INGREDIENTS: 4 pounds sweet potatoes, peeled and cut into 1-inch chunks 2/3 cup red jalapeño pepper jelly 1/3 cup red wine vinegar 1/4 cup minced fresh cilantro About 3 tablespoons fresh lime juice Salt (we like Maldon) METHOD: Preheat oven to 450°F. Lightly oil a rimmed 13 x 18 baking pan. Spread the sweet potato...Read More

INGREDIENTS: 2 pounds deep orange sweet potatoes (3 or 4 medium), peeled and sliced 1/8-inch thick 1 large shallot, thinly sliced, rings separated 2 teaspoons chopped fresh thyme leaves 1 teaspoon salt 1/2 teaspoon freshly ground pepper 2 cups (6 1/2 oz.) Gouda cheese, shredded 4 tablespoons flour, divided 3/4 cup whipping cream 3/4 cup...Read More

Although we love baked sweet potatoes, steaming is quicker and produces a perfectly moist potato. Steamed baked potatoes take about 30 minutes, while baked potatoes take at least an hour. This method is for medium-sized potatoes. However, if you have only large-sized potatoes, you can cut them in half. (1) Fill the lower part of...Read More

These tall, tender muffins are very moist with the addition of both mashed sweet potato and applesauce. They are the ideal bread to serve with Fall soups, but they are also wonderful for breakfast. INGREDIENTS: Muffins: 1 cup steamed and mashed sweet potato (1 medium sweet potato)* 2 cups all-purpose flour 2 teaspoons cinnamon 1...Read More

This recipe is from Chris Laughlin from Sky to Sea Farm. Chris runs the daily operations of the farm and comes from four generations of family farming – her great-grandfather, grandfather, father, and both brothers are farmers. Chris and her husband Dana manage 43 acres in the Bonny Doon and Davenport area and use sustainable...Read More