Sweet Potatoes
While sweet potatoes have been a
commonly consumed food in the south, they have been increasing in popularity in
recent years in other parts of the country.
Although yams and
sweet potatoes are both angiosperms (flowering plants), they are not related
botanically. Yams are a monocot (a plant having one embryonic seed leaf) and
from the Dioscoreaceae or Yam family. Sweet Potatoes, often called ‘yams’, are
a dicot (a plant having two embryonic seed leaves) and are from the
Convolvulacea or morning glory family.
Sweet potatoes
have a significant amount of nutritional value. Sweet potatoes are:
·
more nourishing than white potatoes although
they contain the same amount of calories,
·
fat-free and cholesterol-free,
·
excellent source of vitamins A (beta carotene)
and C,
·
source of copper, manganese, potassium, iron and
vitamin B-6, and
·
good source of fiber when eaten with skin on.
When purchasing sweet potatoes, choose firm potatoes that
are small to medium in size, with smooth, unblemished skins. Store them in a cool, dry, dark place. Do not
refrigerate sweet potatoes as they will dry out and have an unpleasant taste.
There are many ways to prepare sweet potatoes. Below is a sweet potato chip recipe.
2 medium sweet potatoes, scrubbed and sliced 1/8 inch
thick
1 tablespoon extra- virgin olive oil
½ teaspoon sea salt
1 lime cut into wedges for serving
1. Preheat
oven to 400 degrees, with racks in center and lower positions.
2. Divide
sweet potatoes between 2 rimmed baking sheets. Drizzle with oil, toss, and
spread them in a single layer on
sheets.
3. Bake,
flipping once, until centers are soft and edges are crisp, 22 to 25 minutes.
Sprinkle with salt.
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