Sweet Potatoes with Persimmons

Orange is the new black after all, right?


1 c water
1 lb sweet potatoes, peeled and cut
1/2 c sugar (I’d cut quantity back because I think both sweet potatoes and persimmons are pretty darn sweet, but haven’t tested it and I do understand that this is supposed to form a syrup)
1 cup persimmon pulp
Juice of 1/2 lemon and 1/2 lime

Put all ingredients into saucepan and cook, stirring occasionally, until sweet potatoes are done and medium syrup is formed. Serves 6

Tip: Expand Your Green Horizons!

These two greens are in the chicory family, and add a sharp bitter character to salads, but mellow and sweeten up a bit when cooked. If you aren't a big fan of the bitter greens, I suggest cooking them to minimize the intensity. They are delicious braised slowly in a broth or caramelized with a high heat saute...Read more


As both a vendor and a member, I've found Fair Shares to be a wonderful organization to be a part of. It has opened my eyes to a whole range of farmers/producers in the region that I may never have had the opportunity to come in contact with if it weren't for my involvement with Fair Shares. And you folks all rock!

- Josh Allen

Josh Allen, Companion Bread, St. Louis MO
Companion Bakery