Sweet potatoes have always had a soft spot for my taste buds and when I grew up in Saskatchewan we had sweet potatoes throughout the year, not just at Thanksgiving and Christmas, as is the case for lots of folks.
There are many neat recipes using sweet potato, including sweet potato fries, pies, and salads.
Sweet potatoes are often confused with yams.
It is not a member of the yam family nor is it related to the common potato.
Sweet potatoes are a starch, sweet root vegetable that is very healthy.
Sweet potato can be sliced, fried, or baked like potato chips or french fries.
I like them cut into french fries, salted and then baked in the oven.
I tried this recipe recently and I loved this shake.
Take one large sweet potato, 1 banana, 2 cups of soy milk, 1/4 tsp ground cinnamon.
Bake sweet potato in a microwave for about 10 minutes.
Peel the cooked sweet potato after cooking.
Blend sweet potato, banana, soy milk, and cinnamon together in a blender until smooth.
Here’s a sweet potato recipe that is probably different from the way most people use this root vegetable.
4 medium sweet potatoes
1 tbsp butter
½ tsp salt
1 tbsp milk
1-8 ounce can crushed pineapple, drained and save the liquid
Bake potatoes at 450 degrees until soft.
Cut each potato in half lengthwise and scoop out potato leaving the shell intact. Mash sweet potatoes with butter, salt and milk along with ½ cup crushed pineapple.
Fill potato shells then slice marshmallows in half and top each potato with two halves.
Top with a spoonful of crushed pineapple.
Put reserved pineapple syrup or juice into a saucepan and bring to a boil.
Drizzle each potato with a little juice … and then put into a broiler until browned.
There are so many ways to cook this wonderful vegetable … be creative and have some fun with this tasty potato.
Bye for now and Gooood Cooking.