Sweet Potato and Apple Soup

What You Need:

  • 1 3/4 pounds sweet potatoes, peeled and cut into 1-inch dice
  • 1 small parsnip, peeled and cut into 1-inch dice
  • 2 garlic cloves, coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 6 cups vegetable stock or low-sodium broth
  • 1 cup apple cider
  • 1 teaspoon green Tabasco sauce
  • Finely diced apple and minced parsley and fennel for garnish

How to Make It:

Preheat the oven to 375°. On a baking sheet, toss the sweet potatoes with the parsnip, garlic, olive oil and salt. Bake for 45 minutes, or until tender.In a blender, puree half of the vegetables with 3 cups of the stock; transfer to a large saucepan. Repeat with the remaining vegetables and stock. Add the apple cider and Tabasco and heat through. Season with salt. Serve with the diced apple and minced parsley and sprigs of fennel.

Recipe adapted from: Food and Wine

Mashed Sweet Potato Gratin with Smoked Gouda and Shallots

What You Need:

  • 1 pound russet potatoes, peeled and cut into 2-inch chunks
  • 1 pound sweet potatoes, peeled and cut into 2-inch chunks
  • Salt and pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon nutmeg
  • 1/2 crushed rosemary
  • 2 to 4 tablespoons chicken or vegetable stock or low-sodium broth
  • 1 tablespoon olive oil
  • 4 large shallots (6 ounces), thinly sliced (1 1/2 cups)
  • 3 ounces smoked Gouda cheese, grated (3/4 cup)

How to Make It:

In a large pot of boiling water, cook all of the potatoes with a large pinch of salt until fork tender, about 20 minutes. Drain and return the potatoes to the pot. Add the cayenne, nutmeg, rosemary and 2 tablespoons of the stock. Mash the potatoes until creamy and almost smooth, adding more broth if needed. Season with salt, then spread the mashed potatoes evenly in a medium baking dish. Meanwhile, preheat the broiler with the rack 6 inches from the heat. In a large, nonstick skillet, heat the olive oil. Add the shallots and cook over moderate heat, stirring occasionally, until softened and light golden, 5 to 8 minutes. Scatter the shallots over the potatoes, then top with the cheese. Broil the gratin until the cheese is melted and the shallots are crisp, 2 to 3 minutes. Serve immediately or keep warm in a 300° oven.

Recipe adapted from: Food and Wine

Sweet Potato Gnocchi

What You Need:

  • 3 pounds sweet potatoes
  • scrubbed Salt 2 cups apple cider
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 2 large egg yolks, beaten
  • Freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, finely chopped
  • 4 sage leaves, coarsely choppedwee
  • 1/4 teaspoon nutmeg

How to Make It:

In a saucepan, cover the sweet potatoes with water, add salt and bring to a boil. Cover and simmer until tender, about 30 minutes; let cool slightly.Meanwhile, in a small saucepan, simmer the apple cider over moderately high heat until reduced to 1/2 cup, about 20 minutes.

Peel the sweet potatoes and puree them in a food processor. Transfer 3 1/3 cups of the puree to a large bowl. Lightly beat in the flour and egg yolks and season with salt and pepper. Spoon the dough into a pastry bag fitted with a 1/2-inch round tip. Working in 3 batches over a large saucepan of simmering water, pipe out the dough, cutting it into 3/4-inch lengths. Cook the gnocchi for 45 seconds. Using a slotted spoon, transfer the gnocchi to a baking sheet.

In each of 2 large skillets, melt 1 tablespoon of the butter. Add half the gnocchi to each and cook over moderate heat until golden, about 2 minutes. Add the garlic, sage and nutmeg and cook for 1 minute. Stir in the reduced cider and serve.

Recipe adapted from: Food and Wine

 

Savory Sweet Potato Biscuits

What You Need:

  • 1 pound sweet potatoes, scrubbed
  • 2 1/2 cups all-purpose flour, plus more for rolling
  • 3 tablespoons light brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 stick cold unsalted butter, diced
  • 1/3 cup whole milk
  • 1 egg yolk mixed with 1 tablespoon heavy cream
  • 30 small sturdy herb sprigs (sage and rosemary)

How to Make It:

Preheat the oven to 400°. Pierce the sweet potatoes all over with a fork. Set the potatoes on a cookie sheet and bake for 1 hour, or until tender. Let cool slightly. Using a spoon, scoop the potato flesh from the skins into a bowl and mash with a fork; you should have 1 1/2 cups of mashed sweet potatoes. Refrigerate until chilled. In a large bowl, mix the 2 1/2 cups of flour with the brown sugar, baking powder, salt and cayenne pepper. Cut in the butter with a pastry blender. In a small bowl, mix the sweet potatoes with the milk. Add to the dry ingredients and stir with a wooden spoon until all of the flour is incorporated; the dough will be quite sticky. Refrigerate the dough for at least 15 minutes.

