The Great Orange Taters: Sweet Potatoes

The Great Orange Taters: Sweet Potatoes

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Emma Christensen
Dec 3, 2012
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 FlatbreadRoasted Sweet Potato Wraps with Caramelized Onions and PestoSweet Potato Hash with Sausage and EggsBlack Bean, Sweet Potato, and Quinoa ChiliSweet Potato Souffle with a Twist
What are your favorite ways to eat sweet potatoes? Related: Good Question: Yams vs. Sweet Potatoes (Image: Graphic Design/Shutterstock)
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