Sweet Potatoes & Potatoes
This month, we are learning all about sweet potatoes and potatoes. Sweet potatoes are tropical vegetables. Oregon farmers grow them, too! Potatoes are tubers. They come in many different shapes and colors. You can find them both at farmer’s markets and supermarkets. Try baking sweet potatoes or potatoes whole. Or, chop, toss in a little oil, and roast until tender. Sweet potatoes are also delicious mashed, cooked in soups, and stir-fried...
Choose firm, dry, smooth sweet potatoes and potatoes. Avoid sweet potatoes and potatoes with wrinkles, sprouts, bruises, or decay.
Store sweet potatoes and potatoes in a dry, cool room. A pantry or garage works well. DO NOT store sweet potatoes or potatoes in the refrigerator.
Wait to wash sweet potatoes until you are ready to cook them.
Sweet Potato Mash (6 servings)
2 lbs. sweet potatoes (4-6 medium)
2 Tbs. butter or milk (optional)
KIDS CAN COOK:
Kids can help prepare sweet potatoes and potatoes by:
Mashing cooked sweet potatoes and potatoes.
Tossing chopped sweet potato in olive oil and salt for roasting. This can also be done by putting a little oil, salt and spices in a zip-lock bag with the squash and tossing
Topping baked sweet potatoes or potatoes with yogurt, green onions, spices, and other tasty toppings.
PREPARING & COOKING:
Put a medium pot of water on to boil.
Scrub sweet potatoes and peel.* Cut sweet potatoes in quarters. When water boils, add sweet potatoes to pot. Lower heat, and simmer sweet potatoes until tender (about 20 minutes).
Mash sweet potatoes with a fork. Using a metal whisk with an up-and-down motion also works well. Add the butter or milk, if desired. Season with salt and pepper. Enjoy!
*Note: When sweet potatoes are exposed to air, they begin to brown. To keep raw sweet potatoes from browning, soak them in water with a little lemon juice or vinegar.
Translation in Spanish, Russian