In season in California: September through January.
How to choose good sweet potatoes: Look for those that are firm and do not have cracks or soft spots.
Taste: Like a potato only sweet; thus the name.
Health benefits: An excellent source of vitamins A and C, plain sweet potatoes are surprisingly low in calories – 114 for a 3 1/2-ounce serving. Like pumpkins, research has shown sweet potatoes help reduce inflammation.
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Cooking tip: Since sweet potatoes usually have narrow pointed ends, use a 1-inch strip of aluminum foil to shield each end. Placing shiny side of foil toward potato, crush tightly around pointed ends to promote even cooking of thick and thin areas. IIf you are peeling cooked sweet potatoes, let them cool about 30 minutes. They are easiest to peel when slightly warm.
In recipes, fresh cooked sweet potatoes can be used interchangeably with drained canned sweet potatoes. One 30-ounce can is equal to 1 1/2 pounds of fresh cooked sweet potatoes.