Sweet Potatoes are one of my favorite foods. They are an excellent source of vitamin A. They are also a great source for vitamin C and manganese. Sweet potatoes are also good source of copper, dietary fiber, vitamin B6, potassium and iron. Here is a couple of things to do with them. Will they be growing in your garden this year?
Sweet Potato Fries
2-3 sweet potatoes, peeled
Salt, olive oil, as needed
Cut sweet potatoes into wedges about ½ inch thick. Spread wedges on baking sheet. Drizzle with olive oil. Sprinkle with salt.
Bake at 425° for 30-40 minutes, turning wedges over twice during cooking. Watch carefully toward end of cooking time. Wedges can burn quickly.
Sweet Potato Bread
1 sweet potato, cooked and mashed
1 cup milk 2 T. honey
1 T. unsalted butter, diced
1 T. olive oil
2 teaspoons salt, divided
3-1/3 cups all-purpose flour
2/3 cup potato flakes
2-½ tsp. dry active yeast
2 T. granulated sugar, divided
Dissolve yeast with 1 tsp. sugar and milk. Set aside for 5 minutes. Combine mashed sweet potato, butter, honey, and 1 tsp. salt. Add yeast mixture and mix well.
In a large bowl, combine potato flakes, flour, and 1 tsp. salt. Set aside. Whisk the eggs and the rest of the sugar together for 2 minutes.
In a bowl, combine sweet potato mixture, yeast mixture, eggs. Gradually add flour until just combined.
On a lightly floured surface, knead for about 5 minutes, or until it is a smooth dough. Place dough in an oiled bowl. Brush bread lightly with oil. Cover with plastic wrap and allow to rise until double in size, about 1½ hours.
Punch dough down and divide dough into 8 balls. Place them on a greased 9x13 pan. Brush dough with oil and cover with plastic wrap. Let stand for about 30 minutes.
Bake the dinner rolls for 5 minutes at 375°F, then lower the temperature to 350°F and bake for another 25 minutes. Cool slightly and then transfer to cooling racks.