Dark Days Challenge Week 2

This weeks local meal was grass-fed beef roast, cooked all day in the crock pot with tomatoes from the garden and canned Anaheim peppers (ours). Green beans (canned, also ours) and my favorite way to eat sweet potatoes - Roasted sweet potatoes in lime syrup with chives (our potatoes and chives, neighbors limes).

Roasted Sweet Potatoes with Lime Syrup and chives

3 1/2 lb. sweet potatoes, peeled and cut into 1/2 inch cubes (10 cups)

1/4 cup butter, melted

3/4 teas. salt

Toss potatoes with butter, salt (and pepper if desired) in a bowl until coated well, then spread in 1 layer in 2 shallow baking pans (cookie sheets). Roast, uncovered, switching position of pans halfway through roasting until potatoes are tender and undersides are browned, 15-20 minutes.

1/2 cup water

2-4T sugar (depending on how tart the limes are)

1/4 cup fresh lime juice

1 teas. finely grated fresh lime zest

2 T chopped fresh chives

While potatoes roast, bring water, sugar, and lime juice to a boil in a small saucepan, stirring until sugar is dissolved. Simmer until reduced and thickened, 3-5 minutes. Toss potatoes with syrup and zest in a large bowl, then sprinkle with chives. This may sound like a strange combination but the tang of the lime syrup is a perfect compliment to the potatoes.....they are just yummy!

ps. We also found out yesterday at the Farmers market that the couple who raises the cattle will soon be raising meat birds.....yippee yahoo!