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:
Covington (Orange)
A perfect choice for mashing or roasting, these sweetpotatoes have a rose colored skin and super sweet orange flesh. This was my choice for the healthy, versatile recipe I am posting today.
O’Henry (Tan)
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.
Diane (Red)
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
Ingredients
- 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
Instructions
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.
Diane,
Your salsa is so creative! I would’t have thought of mixing rosemary, fennel and sweet potato, but it sounds savory and interesting.
love your ingredient list… perfect for the fall!
Thank you, Gretchen! It is in fact gluten free and vegetarian. Just by chance.
This looks delicious! I bet it’s fantastic as a salsa or rolled up in a burrito. Rosemary and sweetpotatoes remind me of the holidays 🙂
Thank you, Alex. I served it as a salsa with chips and also use it to top baked cod. It was good both ways.
Diane,
This is my first time stopping by your blog, and if this recipe and beautiful photography is anything like the rest of your posts, then I am sure to be a regular reader. What a creative idea. I love these flavors together. I would eat this by the bowl-ful!
Thank you, Katie. I feel the same about your site!
Ok, I know it should be a no brainer, but I never think of adding sweetpotatoes to other dishes…they are so good alone! But fish, chicken…you’re right! Now I’m totally making this salsa w/ the end of my zucchini…and my fave veggie ever: fennel!
Same here! I tend to roast them or make sweetpotato fries. There is a whole new sweetpotato world out there!
Those sweetpotatoes look so good, Diane! They are so colorful and they hold their shape as well!
They are soooo good! Yes, they did hold their shape and were crisp (vs mushy) in the salsa.
Ha – love your analogy that they are Peyton Manning of sweet potatoes! This looks so so good – sweetpotato + rosemary is just a match made in heaven 🙂
Thank you, Deanna! These sweetpotatoes really are the bomb!