Our farmers grow a variety of sweet potatoes including Beauregard, Murasaki, Covington, and Scarlet. 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 favorite variety is Murasaki (Japanese white fleshed).
Try cooking 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: 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: Baked Ginger Sweet Potatoes from Chowhound
RECIPE: Slow cooker Vegetarian Chili with Sweet Potatoes adapted from Real Simple
(Serves 4 to 6)