Unless you’re in southern California, the farmers’ market is certainly sparse these days. Pea shoots and some other early spring favorites are surely right around the corner but for now, at least here in NYC,the pickin’s are slim: we’ve got meat, dairy, apples (lots of apples!), root vegetables and some good looking sweet potatoes.
What’s a Sweet Potato? It’s a perennial tuber root with leaves and flowers too! You can eat the leaves, but by the time we get them in the winter, the roots have been stored for months and the leaves are long gone. And just to clarify, a sweet potato is not related to a potato or a yam, but is its very own thing – strangely enough, it is in the Morning Glory family!
Where do they come from? Domesticated an estimated 5000+ years ago in Central or South America, sweet potatoes are now grow in the US mainly in warmer states like North Carolina, Mississippi, California and Tennessee. They are often grown in other countries too (China is one of the biggest exporters), so look for locally grown sweet potatoes at your farmers’ market, or regionally grown at your grocery store.
Varieties? Hundreds! The long and tapered root is sometimes small, fingerling potato size, but they can grow quite large. The skin is smooth and comes in many different colors – yellow, orange, red, brown, purple and beige. The most common flesh color is orange, but can also range from shades of white to a brilliant purple.
Season? Sweet potatoes don’t like frost. They are harvested from August to October and then stored for us to enjoy through the winter.
Dirty Dozen or Clean 15? Sweet potatoes rank #13 on the Clean 15 list from the Environmental Working Group’s shoppers guide to pesticides in produce.
Nutritional info? Rich in antioxidants and anti-inflammatory nutrients, they can also improve blood sugar regulation.
From the World’s Healthiest Foods website:
1 cup of baked Sweet Potato has 102.60 calories and many vitamins and minerals: vitamin A438.1%, vitamin C 37.2%, manganese 28.4%, vitamin B6 16.5%, tryptophan15.6%, potassium15.4%, fiber 15%, vitamin B5 10.1%, copper 9%, vitamin B 38.5%
How to cook them? Grilled, baked, mashed, roasted, steamed, boiled – they are extremely versatile. Soup, au gratin, chips, veggie burgers and more recipes than you will ever have time to try show up when you Google “Sweet Potato Recipes.”
Recipes: I tried out this sweet potato recipe from the wildly popular Healthy. Happy. Life. blog – this recipe alone was shared on Facebook 472 times! I just made the burgers (see the slideshow above), but check out her post to see how beautiful they look with the Cilantro Jicama Fiesta Slaw! The burgers were very easy to make and tasted delicious. They were a little bit denser the next day, and even more “patty” like. The jalapeno added a nice kick!
Black Bean Fiesta Burgers
vegan, makes 5 burgers
1 1/2 cups black beans, drained/canned (unsalted)
3 Tbsp fine bread crumbs
3/4 cup baked/mashed sweet potato
3 Tbsp chopped cilantro – including stems
1/3 cup diced white onion
1 tsp garlic powder
1 tsp chopped garlic
3/4 tsp salt
1 tsp black pepper
2 Tbsp olive oil
1 Tbsp cider vinegar
2 Tbsp lime juice
1/2 jalapeno, diced/de-seeded
3 Tbsp nutritional yeast – or use more bread crumbs
a few dashes of chipotle powder or cayenne for extra heat
1. First off prepare the Fiesta Slaw according to the directions. Chill in fridge until ready to add to burgers.
2. Whip up your “special spicy sauce” – set aside in fridge as well.
3. Next up, prepare the burgers. Pulse all the ingredients in a food processor. You can also mash well by hand – but a fp is a tad faster. Next, hand-form burger patties with the mixture and place them on a lightly greased baking sheet. I like to roll my burgers in a touch of bread crumbs so that they have nice crisp edges.
4. Bake your burgers at 375 degrees for 30 minutes. Cool for a few minutes before assembling burgers. The last 5 minutes of cooking – add your burger buns to the oven to warm/toast them.
5. Assemble those burgers! Warm bun, spread of special sauce, tomato, onion, optional avocado, burger, fiesta slaw and finally another slather of the special spicy sauce on the top bun.
Serve! Enjoy the fiesta in your mouth!
Want more sweet potato? The Kitchn recently sent out this tasty round-up of sweet potato recipes.