Green Tea and More...

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Thursday, December 13, 2007

EAT: Sweet Potatoes

While traditionally sweet potatoes are served between Thanksgiving and New Year's day (when they are in season), they are available year round in most markets. Packed with Vitamin A in the form of beta-carotene, which converts to Vitamin A as the body needs it, sweet potatoes are also a good source of vitamin C, manganese, copper, dietary fiber, vitamin B6, potassium, and iron. Plus they taste great!

Quick and Easy Recipe: Mashed Sweet Potatoes

Peel one large sweet potato and cut into one-inch cubes. Place into a saucepan and cover with cold water. Over high heat bring to a boil. Lower heat and simmer until tender, 20 minutes or so. Sweet potatoes are fully cooked when easily pierced with a fork.

Drain and return to the pan. Add a tablespoon or two of butter and a sprinkle of brown sugar if desired. Mash the potatoes and add some milk. Mix until smooth or puree in blender. Serve with a sprig of sage leaves.

More great stuff from The Kitchen.

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