jason and i gave my dear friend, georgia, some of our sweet potatoes and she created a delicious recipe from our crop:
she roasted the diced sweet potatoes tossed in olive oil and pink himalayan rock salt on 350 degrees for about 30 minutes. then she tossed them with raw spinach, pecans, and fresh grated parmesan.
georgia’s meal was well-plated as well as yummy. this is not surprising considering the great artist that she is!
delicious! i believe we’ll have to try that ourselves!
.:.