until a toothpick inserted in the center comes out clean, about 1 hour and 20 minutes.

Mediterranean Baked Sweet Potatoes

Ingredients:

• 4 medium sweet potatoes
• 1 can (15 ounce) chickpeas, rinsed and drained
• ½ tablespoon olive oil
• ½ teaspoon cumin
• ½ teaspoon coriander (cilantro), optional
• ½ teaspoon cinnamon
• ½ teaspoon paprika
• salt to taste

Sauce:

• ¼ cup hummus or tahini
• 1 tablespoon lemon juice
• ¾ teaspoon dried dill
• water (to thin)

Directions:

• Scrub potatoes and cut in half lengthwise. Rub with a bit of olive oil and place face down on a baking sheet. Bake in an oven preheated to 400 degrees until potatoes are fork tender.
• At the same time, combine chickpeas with olive oil and the spices. Also place on the baking sheet with the potatoes and bake until they are golden brown.
• Meanwhile prepare sauce by combining all those ingredients and whisking to combine. Add water to thin if necessary.
• To serve, turn potatoes flesh-side up and top with chickpeas and sauce.

Sweet Potato Bread

Ingredients:

• 2 eggs
• 2 tablespoons sour cream
• 1 cup granulated sugar
• 1 cup mashed sweet potato
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon nutmeg
• ½ teaspoon allspice
• ½ teaspoon ground cloves
• ¼ teaspoon salt
• ½ cup vegetable oil
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup pecans
• ½ cup raisins

Directions:

• Prepare a 9 X 5 loaf pan.
• Whisk together eggs, sour cream and sugar until combined.
• Whisk in sweet potato, cinnamon, ginger, nutmeg, allspice, cloves, and salt. Whisk in oil.
• Fold in flour and baking powder until just combined.
• Add pecans and raisins.
• Transfer to baking pan.
• Bake in an oven preheated to 350 until toothpick inserted in the center comes out dry, about 60 to 70 minutes. Allow to cool completely in the pan.