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The sweet potato is one of the most nutritious vegetables grown in Louisiana. It is also one of the tastiest! A medium sweet potato contains about 100 calories and is an excellent source of vitamins A and C. Sweet potatoes are also a good source of fiber and potassium and are high in antioxidants.
Sweet potatoes should be stored in a cool, dry, dark, ventilated area. They should not be refrigerated. A freshly dug, uncured sweet potato can be stored for up to two weeks. Most sweet potatoes available at grocery stores have been cured and can be stored for several months.
Sweet potatoes are versatile and can be part of a main dish, soup, side dish, salad, or even dessert! Did you know that you can lower the fat and calories when baking a cake by substituting half of the butter or other fats with an equal amount of mashed or pureed sweet potato? Sweet potatoes can be baked, microwaved, steamed, boiled, sautéed, fried, grilled, or even eaten fresh.
Follow these basic steps to bake a great baked sweet potato:
Sweet potatoes can be frozen for later use. Start by cooking them. An easy way is to wash, peel, and boil until tender. Slice or mash the cooked sweet potatoes and then add a small amount of lemon juice to preserve color. Let cool, and place in an airtight container or freezer bag before storing in the freezer. Sweet potatoes may be frozen for up to one year.
The LSU AgCenter and the LSU College of Agriculture