Cooking from the Farmers’ Market (Williams-Sonoma) is being released next month in paperback (it has been out for awhile in hard cover). A lushly photographed cookbook, it will inspire you to get up early every Saturday morning to get the goodies. Our local market doesn’t open for another month (boo!) but we have ones nearby that are already open. I love going to farmer markets (I was a vendor at one for a couple of years in the late 90’s/early 2000’s selling hand crafted soap and fresh herbs) and for me I really enjoy bringing home unusual produce, things I wouldn’t find normally in a grocery store. So basically a cookbook I can fall in love with.
The book has helpful sections on how to use your local market, what to buy in season and how to use what you bring home with many recipes. Included are many full color photographs as well.
Reading the book I came across the section for sweet potatoes, I had brought home a case of them earlier this week, so I picked one of the recipes to try – unlike some cooks I don’t see seasons with vegetables. I love eating sweet potatoes year round, not just in late fall or winter.I did adapt the recipe and used oil instead of butter, to make the dish vegan. You can of course use butter if desired.
Mashed Sweet Potatoes with Brown Sugar & Pecans
- 6 average sized sweet potatoes
- 4 Tbsp extra virgin olive oil
- 2½ Tbsp light brown sugar
- Fine sea salt
- 2 Tbsp pecans
Peel the sweet potatoes and trim the ends. Put them in a large pot and cover with water, bring to a boil. Let boil for 15 minutes or until fork tender.
Drain carefully and add to a large mixing bowl. Preheat the oven to 350° and oil a 1½ quart baking dish with 1 Tablespoon of the oil.
Mash the potatoes with 2 Tablespoons of the oil, 1 Tablespoon of the brown sugar and ½ tsp fine sea salt. Spoon into the prepared dish, top with the last Tablespoon oil, remaining brown sugar and the pecans.
Bake for 15 minutes, until the sugar is melted.
Serves 4 to 6 as a side dish.