Sweet Potatoes

My daughter loves sweet potatoes and this is the way she eats them. Although she insists on using a sprinkle of brown sugar, I refuse to argue with a kid who loves a food so full of vitamins A, C plus niacin and potassium.

Yams are not the same thing as sweet potatoes. Sweet potatoes are indigenous to Central or South America and yams are indigenous to Africa and Asia. They are tropical tubers and are higher in starch than sweet potatoes and have white flesh. If you see a tuber at the grocery store marked "Yam" ii probably is not a yam

Small to medium sized potatoes are the sweetest and creamiest. The more colorful the potato, the more it contains the antioxidant beta-carotene. You can store sweet potatoes in a cool, dry pantry for up to two weeks; any longer and their sugar content will cause spoilage.


One sweet potato

1 tablespoon brown sugar

Scrub the skin of the potato (no need to peel it) and poke a few holes in it with a fork.

Bake at 400 for 30 minutes or until soft.

Or, microwave (without foil) for 7-10 minutes or until soft.

Cut open and sprinkle with brown sugar. I think the potato is sweet enough by itself.

For additional interesting tastes, try sprinkling your pots with sage, cajun seasoning, ground cumin, paprika, or top with sauteed onions.