Heart of the Home
SCRUMPTIOUS SWEET POTATOES— naturally sweet and versatile
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weet potatoes can be baked, mashed, fried or turned into pies, and they are one of the tastiest and most versatile vegetables in the pantry. They’re also superfoods. Rich in a multitude of vitamins and minerals, they contain vitamins A, C and B6, as well as iron and potassium. Low in carbohydrate and fat content and high in fiber, they’re filling while giving the body what it needs. In fact, sweet potatoes are consistently rated as one of the healthiest vegetables people can eat! Despite their name, sweet potatoes are a root vegetable and not related to standard white potatoes, which are tubers. They’re also genetically different from another tuber: yams. In season October through March, a good sweet potato is firm and has smooth skin. Avoid any with cracks, soft spots or blemishes. Sweet potatoes have a decent shelf life and can be stored in a cool, dark place for three to five weeks.
Sweet Potatoes and Apples INGREDIENTS nonstick cooking spray 3 sweet potatoes 3 apples ¼ cup raisins ⅓ cup orange or pineapple juice 2 teaspoons packed brown sugar 1 teaspoon ground cinnamon DIRECTIONS Heat oven to 350°. Spray an 8” baking dish with cooking spray.
Sweet potatoes’ versatility in both savory and sweet dishes is appreciated by home chefs.
Wash sweet potatoes, and cut in half lengthwise. Cut in half again, and then slice. Add sweet potatoes to the baking dish.
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VIRGINIA FARM BUREAU NEWS
Wash apples. Leaving the skin on, cut the apples in half through the core. Then cut each piece in half again until you have
