Category: Sweet Potatoes - Farm-Fresh Market

Spinach and Potato Frittata

3/20/2024

Ingredients

2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 large eggs
⅓ cup milk
½ cup shredded Cheddar cheese

Preparation

Heat olive oil in a medium skillet (large enough to accommodate all the ingredients) over medium heat. Cook potatoes in hot oil, stirring occasionally, until tender but firm, about 10 minutes.
Mix in spinach, green onions, and garlic. Season with salt and pepper. Cook and stir until spinach is wilted, 1 to 2 minutes.
Beat together eggs and milk in a medium bowl. Pour over vegetables in the skillet. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook until eggs are firm, 5 to 7 minutes.
Remove from heat and let rest for 5 minutes. Slice and enjoy!

Creamy Sweet Potato Soup

12/13/2023

Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
1 heaping teaspoon sea salt
Freshly groun black pepper
3 medium sweet potatoes (1½ pounds), peeled and cubed
1 apple, peeled and chopped
3 garlic cloves, minced
1 teaspoon grated ginger
1 teaspoon coriander
½ teaspoon smoked paprika
1 teaspoon apple cider vinegar
3 to 4 cups vegetable broth
1 (14-ounce) can full-fat coconut milk, reserve 1/4 cup for garnish
Instructions

Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the sweet potatoes and the apple and cook until they begin to soften, stirring occasionally, about 8 to 10 minutes.
Add the garlic, ginger, coriander, and smoked paprika, and stir. Stir in the apple cider vinegar and then 3 cups of the broth and the coconut milk. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the potatoes are tender, 20 to 30 minutes.
Let cool slightly and blend the soup until smooth with an immersion blender or free standing blender. If your soup is too thick, add up to 1 cup more broth and blend.
Season to taste and top with a swirl of coconut milk.

NotesThis soup thickens as it cools. If reheating it, stir in a little water to create a smooth, creamy consistency.

Sweet Potato and Kale Soup

10/3/2023

Ingredients

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
3 oz. sun-dried tomatoes (about 1 cup), chopped
2 teaspoons herbes de provence or thyme
2 large sweet potatoes, cut into 1/2 inch cubes
2 cans (15 oz) cannellini beans, drained and rinsed, or 3 cups cooked
5 – 6 cups vegetable broth or water (or combo)
1 small bunch of kale (about 7 cups), center stem removed and chopped
mineral salt & fresh cracked pepper, to taste

Instructions

Saute: In large pot or dutch oven, heat oil over medium heat, add onion and saute for 5 minutes. Add garlic, sun-dried tomatoes and herbes de provence. Saute 1 minute.
Simmer: Add potatoes, beans and broth, bring to a boil, cover, turn down heat to low and simmer for 15 to 20 minutes, or until potatoes are tender. Just before soup is done, about 5 minutes beforehand, add kale and continue to cook.
Season: Remove from heat and give a good stir. Season with salt & fresh cracked pepper to taste.
Serve: Ladle into individual serving bowls. Soup pairs well with homemade artisan bread for soaking up the juices.

Sweet Potato Hummus

10/26/2022

Ingredients
8 servings

1 large sweet potato (about 1½ pounds), peeled, cut into large pieces (about 3 cups)
2 garlic cloves, smashed
Olive oil (for drizzling)
3 tablespoons pure tahini or tahini butter
1½ teaspoons kosher salt, plus more
1 lime, halved

Preparation

Place a rack in upper third of oven and preheat to 375°. Scatter sweet potato and garlic across a parchment-lined baking sheet, generously drizzle with oil, and toss to coat. Roast, tossing halfway through, until garlic is golden brown and sweet potato is tender and browned in a few spots, 40–45 minutes.
Let vegetables cool slightly, then transfer to a food processor or blender and purée until smooth. Add tahini and 1½ tsp. salt and squeeze in juice from lime; pulse to incorporate. With motor running, gradually add 1 cup water. Mixture should be the consistency of hummus; add a little more water if needed. Taste and season with more salt if needed.

Slow Cooker Root Vegetable Stew

10/19/2022

INGREDIENTS

1 large white onion OR 2 leeks (white portion only), chopped
1 lb. butternut squash, peeled, seeded and chopped
1 lb. carrots, peeled and chopped
1 lb. parsnips, peeled and chopped
1 lb. sweet potatoes, peeled and chopped
1 lb. Yukon Gold potatoes, peeled and chopped
2 celery ribs, stems removed and chopped
6 cloves garlic, peeled and thinly sliced
3 cups chicken or vegetable broth
1 bay leaf
1 Tbsp. fresh sage leaves, finely chopped
1 tsp. freshly-cracked black pepper
1/2 tsp. sea salt
2 cups chopped fresh kale

INSTRUCTIONS

Add first eleven ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours, or until the vegetables are tender. Remove bay leaf, and carefully stir in the kale. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be.
Serve immediately, with the option to garnish with Parmesan cheese.

