Sweet potato recipe

Hi Folks-

Happy Monday and I hope everybody got a chance to get outside Saturday!! I worked the morning but the afternoon was lovely. The front of our house is probably the last place on Main Street to lose the snow but the sun this weekend reminded me that I put in lilies and daffodils this fall. I’ll have something to look forward to and to inspire me in making my yard pretty again.

Before we owned the store we had really nice gardens in the back and front. This past year I have been focused on updating and renovating on the inside. This year I am hoping I can start to work on the outdoors a little bit…

Made a great new recipe this weekend that is billed as a side but with a salad and a loaf a bread it could be a meal. The source is the New York times but the recipe I’ve included here includes my tweaks. Roasted Sweet potatoes with yogurt sauce.

Roasted Sweet potatoes with yogurt sauce

3 sweet potatoes

¼ cup olive oil, plus more for drizzling

Kosher salt

1/2 cup plain 0% fat Greek yogurt, 1/2 cup sour cream

3 tablespoons lemon juice

2 tablespoons toasted sesame seeds (ask in the deli if you need some)

¼ cup red onion, medium dice

¼ teaspoon finely minced garlic

1 ½ tablespoons Thai fish sauce

1/4 tsp cumin

1 teaspoon dried chile flakes (or to taste, I used a little less)

¼ cup coarsely chopped parsley

Maldon sea salt I just used my regular sea salt 🙂


Preheat oven to 450. Trim ends off sweet potatoes and cut into three or four large chunks (about an inch) Coat sweet potatoes with a very light drizzle of olive oil and a sprinkle of salt. Roast the potatoes, on a sheet pan for 15 minutes and flip once the bottoms have started to char. Cook approximately another fifteen minutes until totally tender. Cool to room temperature, Set aside.

Mix together yogurt, sour cream 1 tablespoon lemon juice and half the olive oil until smooth. Divide between 4 plates.

Mix remaining lemon, olive oil and other ingredients into a salsa, and adjust seasoning with kosher salt.

Warm sweet potatoes in oven, then plate each half (or an even number of rounds). Top with salsa and sprinkle with Maldon salt. A little additional oil is good, too.

The fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • Sardines

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

  • PEI Mussels

Day of the Week

Lunch Special

Soup Special

Dinner Special


Hot spice rubbed Salmon sandwich on a soft roll.

Clam Chowder

Italian meatloaf


meatball sub

Greek Lemon Chicken Soup

Shrimp Scampi


Grilled Ahi tuna steak sandwich

Lobster Bisque

Salmon Cakes with Caper mayo


Bahn Mi, Vietnamese chicken sandwich

Chicken and Sausage Gumbo

Shrimp Quesadilla


Pulled pork sandwich, come early, it sells out!

Fish Chowder

Chef’s choice!

See you at the Store!

The Uncommon Market

The Store Worth Walking To




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