By Chef Lisa Rochon.
The Shed’s Sweet Potato Hash
By Chef Todd Richards of White Oak Kitchen, formerly The Shed at Glenwood and The Pig and The Pearl.
Curried Sweet Potato & Mustard Greens Salad with Greek Yogurt-Date Chutney & Feta
By Chef Joey Ward of Gunshow.
Caldo Verde with Marinated Hakurei Turnips
By Chef Nick Leahy of Saltyard.
Caramelized Sweet Potato Skillet Collards with Ginger
Recipe by Culinary Director Jason Paolini of Linton’s in the Garden