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Sweet potatoes are in the morning glory family, and are amazing vegetables.  Nutritionally they are way up there in the vegetable world--but I am not going to give you all that data; it's boring, and anyway, which would you rather eat--a multivitamin, or a piece of pie?  Right.  Sweet potatoes are so good you can class them with pie, even if you aren't making sweet potato pie--but they are really, really good for you.

 Our favorite ways to eat sweet potatoes:

 1.  Home-fries.  Most of our sweet potatoes get cooked this way.  Dice them, put them in some oil in a cast-iron skillet (OK to pile them up), and cook as you would potatoes.  You can put a lid on for a while to speed up the cooking.  Stir often; they cook faster and burn more easily than potatoes.  Add some more oil partway through for better browning.  These are delicious AND beautiful served next to a heap of fresh-cooked kale--a favorite lunch here on the farm.

 2.  Sweet potato pie.  My recipe:   2 1/2 c cooked, mashed sweet potatoes (no peels); 3 eggs; 1/2 c honey; 1 coconut milk; 1 t vanilla; 1/2 t salt.  Mix very well; pour into unbaked crust; bake at 425 for 15 minutes, then 350 for 55 minutes, or until the top is cracking and the edges of the filling are getting a little browned.  If you use a blender to mix it, you don't have to mash the sweet potatoes first.  This pie is perfectly fine to eat for breakfast.  Or supper, for that matter.

 3.  Baked.  Poke some holes in them and bake them for about an hour at about 350 degrees--you might want to put them on a baking sheet, because sometimes they drip.  Serve with butter.

 4.  In split pea soup, with regular potatoes too.  Yum.