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Sweet On Sweet Potatoes

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By MARCIA BIGGS

Published: November 23, 2007

Are you sweet on sweet potatoes? I yam.

As a kid I was quite content with a mound of bland white mashed potatoes on my dinner plate. A dab of margarine or a dollop of gravy, it was comfortably predictable. Now, however, I long for more flavor and better nutrition. That's why I pick sweet potatoes as my tuber of choice. Although one baked sweet potato has about 41 grams of carbs and 180 calories, it's packed with vitamin A (more than seven times the daily recommended amount) and vitamin C, and is a good source of fiber.

Often confused with yams, sweet potatoes are actually from a different plant species, the morning glory. To add to the confusion, canned sweet potatoes are frequently labeled yams.

Sweet potatoes are given a place of honor on dinner tables at this time of year. They can be substituted for regular potatoes in many dishes. One of my favorite light dinners and one that offers complete protein is a simple concoction of roasted sweet potatoes, yellow rice and black beans, spiced and eaten from a bowl. You can add chunks of cooked chicken, if you like. Roasting sweet potatoes brings out a caramelized flavor that is absolutely delicious.

Here's how I do it:

Peel and slice one large sweet potato and toss in a large mixing bowl with 1/4 cup canola oil. Add 1/2 teaspoon curry powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon cumin and salt, to taste. Toss to coat using your hands. Spread evenly on a baking sheet and bake at 400 degrees for about 12 minutes, turning several times to brown.

In the meantime, cook up two cups of yellow rice according to directions. Drain and rinse one 15.5-ounce can of black beans and add to the cooked rice. When potatoes are done, combine with rice and beans. Enjoy!

Here's a beautiful way to serve mashed sweet potatoes — in hollowed out orange halves. To save on time, you can use one large can of yams, drained and beaten. This makes a festive side dish on a holiday table.

Sweet Potatoes in Orange Cups

2 cups cooked, mashed sweet potatoes

2 tablespoons butter

1/2 cup orange juice

3 large oranges, washed

1 cup mini marshmallows

Preheat oven to 400 degrees.

Combine sweet potatoes, butter and orange juice in mixing bowl and beat until well blended. Cut oranges in halves, crosswise, and remove juice and pulp (use part of this juice when mashing potatoes).

Fill orange cups with mashed potatoes and top with marshmallows. Place in glass casserole that is coated in oil spray. Bake about 15 minutes. Serves 6.

Recipe from the Culinary Arts Institute Encyclopedia Cookbook.

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