Summerland is known for using its bounty of produce in innovative ways, from pickling a whole box of farm-fresh fare to impressive cocktail hour appetizers that will blow your guests’ minds. Their latest creations? A warming latte made from one secret seasonal ingredient – sweet potatoes! – plus three other easy ways to use this flavorful and festive veggie fave. Grab a box filled with these rub-red beauties this winter season, then try these Summerland’s Japanese sweet potato recipe ideas this weekend to stay cozy until 2015…

Our beautiful and unique Japanese sweet potatoes come from Milliken Farms, based out of Santa Barbara. Milliken is small family owned and operated farm, using natural and sustainable farming methods, with some of the best produce we’ve seen. The perfect balance between a white potato and a sweet potato, these are slightly sweet, creamy and have a beautiful flavor that stands out all on its own. While we love to roast them, we also recommend boiling and then mashing with olive oil for a super sweet and savory side dish, or grilling and topping with some honey butter. If you love them as much as we do, you can purchase them on the Summerland marketplace here or stop by Milliken’s stand at the Wednesday & Saturday Santa Monica Farmers Markets.

Here are few of our favorite preparations, plus a warming Japanese sweet potato recipe we’re loving this winter:

Mashed with Olive Oil
Quarter potatoes. Bring a medium sized pot of water to a boil, and then add potatoes. Cook in boiling water for about 10 minutes, or until potatoes are tender. Drain, and then mash with 4-5 tablespoons of EVOO, our choice is Pasolivo’s California Blend. Season with salt and pepper.

Whole Roasted with Rosemary
Preheat oven to 360. Slice potatoes in half, lengthwise, place on a baking sheet and roast for 10 minutes or until tender. Remove from oven, let cool. Top with butter, Maldon Sea Salt and a few sprigs of rosemary.

Baked & Grilled with Buzzed Honey, Butter & Sage
Bake potatoes in oven heated to 360 for about 8 minutes. Finish cooking for a few minutes on the grill. Top with some butter, a few drizzles of Buzzed honey and sage leaves.