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Bidding farewell to the bared skin and UV rays of summer can be hard, but remember: sweater weather means you can cover up and chow down on all the comfort food and drink fall brings. Toss those jorts aside and shimmy into something a little more comfortable with Sweet Yamma Jamma, Indeed’s seasonal spiced sweet potato ale.

We’re teaming up with four local Minneapolis eateries to bring you a taste of fall, crafted with our versatile, culinary-minded Sweet Yamma Jamma. Indeed Brewing Company, joined by Tiny Diner, Bryant Lake Bowl, Pat’s Tap, and Red Stag Supper Club, is proud to present: The Kids’ Table (All Grown Up), the beer-soaked holiday dinner you actually want to attend!

The chef behind each of the four restaurants has developed a recipe using Sweet Yamma Jamma as an ingredient, which will pop up on menus in consecutive two week installments, culminating in a three-course prix fixe harvest-inspired menu at the Red Stag Supper Club. Recipes from each restaurant will be available on our blog, and in select liquor stores where Sweet Yamma Jamma is sold, to help you prepare your own Thanksgiving feast at home.

First up is Tiny Diner, presenting Sweet Potato Gnocchi with Sweet Yamma Jamma-braised Collard Greens, on the menu between September 1st and September 14th. In their own words, “The Tiny Diner and Farm is a small place with big ideas. We believe it’s the little things that count, so we’re creating menus with as many local foods as we can, including the stuff we grow ourselves.” Local beer meets local food to create a seasonal, sustainable dish you’ll want to savor while you can. We’ll meet you at Tiny Diner!

Sweet potato gnocchi with Sweet Yamma Jamma-braised collard greens, from the Tiny Diner kitchen

Sweet potato gnocchi:

• 1 pound of potatoes, roughly half Idaho potato, half sweet potato
• 2 egg yolks
• 1/2 cup parmesan cheese- grated
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped rosemary
• 1 cup all-purpose flour

With a fork, poke holes in the potatoes, and place them on top of a bed of salt. Cover and bake for roughly 2 hours. When they are fork tender, peel off the skin and pass them through a food mill (preferred and most reliable method), or grate them over the large holes of a box grater into a bowl. While potatoes are hot, add in the cheese, salt, pepper, and chopped rosemary. Fold in half the flour, mix, then add the rest of the flour. Do not over mix, dough should be slightly firm. Roll out into a rope and cut into bite-size pieces.

Bring a pot of salted water to a boil. Turn the water down to a simmer, and add the gnocchi. Cook a small amount of gnocchi at a time, letting the gnocchi simmer for about a minute. Once the minute is up, tossed the gnocchi onto an oiled sheet pan or plate. Use within 5 days or freeze up to a month.

Indeed Sweet Yamma Jamma-braised collard greens:

• 1 onion, small diced
• 3 shallots, minced
• 5 garlic cloves, minced
• 3 tomatoes, diced
• 5 lbs collard greens, chopped
• 2 cans Indeed Sweet Yamma Jamma (sweet potato ale brewed with spices)
• Vegetable stock, homemade or low-sodium if store bought, to cover
• Salt and black pepper, to taste

Sweat onions with garlic and shallots, then add the tomatoes, collard greens, Sweet Yamma Jamma, and enough vegetable stock to cover everything by an inch or so. Simmer over low heat for 30 to 40 minutes. Top your sweet potato gnocchi with braised greens and broth.