Under each sweet potato vine is a cluster of various sized roots. From very small, which we will offer in next few weeks as "fingerling" to medium/small which is the size you've been seeing in your shares to the larger roots. This week we are offering the larger roots because we have plenty of them!
I like to chop these into 1-2 inch size cubes and roast until tender. To do so, toss with oil (I like coconut) and roast at 400 for about 30-40 minutes. We often eat them as a side dish just like this, with a sprinkle of salt. I also really like to toss with fresh lime juice and sprinkle with chopped cilantro after they've cooked.
These large ones are also good for soup recipes and mashed sweet potatoes. Here's a recipe using ginger and coconut milk that I especially like, so easy too! mashed sweet potatoes recipe
