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November is sweet potato month

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University of California Agriculture and Natural Resources locations:

Auburn
11477 E Avenue
530-889-7385

ceplacer.ucanr.edu

Grass Valley
255 So. Auburn Street
530-273-4563

The sweet potato, a root vegetable, is one of the most nutritious foods in the vegetable group. Often confused with yams and labeled as such in grocery stores, sweet potatoes are more moist and sweet than yams.
There are two types of sweet potatoes commonly found in the U.S.: firm sweet potatoes, which have golden skin and paler flesh; and soft sweet potatoes, which have copper skin and orange flesh. Packed full of vitamins and minerals, sweet potatoes are a nutritional powerhouse. One cup of baked sweet potatoes contain:
• More than 200 percent of your daily value of vitamin A
• More than 50 percent of your daily vitamin C
• About 25 percent of your daily fiber
Selection and storage
Choose sweet potatoes without cracks, soft spots, or bruises.
Store in a cool, dark place – not in the refrigerator.
Preparation and cooking tips
Wash well using a vegetable scrubber.
Leave the skin on for more nutrition or for easier peeling after baking.
Pierce skin with a fork before baking or microwaving.

Children and adults participating in the Let’s Eat Healthy! program are learning about eating colorful vegetables like sweet potatoes. For more nutrition or program information, please call 530-889-7350 or visit ucanr.edu/sites/letseathealthy. Also find additional tips and updates on Facebook at UC CalFresh Nutrition Education Program, Placer/Nevada Counties

SWEET POTATO FRIES
Serves 6
Ingredients
4 medium sweet potatoes
1½ teaspoons paprika
½ teaspoon salt
¼ teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 tablespoon oil
Non-stick cooking spray

Directions
Preheat oven to 450 F.
Scrub and rinse sweet potatoes. Pat dry with a paper towel.
Leaving skin on, cut sweet potatoes into strips, about ½-inch wide.
In a large bowl, mix paprika, salt, ground black pepper, and cayenne pepper. Add oil. Blend with a fork until there are no lumps.
Add sweet potato strips to the bowl. Toss until they are coated on all sides.
Coat baking sheet* with non-stick cooking spray. Place sweet potatoes in a single layer on the sheet.
Bake for 15 minutes. Turn fries over and bake another 10-15 minutes, or until tender.

For easier cleanup, first line the baking sheet with aluminum foil, then coat with non-stick spray.
Source: www.eatfresh.org