Sweet Potatoes

When I think of Sweet Potatoes, my mind jumps to Thanksgiving Dinner. But who says this veggie can’t be enjoyed every day of November? While Sweet Potatoes are in season, I urge you to incorporate this wonder-food into dishes throughout the month, instead of just on November 24th. Here’s why…

Health Benefits

Sweet potatoes are rich in the immune-boosting antioxidant called beta-carotene. This nutrient gives vegetables their orange color. Sweet potatoes also have anti-inflammatory benefits and hearty amounts of Vitamins A and C. Keep the skin of the potato on while cooking–it holds much of the vegetable’s nutrients!

Sweet Potatoes vs. Yams

It is a common misconception that the word “yam” is synonymous with “sweet potato.” In reality, yams are a part of a completely different vegetable family than sweet potatoes. The confusion between sweet potatoes and yams is so great that the USDA requires grocery stores to label sweet potatoes as both “sweet potatoes” and “yams” so people who typically (but incorrectly) call sweet potatoes “yams” can find the vegetable. Take away tip: Only call the rose-skinned, orange-flesh colored vegetables sweet potatoes, not yams! 

Buying Sweet Potatoes

When buying sweet potatoes, look for smooth, unbruised skin and a firm feel. Store your potatoes out of the fridge because cooler temperatures cause the starch in the potatoes to turn into sugar.

Here’s a recipe that you can make any day this Fall. My mom and I used to make this Roasted Vegetable dish almost weekly. I would come home after school and munch on the cold leftovers for a nutritious snack!

Gourmet Gab’s Roasted Veggies

  • 4 Sweet Potatoes
  • 1-2 tablespoons olive oil
  • 2 teaspoons Herbs de Provence (or Italian Seasoning)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Optional: Yellow and green zucchini, red potatoes

Preheat oven to 425 degrees. Line baking sheet with aluminum foil. Wash the vegetables and cut into 1/2″ cubes. (Leave the skin on.) Put veggies onto pan and drizzle with olive oil. Sprinkle with seasoning. Toss veggies to distribute oil and spices evenly. Cook in oven for 30-45 minutes, or until golden and crisp. Enjoy!

Make a large batch and warm up in the oven for leftovers. Add to salads, pastas, or serve as a side dish.

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