I love the color–I painted my previous kitchen the color of sweet potatoes–a rich, warm, earthy tone. I love how the plant grows into a flowing vine. I’ve written about growing sweet potatoes. I love the texture and versitility, here is my awesome sweet potato muffin recipe! (you can usually substitute sweet potato in a recipe that calls for pumpkin–a healthy switch.)
Crock Pot, Bake, Roast
This particular recipe I used the crockpot primarily because it didn’t matter how much the sweet potatoes cooked and I needed the oven for other baking. If they were undercooked I could add more time and if they were a little mushy than I had less to do when I mashed them. How I cook the sweet potatoes depends on how I want to serve them:
Roasted: for my incredible roasted sweet potato summer salad! I took pictures and put it on Instagram and it is on my FB Renee’s Kitchen Page. (I post my life in food . . . )
Baked: I bake my sweet potatoes wit the skin on then I usually stuff them. This is a fun recipe/video that shows how I did it.
Boiled: my least favorite way to cook but it is quick. In my opinion when I boil sweet potatoes the depth of the flavor is lost.
I searched the web and found this great website for nutritional values. Here is the sweet potato nutritional information. What I really like about this site is the visuals–I can see at a glance a wide variety of values.
- add a little broth to make a sauce
- add beans and make potato pancakes
- use for ravioli filling
- layer with regular mashed potatoes–it looks really pretty in a glass pan
- thicken red sauce or chili
- use as a dip with pita chips
11 more ideas!
Check out this post on 11 ways to prepare sweet potatoes!
An old wives tale is that sweet potatoes increase fertility . . .
you do with that info what you want! (and that is eating the sweet potatoes not wearing them or rubbing mashes sweet potatoes on your body . . . although they are so high in Vitamin A–it might make your skin look great.)