Call us (908) 879-7189

Posts Tagged sweet potatoes

Slow-Cooker Sweet Potatoes with Bacon

4 pounds slender sweet potatoes, peeled and cut into 1-inch-thick slices
1/2 cup frozen orange juice concentrate, thawed
4 tablespoons butter, melted
3 tablespoons light brown sugar
2 teaspoons kosher salt
2 teaspoons chopped fresh rosemary
2 teaspoons cornstarch
1 tablespoon cold water
1/2 cup loosely packed fresh flat-leaf parsley leaves, finely chopped
1 tablespoon orange zest
2 garlic cloves, minced
3 cooked bacon slices, crumbled

Place sweet potatoes in a 5- to 6-qt. slow cooker. Stir together orange juice concentrate and next 4 igredients in a small bowl. Pour over sweet potatoes, tossing to coat.  Cover and cook on LOW for 5 1/2 to 6 hours or until potatoes are tender.

Transfer potatoes to a serving dish, using a slotted spoon. Increase slow cooker to HIGH. Whisk together cornstarch and 1 Tbsp. cold water until smooth. Whisk cornstarch mixture into cooking liquid in slow cooker. Cook, whisking constantly, 3 to 5 minutes or until sauce thickens. Spoon sauce over potatoes.   Stir together parsley, orange zest, and garlic. Sprinkle potatoes with parsley mixture and crumbled bacon.


This sweet-and-salty side could not be easier to prep on Thanksgiving morning. Best part? It’s made in the slow cooker, so you’re saving valuable stove top space.


From: SouthernLiving




Slow Cooker Cider-Braised Pot Roast

Many thanks to Beverly Hansen for sharing this recipe this week.  The apple cider in the share can be used in this main dish and she used a daikon radish in place of the parsnip.

1 c. apple cider
3 tbsp. tomato paste
2 tbsp. flour
2 tbsp. Worcestershire sauce
Kosher salt
3 medium parsnips
2 medium sweet potatoes
1 medium onion
4 clove garlic
2 sprig fresh rosemary
1 bottom round roast or chuck roast

In a 5- to 6-quart slow cooker, whisk together the cider, tomato paste, flour, Worcestershire, and 1/4 teaspoon each salt and pepper. Add the parsnips, sweet potatoes, onion, garlic, and rosemary and toss to combine.

Season the roast with 1 teaspoon each salt and pepper and nestle among the vegetables. Cook, covered, until the meat is tender, 6 to 7 hours on high or 8 to 9 hours on low.

Transfer the roast to a cutting board and slice. Serve with the vegetables.







Sausage and Sweet Potato Bake

3 large sweet potatoes
2 lbs. sausage  
1 onion
1 apple
1/4 cup olive oil
1 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon garlic powder
1/2 teaspoon chili powder
Salt and pepper

Preheat oven to 375.
Leave peels on sweet potatoes and chop them and apple, onion and sausage into bite sized chunks.  Place potatoes, onions and apples into ziploc bag.  Pour in olive oil and all seasoning (more or less of these taste.).  Shake bag until everything is coated well.  Pour into 13×9 in pan and toss with sausage.  Bake uncovered in 375 degree oven for 1-1 1/2 hours until sausage is browned and potatoes are tender.





Sweet Potato Latke with Lime Crème Fraiche

For lime crème fraiche:
2 tbsp. fresh lime juice
1 tsp. finely grated lime zest
1 bunch fresh chives, finely chopped
1 cup crème fraiche

For latkes:
2 pounds sweet potatoes
1 large Spanish onion, very finely chopped
Kosher salt
Pinch of ancho chili powder
Pinch of nutmeg
Pinch of cinnamon
3 eggs, beaten
1 tsp. baking soda
1/4 cup matzos
1/3 cup flour

For lime crème fraiche:
Make this by mixing all ingredients together in a bowl and placing in the fridge, allowing all the flavors to combine.

For latkes:
Shred the potatoes with the fine shredding attachment of your food processor or hand grater. Place in a colander and squeeze out the excess moisture as much as possible.  Put the shredded potato in a bowl and add the onions, eggs, matzos, flour and salt to taste. Mix in desired spices, in this case cinnamon, chili powder, nutmeg and baking soda.

In a large heavy skillet, heat 1/4 of canola oil over high heat until very hot but not smoking.  Measure 1/ 4 cup of batter at a time and drop into hot oil. Flatten gently with a spatula. Don’t put more than a few in the pan at one time. Lower the heat to medium.  Regulate the heat carefully. Fry until golden brown on one side, then turn over and fry the other side. Don’t turn more than once or they will start to get soggy.  Put finished latkes on dry paper towel.
Serve immediately with lime crème fraiche or homemade applesauce

From: Chef Nikki Cascone   


Roasted or Grilled Sweet Potatoes with Cilantro and Lime

3 large sweet potatoes, peeled and sliced into 1/8 to 1/4-inch rounds
1 tsp finely grated lime zest
2-4 Tbsp. oil (we used avocado oil)
pinch ground cayenne pepper
coarse salt (we used pink Himalayan)
1/4 cup chopped cilantro
Freshly ground pepper

Preheat oven to 400º.

In a medium bowl combine the lime zest, oil, and cayenne.  Give it a good whisk to combine.  Drop the slice sweet potato rounds into the oil and toss to coat.  Arrange rounds on a baking sheet lined with parchment or a silicone mat, do not overlap potatoes.

Place the baking sheet (or two) into the oven and roast the potatoes for about 15 minutes.  At 15 minutes remove the pan from the oven and flip each round.  Return to the oven for 5-10 minutes, or until potatoes are tender.

Remove from the oven and sprinkle with salt and pepper to taste, then garnish with chopped cilantro.  Arrange on a serving plate and serve.

Adapted from: Bobby Flay, Cooking on the Ranch



Pork Tenderloin with Plums

1 one-lb pork tenderloin (give or take)
¾ tsp. salt
¼ tsp coarsely ground black pepper    
1Tbsp brown sugar
2 cloves garlic                    
1 – 2 Bay leaves
5 – 10 pitted plums                
2 – 3 potatoes, peeled & cut into small pieces
1 – 2 sweet potatoes, peeled & cut into small pieces    
4 Tbsp. olive oil
1 c water                    
2 apples, peeled, cut & pitted (skins optional)
1 handful of pine nuts**

Crock Pot:

Combine all ingredients in pot and cook on low for 8 hours. Suggested layer order is olive oil, pork, salt, pepper, brown sugar, garlic, potatoes, bay leaves, apples, sweet potatoes, plums, then add in the water. The pine nuts can go in anywhere really. They’re mostly for texture. Make sure there is enough water to cover the potatoes.
Combine all ingredients in large pan. Add enough water to cover potatoes. Cover with aluminum foil or lid. Cook for 1 ½  – 2 hours or until meat looks tender & veggies are cooked through.

The recipe suggests sprinkling feta cheese over top when serving, but we usually don’t and it still tastes great. Stuffing or spätzle make great side dishes with it. I also like having carrots with it, which you can either add in to the dish with it or cook separately. Biscuits are also a fantastic side for this.  We had it with a  Spätlese,  if you’re a fan of white wine.



Page 1 of 212

Email Sign-up

Visit the farm

Address: 1 Alstede Farms Lane
Chester, NJ 07930

Call us: 908-879-7189

Ride the Shuttle

Click Here for Directions