Sweet Potatoes and Yams - Proper Care and Handling / Additional Information

By Hklbrries

Proper Care and Handling: Sweet potatoes are more perishable than other types of potatoes, so take care of them. Store your sweet potatoes in a dry, dark 55 to 60 degree area for up to a month. If these conditions are not available it is best to use your sweet potatoes within a week.

Great Tips and Facts:
Handle sweet potatoes with care as their skin is delicate.
Dampness will cause the potatoes to spoil.
Refrigeration of raw sweet potatoes will cause the inside of the potato to become hard and will affect its taste.
A great way to store sweet potatoes is to cook them and then freeze them in a tightly sealed container after they have been sliced, cubed or mashed.

Preparation:
A sweet potato is just as versatile as white potatoes or rice and can be baked, boiled, barbecued, sauteed, microwaved or fried. They can be sweet or savory and served as an appetizer, side dish, main course or dessert.

Wine pairings:
Depending on what you are serving with your yams or sweet potatoes and how you are preparing your meal, try a Chardonnay, a Fume Blanc, a French Colmbard or Syrah.

Spices:
The following spices and flavorings pair well with sweet potatoes: Brown sugar, butter, cardamom, cinnamon, cloves, coriander, cumin, ginger, lemon juice, lemon peel, marjoram, nutmeg, orange juice, orange peel, poppy seed, sage and thyme.

Sweet potatoes - Nature's Health Food:
The sweet potato deserves to be on the highest perch because it is a nutritional powerhouse with 4 ounces of cooked pulp supplying 2 grams of protein, 3.4 grams of fiber, 24.6 mg of vitamin C, 28 mg of calcium, 22.6 mg of folic acid, 20 mg of magnesium, 348 mg of potassium, and a whopping 21822 IU of vitamin A. That's mighty impressive for only a half cup serving. The skins, which are completely edible, add even more fiber. (http://www.bellybytes.com/food/sweet_potatoes.html)

One medium sweet potato is an excellent source of beta-carotene, vitamin A, vitamin C, copper, folate (one of the B vitamins) and fiber.

According to the American Cancer Society, foods with high amounts of beta carotene help reduce the risk of some cancers.

The National Cancer Institute recommends that we eat at least five servings of fruits and vegetables each day, especially vegetables that are rich in vitamins A and C.

Ingredients

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Details

Adapted from avthomasproduce.com

Preparation

Step 1

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