Laughing Child Farm is a small farm in the Mettowee River Valley, one of Vermont’s warmest places. Our part of the valley, called “Butternut Bend” has the right climate, the right soils, and has the right community that help us grow the best sweet potatoes.
Our sweet potatoes are certified organic, meaning we feed the soil and not the crop and our sweet potatoes are free of preservatives (which most sweet potatoes are dipped in) and are grown in clean, healthy soils. We rely on cover crops to build soil health and fertility and as an additional benefit our cover crops do the weeding and pest control for us. Our farm is off the market to developers- permanently. It can only be sold or leased to farmers and then, only at fair agricultural value. Farms like ours keep Vermont’s landscape open and affordable to future generations of farmers. We hope you enjoy eating our sweet potatoes. We know they are good for you, but damn, they taste good too.
Laughing Child Farm is owned and operated by Timothy and Brooke Hughes-Muse and kept sane by our four giggling girls. Timothy manages the field operations for Laughing Child Farm and teaches college-level agriculture courses on occasion. Brooke manages the packing house and sales for Laughing Child Farm, keeps Timothy on his toes, and supports families through Tree Song Doula.
Its firm texture makes it ideal for soups and stews. Cook slowly for superb sweetness. It is a mainstay of the northern sweet potato growers because it produces reliably in a variety of soils and weather conditions. *Sold out
Easily the favorite of our children, but only because of the bright sunny inside and purple outside. A touch sweeter than Beauregard and a pleasure to eat because of the color. Rubies have rough skin and are prone to splitting and cracking, leading to more culls in the field during harvest. Worth it though. *Sold out
Like orange silk. When slow cooked (by this we mean cooking in an oven or stove-top rather than microwave) this is as sweet as sugar and makes the smoothest puree. If you smash your sweet potatoes, get Covingtons. Smooth skin make it a good looking tuber.
Hunger Mountain Co-op
Stone Cutters Way Montpelier, VT
Brattleboro Food Co-op
2 Main St Brattleboro, VT
Middlebury Natural Foods Co-op
9 Washington St Middlebury, VT
Honest Weight Food Co-Op
100 Watervliet Ave Albany, NY
Rutland Area Food Co-op
77 Wales St. Rutland, VT
303 Center Hill Rd Manchester Center, VT
Stone Valley Community Market
Main St. Poultney, VT
Monadnock Food Co-Op
4 Cypress St, Keene, NH
The Wells Country Store
150 VT-30, Wells, VT
Round Bale Farm Co-Op
196 Main St, Salem, NY
Healthy Living Market
222 Dorset St. South Burlington VT
City Market/Onion River Co-Op
82 S Winooski Ave
Burlington, VT 05401
Green Mountain College
Northshire Day School
Manchester Center, VT 05255
The Good Table
2 Manhattanville Road, Purchase, NY
The Reluctant Panther
39 W Rd, Manchester, VT 05254
Black River Produce
449 River St, North Springfield, VT
Hudson Valley Harvest
This page will be continuously updated with new ways to use sweets and pics of some of the things we make. Find us on Instagram (laughingchildfarm), Facebook (LaughingChildFarm), and Pinterest (sweet-potato-love) for many, many more wonderful ways to use sweet potatoes.
As many of you know, we use our sweet potatoes in almost every meal. We are also lucky enough to be able to eat them year-round! We have decided to start compiling some of the ways we incorporate the sweets into our meals. Some recipes are from us, others are modified lightly (or heavily in Timothy’s case) from other recipes. We will do our best to give credit.
Our fridge always has puree in it, along with cooked sweets – either chopped or baked. We’re ready to add them to anything!
Baby food! Pureed, homemade, organic, delicious food for the babe.
Smoothies! We use puree in smoothies all year. Sweet potato puree acts as a thickener, while also sweetening.
Muffins! Pureed for the win again! (Anyone looking for a good puree-er? We LOVE our Kitchenaid immersion blender!) Timothy prefers a recipe from The Joy of Cooking while Brooke usually uses Moosewood Restaurant New Classics.
Sweet potato pancakes! These are the same as latkes, only with sweets instead of Irish potatoes. This is one of our favorite dishes. You can make them super savory, buy adding salsa, black beans, and salsa. Or go the other route and layer on the applesauce or maple syrup. Mmmmmmmm
Stir fry! Our girls will never admit it, but they don’t mind eating them in a stir fry. Brooke usually adds red pepper, tofu, onion, and coconut milk (and pineapple if she’s feeling festive.) Timothy usually pairs the sweets with meat, onion, green pepper and a sauce, which varies depending on his mood.
Don’t forget about breakfast! We add puree to waffle and pancake recipes. (Recipe adapted from The Joy of Cooking.) Recently, Timothy added some of our new Murasaki sweets (red on outside, white on inside) to our Cream of Wheat. It was awesome. Hint of sweetness AND the girls didn’t even know they were eating vegetables. Win-win.
Lasagna! Hear me out – it’s.so. good. We typically use the Lasagna recipe from “Moosewood Cookbook” and it never fails us. Unless we didn’t make it to the grocery store and guests are arriving too soon to pick up ingredients. We didn’t have cottage or ricotta cheese. Enter Timothy. He pureed sweets, blended in some mozzarella and hot damn! Out came some of the best lasagna we had ever eaten. Not one child complained.
Pizza! We bought a spiralizer this summer. Along with the immersion blender, it’s the most used tool in the kitchen. The last pizza we made, we sliced the sweets super, super thin and layered them on between the sauce and the cheese. Divine! We’ve also used the puree in place of sauce. Remember those chopped sweets we have in the fridge? Yep, we throw ’em on pizza, too.
Sausage-sweet potato bake! One of our standbys. Throw cooked sausage, sliced (or chopped) and boiled until *just* soft sweets, onions, and apples in a 2-qt dish, layering. Sprinkle some salt and pepper on top. Cover. Bake at 350 for 30 minutes. The recipe we adapted this from is in the cookbook, More with Less. That recipe calls for throwing the sweets in raw and adding some brown sugar. Also great this way, we just found the sweets weren’t always cooked all of the way through and didn’t need to add sugar. Plus, you have to brown the sausage anyway, so we just boiled the slices (or chunks) at the same time. (One of our IG followers recently mentioned these same ingredients, only roasted instead of baked in a covered dish. We tried it tonight. It’s definitely awesome both ways!)
Baked Lentils with Cheese! This is also adapted from More with Less, but the only change is subbing sweets for the carrots. It can be made dairy free. The blend of spices make it delectable!
During the fall and winter, once we run out of carrots from our personal garden, sweet potatoes replace them in every recipe. Especially in soups! We also don’t use winter squash, although I’m determined this year to see if I can make a sweet potato bisque that rivals a butternut squash soup (because I’ve missed that!) Add puree or chopped/sliced/ spiralized sweets into whatever-kind-of-soup for a delicious end result. Chili is fantastic with sweets, too! Last night I made leek and potato soup and threw a sweet potato in, in place of one of the Irish potatoes. Add some curry and you’ve got a not-to-sweet, but very satisfyingly warming meal. Locals: serve it with some Earth Sky Time bread!
Brownies! (from Pinterest board) Fantastic. They do rise a little and we prefer a fudgier, chewier brownie, but they are still great. They are cake-y and delicious. Hmmmm, maybe some maple icing….?
Sweet potato pie! Of course. Need I say more?
Sides – fries – curly and straight, mashed, roasted, baked…