Sweet potatoes (Ipomea batatas)comments (7) November 16th, 2010
This past week, while working and hanging out with my garden gal pals and fellow herbies at the Ozark Folk Center, we had a frost here in Mountain View, Arkansas and so it was time to dig the sweet potato crop. They had a good crop planted in the kitchen garden and as you can see in the photos—we had a great harvest—which I am sure had something to do with the “black gold” compost which they make here.
Once dug, clean the dirt from the potatoes and spread them out in a cool, dry place for two weeks to cure. Once cured, store them in boxes or baskets in a coldroom. Of course, we ate them the day we dug them and they were delicious.
I love this vegetable in any way, shape or form. I often just bake them and really enjoy them when served with wilted greens and sautéed tofu or cornbread. They are wonderful baked in a gratin alone or with regular potatoes and they are south-of-the-border savory when baked with chipotle peppers and garlic in cream.
|More info ...
• How to Grow Sweet Potatoes
• Video: How to Harvest Sweet Potatoes
A few quick savories are sweet potato pate; butter softened with sweet potato puree and a little thyme; and sweet potato salad tossed with a little tamari soy sauce, olive oil, lemon juice and garlic and garnished with a handful of chopped parsley and toasted cashews.
For my sweet tooth, I use them in biscuits, breads, puddings, pie, and stewed with apples, maple syrup and cinnamon.
Try this delightfully rich sweet potato dish: Baked Sweet Potatoes with Horseradish.
posted in: sweet potatoes