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October 21, 2018
How Sweet it is!
By Linda Dansbury
Sweet potatoes that is. Farmer Derek indicates it was a really good sweet potato harvest (I guess they like it wet??)
Sweet potatoes are delicious and healthy, packing 400% of daily requirement of vitamin A, plus a really good source of fiber and potassium. A baked sweet potato is only approximately 100 calories! The skin is also edible.
How do you store them? NOT in the fridge and NOT next to onions. Sweet potatoes like it best in a dark place, at between 55 and 60 degrees. For me, right now that is in the garage, but I have to watch the temperature carefully because this will change to the basement in a short time.
The sweet potatoes will not be washed before we receive them, because they store much better unwashed. Look over the potatoes carefully when you get them home. If any of them have cuts in the skin, make sure you cook them soon.
If you don't have a good place to store them, here is an option:
Cook until almost tender, and let cool. Peel and cut in halves or slices, or mash. Dip in a solution of ½ cup lemon juice to 1 quart water to prevent browning, or if mashing, add 2 Tablebspoons lemon juice per 1 quart of sweet potatoes. Place in container with ½-inch head space and freeze. Baked sweet potatoes can also be frozen slightly under cooked and wrapped in foil, then put in a container, with final cooking completed when ready to eat.
Sweet potatoes are delicious baked (eat the skins!), mashed and roasted. One of our favorite "mashes" in my house is a combo of sweet potatoes, potatoes and celeriac. Sweet potatoes will need less time to boil so start the pot with potatoes and celeriac first and add the sweets after a few minutes, or cut the potatoes and celeriac into smaller pieces.
Roasted alone or with other veggies is another favorite - try a combo of sweet potatoes, celeriac, beets, leeks, garlic and rosemary. Roast at about 400 degrees. Cut everything into equal sized pieces, drizzle with a little olive oil, salt and pepper and mix together. Spread on large cookie sheet in a single layer. Roast, turning veggies about every 15 minutes or so and cook until tender, around 45 minutes.