Use in soups, curries, stir-fries and vegetable side dishes
Varieties include:
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
Selection:
Avoid those that are cracked, bruised or soft.
Storage:
In a cool, dark, well-ventilated place, maybe in the potato box.
Cooking:
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.
Serving suggestion:
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.