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.
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Sweet Potatoes
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.
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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.
Yellow
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.
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