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  1. Preheat oven to 400°F.
  2. With a fork, pierce sweet potato skin 5-6 times.
  3. Place on baking sheet lined with foil. Bake until tender, 45 minutes to 1 hour.

Recipe by Love & Lemons

Ingredients

  • 7 medium sweet potatoes
  • 1/3 cup olive oil
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 400°F. Line 2 baking sheets with foil; spray with nonstick cooking spray. For crisper results, place a metal rack on each baking sheet.
  2. Peel the sweet potatoes, if desired, and cut into 1/4-inch strips.
  3. In a large bowl, combine sweet potatoes, oil and salt; with your hands, toss to coat.
  4. Spread sweet potatoes in a single layer on racks or foil without crowding; set aside remaining sweet potatoes.
  5. Bake until crisp, about 30 minutes, flipping halfway through. Repeat until all the sweet potatoes are baked.

Number of servings (yield): 8

Number of servings: 170 calories, 9g fat, 184mg sodium, 18g carbohydrate; 3g fiber, 2g protein

Recipe by Fabulessly Frugal 

Ingredients

  • 4 cups sweet potato, cubed
  • 1/2 cup white sugar
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 4 tablespoons butter, softened
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract

Topping

  • 2 cups mini marshmallows
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons butter, softened
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 325 degrees. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
  2. In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9×13 inch baking dish.
  3. Sprinkle with mini marshmallows.
  4. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the marshmallows.
  5. Bake 30 minutes, or until the topping is lightly brown.

Number of servings (yield): 6-8

Recipe courtesty of Chef Matt Johnson, School of Natural Cookery, CO

Ingredients

  • Pastry for a 9-inch double crust pie
  • 3 medium sweet potatoes (about 2-1/4 pounds), peeled and sliced into 1/4-inch rounds
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/3 cup firmly packed brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon butter, cut into bits

Instructions

  1. Preheat oven to 425º F. Line a 9-inch pie plate with 1 layer of pastry; set aside.
  2. Combine 1 cup of water and the salt in a large saucepan. Add sweet potatoes; cover and bring to a boil over high heat. Reduce heat and simmer until sweet potatoes are just barely tender when pierced, about 5 minutes. Drain slices, rinse with cold water until cool to touch. Drain slices well; transfer them to a large mixing bowl.
  3. To sweet potatoes, add sugars, lemon juice, flour and pumpkin pie spice. Toss gently with a spatula until slices are evenly coated. Spoon sweet potatoes into pastry-lined pie plate; dot top of potatoes with butter. Place top pastry over filling and crimp top and bottom pastries together to make decorative edge. Cut 3 to 4 slits in the top to allow steam to escape.
  4. Bake in oven until crust is browned and sweet potatoes are tender when pierced, about 50 minutes.
  5. Cool pie on wire rack at least 1 hour. Serve warm or cool.

If edges of crust start to brown too quickly, drape lightly with strips of foil.

 

Number of servings (yield): 8

Nutrition per serving (1 slice): 440 calories; 5 g protein; 75 g carbohydrates; 5 g dietary fiber; 14 g total fat