Fall is a wonderful time of year for cooking. The weather is cooling; the vegetables are plentiful.
One of those fall vegetables is sweet potatoes. They are nutritious, easy to prepare and very versatile.
Sweet potatoes are a wonderful source of beta carotene; they also provide Vitamin A, C, B6 and the trace minerals manganese, calcium, potassium, iron, and fiber.
A favorite of mine is the Garnet sweet potato – it has a dark orange moist flesh with a sweet flavor. Many times, they are called yams but technically they are sweet potatoes.
Sweet potatoes are thin skinned and do not keep more than a week or two.
Do not refrigerate, as they get starchy in the cold temperature. Keep them in a basket ready to eat. Scrub them just before cooking and be sure to enjoy the skins.