Sweet Potatoes

Sweet potatoes are one of the few crops that flourish in North Carolina’s climate. The ones in your box come from Jillian & Ross at Open Door Farm down the road from us. They’re a pretty wondrous vegetable – creamy and sweet and nourishing. And they’re delicious mashed, roasted, hashed, and even just steamed! 

Do not put sweet potatoes in the fridge! Leave them on the counter or in a cabinet, open to the air. Will keep for a month, if not longer.

Our favorite way to cook sweet potatoes is simple: poke a few holes in their skin, slide them into a 350-degree oven, and roast until fully tender all the way through. Slice one open, melt a dollop of good butter on each half, sprinkle with salt and eat with a spoon. Sweet potatoes are also great diced and then roasted; and then made into sweet potato hash, sweet potato miso turmeric soup, or black bean sweet potato enchiladas. Or try them steamed with tahini butter!

Simple Baked Sweet Potatoes

Diced & Roasted Sweet Potatoes

Sweet Potato Hash

Sweet Potato Miso Turmeric Soup

Black Bean Sweet Potato Enchiladas

Steamed Sweet Potatoes with Tahini Butter

Hearty Salad with Radicchio & Roasted Sweet Potatoes

Coconut Roasted Sweet Potatoes & Collard Greens

Sweet Potato, Kale, & Chicken Soup