Our farmers grow a variety of sweet potatoes including Carolina Ruby, Murasaki, Covington, and All Purple. They love growing sweet potatoes because they are a crop they know well from back home. They thrive in our hot, humid summers, have edible greens, and produce nutritious, delicious tubers that store all winter. Their favorites are the Murasaki (Japanese white fleshed) and All Purple. What are yours?
My favorite way to cook sweet potatoes is in their simplest form: poke a few holes in their skin and slide them into a 350 degree oven and roast until fully tender, all the way through. Slice one open while hot, melt a dollop of good butter on each half, sprinkle with salt and eat it with a spoon. Sweet potatoes are also great diced and then roasted---keep these in the fridge and add to salads and grain bowls all week. Roast sweet potatoes in wedges and serve them with loads of yogurt and cilantro chile sauce. On a chilly night, turn them into a main dish like these sweet potato fritters from Ottolenghi or sweet potato black bean casserole.
STORAGE: Store sweet potatoes at room temperature (not in plastic) for several months, if not longer.