February's Harvest of the Month is Sweet Potatoes. These root vegetables grow in a variety of colors: white, red, pink, yellow, violet, orange, and purple. Sweet potatoes are high in vitamins A and C. They are also high in fiber which aids digestion, blood sugar, and lower cholesterol. Sweet potatoes are popular in many dishes including salads, bowls, roasts, has, stir-fry, casserole, soup, and even pies.
Here are some tips for cooking with sweet potatoes:
- For quick preparation, you can microwave sweet potatoes. All you need to do is rinse them, wrap them in a paper towel, and heat them up for 6-8 minutes, until soft.
- To properly store sweet potatoes, keep them in a cool, dry area with good ventilation. Avoid storing them in a refrigerator if you don’t plan to eat them soon.
- Soak sweet potatoes before you cook them! This helps remove excess starch and usually results in a crispier texture. It also prevents soggy sweet potatoes.
- You don’t have to peel potatoes before cooking, you can eat the skins which adds more texture to your dish, and offers more nutrients!
