© Marisa Moore

Sweet eats

Shine a light on this tasty root vegetable

Sweet potatoes are a fall favourite. This root vegetable is popular in the Americas but believed to be native to Polynesia. Although colours range from white to purple, the most common sweet potato varieties flaunt reddish-orange skin and flesh. These cook up sweet, with a creamy, moist texture. And though it’s a common misnomer, sweet potatoes are not yams, which are more starchy, less sweet tubers grown in Africa and Asia.

Sweet potatoes are budget-friendly, nutritious and sustainable. A medium baked sweet potato provides almost 4 grams of fibre and more than a day’s worth of beta-carotene, an antioxidant that may help protect our cells from damage. It also contains vitamin C, good for immune support, and potassium, a critical mineral for managing blood pressure.

Available year-round, sweet potatoes reach peak season from late August through November. Choose those with firm, unbroken skin without excessive dents, wrinkling or sprouting. When stored in a cool, dark space like a pantry, sweet potatoes will keep for several weeks.

Sweet potatoes retain more nutrition when cooked with the skin. Simply scrub with a vegetable brush under cool running water before cooking. They can be roasted, stewed, mashed and even pan-fried. Sweet potatoes shine with warm spices, such as cinnamon and cardamom, and with seasonal tastes, such as apples and pecans.

Odds are you’ve enjoyed holiday candied sweet potatoes, but consider adding these orange root veggies to your regular rotation. Use sweet potatoes instead of white potatoes, carrots or winter squash to bring new flavour to existing recipes. Get adventurous with a sweet potato soup or breakfast hash. Or try a classic combination—pairing sweet potatoes and black beans in a burger or vegetarian enchiladas.

No matter how you slice them, be sure to try them in a savoury dish like these Baked Sweet Potato Fries.

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