Valley Bounty: Sweet Potatoes

Honestly, at this point, I probably eat a serving of sweet potatoes at least once a day, every day. Something about the way they straddle the line so well between sweet and savory just seems to make them a welcome addition to pretty much any meal. And their easy availability from local farms all through the winter means they can add color and flavor to winter meals all season long.

The most common way I prepare sweet potatoes for myself is to simply roast them — I like them tossed in some olive oil, salt, pepper, and a dash of chili powder (I find that a little bit of heat complements the sweetness well), and mixed with minced garlic and chopped onion. I’ll often make a big batch of this on Sundays so I have plenty of leftovers to eat throughout the week.

You can also incorporate sweet potatoes into baked goods like muffins, pies, and pudding — really anything you might otherwise make with pumpkin. I find sweet potatoes easier to work with, and you can buy the amount you need without too much extra. You can boil them for use in baking, but I think roasting them adds a nice bit of caramelization.

Valley Bounty is written by Brian Snell of CISA (Community Involved in Sustaining Agriculture)