The Great Orange Taters: Sweet Potatoes
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.
What are your favorite ways to eat sweet potatoes?
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