Food of the Month: Sweet Potatoes
Did you know that February is National Sweet Potato Month? Sweet potatoes were one of my favorite vegetables. They were tasty and packed a powerful nutritional punch! Then I turned 40! My body developed an allergy to them amongst other things. While I can no longer tolerate them I hate to deprive everyone else of them so here is a little information on sweet potatoes and why they should be a staple in your diet!
What Are They
Sweet potatoes are a root vegetable indigenous to the Americas. They date back to 8000 B.C. Although the skin color of sweet potatoes varies from yellow to brown to purple the lighter the skin the less sweet and moist the sweet potato becomes.
Health Benefits
They are rich in Beta-carotene (healthy skin and eyes), Vitamin C, Manganese, Tryptophan, Potassium, Fiber, Pantothenic Acid, Copper, Thiamine, Riboflavin, Niacin and Phytonutrients such as carotenoids and flavonoids.
Storage
Brush dirt off sweet potatoes and store in a paper bag with an apple to prevent budding in a cool dry place for one month. If storing at room temperature store no more than a week.
Uses
They may be baked in the oven and served plain
They may be boiled or baked and then smashed or mashed similar to how you would mash a white potato
They may be roasted along with other vegetables
They may be used in a soup
There are not many vegetables that grow in the winter months but sweet potatoes are in season right now. With the weather being cold I love soup so why not combine those two things into one delicious nutritious recipe. Enjoy this delicious Sweet Potato, Lentil and Spinach Soup recipe!
http://www.yummly.co/recipes/lentil-spinach-sweet-potato-soup