The difference between a sweet potato and a yam is a mystery to most Americans. The sweet potato (Ipomoea batatas) is neither a yam (Dioscoreae genus, native to Africa) nor a potato (Solanum tuberosum, native to Peru). A member of the morning glory family!


Store on the counter , in your pantry or somewhere dry and cool (but not cold!) for a couple weeks to a month (or more). Whatever you do, don’t store them in the fridge – they’ll start to taste gross.


Coconut Sweet Potato and Kale Soup
Creamy Braised Sweet Potatoes
Creamy Celeriac & whatever Soup
Green Kale & Sweet Potato Soup with Cumin and Lemon
Lots of Greens & Sweet Potato Soup
Maple & Porter Roasted Vegetables
Mashed Sweet Potatoes w/Thyme & Caramelized Onion
Roasted Carrots & Sweet Potatoes w/Sungolds & Sage
Roasted Root Vegetables
Roasted Roots
Roasted Sweet Potato Bisque w/Blue Cheese Croutons
Roasted Sweet Potatoes in Cashew Tomato Sauce
Roasted Sweet Potato Wedges
Roasted Sweet Potatoes w/Korean-style Dipping Sauce
Roasted Sweet Potatoes with Sesame & Chive Dipping Sauce
Roasted Sweet Potato, Carrot and Celeriac Soup
Roasted Vegetables w/Shallots & Apple Cider Reduction
Root Vegetable Fritters
Root Veggie Chips with Cilantro Crema
Root Veggie Gratin with Horseradish Crust
Savory Nutmeg Sweet Potatoes
Savory Sweet Potato Pancakes
Spicy Sweet Potato Fries
Spinach Sweet Potato Salad
Squash and Sweet Potato Curry Perfection
Sweet Potato Apple Sausage Bake
Sweet Potato Black Bean Quesadillas
Sweet Potato Bravas
Sweet Potato Chili
Sweet Potato Fries
Sweet Potato Pie
Sweet Potato Pizza Crust
Sweet Potato Pizza Crust – Gluten Free!
Sweet Potatoes w/Caramelized Onions & Maple Pecans
Sweet Potatoes w/Roasted Garlic & Melted Leeks
Thyme Roasted Chicken with Fall Vegetables
Winter Wild Rice Soup

Cooking & Eating Tips

The mystery I really want to solve is why most people limit it to marshmallow casserole at Thanksgiving! If your sweet potato repertoire is limited, get to the farmers market and try out one of these ideas:

• Bake or grill whole at 350 degrees for 35 to 45 minutes, choosing similarly sized roots for uniform cooking.

• Dip in a sauce of tamari, mirin, sugar, rice vinegar, ginger and scallions. Or split open and douse with butter and chives.

• Bake extra to add to breads, biscuits, pies and cakes, or freeze for later use.

• Simmer peeled and cubed sweet potatoes in soup, chili, or Thai, Indian or Indonesian coconut curries.

• Combine with other cubed or sliced root vegetables, toss with olive oil and roast with garlic and fresh herbs.

• Cut into fries, toss with oil, salt and chipotle powder and roast on a cookie sheet for oven fries.

• Boil with potatoes and serve mashed.