Dec 05 2008
Sweet Potatoes
You may have had them for Thanksgiving dinner, drowning in brown sugar and marshmallow goo. Sorry, I know millions of Americans love them that way and look forward to them every year. However, I prefer them baked in the oven like a regular baked potato, split open with a dab of butter and seasoned with sea salt and pepper. If you’ve never tried them in this simplistic form - do, you might be surprised.
Like carrots, sweet potatoes have plenty of beta carotene, fiber, proteins and vitamin C. When I was a child, I remember my father used to eat them raw with a bit of salt. I’m sure they retained much more of there nutritional value than when they are cooked. Here’s a recipe I haven’t tried yet, but I will. Grate or chop the sweet potatoes in small pieces. Sauté them in extra virgin olive oil along with diced onions, red bell pepper, minced garlic and a drained and rinsed can of black beans. Sounds great as a Mexican dinner side dish. Or, try them cut up like fries and bake them in the oven.
I’m going to try this with Yams, I like the darker color and I think the flavor is richer.