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THE FRONT BURNER

FLS reporter Katie Thisdell serves up news on local food finds, tales from home cooks and inspiration to help you have fun in your own kitchen.

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What’s coming up: Sweet potatoes

The Free Lance-Star food section and the Front Burner blog are reviving a popular feature from years past. Each week we will feature a vegetable or fruit that is in season in our area and offer tips on selection and cooking. Here on the blog, please feel free to offer your own serving suggestions for these seasonal delights!

This week’s feature: Sweet potatoes

When it’s fresh here: Late summer through winter

Fun fact: The sweet potato plant is a perennial vine that’s actually related to the morning glory, that climbing floral vine some of us can’t seem to control in our yards.

Pick and choose: Look for firm sweet potatoes without any bruises or signs of decay. Avoid sweet potatoes kept in the refrigerated sections of supermarkets, because the cold temperatures can alter their flavor.

Quick serving ideas:

  • You can’t overcook a sweet potato. Stick one in a 400-degree oven when you get home from work and in anywhere from 1 to 2 hours you will have a silky textured, slightly sweet potato that will mix well with your toppings of choice. Try goat cheese and minced shallots.
  • Pureed sweet potato flesh can be added to your favorite muffin or quickbread recipe for a nutritional boost.

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