February marks National Sweet Potato Month
How to select and store sweet potatoes:
For the best flavor, choose sweet potatoes that are firm and do not have any cracks, bruises, or soft spots.
Sweet potatoes should be stored in a cool, dark, and well-ventilated place.
Avoid refrigerating sweet potatoes, as the cold temperature negatively alters their flavor.
6 New Ways to Enjoy Sweet Potatoes
Wash and peel sweet potatoes; cut into long 3/4-inch-wide strips; toss with olive oil and cayenne pepper. Bake at 425 degrees for 25 minutes for crispy sweet potato fries with a kick! The fat content of the oil will help with the absorption of the beta-carotene in sweet potatoes.
Purée cooked sweet potatoes with bananas, maple syrup, and cinnamon. Top with chopped walnuts. The healthy fat in walnuts also helps with beta-carotene absorption.
Sweet potato pancakes: • 2 large eggs • 1 cup buttermilk • 2 1/2 tablespoons vegetable oil • 1 cup store-bought pancake mix • 1 small pinch of ground and nutmeg • 1 small, sweet potato, boiled, peeled, and mashed Cook batter according to pancake mix directions.
Make your own baby food by puréeing cooked sweet potato, adding water for correct consistency.
Microwave a medium-sized spud on HIGH for 4 to 6 minutes. Cut off the top fourth of the potato and scoop out the flesh. Blend the inside of the potato with a splash of skim milk, a spoonful of maple syrup, and a sprinkle of pumpkin pie spice. Stuff the mixture back into the potato shell and sprinkle with chopped pecans.
Grill them! Wash, leave the peel on, and cut into wedges. Marinate with bottled low-sodium teriyaki sauce and grill until tender.