If you’ve ever cut into a sweet potato and the flesh was white, you’re in for a treat. The flesh of sweet potatoes come in different colored hues including orange, purple, yellow or white. The term white sweet potato is used to describe any variety of sweet potato that has white flesh. The two most common white-fleshed sweet potatoes are Boniato, also called batata, or Cuban sweet potato, and the Japanese sweet potato, also called the satsuma-imo.
If you’re like me, you’re always looking for a quick but filling and nutritious meal on a busy day. One thing I’ve learned to do is to tuck a few sweet potatoes into the oven whenever I’m baking something. That way, I have a head start on a delicious, nutritious meal, ready to go whenever I’m hungry but pressed for time. Read on for several suggestions for how to use a baked sweet potato.
Getting the sweetest sweet potatoes isn’t about picking out the ripest or most promising potatoes in the bunch. Nope! Rather, a little culinary magic trick will transform your toughest tubers into delicious treats. Here’s how! If you like your sweet potato casserole extra sweet, all you have to do is bake the sweet potatoes low and slow! Raw sweet potatoes are mostly starchy fibers, but they also contain an enzyme that will break down the starch into sugar at certain temperatures.
Q: What are some uses for sweet potato flour? Either sweet or savory. Curiosity got the better of me (for a change) and I brought sweet potato flour home but now I’m not sure what to do. Found a pancake and a crepe recipe, but still looking for more. Sent by Susana Editor: Readers, what do you make with sweet potato flour?
Before rice crackers with tuna tartare and platters of canapes, there were pigs in blankets. A classic finger food that not only saved snack time, but in many ways, acted as the gateway to more mature appetizers, teaching early eaters just how playful and filing small bites of food can be. A very important lesson, indeed.
Q: Can sweet potatoes be peeled and cut ahead of time (day before) to use in a baking recipe with sliced apples? Sent by Rose Editor: I love when I have the chance to prep ingredients in advance, but I haven’t tried prepping and storing sweet potatoes ahead of time. I would imagine they would need to be stored in water and certainly refrigerated. Read more: What’s the Difference Between Yams and Sweet Potatoes Readers, what do you think about this?
Along with hard-boiled eggs and a pot of beans, the one thing I always make at the beginning of the week is a big batch of baked sweet potatoes. Of all the prepped foods that make the week a little easier, this vibrant orange root vegetable is the MVP. It is a blank canvas full of potential for a simple side dish that’s ready to be eaten as is; a quick fix to bulk up salads, grain bowls, and eggs; or, with a simple upgrade, it can be a meal in itself.
If you’re looking to incorporate more veggies into your diet, you may be focusing on how you can add them to dinner. But if you’ve got a sweet tooth, may I suggest working them into dessert, too? I know this isn’t a new concept. Our uber-popular double chocolate zucchini bread packs in the nutrients, but tastes just like a decadent chocolate loaf cake. We’ve stuffed grated beets into chocolate beet cupcakes, and of course eaten our fair share of classic carrot cake.
Many of us are eating sweet potatoes throughout the year — baked, turned into noodles, or just boiled and mashed — but I’m declaring November the official start of roasted sweet potato season. When you roast sweet potatoes, their flesh becomes sweeter, burnished by the hot oven, and the flesh tenderizes into the most delicious bites ever.
Every year my family’s Thanksgiving spread absolutely needs to include a creamy, marshmallow-topped sweet potato casserole. It’s essential. I’ve made a lot of variations of this iconic dish, and over the years I’ve learned that what makes it so great isn’t the topping — it’s the way you treat the potatoes. This is the easy, but important trick you need to know.
There are plenty of legitimate reasons you might want to skip the traditional sweet potato casserole topping of caramelized, gooey marshmallows. Maybe you’re welcoming a vegan or vegetarian to the table, or you want to eat less sugar during the holidays, or maybe you’re one of those folks who just doesn’t like marshmallows! Luckily, sweet potato casserole doesn’t hinge on a marshmallow topping.
If you’re celebrating Friendsgiving this weekend and were tasked with bringing a side dish, I’ve got just the thing for you: hot honey sweet potatoes. Roasted with butter and brown sugar and then drizzled with a spicy jalapeño-infused honey, these are not your Aunt Rita’s sweet potatoes — and that’s exactly the point. Friendsgiving is a more relaxed version of Thanksgiving.
Summer is synonymous with cold salads, Popsicles, and grilled food. It’s the time of year when you’re supposed to say goodbye to your oven (unless you’re making pie), and opt for simple, fresh meals. It’s the time for weekly trips to the farmers market, tons of seasonal vegetables and fruits, and lazy beach days. It should be all about lazy cooking. So why, all of a sudden, am I obsessed with roasted sweet potatoes?
Are you roasting sweet potatoes to go with dinner? Before you get started, there’s one more thing you need to do: Add one or two extra to the baking sheet! It takes almost no extra work, but pays big dividends later. Here are five reasons to always roast extra sweet potatoes. When it comes to roasting sweet potatoes, you have a choice to make: Do you want to cut up the potatoes? You’ve got four options. Whole, with the skin on. Cut into wedges (skin on or off).
While I don’t know anyone who considers leftover sweet potatoes a problem, I want to share a tip for giving them a spectacular second life. Three words: whipped sweet potatoes. Here’s what to do: Peel and puree any leftover cooked sweet potatoes and whisk them in a pan over medium heat with a generous amount of butter and a splash of heavy cream. Sprinkle in a couple pinches of salt and you’ve got whipped sweet potatoes.
Sweet potatoes. Orange-fleshed root vegetables great for baking and terrific sprinkled with brown sugar, right? Well, sometimes. Usually the qualities that distinguish a sweet potato from their not-even-related-cousin the yam are subtle. But when you’re trying to recreate a recipe made specifically with sweet potatoes, that difference becomes huge.
Sweet potatoes are a vegetable-hater’s dream: what could be better than a potato that tastes like candy? But sweet potatoes aren’t that way to begin with. They need a little extra help to transform them from starchy to sweet – and we’re not talking about marshmallows or maple syrup, either!Sweet potatoes are mostly starch, just like any other energy-storing tuber. And they taste about as good as any other raw tuber until you start cooking it!