Before you decide that sweet potatoes are not for you, just try one. The sweet potato just became sweeter because it provides so many vitamins and nutrients, we need daily to help our bodies function properly. As one of Louisiana’s most popular vegetables, the sweet potato ranks number one in nutrition of all vegetables by the Center for Science in the Public Interest (CPSI). Sweet potatoes are high in beta carotene, vitamin A, vitamin B6, vitamin E, vitamin C: fiber, thiamine, niacin, potassium, and copper. They are also a good source of protein, calcium, and iron. Sweet potatoes contain virtually no fat and are low in sodium. One plain baked medium sweet potato has close to 4 grams of fiber and is about 100 calories.
Sweet potatoes should be stored in a cool, dry, dark, ventilated environment. They should not be refrigerated. A freshly dug, uncured sweet potato can be stored for a week or two. However, most sweet potatoes available in grocery stores and markets have been cured and can be stored for several months. The Louisiana sweet potato can simply be baked, or you can transform it into practically anything, a main course, a soup, a salad, or dessert.
Try this great sweet potato fries’ recipe next time you cook them for dinner.
Southwest Sweet Potato Fries
2 pounds sweet potatoes
2 teaspoons Southwest chipotle seasoning, no salt
1 teaspoon Cumin
Cooking spray
Heat oven to 425°F. Cut each potato into 4-in chunks, then cut crosswise into strips. In a large zip-top bag mix southwest and cumin seasonings. Add potatoes and toss until coated. Spray a baking sheet with cooking spray and arrange potatoes in a single layer. Bake for 35-40 minutes, turning once, until potatoes are lightly browned.
This article is written by Markaye Russell, Area Nutrition Agent, Ouachita, and Union Parishes. This article is referenced by LSU AgCenter, and Louisiana Sweet Potato Commission.
