“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 am eligible to win prizes associated with the contest. I was not compensated for my time.”
Are you like me? Is walking into the produce section at Whole Foods a religious experience? Do you punch your spouse and yell "Stop the car!" when you pass a farmer's market? Do you buy zucchini because they just happen to be shiny smooth and nick-free when in fact you were there to purchase eggplants?
Just look at these beauties. Just as beautiful as that huge fruit basket you always wish you got at Christmas.
Yes, I am ga-ga over potatoes.
I have a small confession to make. I couldn't think of cooking them, really, they were simply too pretty.
Each one was hand wrapped in a blue paper towel.
I had Orange Covingtons, Tan O'Henrys and Red Dianes. Did you know they even came in different colors and varieties? I didn't.
Bet you also did not know that these sweetpotatoes are in fact not a "sweet potato" - they are a different vegetable entirely. OK, I know you must think I lost my mind, but the truth is, California sweetpotatoes are grown in soft sand and are hand sorted during harvest to minimize scarring and scratching.
So from this time forward, California Sweet Potatoes will now be one word.
As beautiful as this vegetable is on the outside, it is just as gorgeous on the inside. As potatoes go, a sweetpotato is LOW on the Glycemic Index (63-66 as compared to a white potato at 95). That, my friends, is a good thing and not just to Diabetics. It's the MVP of the potato industry. Totally low carb, low cholesterol and low in saturated fat, they are full of Vitamin A and C, fiber and protein and all for only 105 calories per serving.
Why would you not want to eat a sweet potato everyday? I absolutely love them, all of them.
I created this recipe for those who want a simple side, healthy but with lots of flavor.
Spicy Sweetpotatoes and Peas
Serves 6
* 1 1/4 lb. California sweetpotatoes, peeled and cut into 1/2-inch cubes
* 3 teaspoons honey
* 3 tablespoons cider vinegar, divided (2T + 1T)
* 1 chipotle pepper in adobo, mashed
* 1/2 teaspoon cinnamon
* 1/2 teaspoon ground cardamon
* 2 tablespoons vegetable oil
* 1 onion, chopped (about 1 cup)
* 1 tablespoon unsalted butter
* 1/4 cup water
* 1/4 teaspoon salt
* 3/4 cup fresh or frozen peas
1. In a small bowl, mix together the honey, 2 tablespoons of the vinegar, the chipotle pepper in adobo, cinnamon and the cardamon. Set the honey mixture aside.
2. Heat oil in a large, heavy-bottomed skillet over medium low heat. Add the sweetpotatoes and cook, stirring occasionally, for five minutes. Raise the heat to medium high and cook another five minutes, stirring frequently to prevent the sweetpotatoes from sticking. Add the onion, butter salt, the remaining tablespoon vinegar and 1/4 cup water. If you are using fresh peas, add them at this point. Cool, stirring constantly, until the onion just begins to brown -- about five minutes.
3. Pour the honey mixture over the vegetables; if you are using frozen peas, stir them in now. Cook the vegetables, stirring constantly, for another two minutes and then transfer them to a serving dish.
Calories: 128 Protein: 2g Cholesterol: 5mg Total Fat: 6g Saturated Fat: 2g Sodium: 98mg
3 comments :
So pretty (and you've diced those sweetpotatoes so perfectly too!)
He he! I also had trouble cooking the beauties...too pretty! But then my Baby kept taking them out of the box and rolling around the floor and I was tripping over them (as you probably read in my post!) LOve your spice combo!
This looks like a meal I make for myself all the time. Just take the vegetables I've got in the house, saute and them EAT. I love it, this sounds delicious! Love the combo of sweetpotato and peas, reminds me of the carrots and peas I used to eat all the time in college :)
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