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Sweet potatoes: Versatile and tasty addition to almost any menu

By Sheila Gregory, Currituck Extension

Some people use the terms “sweet potato” and “yam” interchangeably when preparing meals. However, they are not related; they are two different vegetables. They both are root vegetables and belong to two different plant families: the sweet potato is from the morning glory family while the yam is related to the lily. Yams have a drier texture and a more starchy content than sweet potato.

Did you know that fall is the season for sweet potatoes? They come in a variety of colors – white, orange, red and even blue. The deep orange type happens to be the most popular. Sweet potato is a rich source of vitamin A and C and a good source of vitamin B6, potassium and fiber.

We see sweet potatoes all year long either in grocery stores or local farmer’s markets because they can be stored through the wintertime. When selecting potatoes, choose firm, small to medium sized potatoes with smooth skin. Avoid potatoes with cracks, soft spots and blemishes. Store your potatoes at home in a cool, dark place and use them within three to five weeks.

You can cook and flavor sweet potatoes in so many different ways. Their sweetness pairs well with cinnamon, nutmeg and marshmallows. Sweet potatoes can be added to pancakes, veg chili, casserole and sweet potato soup. Try this Sweet Potato Muffin recipe that I am sure you will enjoy. You can have this for breakfast, snack or dinner.

Sweet Potato Muffins

Servings: 30

Prep time: 15 min.

Cook time: 10 min.

Ingredients

4 tablespoons margarine

½ cup sugar

2/3 cup mashed sweet potatoes

1 egg

¾ cup flour

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon nutmeg

½ cup skim milk

¼ cup chopped pecans

¼ cup chopped raisins

Directions

  1. Preheat your oven to 400 degrees.
  2. In a medium mixing bowl, mix margarine and sugar until creamy.
  3. Add egg and sweet potatoes; mix well.
  4. In a large bowl, stir flour with baking powder, salt, and spices.
  5. Alternate adding milk and the potato mixture to the large bowl with your dry ingredients.
  6. Fold in nuts and raisins.
  7. Spoon into greased 1 ½ inch muffin tins, filling each 2/3 full.
  8. Bake at 400 degrees for 10 minutes or until golden brown.
  9. Let cool for about 5 minutes before serving

For more information on delicious recipes you and your family can prepare together, contact Sheila Gregory at sheila_grergory@ncsu.edu or via phone 252-232-2261. This recipe was retrieved from https://goodfoodgoodmove.yourtexasbenefits.com/recipes-and-cooking-basics/recipes/sweet-potato-mini-muffins.

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