Who We Are
If there was a sweet potato capital of the world, it would be Snow Hill, North Carolina and if there was a Sweet Potato Man, it would be Bobby Ham. For over 40 years, The Ham Family has been committed to growing, packing, shipping and processing the finest sweet potatoes and sweet potato products on the market. Currently Ham Farms ships locally, nationally, and even exports to more than 16 countries worldwide. No matter the destination, we take pride in delivering all our products from our family farm to your table.
The Ham Farms Difference
courtesy from http://www.thekitchn.com
2 pounds unpeeled sweet potatoes (for the most attractive presentation, select sweet potatoes that are fairly uniform in diameter and shape)
Oil for baking sheet
1/4 cup vegan mayonnaise (can substitute regular mayonnaise)
2 tablespoons gluten-free white miso
2 tablespoons tahini
1 teaspoon lemon juice
1/2 teaspoon grated ginger
Small pinch of cayenne pepper
4 scallions, green parts only, thinly sliced on the diagonal
1 tablespoon toasted sesame seeds (preferably black for contrast)
Preheat oven to 400°F and lightly oil a baking sheet. Slice the sweet potatoes into 1/2-inch-thick rounds and place in a single layer on the baking sheet. Bake for about 30 minutes until the potatoes are brown on the bottom and tender but not mushy.
To make the spread, whisk together the mayonnaise, miso, tahini, lemon juice, ginger, and cayenne. Taste and adjust any ingredients as desired.
To serve, spread the miso mixture on top of warm (not hot) or room temperature sweet potato rounds. Garnish with scallions and sesame seeds.