To preserve their sweetness, wrap in foil and bake at 325☏ (160☌) to 350☏ (180☌) until soft. Scrub and dry whole potatoes and pierce several times with a fork. Drier, white-fleshed varieties have different cooking times.īaked sweet potatoes are so rich in texture and flavour, you hardly need butter. The following instructions apply to the moist, sweet, orange-fleshed varieties grown in Ontario. Peel and grate raw sweet potatoes into salads, or slice thinly for a vegetable and dip platter.įor dessert, add cooked, puréed or shredded raw sweet potato to muffins, cookies, quick breads, brownies, pie and puddings. For gorgeous scalloped potatoes, layer half white and half orange sweet potato slices. Serve them as a main course, in soups or stews, or as a side for meat, poultry or fish. Ontario sweet potatoes are great baked, roasted, microwaved, steamed, boiled, sautéed or grilled. To freeze, pack cooked sweet potatoes in an airtight container, leaving 1/2-inch (1 cm) space. Refrigerate cooked sweet potatoes 4 to 5 days in a covered container.
Instead, store them in a cool, dry place at about 54° F (12☌). Sweet potatoes are sensitive to cold and should not be refrigerated, which hardens the core.
Select tubers with tight, unwrinkled skins and no blemishes or bruises. They do not tolerate frost.Ĭhina produces 80% of the world’s sweet potatoes, planting more than 100 varieties. Sweet potatoes are now grown all over the world, wherever there’s sufficient water and sunshine. The flesh of its long edible root may be beige, yellow, orange or purple. Plant historians believe this perennial vine with heart-shaped leaves was domesticated at least 5,000 years ago in Central America. They’re fat and cholesterol-free and can replace regular potatoes in most recipes. Ontario sweet potatoes also contain fibre. Not only does this acclaimed antioxidant, which converts to Vitamin A, help keep our skin, hair and eyesight healthy, but its low glycemic index makes it ideal for diabetics.
One serving has four times the recommended daily allowance for beta carotene. The sweet potato’s deep orange flesh makes it a nutritional powerhouse. A limited amount of the white-fleshed O’Henry variety and the Japanese Murasaki and Okinawa are also grown. The most common sweet potato varieties grown in Ontario are Beauregard and Covington. They’re often confused with yams, which are native to Asia and Africa and do not grow in Ontario. Many people are surprised to learn that tropical sweet potatoes, native to Central and South America, are commercially grown in Ontario, predominantly along the sandy north shore of Lake Erie.
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