RECIPES from the Garden
Ingredients:
Hot whole roasted sweet potatoes
Sour cream or crème fraîche
Cayenne pepper (optional)
Chopped pecans
Method:
1. Split midway through hot roasted sweet potatoes lengthwise, and squeeze sides lightly together to "plump" up the insides.
2. Top with sour cream or crème fraîche, drizzle with honey or agave if desired, dollop with spiced cranberry sauce, and sprinkle on spices and chopped pecans.
3. Feast!