Sweet Potato

Description
Sweet potatoes are high in vitamins A and C, and are a good source of fiber.

Storage
Sweet potatoes should be stored in a cool (55°F to 60°F) dry place, never in the refrigerator. Kept at 55°F, sweet potatoes can be kept for a longer time than if stored at room temperature.

Uses & Tips
Before cooking, scrub sweet potatoes thoroughly to remove any dirt.

Sweet potatoes may be baked, boiled, steamed, or microwaved. They may be used in soups or in baked goods such as sweet potato pie or sweet potato bread.

Cinnamon, brown sugar, grated lemon or orange rind, raisins, drained canned pineapple, or nuts may be added for flavor.

Mashed sweet potatoes may be used in recipes calling for pumpkin puree.

Baking
Pierce the potatoes with a fork before baking to let the steam escape. To speed clean up, place potatoes on a foil-lined baking sheet to catch juices that escape during cooking. Cooking time: 30 to 60 minutes in a 400°F oven, depending on size.

Boiling
If cooked whole, sweet potatoes do not need to be peeled. The skins will slip off easily when they are done, leaving most of the nutrients intact. The skin is edible, however, and supplies additional dietary fiber. Cooking time: for whole potatoes, 15 to 35 minutes; for chunks, 10 to 15 minutes.

Microwaving
Pierce potatoes several times with a fork and place on a paper towel. After taking potatoes out of the microwave, wrap in foil and let stand five to ten minutes. Cooking time: for two medium potatoes, five to nine minutes; for four, 10 to 13 minutes.

Source

 * Sweet Potatoes, Fresh by the US Department of Agriculture, public domain government resource -- original source of article

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