We’re carrying a fun new (to us) produce item this year – Stokes Purple® Sweet Potatoes. These sweet potatoes are unique in a number of ways – they are a patented, certified non-GMO crop that used to be grown exclusively on family farms in Stokes County, North Carolina as an alternative to tobacco. They are now being grown by a number of different farms and growers, including AV Thomas Produce, the largest conventional and organic sweet potato producer in the US, located in Livingston, CA.
We were very excited when the boxes of organic purple sweets started coming in from our distributor, and produce staff took some home and tried them right away. We thought it’d be fun to feature them in a Thanksgiving demo because not too many people are familiar with them. Their flesh and skin are both a deep purple, which becomes more pronounced with roasting (boiling them does take away a bit of their vibrancy, but they are still pretty). They are such a beautiful deep purple that they are now being used as natural food coloring, and they are also being studied as having anti-colon cancer benefits. But first and foremost, my, they are tasty!
I decided to cook them a couple different ways for my in-store demo. Commonly sweet potatoes are served as a sweet side dish, but they really do work as a savory dish as well. For my more traditional dish I roasted them with a honey glaze and for the other I roasted them whole and served them with a white miso scallion butter that was surprisingly delicious (I’ve never mixed miso with a dairy product before, but this pairing with the scallions really worked well). Customers really enjoyed both flavors, and many couldn’t decide which they liked better and planned to make both on Thanksgiving! I personally loved the savory version with the miso butter as it could be an unexpected dish at the traditional table. These recipes are so easy you can also make them both and decide for yourself!
Roasted Purple Sweet Potatoes with Honey Glaze
Recipe adapted from http://www.epicurious.com
- 2 1/4 pounds purple sweet potatoes (or any sweet potato), peeled and cut into 1 1/2-inch pieces (about 7 cups)
- 6 T butter or margarine (3/4 stick)
- 3 T honey
- 1 t fresh lemon juice
- Salt and pepper
- Preheat oven to 350°F.
- Arrange sweet potatoes in 13×9 glass baking dish.
- Stir butter, honey, and lemon juice in a small saucepan over medium heat until butter melts.
- Pour butter mixture over sweet potatoes and toss to coat.
- Sprinkle generously with salt and pepper.
- Bake sweet potatoes until tender when pierced with a skewer, stirring and turning occasionally, about 50 minutes.
Makes 6 servings
Roasted Sweet Potatoes with Honey Glaze PDF
Roasted Purple Sweet Potatoes with Scallion Butter
recipe adapted from http://www.epicurious.com
- 8 small and slender Sweet Potatoes (or garnet yams) – 4-5 pounds total, washed. I recommend purple sweet potatoes or Japanese sweet potatoes.
- 1 1/2 sticks unsalted butter or margarine, well softened
- 1 1/2 T miso paste (preferably white)
- 3 T finely chopped scallion (green onions)
- Preheat oven to 450°F with the rack set in the upper third of the oven.
- Prick potatoes all over with a fork and put on a foil–lined large baking sheet.
- Bake until very soft when squeezed, 45 minutes to 1 hour.
- While the potatoes bake, stir together butter, miso, and scallion until combined.
- Slit hot potatoes lengthwise and, using oven mitts, push sides in to puff up the potato insides.
- Serve with some scallion butter in the center of each potato, with additional scallion butter on the side.
Roasted Sweet Potatoes with Scallion Butter PDF