Recipes

• 1 h 15 min

  Total Time

• Medium

  Difficulty

Ingredients 

• 2 tbsp.

  olive oil

• 1 lb. or 3 cups

  medium Sand Candy™ Sweet Potatoes , peeled, and cubed into 1″ pieces

• 14 oz.

  can Diced Tomatoes, drained

• 15.5 oz.

  can of chickpeas, drained and rinsed

• 13.5 oz.

  can coconut milk

• ½ tsp.

  salt or to taste

• ¼ tsp.

  black pepper, or to taste

• 3 cloves

  minced garlic

• 1½ Tbsp.

  garam masala

• 1 tsp.

  curry powder

• ¾ tsp.

  paprika

• ¼ tsp.

  cumin

• ¼ tsp.

  cumin

• 3 cups

  baby spinach

• 1

  lime, juiced

Total Time

• Preparation Time

  1 h

• Cooking Time

  15 min

Goes Great with

Preparation

• Sauté onion in Olive Oil over medium heat until translucent, about 10 minutes.

• Add minced Garlic and cook for 1 minute.

• Add all spices and stir for about 30 seconds, until the spices become fragrant.

• Add the tomatoes, chickpeas, sweet potatoes, and coconut milk. Stir to combine.

• Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for about 20 to 30 more minutes until the sweet potatoes are fully cooked through and are fork-tender.

• Stir in the spinach and the lime juice. Remove from heat. Taste and season with additional salt and pepper if desired.

• Allow for the curry to cool slightly and for the spinach to wilt, about 3 minutes.

• Serve over your favorite rice such as Jasmine or Basmati.

Recipes

• 1 h 15 min

  Total Time

• Medium

  Difficulty

Ingredients 

Crab Cakes

• 1

  large Sand Candy™ Sweet Potato, peeled and diced

• ½

  medium Vidalia® onion, diced

• 2 tbsp.

  butter

• ½ cup

  mayonnaise

• 1 tbsp.

  Dijon mustard

• 2 tsp.

  lemon juice

• ½ tsp.

  Worcestershire sauce

• 1

  large egg

• 2 tsp.

  seafood seasoning

• 6 slices

  white bread, crusts removed and cut into small cubes

• 1 lb.

  lump or back fin crabmeat

• 2 cups

  panko breadcrumbs

• 3 tbsp.

  vegetable oil

Hash

• 2 lbs.

  large Sand Candy™ Sweet Potato, peeled and diced

• 2 tbsp.

  butter

• 1

  large Vidalia® onion, peeled and finely diced

• ¼ cup

  olive oil

• 1 tsp.

  salt

• ½ tsp.

  white pepper

• 1 tsp.

  Caribbean jerk seasoning

Total Time

• Preparation Time

  1 h

• Cooking Time

  15 min

Goes Great with

Preparation

• For the crab cakes: In a large sauté pan sauté sweet potatoes and onion over medium heat in butter. Remove pan from heat; let cool.

• In a large bowl combine mayonnaise, mustard, lemon juice, Worcestershire, egg, and seafood seasoning. Add bread cubes sweet potatoes and onion. Gently fold in crabmeat, taking care to not break up crabmeat pieces.

• Meanwhile, for the hash: In a large pot of boiling salted water cook sweet potatoes until slightly softened, about 3 to 4 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to a baking sheet covered in paper towels to dry.

• Melt 1 tablespoon of the butter in a large heavy nonstick skillet over medium-high heat. Add onion; sauté until golden brown, about 8 minutes. Add potatoes; reduce heat to medium. Season with salt, pepper, and jerk seasoning. Spread mixture into an even layer covering the bottom of the pan; cook until golden brown and crispy, about 15 minutes.

• Meanwhile, preheat oven to 400 ̊F. In a large shallow frying pan heat oil over medium-high heat. Add crab cakes; cook until well-browned on both sides. Transfer to oven; bake until cooked through (165 ˚F). Serve crab cakes hot with hash.