Sweet Potatoes

We typically think about eating sweet potatoes in the fall, especially as part of our Thanksgiving feasts, but these nutritious naturally sweet vegetables really should be part of our meals throughout the year. Even though they are in season in November and December, they can be found in local markets year-round.

Sweet potatoes are nature’s perfect food – an excellent source of vitamin A (in the form of beta-carotene), a very good source of vitamin C and manganese, and a good source of copper, dietary fiber, vitamin B6, potassium and iron.

    Sweet Potato (100 grams/3.5 oz)

      Calories 90 Carbs 34g
      Total Fat 0g Cholesterol 0mg
      Fiber 3g Sugars 4.2g
      Sodium 36mg Protein 1.6g

    And ONLY 1 ■

    Sweet Potato History

      Sweet potatoes originated in Central America and are a featured food in many Asian and Latin American cultures, much like the potato is to North America. Christopher Columbus brought sweet potatoes to Europe after his first voyage to the New World in 1492. By the 16th century, sweet potatoes began to be cultivated in the southern United States, where they still remain a staple food in the traditional cuisine. Depending upon the variety, of which there are about 400, the skin and flesh of the sweet potato may range from almost white through cream, yellow, orange, and pink to a very deep purple. In the mid-20th century, the orange-fleshed sweet potato was introduced to the United States and given the name "yam" to distinguish it from other sweet potatoes.

    How to Select and Store

      Choose sweet potatoes that are firm and do not have any bruises or soft spots. Avoid those that are displayed in the refrigerated section of the produce department since cold temperature negatively alters their taste. They should be stored loose (not in a plastic bag) in a cool, dark, well-ventilated cupboard away from sources of excess heat (like the stove) where they will keep fresh for up to ten days.

    A Few Quick Serving Ideas

    • Purée cooked sweet potatoes with bananas, sugar free maple syrup and cinnamon. Top with a few chopped walnuts.
    • Baked sweet potatoes are delicious even when served cold and therefore make a great food to pack in to-go lunches.
    • These naturally sweet veggies are a perfect base for many desserts, breads, muffins or puddings.