.Sweet Potato Info
Source of Recipe
fooddownunder.com
Sweet potatoes pack a powerful nutritional punch. They're loaded with beta carotene and vitamin A, C and E - antioxidants that help prevent heart disease and cancer, bolster the immune system and may even slow the aging process by promoting good vision and healthy skin.
* Sweet Potatoes are: Low in Sodium When eaten with the skin, they have more fiber than oatmeal Sweet Potatoes contain potassium, iron and vitamin B-6 All this for about 130 calories per medium sweet potato
* Sweet Potatoes are not just a holiday dish .they can be eaten raw or cooked and are perfect any time of the year. They are available year round, but are most abundant from September through June. Today 40 percent of the nations sweet potatoes are harvested in North Carolina, the sweet potato capital of America.
---------------------
* When buying sweet potatoes, select firm, well-shaped roots; avoid those with soft spots or any signs of decay. Handle them carefully to avoid bruising.
* Store in a cool, dry, well, ventilated area 55 F with low humidity is best. Use within 2 weeks after purchase. Do not refrigerate sweet potatoes unless they've been cooked. Cold temperature can cause them to become bitter.
----------------------
Cooking Methods:
First scrub skins, trim ends and cut out bruised spots. For best results, use a stainless steel knife as carbon blades may cause the sweet potato to darken.
* Bake: Prick several times with a fork and bake at 400 F. for 40-50 minutes or until tender.
* Microwave: Prick several times and microwave on High power for 4-6 minutes or until tender. Turn halfway through cooking time. For more than one, select sweet potatoes similar in size and increase cooking time.
* Steam: In a steamer, bring 1 1/2 inches of water to a boil. Place whole, unpeeled sweet potatoes in steamer basket, cover and steam for 40-50 minutes or until tender. To shorten cooking time to 30 minutes, peel and cut into 1 inch cubes.
* Boil: Place whole sweet potatoes in boiling water and cook until tender; about 35-45 minutes.
* Saute: Peel and cut into 1/4-1/2 inch thick slices or 1 inch cubes. Place pieces and 2 tablespoons butter or oil in a large skillet and cook, stirring frequently, over Medium-High heat until tender.
* Fry: Peel and cut into lengthwise strips about 1/4-1/2" thick. Place in oil that has been heated to 365 F. Fry until brown and tender. Remove from oil and drain on paper towels.
* Grill: Slice lengthwise into 1/4" thick slices. Place on grill. Turn once. Remove when tender.
* Fresh: Peel and slice into sticks and serve with your favorite dip, or grate and toss in a salad. To prevent cut sweet potato from turning brown, immediately rinse pieces in cold water. Place cut sweet potatoes in ice water or in a plastic bag with ice and refrigerate until ready to serve. They will remain crisp for up to 4 days.
|
|
member logon
