Only 2 shares to go for this season! Last pickup is week of Nov 6-9th.
We've had a bumper crop of sweet potatoes this season, which I'm super happy about since its my favorite veggie! I wanted to share some ways that I like to prepare them that are savory in case you're not familiar.....
Pictured is a sweet potato, black bean and pork stew. You could easily leave out the meat if you're vegetarian. I make things like this up as I go, but here's basically how I made it:
Saute 1 small finely chopped onion and some finely chopped red/green pepper in 1/4 cup beef tallow (or fat of your choice), 1 tbsp cumin seeds, salt and pepper.
Cook on medium heat, stirring often, until veggies soften (10 min. or so)
Add 3 or more cloves minced garlic, cook for about a minute, keeping it stirred so garlic doesn't burn.
Add 2 cups broth, 2 cups canned tomatoes, 1 cup cooked black beans, 2 cups cubed roasted sweet potatoes, 1/2 cup uncooked rice, and some cooked shredded meat (I used leftover smoked boston butt). Use more broth if you want it to be more like soup.
Let simmer together about 30 minutes.
Before serving, add juice of 1 lime, season with more salt/pepper/ground cumin if needed.
Serve with chopped hot and/or sweet peppers, green onions, cilantro and sour cream as toppings.
Here's another favorite recipe is one our dear friend Melissa shared with us years ago.... I leave out the sherry and olives bc I never have them on hand.
Sweet Potato Picadillo
Heat oven to 425°. Pierce potatoes all over with a fork and place on an aluminum foil-lined baking sheet; bake until tender. In a large skillet over medium heat, heat oil. Cook onion until soft. Add garlic, cumin and cinnamon; cook, 1 minute. Add beef and cook through, 5 minutes. Add sherry and cook, stirring, 2 minutes. Add tomatoes, cherries, olives, capers and salt; reduce heat and simmer, 5 minutes; stir in chopped cilantro. Slice open potatoes and mash insides with a fork; divide beef mixture and cilantro leaves among potatoes.
