Valley Bounty: Sweet Potatoes
Sweet potatoes store beautifully, making them a great way to eat more local in the winter. My father calls them “American’s most under-rated vegetable,” and although I disagreed with him as a child, I’ve come around. A couple of sweet potatoes, thrown into the oven while you’re cooking something else, make a great addition to all sorts of other things—mashed into refried beans, on salad, or added to a smoothie. Or try them grated and fried with onions, garlic, and kale, and topped with a fried egg. Find sources on the Valley Bounty page at buylocalfood.org.
Valley Bounty is written by Margaret Christie
Find our collection of sweet potato recipes here.