Get Your Ingredients from CWFFArm For These 3 Recipes

Here are three wonderful recipes for sweet potatoes you will enjoy!

Sweet Potato Cauliflower Salad

Yields 8 servings   Prep time 20 minutes    total time 50 minutes-sweet-pototato cauliflower-salad


1 1/2 lb. small sweet potatoes cut lengthwise into 1/2″ wedges

1 small head cauliflower, cut into florets

7 tbsp. extra-virgin olive oil, divided

Kosher salt

Freshly ground black pepper

3 tbsp. sherry vinegar

8 c. torn mixed lettuces

2/3 c. pomegranate seeds


Toss together sweet potatoes, cauliflower, 3 tablespoons olive oil, salt and pepper on a rimmed baking sheet. Roast at 425 degrees F, tossing once, until golden, 25 to 30 minutes; cool.

Whisk together remaining olive oil, sherry vinegar, salt and pepper in a bowl. Add lettuces, pomegranate seeds, and roasted vegetables; toss to coat. Serve immediately.

Maple Meringue Sweet Potato Casserole

Yields: 8 – 10 servings   Prep Time: 25 mins   Total Time: 2 hours 15 mins1 maple-meringue-sweet-potato-casserole


4 lb.  Carousel Watergardens Farm sweet potatoes

1 1/2 tsp. vanilla extract

1/2 c. dark brown sugar

4 oz. cream cheese

6 tbsp. butter

3/4 tsp. Kosher salt

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

2 large eggs

3 egg whites

1/4 c. Carousel Watergardens Farm Pure Ohio Maple Syrup

1 jar marshmallow crème


  1. Heat oven to 400 degrees F. Bake sweet potatoes on a foil-lined baking sheet 1 hour or until tender. Let cool to touch and peel. Reduce oven temperature to 350 degrees F.
  2. Beat sweet potatoes, 1 teaspoon vanilla, and next 6 ingredients at medium speed with a heavy-duty electric stand mixer until smooth. Beat in whole eggs. Spoon potato mixture into a greased 13- x 9-inch baking dish.
  3. Bake at 350 degrees F for 30 minutes. Meanwhile, beat egg whites, remaining 1/2 teaspoon vanilla, and a pinch of salt at high speed with a heavy-duty electric stand mixer until foamy. Gradually add maple syrup, beating until stiff peaks form.
  4. Beat one-third of marshmallow crème into egg white mixture; repeat with remaining marshmallow crème, beating until smooth (about 1 minute). Pipe or spread meringue in a decorative pattern on warm potatoes. Bake 13 to 15 more minutes or until meringue is lightly browned.

Note: You can roast and mash the sweet potatoes up to 2 days ahead and chill. Let stand at room temperature 30 minutes before proceeding with the recipe.


Roasted Sweet potatoes & Carrots

Cal/Serv: 290   Yields: 6 servings   Prep Time: 0 hours 10 mins  Total Time: 50minutes2 roasted-sweet-potatoes-and-carrots


2 – 4 Carousel Watergardens Farm sweet potatoes

8 Carousel Watergardens Farm medium carrots

1 large onion

2 clove garlic

Juice of 1 orange

3 tbsp. butter

2 tbsp. olive oil

1 tsp. Kosher salt

1 tsp. sweet paprika

1/2 tsp. ground cumin

1/2 tsp. ground ginger

1/4 tsp. ground cinnamon

1/4 tsp. Freshly ground black pepper

1 tsp. cayenne pepper

20 mint leaves

1/2 c. Savory Roasted Pecans (recipe follows)


Savory Roasted Pecans

1/2 tsp. Kosher salt

1/2 tsp. Freshly ground black pepper

1/2 tsp. red pepper flakes

1/2 tsp. chili powder

1/4 tsp. sweet paprika

1/4 tsp. ground cumin

3/4 stick butter

2 c. pecans


Preheat oven to 400 degrees F. Meanwhile, in a large bowl, combine sweet potatoes, carrots, onion, and garlic. In a small bowl, whisk together orange juice, butter, oil, salt, and all spices. Pour over vegetables and toss to coat.

Transfer to a roasting pan and roast until a knife easily pierces the thickest pieces, 35 to 45 minutes. Increase oven to broil and cook until crisp, 3 to 5 minutes.

Top with mint and Savory Roasted Pecans before serving.

To make the pecans: Preheat oven to 350 degrees F. Meanwhile, in a small bowl, combine kosher salt, freshly ground black pepper, red pepper flakes, chili powder, sweet paprika, and ground cumin; set aside. In a medium skillet over medium heat, melt butter. Add pecans and toss to coat. Add reserved spices and toss to coat. Spread nuts on a baking sheet and toast for about 10 minutes.



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