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I was averse to the idea of the sweet potato for many years before recently giving it another shot. But after one glorious, butter and cinnamon laden mouthful … BAM! It’s now one my favorite foods, whether baked, roasted or in fry form. Here are some facts about this orange delight, an incredibly healthy food, and a great way to get fiber, protein, vitamins A and C, iron and calcium.
• The sweet potato’s earliest cultivation is thought to date back to around 750 BC in South America. Slowly making its way up through Central America and eventually into the awareness of explorers such as Christopher Columbus, the sweet potato crossed continents and became a favorite among Elizabethan-era English, who enjoyed its natural sweetness in times of sugar scarcity.
• Speaking of which, here is a discussion of Shakespeare’s mention of the tasty tater in the Merry Wives of Windsor.
• A staple of personal crops grown in the South, the sweet potato has long been used as a substitute for coffee, with pieces being dried, parched, ground, and brewed. Though Vardaman, Mississippi, claims to be the Sweet Potato Capital of the World, approximately 90% of the worlds’ crop is grown in Asia, and is the 6th principal world food crop (more facts here).
• According to History of Food, “The people of the Antilles make a drink from the sweet potato, ouycou, from a Caribbean Indian recipe. The Empress Josephine tried to bring the sweet potato back into fashion – Louis XV had been very fond of it – but its ‘exotic’ flavour put off the general public, who preferred ordinary and more plebeian Potato.”
• Forget the peanut. George Washington Carver came up with 118 different ways of using Sweet Potatoes, including as starch, tapioca, mock coconuts, molasses, breakfast foods, flour, ink and synthetic rubber. Additionally, the ocarina is often referred to as a sweet potato because of its shape and “sweet” sound. (Gamer Fact: the ocarina is the instrument played by Link in the Legend of Zelda).
• What is the difference between a Sweet Potato and a Yam? They are members of different botanical families, but are frequently confused. For a start, Yams have more starch and less sugar than sweet potatoes. For a little etymology on the word “yam,” SweetPotato.org says “African slaves in the South called the sweet potato ‘nyami’ because it reminded them of the starchy, edible tuber of that name that grew in their homeland. The Senegalese word ‘nyami’ was eventually shortened to the word ‘yam.’”
What’s your favorite way to eat a sweet potato? Do you cover it with marshmallows? Any recipes to share?
[Previous Dietribes: Strawberries, Macaroni & Cheese, McIntosh Apples, Smoothies, Coffee]
‘Dietribes’ appears every Wednesday. Food photos taken by Johanna Beyenbach. You might remember that name from our post about her colorful diet.
Comments (34)
Comment
A Kentucky tradition: sweet potato casserole with black walnuts crumbled over the top. It’s pretty much a dessert.
posted by Ira on 3-5-2008 at 7:23 am
I’ve loved making sweet potato chips ever since I got a deep fryer a couple years ago. Whereas regular potatoes have to be soaked and blanched before final frying, sweet potatoes can get sliced and dropped right into oil. They fry up slightly smoky, with a unique amount of crunch - not dry, but not soggy.
posted by Luke on 3-5-2008 at 7:33 am
I, like Allison, just recently began eating (and loving!) sweet potatoes. I love the sweet potato casserole with marshmallows and walnuts on top, but even just baking a potato and smothering it in butter is yummy!
posted by nutmeag on 3-5-2008 at 7:38 am
Sweet potatoes are my favorite veggie. They’re delicious, sweet like dessert, easy to prepare, and really healthy and nutritious. My family often eats them baked-potato-style. Unlike regular potatoes, though, you don’t really need to use a lot of butter or salt or anything, really. Sweet potato french fries rule, as do sweet potato chips.
posted by Craig on 3-5-2008 at 8:18 am
Mmm stab and microwave one up - smoosh ginger, cinnamon, and butter into it. . .heaven.
posted by liz on 3-5-2008 at 8:22 am
Vardaman is a pretty neat little town. There’s a gift shop there that sells all sorts of sweet potato delicacies–sweet potato pie, sweet potato sausage balls, etc. But the sweet potato muffin tops are to die for!
By the way, Vardaman holds a Sweet Potato Festival every year where they crown a Sweet Potato Queen.
posted by mc112358 on 3-5-2008 at 8:33 am
Just started loving them due to a restaurant in NYC in the Chelsea area… called something like The Trailer Park Lounge… and they serve either tater tots or cinnamon-coated sweet potato fries as your side.
