In my household, the only potato we recognize is the sweet potato (unless the hubby is craving some baked fries or I need a little red potato to cream up a soup). If you Google "sweet potato" and "superfood" you will quickly find the many benefits of sweet potatoes. While I haven't talked about this yet on my blog, my family follows what we call "our rainbow diet". We eat by color. Lots of greens, 2-3 servings reds/oranges, deep blues and purples as much as possible, and fruits of all colors. Orange produce, in particular, are generally rich in Vitamin A, good for healthy eyes and a happy heart. Fruits and vegetables with these rich orange hues also carry antioxidant properties and are good sources of Vitamin C.
There are a couple of different sweet potatoes generally available in the US. The standard sweet potato (looks most similar to a russet potato), garnet and jewel "yams" (deeper orange flesh than the standard), and the Japanese sweet potato (skin more purplish than red-orange, light-colored flesh and more tender and sweet than the previously mentioned potatoes). Experiment and see which one you like best! Pictures here
Surprisingly, sweet potatoes and russet potatoes are nutritionally similar in many ways, however, the sweet potato edges out its competition in two central ways. While both are similar in caloric value, rich in antioxidants and good sources of fiber, Vitamins B6 and C, Manganese, and potassium, sweet potatoes have almost 400 times more Vitamin A. And while the glycemic load is similar for each tuber, russets are actually mildly INFLAMMATORY, whereas sweet potatoes are moderately Anti-inflammatory.
Sweet potatoes are a great addition to any household because they are so versatile. For the most part, for time's sake, I just throw a couple of potatoes in the oven at 400 degrees for 50 minutes and that's it. Chop or mash them up (your preference) and add any toppings you like - we prefer cracked black pepper and grass fed ground beef and/or broccoli. I also sometimes chop them up and bake them with cinnamon, ginger and raw honey for a change of pace. They are good in soups or as fries or hash with eggs or mixed in with rice. We will also juice them or blend them with some other veggies to make a thick soup (which my husband lovingly terms our baby food meals). Of course, you can also make them into a dessert like sweet potato pie or casserole. Let your imagination run! I can't imagine them tasting bad with anything!
When getting your sweet potatoes, just make sure to avoid ones that are soft as these are probably past their prime. Fresh sweet potatoes can be stored in your pantry if it is dark, dry and cool for up to 3 or 4 weeks.
And like radishes, their greens are edible also. To keep them fresh, wash them, wrap them in a damp paper towel and cover with a plastic bag that has holes for ventilation. Keep them in the refrigerator in the crisper drawer until ready to use; like any leafy green they won't last terribly long but that's ok! Eating them as fresh as possible is more tasty anyways. Also, similar top other leafy greens they can be juiced, blended into your green smoothie, sauteed, boiled, or steamed. Look at the greens taking over the garden above!
Sweet potatoes are harvested August through October and can be stored for a few months after harvest. So, eat them while you can! Sweet potatoes are on the "clean 15" list and have lower pesticide levels compared to other fruits/veggies. However, they are a less expensive vegetable so it might be competitively priced organic.
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