Disclosure: I received free samples of California sweetpotatoes mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Sweetpotato Council and I am eligible to win prizes associated with the contest. I was not compensated for my time.
One potato. Two potato. Sweetpotato!!! One word. Endless possibilities. Today I am introducing you to a sweet potato that is in fact, not a “sweet potato”, but a different vegetable entirely. One word is being used to help consumers realize, this is NOT a white potato, and is different from other sweet potatoes!
Different? What do I mean? It only took me one look at these beauties to realize these knockout sweetpotatoes aren’ t what I am accustomed to. This higher quality is attributed to the fact that they are grown in soft sand and hand sorted during harvest to minimize scarring and scratching. How about nutrition? The California sweetpotato is a “nutrition bang for the calorie buck” with 4 grams of fiber, 2 grams of protein, a good source of vitamin C and a day’s worth of vitamin A, all for 105 calories per serving (one medium potato). YOWZA!!!
While I am setting the record straight on what a sweetpotato is and is not, it is not a yam. Yams are dry and starchy and not readily available in the U.S. (Part of the confusion stems from the fact that there are varieties of sweetpotatoes called yams.) Sweetpotatoes are sweet and moist, and those with orange interiors have a higher beta-carotene content than yams.
There are many varieties of sweetpotatoes ranging from white and mild to deep red and super sweet. They are grown in small quantities and can be found at local farmers markets around California. Last Friday I received these three popular California varieties:
Looks like a potato with it’s pale copper skin, but don’t befooled. I am told this tater’s white flesh is sweet , creamy and ideal for soups and stews. I am looking forward to trying this in a fall recipe.
The name of this one got my attention right off the bat! Notice the red or garnet color of this sweetpotato. This variety would be a good choice for a dish that needs a pop of color and would also make some primo sweetpotato fries!
Speaking of sweetpotato fries, I am a BIG fan. I also love roasted sweetpotatoes. Yet, I’ve only begun to scratch the surface of the adaptability of this nutri-licious vegetable. These sweetpotatoes are game changers, so instead of playing it safe I created something entirely different, a sweetpotato salsa. So glad I did because it’s everything I had hoped for, a taste bud tempting sauce that’s good for you and can can bring new life to some of your old food favorites. Dip on toasted tortillas; add to tacos and omletes; or combine with fish, chicken or grains for a variety of easy healthy meals!
The California sweetpotato is the Paton Manning of sweet potatoes. They are a new addition to my weekly grocery list and can also be on yours; available in grocery stores nationwide! Please see the links at the bottom of this post for more appetizing ways to score with California sweetpotatoes!
California Sweetpotato Salsa
- 2 medium California sweetpotatoes, diced
- 2 sprigs fresh rosemary
- 2 Tablespoons olive oil
- 1 red pepper, seeded and chopped
- 1 yellow pepper,seeded and chopped
- salt and pepper to taste
- 1 red onion, sliced
- 1 fennel bulb, thinly sliced
- 1cup yellow squash, sliced
- 1 cup zucchini squash, sliced
- 3-4 garlic cloves, smashed
- 1 Tablespoon fresh thyme
- 1 Tablespoon freshly grated orange rind
- 2 cups diced tomatoes, (canned)
- 1/4 cup balsamic vinegar
In a large pan or wok, saute sweetpotatoes and rosemary in olive oil over medium high heat, about 5 minutes. Add peppers and saute a few more minutes. Salt and pepper to taste. Add fennel, red onion and garlic and saute until soft. Reduce heat to medium and add yellow squash and zucchini cooking for about 4 minutes. Mix in thyme, and orange zest; add tomatoes and balsamic vinegar. Cook 5 more minutes to combine flavors. Remove from heat. Discard rosemary sprig before serving. Garnish with fresh rosemary or thyme. Serve hot or cold. Makes 6 cups of salsa.