Sweet Potatoes

Sweet potatoes are actually the roots of a vine in the Convolvulacea family (morning glory family) and are totally unrelated to the tuberous potato. And, to settle those kitchen table debates, yams and sweet potatoes are completely different vegetables. (Yams grow from a grassy plant mostly produced in Africa).

Store unwashed in a cool (55-60 F), very dry place. Never refrigerate nor keep them in plastic bags. Sweet potatoes might not last quite as long as storage potatoes, check often for signs of rot and remove them promptly.

Sweet potatoes have a high nutritional value, with lots of beta carotene and twice the RDA of Vitamin A. Keep the skin on! No peeling necessary. They are very versatile: try piercing them with a fork and baking them whole, boiling, mashing, roasting, candying, frying, or making pies with them.

Sweet Potato, Corn, and Black Bean Hash
from eatingwell.com

2 teaspoons canola oil
2 medium onions, chopped
1 medium sweet potato, peeled and cut into 1/2-inch dice
2 large cloves garlic, minced
1 jalapeño pepper, seeded and minced
4 teaspoons ground cumin
1/2 teaspoon salt
3/4 cup water or part water, part orange juice
3/4 cup frozen corn kernels
1 15-ounce can black beans, rinsed
2 tablespoons chopped fresh cilantro
Freshly ground pepper, to taste
1 lime, cut into wedges
Sour cream, optional

Heat oil in a large cast-iron skillet over medium-high heat. Add onions and sauté until browned in spots, 3 to 5 minutes. Add sweet potato and cook, stirring, until it starts to brown in spots, 5 to 7 minutes. Stir in garlic, jalapeño, cumin and salt; sauté until fragrant, about 30 seconds. Add water/juice and cook, scraping up any browned bits, until liquid is absorbed, 3 to 5 minutes. Stir in corn and black beans and cook until heated through. Stir in cilantro and season with salt and pepper. Serve with lime wedges.