August 5, 2010
Sweet Sweet Sweeties!
SO EAT UP! FEATURED VEGGIE OF THE WEEK: SWEET POTS!
Sweet Potatoes VS. Yams The Truth Uncovered:
True yams are not much like a true sweet potato. The first is a native of Africa, and tastes starchy instead of sweet. The second is a native of South America and sweet sweet sweet. Each are classified in two different botanical genera. Southeners have apparently caused the yam/sweet potato confusion by mislabeling the sweet potato. Let's break the cycle of botanical ignorance by calling a spade a spade or a sweet potato a sweet potato!
So, I know it feels like we are far from fall, but the Tulip Poplar has already began to drop its leaves. If stored in a cool , dark, dry place our sweet potatoes should store until winter. So, when that cool weather finally hits try this warming tasty treat.
Sweet Potato Soup*
1 1/2 cups diced cooked sweet potatoes ·
1 tablespoon butter
1 tablespoon flour
1 1/2 teaspoons salt
1/4 teaspoon ginger
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon brown sugar
1 1/2 cups chicken or veggie broth
1 cup milk
Place sweet potato, butter, flour, seasonings, brown sugar and broth in blender. Cover container and blend until contents are smooth, about 15 seconds. Pour into saucepan. Add milk. Cook, stirring constantly, until soup comes to a boil. Let simmer over low heat for 5 minutes, Serve immediately.
WHAT'S IN YOUR BOX?
Sweet Potatoes Roots and
Don't forget that sweet potatoes are also tasty if grated finely and prepared in raw vinegrette salad.
And for your information:
"In 1992, the Center for Science in the Public Interest compared the nutritional value of sweet potatoes to other vegetables. Considering fibre content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the sweet potato ranked highest in nutritional value."