Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus. Sweet potatoes also include storage proteins called sporamins that have unique antioxidant properties.
Make sure to select sweet potatoes that are firm and do not have any cracks, bruises or soft spots. After you purchase, be sure to store them in a cool, dark and well-ventilated place, where they will keep fresh for up to ten days. We recommend keeping the potatoes loose, or in a paper bag with plenty of holes punched for ventilation. Remember cold temperature negatively alters their taste, so keep sweet potatoes out of the refrigerator until cooked.
Here are some great recipes for every week of the year courtesy of our friends at the NC Sweet Potato Commission!
And if you have one to share, let us know by sending it to us via our “Contact Us” form.