Sweet potatoes are sold by colour, instead of variety. The most common kind is orange (ie. kumara), followed by white, red and purple.
Choose sweet potatoes that are firm and uniformly coloured.
Store at room temperature, in a cool, dark place, for up to two weeks. Do not refrigerate.
Sweet potato must be scrubbed and cooked before eating. You can eat them with or without the skin. Bake, boil, barbecue, sauté or fry slices of sweet potato.
4 quick ways with sweet potato
Try a healthy twist on chips or wedges. Slice several sweet potatoes into thick chips (about 1–2cm thick). Spread on a lined baking tray, spray with cooking oil, sprinkle with rosemary leaves and bake for 30–40 minutes, until crispy. Serve with light sour cream and sweet chilli sauce.
Use sweet potatoes instead of regular potatoes next time you make mash for dinner. But give it a twist by adding in a teaspoon of ground cinnamon or allspice.
Make colourful kebabs! Peel and cube sweet potatoes, then microwave on high (with 2 tablespoons of water) for 4–5 minutes. Cool slightly, sprinkle with cumin or Moroccan seasoning and thread onto skewers with cherry tomatoes, wedges of red onion, button mushrooms, and cubes of beef, pork, lamb or chicken. Grill or barbecue for several minutes, turning, until cooked to your liking.
Salads aren’t just for summer! Combine roasted sweet potato with slices of cooked lamb, tomato, corn, rocket and crumbled low-fat feta. Dress with extra virgin olive oil, red wine vinegar and fresh pepper.
Did you know? Sweet potatoes are high in vitamins C and E, and beta-carotene, which is excellent for eye health. They're also low GI.