How We Do Local Sweet Potatoes

I have never lamented the end of summer; I love the warm days and cool nights of fall. New school beginnings and familiar busy schedules. But what I love most of all is the warm rich comfort foods that fall brings like the deep hardy flavours of a savory stew or the sweet richness of a baked pie.

When I think of fall flavours I think of pumpkin and squash and, of course, the sweet potato.  The colourful and earthy sweet potato is such a great addition in many fall dishes. I use them in casseroles, soups and sometimes in stuffing. You can use them any way that you use regular potatoes; fried, mashed, baked, roasted all taste great. My husband loves mixing them with regular potatoes for a more substantial side dish. Their natural sweetness makes them a great addition to baked goods such as pies, cakes and squares. Or try something unexpected like in waffles, or doughnuts!

As I think of those yummy fall desserts, I think of a hot beverage to sip on in between bites and, for that, where better to get both than at Rabbit Dash. When I asked Jon Hepplewhite, owner of Rabbit Dash, if he was interested in helping me with this month’s article he was in immediately. I gave him a couple options to work with but he chose the sweet potato “for the opportunity to try something new and showcase the sweet potato’s versatility. Believe it or not, it pairs really well with specialty coffee.” After sampling his spiced sweet potato fritter (see recipe below) paired with a toasted marshmallow latte (with a little nutmeg on top) – I am a believer! “When it comes to drink pairings we like to bring out the sweet side of sweet potatoes.”

Now, when I think of fall, I think of sweet potato and a hot tea or latte side by side.

Hi Berry Farm has lots of sweet potatoes available for you to enjoy until the end of October!

Sweet Potato Fritter

• 3 cups grated sweet potato
• 2 eggs, whisked
• 4 tbsp finely chopped onion
• 2 tbsp finely chopped parsley
• 2 tbsp paprika
• 1 tbsp corn starch
• Salt & pepper to taste

1. Squeeze out any excess juice from grated sweet potato and place in mixing bowl
2. Add all remaining ingredients and mix well
3. Line cookie sheet with parchment paper
4. Use a ¼ cup (approximate) each and press into patties
5. Spritz with vegetable oil and bake at 400 degrees for 15 minutes or until crispy on the outside

Written by Alison Charbonneau

Produced by howwedolocal.blog

Photography by Jill Schildroth Photography

Recipe by Rabbit Dash