My new fave recipe is roasted sweet potatoes- cut two up in any size you want slices (fry-sized) and toss with 3/4 TBS oil, 1/4 tsp cumin, 1/4 tsp ground pepper, and 1/2 tsp salt. Bake on 450 for 10 minutes, flip then cook another 10 minutes, then flip again and cook 4-6ish more minutes, depending how big your slices are. You can’t go wrong! SO DELICIOUS… slightly crispy on the outside, smooth and delicious on the inside. We like them with ketchup :)
posted by Kelly J on 3-5-2008 at 8:43 am
The big problem with sweet potatoes is that VERY often (in the USA at least) yams are passed off as sweet potatoes. They are NOT the same thing. Surprise, the sweet potatoes generally cost a good bit more as well.
I hated sweet potatoes until this became apparent to me and a plateful of sweet potato fries came with a restaurant burger one time. YUM!
posted by Sid Morrison on 3-5-2008 at 8:46 am
Kelly J’s suggestion is tasty and delicious - you could also try sprinkling granulated onion and garlic as well as chili powder on the potato wedges before you roast.
For those looking for a fry recipe - wash a sweet potato, and cut it up into thin fry wedges (leave the skin on!). Either put the garnishes like above, or just put salt (and add cinnamon after baking). toss in oil (I recommend canola or sunflower for high-heat baking)and put on a baking sheet. Bake for about 15 mins at 400 if you have a hot oven, 20 mins at 415 if not. It’s easy and delicious!
posted by InternAllison on 3-5-2008 at 8:55 am
Sweet Potato Pancakes. I just discovered them recently, and they are delicious.
INGREDIENTS
3/4 pound sweet potatoes
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggs, beaten
1 1/2 cups milk
1/4 cup butter, melted
DIRECTIONS
Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.
posted by Natalie on 3-5-2008 at 9:05 am
Sweet Potato Chips! :)
posted by Emily! on 3-5-2008 at 9:22 am
Next time you have leftover sweet potatoes try adding them to a smoothie. Add some vanilla chai and bam… good stuff
posted by Bryce on 3-5-2008 at 9:43 am
SWEET POTATO LEMONGRASS SOUP
3 tbsp vegetable oil
1 large white onion, diced
1 (2-inch) piece gingerroot, peeled and minced (grated on a microplane works)
1 jalapeno, seeded, minced
4 cloves of garlic, minced
3 pounds of sweet potato, peeled and cut into 1/2 inch slices
7 cups of water, approximate
10 stalks lemongrass, outer dry leaves removed and bulblike base crushed
7 ounces coconut milk
Salt and freshly ground white pepper to taste
Chives for garnish
1. In large, heavy saucepot, heat the oil medium-hot and saute the onion until translucent, about 5 minutes. Add the ginger, jalapeno and garlic and saute 2 minutes more.
2. Add the sweet potato and water. It should be just enough water to cover the sweet potatoes.
3. Tie the lemongrass stalks together with string and put the bulb/base ends into the soup. Bring the liquid to a boil, reduce heat and let simmer until the potatoes break apart, about 15 minutes. Remove from heat.
4. Discard the lemongrass stalks. Puree the soup in batches using a food processor or immersion blender. Strain the soup through a fine sieve. Stir in coconut milk. Season with salt and pepper. Garnish with chives.
-From Forklore by Ellen Yin
posted by MamaSquirrel on 3-5-2008 at 9:58 am
Like any other type food, there are many different varieties of sweet potato that taste very different. Just think of how different a tart Granny Smith a tastes from a sweet Fuji. The plant that is truly a yam, not a mislabled sweet potato, is not readily available in a regular grocery store. Sid, you probably never had a yam, but just didn’t like the sweet potatoes until you had them like french fries. Most everything tastes better fried!
posted by sweetpotato on 3-5-2008 at 10:04 am
Bake ‘em just the way you bake a potato. Open them and add butter, salt and pepper. I’ll bet bacon crumbles would be good on them. Puhleeze don’t ick them up with marshmallows, nuts or cinnamon!
posted by Alice on 3-5-2008 at 10:22 am
a local restaurant chain, Texas Land and Cattle has them on the menu as a baked potato - served hot w/ butter and brown sugar, they are more like a dessert..awesome!
I like them fried, mixed w/ regular potato fries..another local restaurant, Phil’s Ice House offers them that way…
I make them w/ butter, brown sugar and marshmallows for thanksgiving…
posted by donner on 3-5-2008 at 10:45 am
Korean chap che noodles are made from sweet potatoes. They’re my favorite.
posted by Alison on 3-5-2008 at 10:47 am
There are a couple of steakhouses around here that serve baked sweet potatoes as an alternative to regular baked potatoes. Mash some butter and brown sugar in them and yum.
My favorite is when sweet taters are cooked up with a generously thick layer of marshmallows on top; great part of the typical Thanksgiving feast for my family.