Preheat the oven to 425°. On a well-floured work surface, pat out the dough until it is 1/2-inch thick. Using a floured 2-inch round or fluted cutter, stamp out as many biscuits as you can and transfer them to a parchment paper-lined baking sheet. Re-roll the scraps and stamp out more biscuits. Brush the tops of the biscuits with the egg wash and press a small herb sprig into each one. Bake the biscuits for about 20 minutes, or until golden. Serve warm or at room temperature.

Recipe adapted from:Susan Spungen and Food and Wine

 

 

Sweet Potato Hash

What You Need:


  • Olive oil
  • 2 sweet potatoes, washed and diced to about 1/4″
  • 1/2 red onion, diced
  • 3 cloves garlic, smashed and finely diced
  • salt and pepper
  • 2 tsp dried basil
  • 1 small bunch mustard greens, stems removed and leaves chopped
  • 5-6 leaves kale, stems removed and leaves chopped
  • 2 heads bok choy, leaves chopped (retain bulbs)
  • Balsamic Vinegar
  • 1 avocado – sliced
  • 2-3 hard boiled eggs, cut into wedges
  • bok choy bulbs, thinly sliced
  • Cherry tomatoes, quartered
  • Juice of half a lime

How to Make It:

  • In flat-bottomed sauté  pan, heat about 2 tbsp olive oil over medium-low heat and add onion and garlic. As onions begin to sweat and you can smell them, add about 2 tsp salt, a few grinds of pepper, and the basil (crush it in your hands first). Cover pan and let onions and garlic soften, about 3 minutes.
  • Add sweet potatoes to pan and stir to combine. Spread sweet potatoes evenly across pan, raise heat to medium and let cook another few minutes. Stir to turn sweet potatoes, and gently place greens on top. Cover pan and let the greens steam down a bit onto sweet potatoes, about 4-5 minutes.
  • Uncover and stir to combine. Sprinkle balsamic vinegar over pan (about 1-2 tablespoons) and sprinkle a big pinch of salt. Stir to combine and check tenderness of sweet potatoes. Cover pan and let continue to cook over med to med/low heat until sweet potatoes are nicely tender and greens are soft.
  • Combine sliced bok choy bulbs, cherry tomatoes, lime juice, and sprinkle of salt.
  • To serve: plate hash, top with sliced avocado and quartered egg, with a little of the bok choy bulb salad on the side.

Optional: if you want to add some other protein, this goes great with leftover meat too. For instance, if you have some ribs, take the meat from the bone and add it to the saute when you add the balsamic vinegar. Stir to combine and let it continue to cook/heat. You could also use left over roasted chicken or cooked sausage.

Recipe courtesy of our awesome CSA member, Claire.

Turkey, Sweet Potato and Black Bean Chili

What you Need :


  • tablespoons olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno pepper, seeded and minced
  • 2 large sweet potatoes, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 7 ounces vegetable broth
  • 2 jars of your favorite salsa
  • 1 lb. ground turkey
  • 1 can black beans, rinsed and drained
  • 2 tablespoons lime juice
  • 1 teaspoon hot sauce
  • ½ cup cilantro, chopped.
  • sharp cheddar cheese
  • sour cream

How to Make It :

Heat oil in a large soup pot over medium heat. Add onion, bell peppers, jalapeno, sweet potatoes and garlic. Cover and cook until vegetables are softened, stirring occasionally. Add chili powder, cumin, salt, pepper, basil and bay leaf, stirring to combine. Cook until spices are fragrant, about 4 minutes. In a separate skillet, brown ground turkey, seasoning with salt and pepper. Once turkey is cooked add to vegetable soup pot. Add all remaining ingredients (except cilantro) and bring to a boil. Cover and reduce heat to maintain a simmer. Cook, stirring occasionally for about 30 minutes. Tasting Phase: Here’s the fun part! Taste and tweak the seasonings to your liking. More salt? More chili powder or cumin? A touch more hot sauce or lime juice? Once you’ve achieved chili perfection, let it simmer for another 10 minutes or so to let the flavors mingle, stirring occasionally. Spoon out into bowls, top with sharp cheddar and a dab of sour cream and voila!

