What can you do with Sweet Potatoes?

Sweet potatoes are different from yams! Sweet potatoes have a smooth skin, taste sweet, and are softer when cooked. When choosing, pick firm potatoes with smooth skin. Avoid potatoes with soft spots if possible.

Fresh sweet potatoes should be stored in a cool, dark place for up to 2 weeks. Do not store these potatoes in the fridge as that low temperature can make them too firm and create an undesirable taste. Cooked potatoes can be stored for 3-5 days in the fridge.

Always wash before using and cut off any brown spots. Leaving the skin on is up to your preference.

Sweet potatoes can be eaten in various ways. Add cooked diced potatoes to salads, make soup, or a side of mashed sweet potatoes to provide color and flavor to any dish.

Sweet potatoes are rich in fiber and high in vitamin A and vitamin C. To consume the amount of vitamin A found in one sweet potato, you would need to eat 23 cups of broccoli!

Fun Fact: George Washington Carver is traditionally associated with peanuts, however he also taught farmers how to rotate fields with soil enriching crops like sweet potatoes. To encourage better nutrition, he shared recipes using these alternative crops ingredients.

Sweet Potato and Carrot Soup

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 4 large shallots peeled and thinly sliced
• 1 teaspoon dried thyme
• 2 medium sweet potatoes peeled and diced into large pieces
• 1 pound carrots (about 6) peeled and chopped
• 6 cups water
• 1 tablespoon apple cider vinegar
• 2 tablespoons finely chopped fresh parsley (optional)

Directions

1. In a small skillet, heat the oil and butter on medium until butter melts. Add shallots and thyme. Cook 4 minutes until shallots are golden, stirring often.
2. Transfer to a slow cooker bowl. Add sweet potatoes, carrots, and water. Season with salt. Cover and cook on low 3–4 hours, until sweet potatoes are very tender.
3. In a blender, purée soup in batches until smooth. Be sure to keep the lid a little off and hold a towel over it – otherwise the heat will make the lid fly!
4. Stir in the vinegar. Season with salt and pepper to taste. Garnish with the parsley.

Check out the latest issue of Nutritious Bytes to learn more about food and recipes.

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