The colourful and earthy sweet potato is such a great addition in many fall dishes.
by Alison Charbonneau
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.
Sweet Potatoes are neither potatoes or yams. They are a tuberous, root vegetable of the Morning Glory family.
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!
Store Sweet Potatoes in a cool, dry place. Do not refrigerate; cold storage reduces flavor and causes toughness.
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.”
When it comes to drink pairings we like to bring out the sweet side of sweet potatoes.
Jon Hepplewhite of Rabbit Dash
Jon goes on to tell me that when pairing sweet potato with a tea or coffee it is best to choose something very smooth and even creamy. “If your sweet potato dish has some spice to it, to achieve a subtle sweet and spicy flavour, try to choose a tea or coffee drink that is light, sweet and creamy. If your sweet potato dish is made with brown sugar or marshmallow for example, choose a bolder yet smooth black tea like Cream Earl Grey or a cappuccino with cinnamon. The stronger espresso base will add more depth to the sweet dish while the cinnamon adds a bit of spice.”
The Harvest Bowl, featured at Rabbit Dash, is spinach, quinoa, tomatoes, red cabbage and Sweet Potato Fritters with chipotle mayo! Pictured here with a toasted marshmallow latte.
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
Ingredients:
- 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
Instructions:
- Squeeze out any excess juice from grated sweet potato and place in mixing bowl
- Add all remaining ingredients and mix well
- Line cookie sheet with parchment paper
- Use a ¼ cup (approximate) each and press into patties
- Spritz with vegetable oil and bake at 400 degrees for 15 minutes or until crispy on the outside
Produced by howwedolocal.com
Photography by Jill Schildroth Photography
Recipe by Rabbit Dash
