It’s National Sweet Potato Month!

By Paula Detwiller
 

Seems natural, doesn’t it, that the same month we celebrate love and romance is also National Sweet Potato Month? This healthy root vegetable is easy to adore, offering a rich abundance of Vitamin A, a significant amount of Vitamin C, and enough fiber and complex carbohydrates to help stabilize blood sugar levels and lower insulin resistance.

One of the oldest vegetables known to humankind (consumed since prehistoric times, according to archeological evidence), sweet potatoes can reduce your risk of disease, with protective anti-oxidant and anti-inflammatory benefits. They are “among the most nutritious foods in the vegetable kingdom,” according to the Centers for Disease Control. What’s not to love?

Storage and Cooking Tips

To keep sweet potatoes fresh, store them in a dry, cool place—55 to 60 degrees is recommended—and never in the refrigerator, which gives them an “off” taste. To maximize nutritional value, cook and eat sweet potatoes with the skin on, because most of the nutrients are next to the skin.

You’ll find sweet potatoes at the Delray GreenMarket, of course. And to celebrate National Sweet Potato Month, here’s a favorite recipe from our GreenMarket cookbook, Tastes of the Season:

Bubba Smith’s Sweet Potato Biscuits

 3/4 cup mashed sweet potatoes

2/3 cup milk

4 Tablespoons butter, melted

4 teaspoons baking powder

1 Tablespoon sugar

½ teaspoon salt

1 ¼ cups plain flour

Cook the sweet potatoes in a pot of boiling water until tender. Drain and mash. In a large mixing bowl, add the mashed sweet potatoes, milk, butter, baking powder, sugar, salt, and flour. Mix together to form soft dough. Turn out on a floured board and toss lightly until outside dough looks smooth. Roll the dough out to ½ inch thickness and cut into a desirable size biscuit using the top of a glass. Bake in a 450-degree oven on a greased cookie sheet for 10-12 minutes or until light golden brown. Serve warm with butter. YUM!!

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