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Market Haul

Market Haul: Sweet Potatoes 5

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Sweet potatoes are in high supply this season — and they are high in nutritional value, too.


Around the country this time of year, families are preparing for Thanksgiving, big box stores are getting ready for Black Friday, and sweet potatoes are popping up on tons of restaurant menus. Chefs love using these tubers to add color, flavor, seasonality, and texture to both sweet and savory dishes. Not only are these tubers versatile and delicious, they're also high in nutrients including complex carbohydrates, fiber, beta-carotene, potassium, and several vitamins.

How to choose them
Sweet potatoes seem sturdy, but they are actually quite delicate and need to be treated with care. The best sweet potatoes are smooth, free of bruises and without cracks in the skin. In general, smaller sweet potatoes are higher in nutrients than larger ones.

How to use them
As the weather gets colder, warm up with this hearty sweet potato soup that incorporates vegetables that are in season this time of year. Sweet potatoes are also a great alternative to use in dishes that traditionally focus on potatoes; try making sweet potato wedges, mashed sweet potatoes, or gnocchi. If you're celebrating Hanukkah next month, sweet potato latkes are a fun alternative to the traditional white potato version. Finish off your Thanksgiving meal with a sweet potato pie topped with homemade marshmallow meringue. Yum.

How to store them
Store raw sweet potatoes in the pantry or on the counter, not in the fridge. Although these tubers can sometimes last up to four weeks, plan on using yours within a week to ensure they are at their best.

SOURCES
How Stuff Works
Huffington Post

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About the Author
Amy Gordon
Amy Gordon

Amy Gordon is a Wharton graduate who prefers flip flops to business suits. She writes about travel, food, wellness, and social consciousness.

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  • Aleva M. 2 months ago
    I love sweet potatoes with curry chicken.
  • Patricia B. 2 months ago
    love sweet potatoes just baked in the skins
  • Meg P. 4 years ago
    BTW, yams and sweet potatoes are not the same thing, or even the same family. I always look for Red Garnet Yams, which are far superior to any sweet potato I have ever met. I bake them until the juices run out, then whatever is more than we need for "the meal" I freeze in portion sizes, for left overs or just great eating. They definitely do not keep 4 weeks! What a disaster that would be! Rotted ends and lost flavor. Yams do not need butter or syrup or broth! They are delicious and juicy just as they are. And the skins are equally delicious and probably have tons of needed nutrients. More and more stores are carrying Yams these days, even out here in "fly over country."
    m
  • net c. 4 years ago
    I slice them 2
  • A B. 4 years ago
    I slice them thin, roast them in the oven or a cast iron frying pan over the grill. It's yummy
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