Fresh Pick – Sweet Potatoes

Sweet potatoes are often considered a fall produce, but with the access to most veggies year round, I will for sure continue to consume them in mass quantities.  Who knows, maybe by Christmas I’ll be orange.  It could me my backup to tanning, right?

It’s safe to say this is one of my favorite foods.  I don’t think it was until The Counter came out with sweet potato fries that I even knew such things existed.  I’ve expanded my repertoire to include baked sweet potato, fries, and soon this scalloped sweet potato recipe with Greek yogurt.

It’s completely possible to lighten up some of your favorite potato recipes by swapping in sweet potatoes.  These starchy orange root vegetables actually have many more health benefits than their white counterparts, and in my opinion, pack much more flavor. 

79450eaf305c824ae1ddab14842118dbCountless bloggers have shared their favorites and this is just one random one I picked off Google. Control appetite, curve sugar cravings, cancer-fighting, heart-healthy, and beauty-boosting (vitamin C & E).


Taking a little bit of this research and recipe linkup from RealSimple:

How to Choose: Select small to medium sweet potatoes, which are sweet and creamy (Larger varieties are starchier).  Skin should be firm, smooth, and even-toned. The deeper color of the sweet potato, the richer it is in the antioxidant beta-carotene.  Picking smaller ones is helpful when cooking for 1 or 2 people, reduces the logistics of reducing recipe sizes, etc.

How to Store: Keep in a cool, dry place (pantry not fridge) for up to 2 weeks.  Any longer and the sugar content causes them to spoil (oops, made this mistake before)

Is it a Yam?: True yams are starchy, white-fleshed tubers common to tropical countries.  Honestly I’m not sure how to tell the difference but thankfully there are countless articles, even one by the Huffington Post.


Sweet Potato Wedges w/ Rosemary (Opt – brown sugar): Toss sweet potato wedges with olive oil or coconut oil, salt, pepper, and chopped rosemary.  Roast at 400F for about 40 minutes, tossing once through. **Absolutely my favorite way to enjoy!


Sweet Potato & Bacon Pasta: Saute peeled and diced sweet potatoes in olive oil with smashed garlic cloves until tender. Toss with cooked pasta (maybe zucchini pasta??), grated Parmesan, crumbled bacon, and chopped fresh chives.

Baked Sweet Potatoes w/ Chipotle Yogurt Sauce: Pierce whole sweet potatoes with a fork.  Bake at 400F until tender (45-50 minutes). Serve with a mixture of Greek yogurt and chipotle chili powder.  Top with chopped fresh cilantro.


Sweet Potato Pancakes w/ Sage: Mix coarsely grated sweet potatoes with grated onion and chopped fresh sage; season with salt and pepper.  Cook as though you would pancakes (suggestion – pan-fry spoonfuls of mixture in EVOO or coconut oil) until crisp and cooked through.

Spiced Mashed Sweet Potatoes: Boil peeled and cut-up sweet potatoes until tender.  Mash with unsalted butter (or Greek yogurt) and honey.  Season with ground cumin, paprika, salt, and pepper.

19f1ca1aff9f312d153abe693f507109Because this showed up in my feed when I searched “sweet potato”.

What is your thought on sweet potato?  What are you favorite recipes to make with it?

4 thoughts on “Fresh Pick – Sweet Potatoes

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