I’d been thinking of making a sweet potato pie since they first showed up in the CSA back in November, but I ended up roasting them instead. The week before, we received these white sweet potatoes, a more fibrous variety, and I thought they might be better suited to dessert than dinner.
I looked for hours for the right vegan recipe (and am still not certain I picked the right one, so I’m not sharing it), and went for it. Though the potatoes themselves are a pale yellow, they became a dull sort of brown when blended and cooked on the stove, and became even more unappealingly brown in the oven. The final result was tasty, but I had to cover it in vegan whipped cream to make it look palatable.
Not pictured: the curry I made using roasted butternut squash. Delicious, but un-photographable.
Rhubarb Season 