Every Tuesday this summer we’re featuring a new recipe on the blog from one of our Savor the South® cookbooks. Each little cookbook in our Savor the South® cookbook collection is a big celebration of a beloved food or tradition of the American South. From buttermilk to bourbon, pecans to peaches, bacon to catfish, one by one each volume will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, each book brims with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes–from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. You’ll want to collect them all.
Today’s recipe is from April McGreger’s Sweet Potatoes. April McGreger is founder-chef of Farmer’s Daughter Brand Pickles and Preserves, a farm-driven artisan food business in Hillsborough, North Carolina. Her recipe is a southern take on hummus, with sweet potatoes instead of traditional chickpeas. This hummus makes an excellent dish for parties!
Connect with McGreger on Twitter @farmersdaughtr, and “like” the Savor the South® book page on Facebook for more news and recipes. Also, check back here next Tuesday for another Savor the South® Sampler recipe!