Harvest of the Month: Sweet Potatoes
We talk a lot about super foods these days. Now let’s talk about what might well be the “super-est” of super foods: the sweet potato.
It’s true: Food scientists rank this lowly root crop as the healthiest vegetable a person can eat. Why? Because it’s absolutely packed with good stuff: vitamins A, B6 and C, has loads of fiber, beta-carotene, iron and potassium, and is virtually fat- and sodium-free. With all of this going for it, the sweet potato was given more than double the nutritional value score of the baked potato, spinach or broccoli by the Center for Science in the Public Interest.
On top of all that, sweet potatoes are tasty and versatile. They can be served up as a main dish or a side dish, whole, chopped, diced, mashed or pureed, and plain or with all manner of toppings. To get the most from these orange nutrition bombs, choose ones that are firm and relatively free of blemishes. It’s best if you eat them within a few days of bringing them home, but they can be stored for up to a month. But don’t refrigerate them – that could diminish the flavor. A cool, well-ventilated area will do just fine.
When it is time to prepare them, wash and dry the sweet potatoes, and then cook and eat them with the skin on. That adds to the nutritious punch.
Download November Recipe Here: Sweet Potato Salad
Tags: food, harvest of the month, Healthy Choices