Use in soups, curries, stir-fries and vegetable side dishes
Gold: a thicker, dark orange skin with orange, dry flesh ideal for baking
White: thin, light yellow skin and pale yellow flesh. The flavour is not as sweet as the gold variety
Avoid those that are cracked, bruised or soft.
In a cool, dark, well-ventilated place, maybe in the potato box.
Sweet potatoes should be brushed, cleaned and peeled thickly. Cooking time is dependent on quantity and size of rounds. Boil or steam for 10-15 minutes or until tender (cut into thick rounds).
Microwave in a covered dish with 2 tablespoons water on HIGH (100%) for 8-10 minutes, stirring after 4 minutes to ensure even cooking. Bake chunks of sweet potato with potato and pumpkin when roasting meat.
Grill slices of sweet potato brushed with oil and sprinkled with chopped rosemary leaves until tender and brown. Serve with grilled chops. Serve with zucchini, tomato halves and eggplant slices.
Sweet potatoes are good sources of vitamins A and C.
They also contain niacin.
Half a cup of cooked sweet potato provides one serve of vegetables.
Serving size: 1/2 cup, 105.5 g
1,088.8 ug (121% RDI*)
1.7 mg (11% RDI)
26.4 mg (59% RDI)
Sweet potato, orange, boiled without added salt, fat not added in cooking
*Recommended Dietary Intake
Very low salt
Good source of vitamin A
Good source of vitamin C