In Season: Sweet Potatoes, For Breakfast, Lunch, Dinner, or Dessert
Photograph by FotoosVanRobin on Flickr
Sweet potatoes are not to be mistaken with yams, even though the terms are often used interchangeably. Sweet potatoes are the common red-brownish skinned root vegetables with sweet orange flesh and semi-smooth skin; there is also a variety with yellow flesh, with a taste resembling a mix of potato and apple. Yams usually have a rough dark brown skin, similar in texture to tree bark, with a white, purple, or red flesh. Yams do not have orange flesh. Therefore, most of what you see in the supermarket labeled as a yam is in fact a sweet potato (thanks to the U.S. Department of Agriculture), so keep your eyes peeled, cause you're bound to be confused.
Sweet potatoes are one of the easiest vegetables to cook that taste like candy without adding too much sugar. I usually make two at a time to make enough for a couple portions. For the simplest and most comforting mashed sweet potato recipe, cube and boil them for 15-20 minutes, or keep whole, poke a few holes, wrap in foil, and roast in the oven for 45-55 minutes. When done, remove the skin without burning your fingers, add a teaspoon of butter and maple syrup (brown sugar or agave nectar also work) and mash with a fork. My mom likes to roast the orange and white fleshed potatoes together for color variation, and adds plenty of orange juice and a dash of cinnamon.
Sweet Potato Recipes
Pioneer Woman's Sweet Potatoes
Sweet Potato Spoon Bread
Sweet Potato Gratin with Onions and Sage
Sweet Potato Salad with Caramelized Onions and Guajillo Chile Dressing
Vanilla Mashed Sweet Potatoes [101 Cookbooks]
Sweet Potato and Sausage Soup [smitten kitchen]
Curried Lentils with Sweet Potatoes and Swiss Chard [New York Times]
Sweet Potato Fries w/ Basil Salt and Garlic Mayo [Food Network]
Alton Brown's Sweet Potato Waffles [Food Network]
Orange-Flavored Sweet Potatoes with Oatmeal Cookie Topping [Epicurious]
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2 Comments:
I adore sweet potatoes. Cooking for one, I often just prick it, wrap it in a paper towel and nuke it for a few minutes. I love the skin when it's roasted, but not much when nuked, so I discard that, add a little butter, s&p & sometimes nutmeg and enjoy. So fast, so easy, no mess. I see a few recipes you've included that I'd like to try, especially the waffles. Thanks!.
PerkyMac at 12:29AM on 11/03/08
that's funny, i bought two types at the farmers market this weekend and used one for brunch on saturday with red potato, onion, and soyrizo (kind of a hash i guess?). so tasty.
anysuchname at 12:25PM on 11/03/08