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.
Storing Sweet Potatoes: Until you are ready to use them, remove your sweet potatoes from the plastic bag and store them in a cool, dark, dry place for maximum storage life.
Recipe from the farm:
- 3/4 cup apricot preserves
- 1/3 cup freshly squeezed orange juice (from about 1 medium orange)
- 3 tablespoons unsalted butter
- 1 tablespoon peeled and grated fresh ginger (from about 1 [3-inch] piece)
- 1 tablespoon kosher salt
- 4 pounds medium sweet potatoes, peeled and sliced into 1/2-inch rounds
- Heat the oven to 425°F and arrange a rack in the middle. Place the preserves, orange juice, butter, ginger, and salt in a small saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally, and cook until the butter and preserves are melted and smooth, about 6 minutes.
- Place the sweet potatoes in a large bowl, drizzle with a third of the apricot mixture (about 1/2 cup), and, using your hands, toss to coat. Overlap the slices in a 13-by-9-inch baking dish (we like to alternate the direction of the rows, as shown in the photo). Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the baking dish from the oven and take off the foil. Drizzle with another third of the apricot mixture and bake uncovered for 10 minutes. Drizzle with the remaining third of the apricot mixture and bake uncovered until the sweet potatoes are tender and the glaze has thickened, about 10 minutes more. Transfer the dish to a wire rack and cool 10 minutes before serving.