Sweet Potatoes

At the farmer’s market this past Sunday I got lots of fall items like sweet potatoes, apples, and turnips. Two nights ago I made a turnip puree that was incredibly good and simple. All I did was peel and chop the turnips and boil until tender. Just like potatoes, expect they took a bit longer. Probably 35-40 minutes. I wanted them super tender so they would puree nicely. So once they were tender I drained them and placed them back into the hot pot to evaporate any liquid (just like making mashed potatoes!). You could totally mash these by hand with a potato masher but I opted for a food processor. Just a little earth balance (like 2 tablespoons) and a little milk of your choice (about ¼ cup rice). A note on rice milk. I FINALLY found unsweetened rice milk at the store. Much better for baking and cooking. Thank you Whole Foods. Then I just hit the pulse button and added some salt and pepper. Now I personally hate mashed potatoes, but these mashed turnips were possibly the best thing I’ve ever eaten. Seriously.

I also got sweet potatoes. These sweet potatoes are like 3 regular sized sweet potatoes grown into one. They are huge! Three of them for $2. You can’t beat prices like that. So since there were so much I made two different types of sweet potatoes. For the first I chopped some sweet potato (about 2-3 cups chopped), 1 russet potato chopped, ½ red onion diced, and 4 carrots chopped. I roasted them in a 425 degree oven with just some olive oil and salt and pepper. They roasted quick too, just about 20 minutes. A nice side dish full of BETA CAROTENE! And an even better lunch for tomorrow. I made some brown rice to go along with my roasted potatoes. Yum!

For the second batch of sweet potatoes I sliced the potatoes like french fries. I roasted them in the oven (425 degrees) with some brown sugar and cayenne pepper. About 25 minutes until they were tender. I stopped cooking at that point but if you let them go a little longer they would crisp up. Just an idea : )

I LOVE FALL!

xo kab