Let’s start from the beginning.Â The sweet potato, or potatoe for any Quayles out there, is native to the tropical Americas, in the Andes Mountains of Peru & Columbia.Â They were domesticated at least 5,000 years ago.Â It is a crop plant whose young leaves and shoots are sometimes eaten as greens.
OK, now for the nutritional value.Â I have to say, I was a little surprised at what I found.Â According to the CDC the sweet potato is jammed packed with vitamin goodies.Â Taking into account a 3.5 oz raw serving with the skin, you’re looking at 47% Vitamin C; 15% Vitamin A; 8% fiber and 140 yummy calories with no fat- that is, if you don’t add theÂ Country Crock andÂ you eat the sucker raw.Â But, hey that’s pretty darn good for something that melts in your mouth and is sweet on the palate.
I think you should run to the market right now and grab a few for dinner.Â Here’s a simple and delicious recipe I made last night:
2 Sweet potatoes
2 Tablespoons oregano
Olive oil to drizzle
Salt & pepper to taste
Go ahead and pre-heat your oven to 375, get it good & warm before you put in the potatoes.Â
If you can stand the peel, that’s where you’re getting all those fabulous nutrients,Â just wash thoroughly and cut into medium sized slices.
Gently drizzle your 8 x 12 pan with olive oil, just enough to coat, place potatoes in pan.Â Drizzle oil over potatoes.Â Sprinkle with oregano and salt and pepper.
You are now ready to put your sweet potatoes in the oven.Â Set the timer for 60 minutes.Â I always like to take them out about midway and turn them over and add a little more olive oil, oregano & salt & pepper.
May you not only enjoy your hot new dish, but also your new understanding and appreciation of the sweet potato itself!