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Sweet Potatoes Galore
(from  Dawn Nakashima, the farmer's daughter)

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Golden Sweet Potato Soup

Serves 6 ( about 1 cup servings)


2 TBS butter
¼ cup finely chopped onions
1 TBS flour
1 tsp curry powder
3 ½ cups chicken broth

1 lb. sweet potatoes (3 medium) cooked, peeled and mashed  (use mostly Kotobuki with a few Jewel for color)
1/8 tsp ground nutmeg
¼ tsp salt
1/8 tsp pepper
1 cup light cream
Chopped parsley


Sweet Potato Salad

Serves 6 - 8


3½  lbs. sweet potatoes  (mixture of Kotobuki, Jewel and/or Okinawan)
Salted water
1 medium onion, cut into thin rings
1 green pepper, cut into thin strips
Honey Vinaigrette Dressing (recipe follows)


Honey Vinaigrette Dressing

1 cup tarragon vinegar
1/2 cup vegetable oil
1 TBS honey
2 cloves garlic, peeled and lightly crushed
2 bay leaves
1/2 tsp salt
¼ tsp pepper
¼ tsp each dried oregano and thyme, crumbled

Spicy Sweet Potato Wontons


1 cup baked sweet potatoes, mashed (Kotobuki or Okinawan for delicate, nutty flavor;  Jewel or Garnet for sweet flavor)
3 TBS minced fresh ginger
3 serrano chilies, seeded and minced
2 - 3 TBS chopped fresh cilantro
1 -2 stalks green onion, chopped
½ tsp soy sauce
¼ cup roasted, salted peanuts, chopped
16 - 20 wonton wrappers (squares or rounds)
Light oil, such as canola oil, for frying

Dipping sauce:  Equal parts of soy sauce and rice vinegar.


Sweet Potato Latkes

Serves 4 - 6


4 cups (packed) coarsely grated Kotobuki sweet potatoes (about 1 - 2 medium size)
1/2 cup grated onion
3 - 4 TBS lemon juice
1 tsp salt
Black pepper, to taste
4 beaten eggs (yolks optional)
1/3 cup flour
1/4 cup minced parsley (optional)
Oil or clarified butter (for frying)

Toppings: sour cream, yogurt or applesauce