Sweet Potato

Pick it!

• Sometimes called a yam; long, tapered with smooth thin edible skin.
• Choose firm, smooth roots with bright, evenly colored skins. Avoid holes or cuts, a source of decay.
• Three medium sweet potatoes equals about 2 cups cooked mashed or a one-pound can.
• Store in a cool, dry place. Do not refrigerate as it causes a hard-core and undesirable taste.
• Boil, bake, microwave, mash or fry. Add to stir fry, soups, and casseroles.

Try it!

• Scrub under running water just before cooking, dry, rub gently with oil, do not place in aluminum foil.
• Bake: pierce, bake at 400 degrees F, 15 minutes on baking sheet, reduce to 375 degrees F, until soft.
• Microwave: rinse, pierce, cook on high for 5-9 minutes. Let stand for 3 minutes.

Ingredients

• 4 medium sweet potatoes
• Nonstick vegetable oil spray
• 2 tablespoons canola or olive oil
• Optional Seasonings:
  • Mix equal parts ground nutmeg and cinnamon or
  • Mix 1/8 teaspoon each paprika, garlic flakes and salt with a pinch of cayenne pepper

Directions

1. Preheat oven to 475 degrees F.
2. Lightly spray a baking sheet with the nonstick vegetable oil spray.
3. Rinse potatoes thoroughly and dry with a paper towel.
4. Cut the potatoes into long strips about ½ inch thick.
5. Put oil in a plastic bag. Add potatoes and toss to evenly coat with oil. You may add seasoning to the bag.
6. Spread strips in a single layer on the baking sheet and place in preheated oven.
7. Bake at 475 degrees F for 40 minutes, turning once.