Slow Cooker Sweet Potato Soup

10/13/2021

Ingredients

3 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 8 cups)
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 medium onion chopped (or 1teaspoon dried minced onion)
2 ribs celery chopped (or teaspoon dried celery flakes)
1/2 teaspoon salt
1/2 teaspoon pepper
¾ teasppons minced fresh thyme (or 1/4 teaspoon dried thyme)
1/8 teaspoon ground chipotle pepper (optional)
6 cups reduced-sodium chicken broth
Optional: sour cream and pepitas

Directions1. In a 4- or 5-qt. slow cooker, combine all ingredients except sour cream and pepitas. Cook, covered, on low until potatoes are tender, 5-6 hours.
2. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through.
3. If desired, top servings with sour cream and pepitas.

Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Sweet Potato Apple Gratin

10/17/2018

Serves: 8
3 cups thinly sliced peeled Granny Smith apple
1 teaspoon lemon juice
cooking spray
¼ cup maple syrup
1 tablespoon butter, melted
½ teaspoon salt
¼ teaspoon black pepper
3 cups small sweet potatoes (not fingerlings), peeled and thinly sliced
¼ cup Panko bread crumbs
2 teaspoons olive oil
¼ teaspoon ground nutmeg

Preheat oven to 400°.
Combine apples and lemon juice in a large bowl and toss gently.
Coat a 13 X 9 inch baking dish lightly with cooking spray.
In a small bowl, mix the syrup, butter, salt and pepper together. An emulsifier is great for this job, but a brisk fork is just fine.
Alternate and overlap the potatoes and apples slices in the baking dish.
Drizzle the syrup mixture over the top of the dish and bake in the oven for approximately 30 minutes, depending on the thickness of the slices.
A few minutes before the 30minutes is complete, mix the panko crumbs with the nutmeg and olive oil.
Remove the dish from the oven and sprinkle the sweet potatoes and apples with the panko crumbs.
Bake for an additional 15 minutes or until golden. Let stand for 10 minutes before serving.

Sweet Potato Apple Gratin

8/26/2015

Recipe by Anna Gill

Serves: 8

3 cups thinly sliced peeled Granny Smith apple
1 teaspoon lemon juice
Cooking spray
¼ cup maple syrup
1 tablespoon butter, melted
½ teaspoon salt
¼ teaspoon black pepper
3 cups small sweet potatoes (not fingerlings), peeled and thinly sliced
¼ cup Panko bread crumbs
2 teaspoons olive oil
¼ teaspoon ground nutmeg

1. Preheat oven to 400°.
2. Combine apples and lemon juice in a large bowl and toss gently.
3. Coat a 13 X 9 inch baking dish lightly with cooking spray.
4. In a small bowl, mix the syrup, butter, salt and pepper together. An emulsifier is great for this job, but a brisk fork is just fine.
5. Alternate and overlap the potatoes and apples slices in the baking dish.
6. Drizzle the syrup mixture over the top of the dish and bake in the oven for approximately 30 minutes, depending on the thickness of the slices.
7. A few minutes before the 30minutes is complete, mix the panko crumbs with the nutmeg and olive oil.
8. Remove the dish from the oven and sprinkle the sweet potatoes and apples with the panko crumbs.
9. Bake for an additional 15 minutes or until golden. Let stand for 10 minutes before serving.

Sweet Potato Applesauce Slow Cooker Recipe

8/26/2015

Recipe by Kay Carroll

8 Servings

Ingredients

• 2 pounds sweet potatoes, peeled and sliced
• 1-1/2 cups unsweetened applesauce
• ½ cup maple syrup
• 3 tablespoons butter, melted
• 1 teaspoon ground cinnamon
• 1/2 cup chopped glazed pecans, optional

1. Place sweet potatoes in a 4-qt. slow cooker.
2. Combine the applesauce, maple syrup, butter and cinnamon; pour over sweet potatoes.
3. Cover and cook on low for 4-6 hours or until potatoes are tender.
4. Sprinkle with pecans if desired. Serve with a slotted spoon.