Have you ever wondered about what the difference is between sweet potatoes and yams? Sweet potatoes are also called ‘yams’ — however, these tuberous root vegetables are actually from two very different plants. Sweet potatoes are related to morning glories and true yams are related to palms and grasses. When you buy a ‘yam’ at...Read More

This is a delicious side dish for fall — the streusel topping adds a lot of flavor and texture.  It’s wonderful served with ham, pork roast, or turkey.  INGREDIENTS: For the filling: 4 medium-large cooked sweet potatoes (roasted or steamed is fine), warm 4 tablespoons butter, soft 1/2 cup heavy cream 2 eggs, beaten 3...Read More

Originating in South America, sweet potatoes also have roots in Polynesia, where they go by the name ‘kumar.’ Although a distant relative of the potato, sweet potatoes are commonly referred to as yams in North America. These versatile tubers come in ‘firm’ and ‘soft’ varieties, with the former maintaining their firmness when cooked, while the...Read More

Indulge in this palate-pleasing, one-pot Indian Yam Curry on cool fall evenings! Yams are slowly simmered with an aromatic blend of Indian spices and transformed into a creamy curry that is both bold and perfectly balanced. For added nutrition, add your favorite greens or protein options, such as kale, spinach, lentils, or tofu. INGREDIENTS: 1...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

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

INGREDIENTS: For the soup 3/4 cup finely chopped onion 1 cup finely chopped leek, washed well and drained 2 large garlic cloves, minced 3 large carrots, sliced thin (about 1 1/2 cups) 1 bay leaf 3 tablespoons unsalted butter 2 pounds (about 3 large) sweet potatoes 1 – large russet (baking) potato 5 cups chicken...Read More

INGREDIENTS: 4 tablespoons olive oil 1 lb. carrots (about 4 large), cut into 1/2-inch pieces 1 large onion, chopped 2 cloves garlic, finely chopped 1 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper Pinch of nutmeg 1 lb. sweet potatoes (about 2 medium), peeled and cut into 3/4-inch pieces 2 tablespoons chicken or vegetable bouillon base...Read More

INGREDIENTS: 1 small kabocha squash, thoroughly washed 2 small sweet potatoes, peeled and cut into chunks 1 onion, roughly chopped 2 cloves garlic, roughly chopped 1 stalk lemongrass 1 1-inch piece of ginger, roughly chopped Zest of one lime 2 cans coconut milk Pinch of salt Dash of brown sugar Squeeze of lime METHOD: Preheat...Read More

INGREDIENTS: Filling: 1 lb. sweet potatoes, cooked, peeled (preferably baked), and quartered 1/4 cup butter 1 14 oz. can sweetened condensed milk 3 eggs, beaten 1 teaspoon vanilla     1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 9″ pie shell, unbaked Pecan Topping: 1 egg, beaten     3 tablespoons dark corn syrup...Read More