Recipe adapted from: The Sensuist 

Sweet Potato and Apple Mash

What you Need :


  • 1 large sweet potato, peeled
  • 1 red apple, peeled
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ½ tablespoon fresh sage
  • 1/2 tablespoon Rosemary
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • ½ teaspoon allspice (optional)

How to Make It :

Preheat the oven to 425˚F. Boil a medium pot of water. Cut the sweet potato up into ½ inch cubes. Then boil the sweet potato in the water for 5 minutes. While the sweet potato is cooking, cut the apple into 1 inch pieces. Place in a medium bowl. Then add the rest of the ingredients: olive oil, garlic, sage, rosemary, salt, cinnamon, nutmeg and allspice. When the sweet potato is done, strain and discard water, then place the sweet potato in the medium bowl with the rest of the ingredients. Mix well to combine everything. Pour the mixture into a casserole dish, spread the mixture out evenly in the dish, then place and bake in the oven for 25 minutes. Remove the casserole dish from the oven, and mash the sweet potato mixture with a potato masher. It’s okay if the mash is still somewhat chunky. Voila!

Recipe adapted from: The Little Hero Project 

Baked Sorghum Sweet Potatoes

What you Need :


  • 3-4 sweet potatoes
  • ½ cup (1 stick) unsalted butter, at room temperature
  • ¼ cup sorghum syrup
  • ½ teaspoon salt

How to Make It :

Mix all ingredients in a small bowl. Cover and chill until ready to use. Prick sweet potatoes with a fork and place on a baking sheet. Bake at 350 until fork tender, 45 minutes – 1 hour. Split sweet potatoes in half and fork fluff the potato. Top with sorghum butter and serve.

Recipe courtesy of Melissa Peterson

Autumn Potato Salad

What you Need :


  • 4 red potatoes potatoes, skin on cut into 1/2” cubes
  • 1 large sweet potato,  peeled and cut into 1/2” cubes
  • 1 tablespoon honey
  • 2 tablespoons stone ground or dijon mustard
  • 1/4 cup champagne or rice vinegar
  • 2/3 cup olive oil
  • 1/4 cup sour cream (optional)
  • salt and pepper
  • 4 oz fresh arugula (about 2 cups)
  • ½ red onion, finely chopped
  • 2 ribs celery, finely sliced

How to Make It :

Put red potatoes in a small saucepan, cover with water. Bring to boil, lower heat and simmer until just tender. Place sweet potatoes in another saucepan, cover with water. Bring to boil, lower heat and simmer until just tender. Drain potatoes and chill. In a medium bowl, whisk honey, mustard and vinegar together, slowly whisk in olive oil. Fold in sour cream. Season with salt and pepper.Carefully toss potatoes with dressing and fold in arugula, onion and celery. Perfect side to an apple pork tenderloin or other  Fall meal.

Recipe adapted from Melissa Peterson

Two Potato Salad

What you Need :


  • 2 Yukon gold potatoes, peeled and cut into 1/2” cubes
  • 1 large sweet potato, peeled and cut into 1/2” cubes
  • 1 tablespoon honey
  • 2 tablespoons stone ground or dijon mustard
  • 1/4 cup champagne or rice vinegar
  • 2/3 cup olive oil
  • 1/4 cup sour cream (optional)
  • salt and pepper
  • 4 oz fresh arugula (about 2 cups)
  • ½ red onion, finely chopped
  • 2 ribs celery, finely sliced

How to Make It :

  1. Put Yukon potatoes in a small saucepan, cover with water.
  2. Bring to boil, lower heat and simmer until just tender.
  3. Place sweet potatoes in another saucepan, cover with water. Bring to boil, lower heat and simmer until just tender.
  4. Drain potatoes and chill.
  5. In a medium bowl, whisk honey, mustard and vinegar together, slowly whisk in olive oil. Fold in sour cream.
  6. Season with salt and pepper
  7. Carefully toss potatoes with dressing and fold in arugula onion and celery.

Recipe Courtesy of Melissa Petersen