Sweet Potato

Sweet potatoes are native to Central America and are one of the oldest vegetables known to man. They have been consumed since prehistoric times as evidenced by sweet potato relics dating back 10,000 years that have been discovered in Peruvian caves.

Depending upon the variety, of which there are about 400, the skin and flesh of the sweet potato may be almost white, cream, yellow, orange, pink, or deep purple, although white/cream and yellow-orange flesh are most common. Sometimes this root vegetable will be shaped like a potato, being short and blocky with rounded ends, while other times it will be longer with tapered ends. There is often much confusion between sweet potatoes and yams; the moist-fleshed, orange-colored root vegetable that is often called a "yam" is actually a sweet potato. The true yam is native to Africa and Asia

Nutritionally, sweet potatoes are an excellent source of vitamin A and a good source of potassium and vitamin C, B6, riboflavin, copper, pantothetic acid and folic acid.

A Few Quick Serving Ideas

• Purée cooked sweet potatoes with bananas, maple syrup and cinnamon. Top with chopped walnuts. The fat content of the walnuts will help you get optimal absorption of the beta-carotene in the sweet potatoes.
• Steam cubed sweet potatoes, tofu, and broccoli. Mix in raisins and serve hot or cold with a curried vinaigrette dressing. Once again, the oil in the vinaigrette will help you improve the bioavailability of the sweet potatoes' beta-carotene.
• Baked sweet potatoes are delicious even when served cold and therefore make a great food to pack in to-go lunches.
• Sweet potatoes don't have to take a long time to prepare. Cutting them into 1/2" slices and Healthy Steaming them for just 7 minutes not only brings out their great flavor but helps to maximize their nutritional value. And you can add cinnamon, nutmeg, and/or cloves for extra flavor and nutrition.