Sweet Potatoes are long-growing Southern root vegetables that mature and develop through the heat of long summer days. Varieties differ in color, consistency, sweetness and size; but whether light, dry, starchy flesh slender potatoes or dark, sweet, moist flesh round potatoes, sweet potatoes provide a rich and deeply nourishing source of carotene, vitamin C and fiber.
Sweet potatoes should be cured, which improves the flavor. Store in a moderately cool, dry place. Handle as little as possible, and do not clean until ready to use. Do not refrigerate sweet potatoes unless they have been cooked. Sweet potatoes keep reasonably well.
Prepare sweet potatoes as desired using the common methods for preparing potatoes or many other versatile possibilities. Sweet potatoes are wonderful eaten alone, or with creativity added to recipes including casseroles, vegetable dishes, breads, pies and puddings. They add moistness, nutrition and sweetness to any recipe.
Bake in a 400 F oven until soft and tender, approximately 45 minutes, for larger potatoes. Use a shallow baking dish if desired, to avoid leakage into the oven.
Potatoes may also be sliced and steamed until almost tender, then baked for 15 to 20 minutes, to increase preservation of vitamin content.
Slice sweet potatoes and cook in hot oil on both sides until tender.
Peel and thinly slice; arrange with other vegetables; serve with favorite dip.