Knife in hand, I approach a sweet potato kindly, knowing it will give me practically anything I want for dinner. If I cut it into small dice, I can quick-roast it and use it in warm salads. Medium dice? I slow-sauté those on the stovetop with apples and onions or other root veggies. I can layer sliced sweet potatoes into creamy gratins or spread them on a sheet pan with oil and herbs to roast for a fast side dish.

If I cut the slices into sticks, I’ve got Mini Sweet-Potato Fries to serve with Limey Dipping Sauce. Or I can make larger oven fries out of sweet potato wedges.

These days I almost never bake a whole sweet potato; instead, I roast halves (cut-side down). Not only is the cooking time shorter, but you get a big flavor bonus: deep caramelization on the cut side. And roasting cut-side down traps the moisture that cooks the sweet potato through.

One of the best things about roasted sweet potato halves is their flexibility. Serve them simply, drizzled with melted butter infused with citrus zest, and you’ve got your nutrient-packed side for supper. Or go a step further and top the sweet potato halves with a custom quick-to-make veggie topping, like sautéed shredded Brussels sprouts with Parmigiano and pine nuts or sautéed corn with Serrano peppers and chives. These Caramelized Sweet Potato Halves with Custom Toppings are fancy enough for Thanksgiving and hearty enough for a vegetarian main dish.

By the way, I found some white sweet potatoes at Morning Glory this week. We did a side-by-side test of mini-fries and found the whites to be a bit starchier and the orange a bit moister and sweeter. Both good though!

And both would be good additions to this versatile Quick-Roasted Root Medley, which is a great topping for Spanish Pot Roast...

...as well as Braised Lamb Shanks and Braised Short Ribs.

Oh and one last thing while we’re on the subject of sweet potatoes; don’t forget to make a batch of this very delicious Spiced Red Lentil and Sweet Potato Soup with Coconut Milk and Cilantro.

Meanwhile, back in the garden…I’ve been harvesting my shell beans. This year I grew an heirloom Italian variety passed on to me by a friend who got hers from an Italian many years ago. I can’t wait to use them in my Harvest Shell Bean Gratin with Bacon, Corn, and Roasted Tomatoes. But you can use any dried bean in that gratin, which is like a (much easier) riff on cassoulet.

Fresh shell beans are also an excellent starting point for White Bean and Roasted Garlic Dip with Homemade Pita Crisps.

And you’ll want to make a batch of Garlic Roasted in Oil for that.

Is it too soon to make Big Molasses Crinkle Cookies? I think not!

Check out some news and notes below and I'll see you on Instagram @cookthevineyard.

What's Open, What's Happening

If you're looking to make a dinner reservation or wondering which farm stands and markets are open, visit What's Open on Martha's Vineyard for regularly updated listings.

Harvest Festivals

• Morning Glory Farm's Pumpkin Festival is taking place this Saturday, Oct. 14 from 10:30 a.m. to 2:30 p.m.

Thanksgiving Turkeys

• Beetlebung Farm will be selling The Good Farm's pasture-raised turkeys again this year. Find the online order form here.
• North Tabor Farm will have around 25 turkeys this year, all around 20 pounds. The order form is here.