Now my mouth is watering. Hungry for… something…
posted by Dave on 3-5-2008 at 11:03 am
My family tradition for Thanksgiving is to cut the sweet potaotes in half, place in a baking pan, cover with maple syrup, bake, and then place marshmallows on top. They go back in the oven for a few minutes until the marshmallows are light brown. YUMMY!
posted by Amy on 3-5-2008 at 11:20 am
My oldest daughter lives on carbs -potatoes, pasta, and cereal. I recently give her a taste of a baked sweet potato with butter and brown sugar in a restaurant and she loved it! I’m thrilled to find a new source of nutrition for a picky eater.
posted by Miss Cellania on 3-5-2008 at 11:29 am
My mom bakes sweet potatoes with brandy and eggnog for holidays. Yum.
posted by Lilly on 3-5-2008 at 11:42 am
I enjoy sweet potatoes in pie form, but also fried & baked. They rock!
Thanks for the recipes, too, guys! I am going to be in the kitchen…after exams. DOH!
posted by Melodye on 3-5-2008 at 12:02 pm
When I was little in S. Korea, I remember there were roasted sweet potato and roasted chestnut carts in the streets during the winter. I would refuse to eat anything else but the sweet potato (I was a picky eater). It was always fun for me as a two year old, walking in the snow to find a cart and get steamy hot sweet potatoes with my mom!
posted by Kat L. on 3-5-2008 at 12:11 pm
There is an amazing restaurant here in Winston Salem called Sweet Potatoes. They specialize in gourmet southern. You can check out their menu at www.sweetpotatoes-arestaraunt.com
Most of their dishes have a sweet potatoe in there somewhere, like trout stuffed with SP cornbread, a sandwhich with SP aioli, or SP cheesecake. My favorite is their version of Kentucky Hot Brown with Sweet Potatoe biscuits.
Okay, I’m hungry now.
posted by Jenny on 3-5-2008 at 12:24 pm
I totally just put an e on potato. I blame it on the superflu I have.
posted by Jenny on 3-5-2008 at 12:25 pm
AND i misspelled restaurant. I’m good.
www.sweetpotatoes-arestaurant.com/
posted by jenny on 3-5-2008 at 12:27 pm
Each year at Thanksgiving I shuddered because of the dreaded sweet potato and marshmallow monstrosity my mother would inflict on me. My sisters loved it but one bite of this horrid ubersweet gooze made me not want food for a week. I was go glad when a friend served me baked sweet potato with just butter and I learned that this terrific tuber actually tastes great. I have even been able to enjoy it in a wonderful casserole a friend makes with sweet potato, pineapple, ginger and pecans. I just do not understand the damned marshmallow thing.
posted by Cynthia on 3-5-2008 at 12:54 pm
I’m with those who prefe their sweet potatoes without lots of sweet, gloppy stuff.
Try sweet potato french “fries”. Cut your sweet potato into little sticks like regular french fries. Spread them out in one layer in a baking pan and spritz them with olive oil. Bake at 400 degrees for about 15-20 minutes or so, turning them over once or twice. Cook til they are crispy on the outside and soft in the middle. Absolutely deeeeelicious — especially with a dipping sauce of soy, hoisin and sechuan sauces mixed together! Really an easy-peazy treat.
posted by Mary on 3-5-2008 at 1:03 pm
Sweet potatoe in new zealand is called a Kumara it is a traditional food of the Maori’s (natural inhabitants) and its waaaay more yummy than the stuff you guys get over there as all vegetables in new zealand are all organic
posted by linaznz on 3-5-2008 at 3:33 pm
A local resturant has started making sweet ‘tater fries and they are AWESOME! I’ve also found that mashed sweet potatoes with honey are a nice side dish with pork and turkey.
posted by kitsana_d on 3-5-2008 at 4:43 pm
I, personally, love sweet potatoes and was often disappointed in Peru–and I assume other South American countries–when I saw them in my mom’s shopping bag, only to discover that they were fed to the dogs because they were so inexpensive.
I must note, they are the same color coming out that they are going in.
posted by Karis on 3-5-2008 at 7:20 pm
Pie or Waffles, I got both recipes from a cooking show called Good Eats on Food Network. Very tastey.
posted by Angeline on 3-5-2008 at 7:38 pm
Cut them into fries, toss in some oil, sprinkle with taco seasoning and bake, deeeelish.
posted by Brittany on 3-6-2008 at 8:19 am
I’ve loved sweet potatoes ever since I had them without all the sugary crap added. They work very well in savory and spicy dishes.
posted by Bassman on 3-7-2008 at 9:09 am