Common Acre Farm

Sustainably Grown Vegetables Mansfield, Ma.

Tag: sweet potatoes

Sweet Potato and Black Bean Tacos

October 23, 2026 /

Roasted sweet potatoes get sweet and caramelized at the edges, and a little smoky spice makes them taste like taco night. Black beans make it filling, and a quick lime and onion topping keeps it bright. Pile on the microgreens: celery micros taste like a crisp, grassy celery, and the Fresh Mix brings crunch and a little radish bite.

Storage: Keep sweet potatoes in a cool, dark, dry spot, not the fridge, which makes them hard in the center. They keep several weeks.

Serves 4 · 40 minutes

Ingredients

  • 1 1/2 pounds sweet potatoes (2–3 medium)
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon salt, divided
  • 1 onion, divided
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 limes
  • 8 small corn or flour tortillas
  • To top: celery microgreens and Fresh Mix, a few leaves of lettuce mix, avocado, hot sauce, and sour cream or a cashew crema

Directions

  1. Roast the sweet potatoes. Heat the oven to 425°F. Scrub the sweet potatoes (no need to peel) and cut them into 3/4-inch cubes. Toss on a sheet pan with 1 1/2 tablespoons oil, the chili powder, cumin, smoked paprika and 1/2 teaspoon salt. Roast 25–30 minutes, stirring once, until browned at the edges and tender.
  2. Make the quick onion topping. Finely chop about a quarter of the onion. Put it in a small bowl with the juice of 1 lime and a pinch of salt. Let it sit while everything cooks, and it will turn mellow and slightly pink.
  3. Warm the beans. Chop the rest of the onion. Cook it in the remaining 1/2 tablespoon oil in a skillet over medium heat until soft, about 6 minutes. Add the garlic for 1 minute, then the beans, the remaining 1/4 teaspoon salt and a splash of water. Mash about a third of the beans with a fork and simmer 2–3 minutes.
  4. Warm the tortillas. Heat them one at a time in a dry skillet, about 30 seconds a side, or wrap the stack in foil and warm in the oven for the last 5 minutes.
  5. Build the tacos. Spoon in beans and sweet potatoes. Top with the lime onions, a big pinch of microgreens and whatever else you like. Serve with lime wedges.

Make it a bowl: Skip the tortillas and serve everything over rice or a bed of the lettuce mix.

Keeps: Store the roasted sweet potatoes and beans separately in the fridge for up to 4 days. Add the microgreens fresh.

Roasted Butternut and Sweet Potato Soup with Leeks

October 16, 2026 /

This soup uses most of this week’s box in one pot. Roasting the squash and sweet potatoes in their skins means no peeling and no wrestling with a hard squash, and it deepens their sweetness. Gently cooked leeks and garlic make it savory, and a squeeze of lemon at the end brightens it. Make a big batch: it freezes beautifully.

Storage: Keep butternut squash on the counter or somewhere cool and dry, not the fridge. It keeps for months. Keep sweet potatoes in a cool, dark, dry spot, also not the fridge, which makes them hard in the center. They keep several weeks.

Serves 6 · About 1 hour, mostly hands-off

Ingredients

  • 1 butternut squash (about 2 pounds)
  • 1 1/2 pounds sweet potatoes (2–3 medium)
  • 3 tablespoons olive oil or butter, divided
  • 2 leeks, white and light green parts, sliced and rinsed (see Melted Leeks for leek cleaning tips)
  • 4 cloves garlic, chopped
  • 4 cups vegetable or chicken stock, plus more to thin
  • 1 teaspoon salt, plus more to taste
  • Black pepper
  • 1 teaspoon grated fresh ginger (optional, and great with frozen baby ginger)
  • A squeeze of lemon or a splash of cider vinegar
  • To top: Garden Party or Spicy Mix microgreens, toasted pumpkin seeds, a swirl of yogurt or coconut milk

Directions

  1. Roast the squash and sweet potatoes. Heat the oven to 400°F. Cut the squash in half lengthwise and scoop out the seeds.  Rub the cut sides with 1 tablespoon oil and place everything cut-side down on a lined sheet pan. Roast 40–50 minutes, until a fork slides in easily.
  2. Cook the leeks. While they roast, warm the remaining 2 tablespoons oil or butter in a large pot over medium-low heat. Add the leeks and a pinch of salt and cook, stirring now and then, until soft and sweet but not browned, about 10 minutes. Add the garlic and cook 1 minute more.
  3. Combine. Scoop the roasted squash and sweet potato flesh out of the skins and into the pot. Add the stock, salt, pepper and ginger, if using. Simmer 10 minutes.
  4. Blend. Blend until smooth with an immersion blender, or super carefully in batches in a regular blender, leaving the lid slightly open for steam. Add more stock if it’s too thick.
  5. Finish. Stir in the lemon or vinegar and taste for salt. Ladle into bowls and top with microgreens, pumpkin seeds and a swirl of yogurt or coconut milk.

Keeps: Up to 5 days in the fridge, or freeze for up to 3 months. Leave an inch of space at the top of the container, since soup expands as it freezes.

Vegan version: Use olive oil, vegetable stock and a coconut milk swirl.

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