Most organic farms in the Piedmont grow just one variety of sweet potatoes, or maybe two. We love to try out lots of different things here at TTCF, so we grew 7 varieties of sweet potatoes this year: All Purple, Violetta, Porto Rico, Sweetie Pie, Covington, Carolina Ruby, and Evangeline. To learn more about some of these varieties, check out this chart from CCCC in Pittsboro.
Sweet potatoes are high in beta carotene, and Vitamins A, C and E and fight free radicals (particularly the purple ones!). Sweet potatoes are a complex carbohydrate unlike regular, Irish potatoes, sweet potatoes which cause spikes in blood sugar. And if you eat the skin (always delicious) they are high in fiber. An almost perfect food.
NOTE: Do NOT put sweet potatoes in the fridge. If chilled below 55 degrees, they shrink and form a hard core. Store them in a cool, dark place (roughly 55-65 degrees).
Sweet Potato Curry with Ginger and Greens
The perfect one pot meal using everything from this week’s share.
– 1 tbsp cumin seeds
– 1 onion, chopped
– 2-3 garlic cloves, minced
– 1-2 inch piece of fresh ginger, minced
– 1/4 tsp cayenne
– 1 tsp sweet paprika
– 1/2 tsp cardamom
– 1 tsp cinnamon
– 1 large or 2 medium sweet potatoes, cubed
– 1 lb greens, roughly chopped
– 1 cup water
– several tablespoons coconut or other oil
– salt to taste
Heat oil until shimmering and add cumin seeds. Stir for a few seconds and then add ginger, garlic, and onion and cook for about 5 minutes.
Add other spices and salt and stir. Add sweet potatoes and stir. Add water and stir, scraping the bottom of the pan. Reduce heat and cover pan, cook til sweet potatoes are tender (10-15 minutes).
Remove cover and increase heat. Stir until sauce thickens. Add in greens in batches and cook til wilted. Season with salt and serve with rice!
NOTE: if you wanted to make this richer, you could substitute coconut milk or chicken broth for the water.