Organic, sweet potatoes are versatile, delicious, comfort foods, and in season here in New England, where I live.
One of the many vegetables included in my organic vegetable winter CSA farm share. I am enjoying cooking and eating sweet potatoes in several dishes from vegetarian chili, vegan sauces, gluten free pies and more.
Roasted Sweet Potatoes with Pecans, sweetened with a touch of maple syrup and coconut sugar, garnished with nutritious hemp seeds is in the photo above. Yum!
And grated sweet potatoes are delicious in chili, teff and vegetable loaves.
Sweet potato fries, yes please.
Sweet potato pie for dessert sounds good to me, too.
And next week, on Zoom, I will teach a private cooking lesson on how to make a vegan, creamy, non dairy, cashew Alfredo sauce and one of the ingredients is, you guessed it, sweet potatoes.
Cooking with the seasons means creative cooking with the local veggies all year round.
