sweet potato

Twice-Baked Sweet Potatoes with Bacon and Goat Cheese

This is a decadent way to serve sweet potatoes. What’s better than the goat cheese, flavorful bacon and fresh sweet potatoes available at the Market.  Tip: one potato can be enough for at least four people, depending on its size.


twice baked sweet potatoes.jpg
  • 4 large (about 3 lbs. total) orange-fleshed sweet potatoes, scrubbed and halved lengthwise
  •  2 tablespoons olive oil
  •  8 ounces bacon, cut into 1-in. pieces
  •  5.5 ounces fresh goat cheese, divided
  •  2 tablespoons milk or heavy cream
  •  1/2 teaspoon kosher salt
  •  1/2 teaspoon pepper
  •  3 tablespoons maple syrup, divided
  • 1 tablespoon chopped chives


1.        Preheat oven to 350°. Prick cut side of potatoes with a fork in a few places. Rub potatoes all over with oil and put on a baking sheet, cut side down. Roast potatoes until tender when pierced with a fork, about 45 minutes. Let cool until you can handle them easily, about 15 minutes (keep the oven on).

2.       Meanwhile, cook bacon in a large frying pan over medium-high heat, stirring often, until very crisp, 5 to 8 minutes, depending on the thickness of bacon. Drain on a paper towel. Roughly chop half the bacon.

3.       Scoop sweet-potato flesh out of skins and into a bowl (reserve skins). Smash flesh with a fork until smooth. Add chopped bacon, half the goat cheese, milk, salt, pepper, and 1 tbsp. maple syrup, and stir just until blended. Spoon into reserved sweet-potato skins, dividing evenly and using all of it.

4.       Bake until potatoes are warm in the center, 15 to 20 minutes. Sprinkle tops of potatoes with unchopped bacon, crumbles of remaining goat cheese, drizzles of remaining maple syrup, and chives.

Recipe courtesy of MyRecipes November 2014

Halloween Roasted Veggies

With sweet potato jack-o-lanterns, beetroot witch’s hats, and spooky potato ghosts, these Halloween Roasted Veggies are a healthy Halloween dinner recipe!  Shop Geneva Lakes for a great selection of vegetables.  Wildtree has your Balsamic vinegar and Pastured Perfect has your honey.  Happy Halloween!



  •  2 large sweet potatoes
  •  2 large white potatoes
  •  4 carrots peeled
  •  3 red beets large, medium
  •  2 Tbsp olive oil 30 mL
  •  Pinch of salt and pepper
  •  2 Tbsp rosemary
  •  ½ bulb garlic cloves separated with skin still on
  • 1 tsp balsamic vinegar 5 mL
  • 1 tsp honey 5 mL, or maple syrup for vegan option


1.   Bring a large pot of water to a boil. Cut sweet potatoes and white potatoes in half, width-wise, then drop into the boiling water. Boil for 5 minutes, then remove. Drop whole beets and carrots into the boiling water and cook for 5 minutes.

2.   While beets and carrots cook, cut the potatoes into ½ inch thick (1 cm) slabs. With a small paring knife or with a pumpkin cookie cutter, cut Jack-o-lantern shapes into the sweet potatoes. Do the same for the white potatoes, cutting them into ghost shapes (I used a straw to cut out the eyes!)

3.   Remove beets from water and cut them into ½ inch thick slabs, then cut out witch's hat shapes. We'll call the carrots witch's fingers and just leave them be.

4.   Set veggies onto a parchment paper-lined baking sheet. Drizzle with oil, sprinkle with salt, pepper, and rosemary leaves, and toss around to evenly coat. Crush garlic cloves with the flat part of your knife and scatter around the pan.

5.   Bake at 400 degrees F (204 C) for 1 hour, flipping the vegetables halfway through. When you have 10 minutes left, drizzle balsamic over the beets and honey over the carrots, then return to the oven.

Recipe courtesy of amandascookin.com

Jack-o-Lantern Potatoes and Bloody Bat Ears

With a bit of imagination, you can transform your farmers market veggies into creepy foods that will make an eerie impression on kids and adults. Scare up some savory Halloween fun at a pre-trick-or-treating party with these deliciously daring (and healthy!) Halloween nibbles. To let your guests know what each spooky dish is, use creepy clip art images attached to wooden skewers as labels.  Below are recipes for Jack-Lantern Potatoes  and Bloody Bat Ears.

Jack-o-Lantern Potatos

Use Halloween cookie cutters to turn potatoes into crispy Jack-o-Lanterns, ghosts, and goblins. You’ll need the largest sweet potatoes and potatoes you can find.


  • Large sweet potatoes
  • Large baking or russet potatoes


  • Small- to medium-sized Halloween cookie cutters.


1)            Peel the skin off of the potatoes and slice horizontally 1/8-inch thick.

2)            Press out shapes by pushing down hard and using a paring knife, carefully carving eyes, noses, and mouths.

3)            Place your shapes into a large bowl of ice water and save the scraps in another bowl (you can cook and eat these, too).

4)            Heat a large, non-stick skillet with 1/8 inch of olive oil. Remove the potatoes from the water and dry.

5)            On medium-high heat, cook several potatoes at a time for approximately 2-3 minutes per side until golden. Drain on a paper towel-lined plate and sprinkle with kosher salt.

6)            If you plan to freeze these, lay on a parchment paper-lined baking sheet and freeze uncovered until hardened. Transfer to freezer bags and seal out any excess air. Re-heat the day of your party in pre-heated oven at 400 degrees for approximately 8 minutes and display on a platter.

Tip: The potatoes can also be baked, but sweet potatoes work best fried unless you have a convection oven.

Bloody Bat Ears

Sliced beets shrivel when roasted and crisp up into delectable veggie chips — or, for our purposes, icky, bloody bat ears!

Ingredients for Bloody Bat Ears:

  • Red beets


1) Pre-heat the oven to 350 degrees.

2) Slice beets very thinly (use a mandolin if you have one).

3) Drizzle some olive oil on a baking sheet and spread around evenly.

4) Place sliced beets on the greased baking sheet and brush with a bit more olive oil. Sprinkle generously with salt and bake for 20–30 minutes.

5) Remove from the oven, and they will crisp as they cool.

Recipes courtesy of Babble

African Sweet Potato-Peanut Stew

This is an easy, yet unusual slow cooker dish.  Friends Country Market has a great selection of fresh made peanut butter and can offer their recommendation on how to spice up this recipe.  Mike and Audrey can offer their advice on what ready-made spices from Wild Tree can kick it up yet another notch.  Don’t forget the bread from Wild Flour and pick up some wine from Glunz Family Winery and Cellars. Ingredients:

  • 3 cloves garlic
  • 2 cups (loosely packed) fresh cilantro leaves and stems
  • 1 can (28 ounces) diced tomatoes
  • 1 cup creamy or chunky peanut butter
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper (cayenne)
  • 3/4 teaspoon salt
  • 1 cup water
  • 3 pounds sweet potatoes, peeled and cut into 2-inch chunks
  • 1 can (15 to 19 ounces) garbanzo beans, rinsed and drained
  • 1 package (16 ounces) frozen whole or cut green beans


  1. In blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, ground red pepper, and 3/4 teaspoon salt until pureed.
  2. Into 4 1/2- to 6-quart slow-cooker bowl, pour peanut-butter mixture; stir in water. Add sweet potatoes and garbanzo beans; stir to combine. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours or until potatoes are very tender.
  3. About 10 minutes before sweet potato mixture is done, cook green beans as label directs. Gently stir green beans into stew

Recipe courtesy of Good Housekeeping