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Sweet Potato : Date Added: 1 Apr 2012
Listed in: Vegetables To Try
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Sweet Potato
Ingredients


There are two types of sweet potato the most common is the moist round potato with a deep orange flesh and sweet taste, the other is drier with a pale colored-flesh. The former is often incorrectly referred to as a yam but A true yam is the root of a tropical vine that is pale, starchy and not as sweet as what we know as a sweet potato. Tropical yams are not grown commercially in the US. Look for sweet potatoes that have a clean smooth skin with no marks of decay. Sweet potatoes can decay much faster than white potatoes, do not refrigerate but keep in a cool dark spot. They are a great source of potassium, fiber and vitamin A.

Cooking Instructions

The key to a truly delicious sweet potato is cooking it until it is soft and mushy anything less will not be as good.
To prepare:
Oven: scrub, prick the skin and bake 350 degrees in the oven for 60 minutes or until very soft, (for ease of cleaning cook on foil, sweet potatoes tend to "leak" as they near doneness)
Microwave: prick with a fork, cook on high for three minutes or until cooked through.
Boil: peel, cut into inch chunks, cover with water and boil until tender, about eight minutes, drain, reserve 1 cup of cooking water .Mash or puree with some of the reserved cooking water and butter or use milk instead of water and serve hot.
Tips: every one wants to know if sweet potato is a better choice than a white potato a 4 ounce sweet potato carries a little more calcium and fiber than a white potato and a lot more vitamin A. The best thing about sweet potatoes is that we usually eat them in a healthful manner while potatoes end up topped with sour cream or fried or turned into chips.

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