FINAL_ Sweetpotato Cocktail Guide

Garnishes

Roasted Sweet Potato Cubes Peel and cut sweet potatoes into ½ inch cubes, season as desired. Bake on a cookie sheet in a preheated oven at 400 degrees F for 20 minutes. Allow to cool and store in an airtight container. Sweet Potato Matchsticks

Peel sweet potatoes and slice across the middle into ⅛ inch thick chips using a mandoline or sharp knife. Next, cut the chips into ⅛ inch wide sticks. Keep the sticks cold and submerged in water.

Sweet Potato Chips Peel sweet potatoes and slice across the middle into ⅛ inch thick chips using a mandoline or sharp knife. Keep the chips cold and submerged in water. Sweet Potato Fins Peel sweet potatoes and slice from

top to bottom into ⅛ inch thick chips using a mandoline or sharp knife. Next, cut one long edge of the chip into a straight line. Cut a curve into the opposite long edge as to resemble a “sail” or “fin.” Keep the fins cold and submerged in water.

Sweet Potato Ice Cubes These can be made with any sweet potato variety for flavor, but purple sweet potatoes will give you the most dramatic color. Peel and slice 2–3 sweet potatoes. Add them to 32 oz of water and keep for 3–4 days in a refrigerator. Strain the sweet potatoes out and use the colored water to make ice cubes. For a deeper color, use less water. Created by Mark Weddle, Traveled Farmer Greensboro, North Carolina

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