Cheerful, sweet and nutritious sweet potatoes are a great way to channel a little bit of summer sunshine, no matter what time of year. While these bright orange root veggies are a traditional part of Southern cuisine in the U.S., they grow abundantly in Pennsylvania — there are dozens of PA farms growing sweet potatoes, many organic, non-GMO and sustainably planted. If you scour the farmers market, you might even be able to find specialty varieties, like mild Japanese sweet potatoes, or the vibrant Purple Stokes.
For a super simple side dish, we suggest cubing and roasting sweet potatoes. While a healthy dose of salt is all you need to bring out a wonderfully rich, sweet flavor, why not look to the spice rack for some inspiration? Here are two methods that will make your PA sweet potatoes really shine!
Roasted Sweet Potatoes
Maple Roasted
Pro tip: For maximum nutrition, leave the skins on your sweet potatoes! Just be sure to give them a good scrub to remove all dirt.
Ingredients
- PA sweet potatoes, scrubbed and chopped or cubed
- Good quality olive oil
- PA maple syrup
- Kosher salt and black pepper, to taste
- Pecans, toasted and chopped
Method
- Preheat oven to 400°F.
- Toss the chopped sweet potatoes with olive oil, maple syrup, and salt and pepper, to taste.
- Spread the sweet potato mixture evenly on a baking sheet and roast for between 30 and 35 minutes. Give the pan a shake every 10 minutes or so.
- When roasted and soft, remove the sweet potatoes from the oven and garnish with the toasted pecans. Serve warm.
Honey Roasted
Ingredients
- PA sweet potatoes, scrubbed and chopped or cubed
- PA honey
- Good quality olive oil
- Kosher salt and black pepper
- Pepitas (pumpkin seeds), toasted
- PA goat cheese, crumbled
- Pomegranate seeds
Method
- Preheat the oven to 400°F.
- Toss the chopped sweet potatoes with olive oil, honey, and salt and pepper, to taste.
- Spread the sweet potato mixture evenly on a baking sheet and roast for between 30 and 35 minutes. Give the pan a shake every 10 minutes or so.
- When roasted and soft, remove the sweet potatoes from the oven and garnish with the toasted pepitas, goat cheese and pomegranate seeds. Serve warm.
- Photo and recipe: Dish Works
