Veggie Highlight: Sweet Potatoes
By: Riley Box, Customer Service Manager
This week we are all about sweet potatoes. Some cool things about the farm’s potatoes, they are white sweet potatoes. Our white sweet potatoes are sweeter and a bit dryer in texture, compared to your average sweet potato. Despite this difference they can be used the same as other sweet potatoes. They are more commonly seen in Asian cuisine. As for some storage advice, raw sweet potatoes should not be refrigerated! Instead, store in a cool, dry, dark place, unwrapped, for up to two months or at room temperature for up to a week. Cooked sweet potatoes can be stored in the refrigerator, frozen, dried or canned.
(Want more sweet potatoes this Fall? Learn more about signing up for a Winter Share, here!)
Roasted Sweet Potatoes with Chile Yogurt and Mint
- 4 pounds medium sweet potatoes
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2½ cups plain whole-milk Greek yogurt
- 1 serrano chile, finely grated
- 2 teaspoons finely grated lemon zest
- 2 teaspoons fresh lemon juice
- Kosher salt
- 2 tablespoons toasted sesame seeds
- 1½ cups mint leaves, torn if large
- Flaky sea salt
- Preheat oven to 400°. Toss sweet potatoes with 2 Tbsp. oil on a parchment-lined rimmed baking sheet. Roast, turning halfway through, until tender, 50–60 minutes. Remove from oven; increase oven temperature to 450°. Let sweet potatoes cool slightly, then tear into large pieces (including skin)—irregular pieces look best. Spread out on the same baking sheet and roast until browned and crisp around the edges, 20–25 minutes.
- Combine yogurt, chile, lemon zest, and lemon juice in a medium bowl; season with kosher salt. Coarsely crush sesame seeds on a cutting board with a flat-bottomed mug (or leave them whole).
- Spread chile yogurt on a platter; top with sweet potatoes. Scatter mint, sesame seeds, and sea salt over; drizzle with oil.
Do Ahead: Sweet potatoes can be roasted 6 hours ahead. Let sit at room temperature. Reheat in a 400° oven just to warm through before serving. Chile yogurt can be made 1 day ahead; cover and chill.
Thanksgiving is coming up, check down below for creative dishes for the upcoming holiday. It’s never too early to start preparing, especially with sweet potatoes!