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Cooking Sweet Potatoes From Our Farm
I have a confession to make: Cooking is not my strength. Well, maybe I should say creating recipes is not my strength. You won’t find me in the kitchen creating new recipes or tweaking old ones. Give me a recipe and I’m sticking to it. I won’t be tossing in a dash of this or a pinch of that. I’m following the recipe down the line.
Given this, I love cookbooks. I love places where I can go and find recipes. Since we are sweet potato farmers, I have plenty of these nutritious roots at my disposal all year long so I particularly love finding new uses for them.
Over the years I have tried many sweet potato recipes and been surprised at the ways I like them prepared. Beyond baking, pies, and casseroles, sweet potatoes are extremely versatile.
I’ve tried recipes for pizza, smoothies, cookies, dip, pancakes, and many more that include sweet potatoes as an ingredient. I even worked on a promotion with the North Carolina Sweet Potato Commission that challenged mixologists to create recipes for cocktails using sweet potatoes as an ingredient.
One of my family’s favorite recipes is Sweet Potato Chocolate Chip Mini Muffins. They are a great way to use leftover baked sweet potatoes. The recipe makes a ton of muffins, which is a good thing in my house. All three of my boys love them, and so do I, so we tend to eat them quickly. It you don’t have as many muffin eaters at your house, or just need to practice constraint (that would be me – I eat one almost every time I walk by the container) these muffins freeze well.
My middle son is always excited to help me in the kitchen and loves making these muffins with me. It’s a great way for us to spend time together. He’s becoming quite the assistant, happily dumping all the ingredients in the bowl, running the mixer, and scooping the mixture into muffin cups. His favorite part, other than eating them, is dumping the chocolate chips into the bowl.
As we make them, I talk about where the sweet potatoes come from. We had a field in front of our house this year, so he watched them grow from transplant to harvest. I love that we’re eating something our family grew. I love more that he can make the connection between the food we are growing and the food going into his belly. I think that’s something I never thought about before I got involved in agriculture – that farmers and their families eat the food they grow, the same food they are raising to feed the world.