Sweet Potatoes
Culinary Use, Storage, & Benefits
Vegetable Profile: Sweet Potato (Impomoea batatas)
Description
Sweet potatoes, not to be confused with the yams of the tropics, come in a wide variety of colors. The most common one in our area, the deep orange flesh is sweet and moist when cooked. A member of the morning glory family, this food only resembles a true potato in the fact that they are both tubers. This is a crop we are not able to grow effectively due to our wet soil conditions. Instead, we source organic sweet potatoes from other local growers in order to support their business and offer our customers more variety.
Nutrition
Sweet potatoes are a good source of beta carotenoids, especially the bright orange varieties. They help stabilize blood sugar levels and and improve the body’s response to insulin. They contain potassium, fiber, B6, copper, and iron.
Storage
Sweet potatoes bruise easily, so handle with care. Store in a cool, dark, dry place, but not in the refrigerator because it can make the center hard even after cooking.
Use
Sweet potatoes can be used in all the same ways as potatoes: roasted in coconut oil with a little salt is my favorite. You can also steam, bake, broil, fry, mash, or boil them for soup.
Sources:
The New Whole Foods Encyclopedia by Rebecca Wood
Farm-Fresh and Fast by Fairshare Coalition
SpecialtyProduce.com
Our own experience!
