Sweet potatoes have always been a favorite of mine. I love their sweetness, their orange color is beautiful plus they are one of nature’s best sources of beta-carotene.
My parents grew sweet potatoes for what seemed like acres on end because of the ground cover that the green leaves and vines give in the garden. I had heard that people eat the sweet potato leaves but we did not. We gave them to the goats, who devour them! I did finally eat this vitamin-laden bunch of leaves when we lived in Cote D’Ivoire but that is a story for a different day.
For now, here’s one of my favorite sweet potato recipes. It brings together 3 tasty ingredients; sweet potatoes, squash and apples whose flavors go well together. At times, I have added carrots as well. Feel free to vary the ratios as you prefer and spice up to your personal taste. To add some protein, I grilled Salmon separately to round off the dinner.
Please note that peeling sweet potatoes makes them susceptible to oxidation which can induce dark spots on the flesh. To prevent this oxidation process, put them in water immediately after peeling, then cook as soon as you can.
Enjoy this easy-to-make delicious dish.
What You Need
2 Sweet potatoes, peeled and cut into 3/4-inch pieces
1 Butternut squash, seeded, peeled and cut into 1/4-inch circles
6 Cups of water
2 tbsp Butter
What You Do
In a large saucepan, bring water to a boil.
Add the apples and let boil for about 3 minutes.
Add squash and sweet potatoes and let boil for 5 minutes.
Drain and place the squash, apple and sweet potatoes medley in a baking dish and dot with butter.
Cover and bake at 350° for 10 minutes or until fork-tender.