Sweet Potato Season

Three varieties of sweet potatoes thrived in the Edible Garden this summer: ‘Georgia Jet,’ ‘Carolina Ruby,’ and ‘All Purple.’  By the middle of September, we had a bumper crop of beautiful, but not quite ready, sweet potatoes.  It takes time for the roots to sweeten and develop a moist texture.  We piled the sweet potatoes in crates and cured them inside for a few weeks before using them for cooking demonstrations and classes.  They lasted for many, many demos and classes!  Enjoy these simple and delicious Garden Chef recipes this fall.

Gingered Sweet Potatoes

4 organic sweet potatoes, peeled and chunked

2 T fresh ginger root, peeled and chopped

¾ cup coconut milk beverage

3 T maple syrup or agave nectar

1 T extra-virgin coconut oil

freshly grated nutmeg, to taste

1 pinch sea salt

½ cup pecans, toasted

Cover sweet potatoes with salted water to boil.  Cook for about 10 minutes or until fork tender.  Drain sweet potatoes.  In food processor, pulse ginger to mince.  Add cooked sweet potatoes, coconut milk, maple syrup, coconut oil, nutmeg and sea salt.  Pulse sweet potatoes in food processor until desired consistency.  Top with toasted pecans to serve.

Recipe by Garden Chef Megan McCarthy

Coconut Whipped Sweet Potato

1 lb sweet potato, peeled and diced

1/3 cup coconut cream

3 T honey

1 tsp cinnamon

toasted coconut, to garnish

Place the sweet potato in a pot, cover with water and simmer until fork tender.  Drain well and place into a food processor.  Add the coconut cream, honey and cinnamon.  Blend until smooth and serve with toasted coconut on top.

Recipe by Garden Chef Christina Curry

Grilled Sweet Potato and Thyme Hummus

2 sweet potatoes, peeled

3 T extra virgin olive oil, divided

½ tsp sea salt, divided

2 cloves of garlic, peeled

2 T sesame tahini

1 lemon, juiced

½ tsp cumin

pinch of cayenne pepper, to taste

fresh cracked black pepper, to taste

1 T fresh thyme

Preheat grill or grill pan to high heat.  Slice sweet potatoes into ¾-inch thick wedges.  In large bowl, toss wedges with 2 tablespoons extra-virgin olive oil until coated and season with ¼ teaspoon sea salt.  Place wedges on hot grill and cook for 5-6 minutes, turning once, or until potato is tender.  

In food processor, mince garlic.  Add grilled sweet potatoes, 1 tablespoon extra-virgin olive oil, tahini, lemon juice, cumin, cayenne, ¼ teaspoon salt and black pepper to taste.  Pulse mixture until smooth.  Add fresh thyme and pulse until blended.  Serve with baby carrots or toasted pita bread.

Recipe by Garden Chef Megan McCarthy