Sweet potato variations - includes recipes and storage tips

Ebony, Oct, 1997 by Charlotte Lyons

Perhaps there's nothing more American than sweet potatoes because Native Americans were already growing sweet potatoes when Columbus came to America in 1492. Today, we tend to use the term "sweet potato" and "yam" interchangeably, but the two root vegetables are not much alike. A sweet potato is smooth-skinned, orange-fleshed, high n beta carotene and filled with potassium, vitamins A,C and B-6. In fact, one medium sweet potato has about four times the daily recommended allowance of vitamin A and almost half the recommendation for vitamin C. All of this with no fat, no cholesterol and only about 118 calories per potato.

A true yam in more common in Latin American and African cuisines. It has rough, scaly skin, whitish flesh and is less nutritious than the sweet potato. But it is high in potassium and zinc. The confusion arises because sweet potatoes often are sold as "yams" in the United States.

Sweet potatoes can bring a flavorful and nutritional plus to any meal. The following recipes can contribute to your maximum dining enjoyment.

SWEET POTATO PIE WITH BROWN SUGAR MERINGUE

2 cups cooked, mashed sweet
potatoes
1 2/3 cups Half and Half
1 cup sugar
2 large eggs, slightly beaten
1/2 teaspoon vanilla extract
1 1/4 teaspoons ground nutmeg
1/2 teaspoon ground cinnamon
Dash Salt
Pastry for a single-crust,
9- to 10-inch pie

     MERINGUE

3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons packed brown sugar
Confectioners' sugar

Yields 8 to 10 servings

SWEET POTATO AND BEEF STEW

1 1/4 pounds beef boneless bottom or
top round steak (cut into 1-inch
cubes
1/4 cup all-purpose flour
1 1/4 teaspoons salt
3/4 teaspoon pepper
1 tablespoon vegetable oil
2 13 3/4-ounce cans reduced-sodium
beef broth
1 3/4 cups water
2 medium sweet potatoes, peeled
and cubed
1 medium white potato, peeled and
cubed
4 carrots, peeled and sliced
1 pound mushrooms, sliced
1/2 pound pearl onion
1 medium green pepper, sliced into
strips
3 cloves garlic, minced
Parsley