Sweet potatoes have an elongated shape and their skin can be red, light purple, tan, or beige. Their flesh can be orange, purple, yellow, and white. Varieties with red skin and orange flesh are sweeter and moister compared to purple and white varieties that are drier and blander. Sweet potatoes are an excellent source of vitamin A, as well as vitamin C and fiber, potassium, iron, and calcium.
How to Prep
Scrub and wash thoroughly.
SAUTÉ: Cut the sweet potato into thin circles, heat a large skillet over medium-high heat with oil, reduce to medium and add the sweet potatoes. Cook for 3-4 minutes on each side with the lid on.
ROAST: Preheat the oven to 425°F. Cut sweet potatoes into ½ inch chunks, drizzle with olive oil, and cook for about 30 minutes or until tender, tossing them every 10-15 minutes.
Store in a dark, cool, dry place like in a cabinet or on a pantry shelf for several weeks. Onions and potatoes should never be stored together–they release gasses that cause the other to go bad faster.