By LSquire | October 11, 2012
Hello Readers! For those of you who have taken the time to check out my column, I thank you. My apologies for the late entry. October really kicks off the fall, and sets us up for the holiday season! Check out our ingredient of the month! Enjoy and remember to feel free to leave comments, questions and suggestions! Happy October! – Chef Li
FOOD OF THE MONTH
Sweet Potatoes vs. Yams
Although their names are commonly used interchangeably, sweet potatoes and yams are not the same. Sweet potatoes are native to the Americas, and yams are grown in Africa and Asia. Yams are large, starchy roots that can weigh as much as 100 lbs. Though they’re smaller in size, sweet potatoes provide more nutrition than yams.
Sweet potatoes are excellent sources of vitamins A and C. A medium-sized sweet potato supplies about 3 times your dietary reference intake of vitamin A and approximately 1/3 of your DRI for vitamin C. They have a ton of calcium and iron. Sweet potato leaves are good sources of vitamins A, K and folate. Because boiling can leach out some of these nutrients, it’s best to use other methods to cook these leaves, including steaming.
Recipe of the Week
Ruthie’s Sweet Potato Pie