After looking at Noel’s beautiful sweet potato starts for this season I thought I’d better see what we have left from last year’s harvest. After setting aside the two biggest sweets for next year’s sprouts we still have about 10 lbs left to use. We have good luck with individually newspaper-wrapped potatoes kept in a cool room temperature basement setting. They don’t like to be too cold so root cellars don’t always work for them.
Here’s a link to the recipe that I posted about 8 years ago. As the years go by some recipes change with the times but this one has stayed the same. A nice coarse finishing salt will make the flavors pop!
I love the cobra.
The salad sounds yummy!
Please enter me in the give away tools for this month