These sweet potatoes are as good as we’ve ever grown. Caked in mud since coming from the fields, we try not to damage their skins when washing them. There may be a little dirt left on them, as we try not to scrub too hard.
The sage in this weeks share is the perfect addition to most any sweet potato dish. It gives them a savory flavor that may not be familiar to you if overly sugared is how you have normally had sweet potatoes.
Sweet Potato Chips
More than one member has mentioned that they like sweet potato chips. I have never made them so thought I’d give it a try. The recipe below is modified from one in Recipezaar.
1 sweet potato
1 tsp olive oil
Slice the sweet potato thin and place in a bowl. Drizzle with the olive oil. Toss with your hands so that all of the slices are lightly oiled. Place on a baking sheet, sprinkle with salt and bake at 225 F for 40 minutes. Flip the chips and bake for 30 to 40 minutes more, or until crisp. Let cool and they will crisp up more.
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