November 21, 2010

Tip of the day—Sweet Potatoes

Fall is sweet potato season.  I can’t imagine Thanksgiving without Yum Yum Sweet Potato Casserole or Winter Soltice Supper without roasted sweet potatoes.  Below are some tips on sweet potatoes.  Be sure to check out the links for some yummy recipes to bake this fall.

  • My favorite local farmer to buy sweet potatoes from is Bob Due.  He is usually at the Laurel Church of Christ, Harvest Town,  and Market Square Farmers Markets in the Knoxville area.  You’ll pay more for his than the ones at the grocery, but once you’ve had his, you’ll never want to eat a store bought one again.  Each year I stock up only to find that I didn’t buy enough to satiate our appetite and last us through the winter. 
  • Sweet potatoes that are small and round are the sweetest.  Ones that are two thin will be stringy and the bigger ones will be starchy.
  • When you microwave or boil sweet potatoes, they will get stringy.  Bake them in the oven instead.
  • Don’t waste the juices.  When baked, fresh sweet potatoes will release a little juice if you have wrapped them in aluminum foil.  Make sure that juice gets into your dish because it is nice and sweet.
  • If buying sweet potatoes from farmers markets or harvesting your own, leave the dirt on.  Washing off the dirt will remove some of the protective layers of the sweet potatoes and make it more likely to spoil. 
  • Store them away from apples in your dry storage, an area of your home that is ventilated, dark and cool.  Storing them in a basket will allow them to have some breathing room and help prevent spoilage. 

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