Welcome to Sea to Sky Farm

Welcome to Sea to Sky Farm

Welcome to Sea to Sky FarmWelcome to Sea to Sky Farm

Chris's Recipes

scalloped sweetpotatoes

scalloped sweetpotatoes

scalloped sweetpotatoes



1 1/2 pounds orange-fleshed sweetpotatoes, peeled and cut into 1/4-inch thick slices - divided

1 1/2 pounds yellow/white-fleshed sweetpotatoes, peeled and cut into 1/4-inch slices - divided 

2 cups of your favorite shredded cheese - divided 

2 1/2 cups heavy cream 

2 tablespoons chopped fresh thyme 

1 1/2 teaspoons salt and pepper 

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder

  • Preheat oven to 400°F. 
  • Meanwhile, oil a 9-by-13-inch baking pan or a 2 1/2- to 3-quart casserole dish. Layer half of the sweetpotatoes in the prepared casserole dish, overlapping them and mixing the colors. Sprinkle about half of the cheese on top. Add the remaining potatoes and set aside.
  • In a small saucepan over medium-high heat, combine the cream and all the seasonings.
  • Pour cream mixture over sweetpotatoes. Sprinkle with the remaining cheese, cover, and bake 45 minutes.
  • Uncover and continue baking until the sweetpotatoes are tender and the top is browned, about 15 minutes. 

the best pesto recipe

scalloped sweetpotatoes

scalloped sweetpotatoes



½ c. pine nuts (toasted)

3 oz. parmesan cheese (grated)

2-3 garlic cloves (minced)

1 tsp. kosher salt

6 cups basil (de-stemmed)

¾ c. extra virgin cold pressed olive oil

  • Toast pine nuts in 350 oven for 5 minutes, tossing halfway. Let cool.
  • Put pine nuts, cheese, and garlic in food processor and pulse until finely ground
  • Add basil and put top of processor on 
  • With motor running, drizzle in olive oil until pesto is smooth 
  • Add in salt and run motor just to mix 
  • Use on pasta, pizza, sandwiches, etc!  

sweet potato crostini

oil free jalapeno poppers

oil free jalapeno poppers



1 large or 2 medium or 8 creamer sweet potatoes

4 slices bacon

1/4 cup olive oil

4 oz. goat cheese or mascarpone cheese

1 tablespoon balsamic vinaigrette

20-24 pecan halves

Salt and pepper to taste

  • Preheat oven to 425 degrees
  • Slice sweet potatoes into 1/4 inch rounds and toss with olive oil and salt and pepper
  • Grease a baking tray and place sweet potato rounds in a single layer on baking tray, bake for 10 minutes. Flip and bake for another 5-10 minutes until tender.  Transfer to a serving dish.
  • While sweet potatoes bake, cook bacon and cut into 1 inch pieces 
  • Assemble crostinis - place a piece of bacon on top of sweet potato round, a dollop of cheese on top of bacon, and a pecan halve on top of cheese
  • Drizzle balsamic vinaigrette on top
  • Serve warm or at room temperature

oil free jalapeno poppers

oil free jalapeno poppers

oil free jalapeno poppers



6 jalapeños

4 oz. cream cheese

½ c tortilla chips 

(crushed and divided)

¼ c parsley

  • Slice jalapeños lengthwise, remove seeds
  • Combine cream cheese and ¼ c. crushed tortilla chips
  • Add parsley to cream cheese mixture
  • Fill jalapeño halves with cream cheese
  • Press jalapeños in remaining ¼ c of tortilla chips
  • Cook in air fryer for 8 min at 370 or in conventional oven at 375 for 20 minutes
  • Let cool slightly before you stuff them in your mouth!