The Great Orange Taters: Sweet Potatoes

Ingredient Spotlight

Sweet potatoes defy logic: how can something so sweet and so creamy still qualify as a healthy vegetable? All I can say is thank goodness! On these cold and dreary winter days, a scoop of bright-orange sweet potatoes on my plate makes a welcome and cheery addition to dinner. How have you been eating sweet potatoes?

Sweet potatoes are one of the easiest vegetables to cook. I usually peel off the thin skin, slice them into chunks, and toss them with olive oil before roasting them in a 450°F oven.Sweet potatoes can also be roasted whole (like regular potatoes), boiled, steamed, or yes, deep-fryed. The potatoes are done when they're soft all the way through.

Cooked sweet potatoes are great on their own as a side dish, perhaps drizzled with a little butter and sprinkled with herbs. I make a big batch and then add them to frittatas, pastas, soups, salads, pizza, and casseroles all week long. A container of roasted sweet potatoes never goes to waste in my fridge.

When buying them, look for tubers that look plump; avoid any that have withered tips or shrunken spots along the length. They are best stored in a dark, cool place at room temperature (or slightly below), and will keep for several weeks. The skin is edible, but can have a rough texture so I usually peel it off before cooking.

Sweet Potato Recipes to Try:

Sweet Potato, Ricotta, and Arugula Flatbread
Roasted Sweet Potato Wraps with Caramelized Onions and Pesto
Sweet Potato Hash with Sausage and Eggs
Black Bean, Sweet Potato, and Quinoa Chili
Sweet Potato Souffle with a Twist

What are your favorite ways to eat sweet potatoes?

Related: Good Question: Yams vs. Sweet Potatoes

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