Sweet potatoes are tubers of more or less elongated form, with very thin skin. The flesh of this vegetable oscillates from white to purple, passing through all the shades of orange. Certainly, if all varieties are edible, there is general agreement that this one, from orange to purple are the tastiest and are the ones that contain the most nutrients.
They are available year-round at all grocery stores.
Interesting information: Research at the University of North Carolina concluded that the carotenoid content increased by 18% after 8 months of storage.
Above all, to choose the perfect ones, make sure they are:
- Without bruises
- Preferably, the flesh should be of a fairly uniform orange color
Most importantly, it’s more fragile than the potato. Therefore, it can be kept one week to 10 days in a cool and dry place, protected from the light. Certainly, it is best not to refrigerate this vegetable unless it is cooked to avoid a change of texture
Firstly, it’s less caloric than the traditional potato. Therefore, this one is a delicious food that needs to be put more often on the table. For instance, 160-gram serving (a medium-sized tuber) contains only 160 calories while stalling the stomach!
- Vitamin A
- Vitamin B
- Vitamin E
- Vitamin C
There are lots of recipes with this veggie, but they can also be used as an accompaniment to your roast meats and fish. In this case, we can cook them in water or steam, in the oven, in the pan after cutting into slices or pieces.
Certainly, peel is edible and contains a lot of nutrients. Therefore, it’s best to keep it from brushing it well. However, if you decide not to eat the skin after cooking, you will have gained some of its benefits by keeping it on the vegetable during cooking.