Sweet Potatoes: Versatile, Delicious and Nutritious
If you're not cooking with sweet potatoes on a regular basis, you really should give this humble ingredient a second look.
Not only are they versatile and delicious, they pack a lot of nutritional value as well.
Sweet potatoes are part of the morning glory family and come in "dry flesh" and "moist flesh" varieties.
Although many people think sweet potatoes and yams are the same thing, true yams are not even in the same family of plants.
A large percentage of our sweet potatoes are grown in North Carolina and California, but the plant is actually native to Central America and Peru.
Yams, on the other hand, are native to Africa. The two terms became interchangeable because sweet potato growers in Louisiana have long been using the term "yam" to market their moist, orange fleshed sweet potatoes.
Sweet potatoes are definitely a healthy alternative to white and red potatoes. They contain high amounts of beta carotene (aka Vitamin A) and Vitamin E, as well as vitamins B6 and C. They also provide potassium, iron, calcium and fiber, and although they're named "sweet," these potatoes help stabilize blood sugar levels and are great for people with diabetes or insulin resistance.
When shopping, select smaller sweet potatoes that are firm, evenly colored and free from bruises. Store them in a cool, dark, dry area (do not refrigerate) and use them within a week.
You can do anything with a sweet potato that you would with any other potato. Sweet potatoes lend themselves well to baking, mashing, frying and steaming. Their subtle, sweet flavor makes a great complement to a wide variety of meats and they can also be used in many baked goods, similar to pumpkin.
Here are a couple of simple ways to prepare sweet potatoes, just perfect for quick weeknight meals ~
Baked Sweet Potatoes
Scrub the sweet potatoes thoroughly and prick the skin all over with a fork. Bake at 400°F for about 50 minutes, or until tender when pierced with a knife. Serve with a pat of butter and a sprinkling of salt and pepper.
Sweet Potato Oven-Fries
Pre-heat oven to 425°. Scrub and slice your sweet potatoes (as many as you want) into 1/2" thick slices. Cut each slice crosswise into "french-fry" style strips. Place in a bowl and drizzle with a little bit of cooking oil. Toss lightly. Dust with salt, pepper and pumpkin pie spice and toss again. Spread in a single layer on a baking sheet. If desired, grate some orange zest over top. Bake until potatoes are tender and edges begin to brown, 12 to 15 minutes.