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Roasted Purple Sweet Potato

Purple sweet potatoes are a gorgeous addition to any meal! They are vibrant, loaded with antioxidants and other nutrients, and can be stored in a cool, dark place for up to 4 weeks. This mouthwatering roasted purple sweet potato recipe from Running to the Kitchen is simple to put together and pairs well with almost anything. It can be served by itself or alongside fish, chicken, steak, burgers, and so much more!



  • 2 large purple sweet potatoes
  • 2 Tbsp butter, melted
  • 1 sprig fresh rosemary, minced
  • 2 cloves garlic, minced
  • Sea salt and freshly ground black pepper


Preheat the oven to high broil.

Bring a large pot of salted water to a boil. Trim ends of sweet potatoes then cut into 3/4" - 1" thick slices.

Gently lower slices into pot and boil, covered for 15-20 minutes until potatoes are tender but not mushy. Remove to a paper towel and drain.

Stir the melted butter, rosemary, and garlic together in a small bowl.

Place the potato slices onto a large baking sheet. Gently press down on each slice using the back of a fork until slightly smashed.Spoon the butter and herb mixture over each smashed potato slice. Transfer to the oven.

Broil for 10-12 minutes until edges and tops of the potatoes are crispy.

Season each smashed potato with salt and pepper. Serve hot.


About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.