Sweet PotatoesWhile 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.