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Sweet PotatoesSweet Potatoes

The sweet potato is a member of the morning glory family and has its origins in the American West Indies. These lush, vining plants spend the summer collecting and funneling energy into the roots, culminating in a fall crop of beautiful, bronze tubers. The sweet potato’s rich and creamy orange flesh and earthy, sweet flavor is incredibly versatile, lending itself to both sweet and savory dishes. It also ranks as one of the most nutritionally complete vegetables.

Storage Info:

  • Keep unwashed sweet potatoes in a cool, dark place, such as a loosely closed paper bag in a cupboard or cool basement, and use them within a few months. Do not store sweet potatoes in the fridge!!

Black Bean Sweet Potato Burittos (from Simply in Season)

3 cups sweet potatoes
1/2 onion
2 cups cooked black beans
1 tsp ground cumin
3/4 tsp cinnamon
1/2 tsp salt
8 flour tortillas
1 1/2 cups cheddar cheese

Saute in a large frypan in 1 T oil peeled and diced sweet potatoes with chopped onion. Add water or apple juice as needed to prevent sticking. Add black beans and spices and cook until heated through. Then divide bean mixture and shredded cheese among the tortillas and roll up. (Soften tortillas by heating in microwave or in oven). Place in a 9 x 13 inch baking pan. Lightly spray with olive oil if desired. Cover pan with foil and bake at 350 degrees for 20-25 minutes. Garnish with sour cream, salsa and fresh cilantro.


Roasted Sweet Potato Salad (from Food Matters Cookbook)

4 large sweet potatoes
1/2 cup olive oil
1/4 cup red wine vinegar or sherry vinegar
1 bell pepper, cored, seeded, and quartered
2 tsp ground cumin
1 T grated orange zest (optional)
1/2 cup sliced scallions
1/2 cup minced parsley or mint
1/4 cup raisins (optional)

Preheat the oven to 400. Peel and cut sweet potatoes into bite size pieces. Put them on a baking sheet and drizzle with olive oil, and toss to coat. Season with salt and pepper and roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep on pan until ready to dress. For the dressing: put 6 T oil in blender, along with vinegar, bell pepper, cumin and zest. Sprinkle with salt and pepper. Puree until smooth. Toss the warm potatoes with the scallions, herbs, and raisins. Add 1/2 cup of dressing and toss to coat, adding more if necessary. Taste and adjust seasoning. Serve immediately or at room temperature.


Sweet Potato Pie (a recipe from Brookfield Farm, in Amherst MA)

1/2 lb or 2 cups cooked, mashed sweet potato
3 T melted butter
1/4 cup maple syrup or 1/2 cup sugar
3/4 tsp cinnamon
1/4 tsp cloves
1/2 tsp nutmeg (or less)
3 eggs
3/4-1 cup milk
Crust for 1 9” pie shell
1 1/2 cups flour
1/4 tsp salt
1/2 cup butter
3-4 T cold water

Pour sweet potato mixture into pie shell and bake at 350 degrees for 1 hour or until set. Serve with real whip cream or ice cream!


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Three Rivers Community Farm         
Elsah, Illinois         


mailing address:
P.O. Box 122
Elsah, IL 62028 


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