mountain o’ sweet potatoes

comments 10
cooking in season

I have the very particular (and unusual) problem of having a daughter and husband that do not like mixing their sweet and savory. Sweet belongs in desserts. Savory belongs in meals.

Then comes Fall and all those sweet potatoes. I have hordes of them that I simply cannot eat through by myself. I’ve made sweet potato rolls in the past. I dice them up and sauté them for topping tacos. I roast an occasional one for myself in place of their baked potatoes, but that still is not enough to get through the CSA stash.

I’ve been hunting for recipes that lean more towards the savory so that it can make it into our dinners, but am finding that most focus on bringing out the sweetness of the root, and…. um… back to square one.

What do you like to make with your sweet potatoes? Have you stumbled across any recipes that you’ve been meaning to try?

last meal plan posted:
october 29, 2012 meal plan

this time last year:
in place of the pods

The Author

vegetarian. mama. love to cook, read, knit, take pictures and make things. places where food, memory, and culture intersect are my favorite.

10 Comments

  1. What about curried sweet potato soup? I’ve also made sweet potato and black bean empanadas that I thought were great. I think mixing them up with roasted peppers might help tame the sweetness in general.

    • maybe some curry is worth a try. i love black bean and sweet potato together… problem is the other folks in the house. ay!

  2. Pingback: vegetarian meal plan – november 5, 2012 « aneelee

  3. Sweet potato muffins or bread can be frozen for later. You can boil it, make it into pure and use it for later (freezer again). Twice roasted potatoes are also a sweet dish (awful pun, I know)

  4. I cut them into wedges and toss with EVOO, cumin, a little cinnamon, some kosher salt, smoked paprika, granulated garlic and black pepper or a bit of cayenne for some bite. If I want them a little sweeter, I toss a little brown sugar into the mix. Then I spread them on parchment-lined baking sheets and roast at 400 degrees until crispy outside and tender inside. Sorry to say, I’ve never timed it. But goodness, they’re tasty. Great with pork, roasted chicken or just all by themselves.

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