Sweet, Sweet Potatoes by Richie Stamp
Sweet Potatoes are something I have used many times before in dishes & recipes.
The colour is bright and the texture of a sweet potato is completely different to the normal variety of potatoes we use.
With these low in Sodium, and very low in Saturated
Fat and Cholesterol. They are also a good source of Dietary Fiber, Vitamin B6 and Potassium, and a very good source of Vitamin A and Vitamin C.
Oven baked and served the same way as you would a
Baked Potato, these are a real healthy alternative adding variety and a difference to your meal. Used instead of New Potatoes too, in a Potato Salad is great, a tasty compliment to your salad. Roasted in the oven, they don't take as long to cook either, caramelized with fresh Rosemary or Thyme. Mashed with butter & Parsley, add Garlic for a true rich flavour.
They compliment different cuisines from different
cultures too, for example Indian, American & Moroccan dishes are all
commonly using Sweet Potato. Jamaican dishes use them too, but mostly Yams,
which are similar.
or orange Sweet Potatoes are elongated with ends that taper to a point. The
paler-skinned sweet potato has a thin, light yellow skin with pale yellow flesh
which is not as sweet and has a dry, crumbly texture similar to a normal baking
potato. The darker-skinned variety (which is most often called "yam"
in error) has a thicker, dark orange to reddish skin with a vivid orange, sweet
flesh and a moist texture.
Remember that sweet potatoes are good for your immune system
too, helping boost and keep you at a constant level of health to help fight any
cold or flu bacteria. Containing Vitamin A.
The versatility of a sweet potato is great, you can just make
everything with them like you would a everyday potato. They make a great Potato
Salad with Avocado, a bit more delicate & softer, also more colourful when
all mixed up and on the plate.