SWEET POTATOES

SWEET POTATOES are ideal for boiling, microwaving, whipping, roasting, casseroles, fries and baking.

Lots of Fiber, Beta Carotene, Vitamin A, Vitamin C and Manganese.

Jewel Yams are gorgeous with a reddish-purple skin and deep orange flesh that is quite moist.

Garnet Yams are an ever-popular variety that features orange-red skin and vivid orange flesh.

Covington Sweets are grown prominently in North Carolina. They’re an all-purpose, red-tan skin variety with moist orange flesh.

New Jersey White flesh sweet potatoes  are excellent for baking, pies, roasting or pan frying.

Lancaster County grown Puerto Rico variety.

Choose Sweet Potatoes firm, soft spots, cracks, without blemishes or greenish tinge.

Sweet Potatoes retain more nutrients when cook with the skin on.

Wash well. Puncture skin, cook until tender at 375 F for 40 -45 minutes or microwave at 2 minute intervals until tender.

Keep Sweet Potatoes paper bagged in a cool, dry place.

Do not refrigerate uncooked Sweet Potatoes.

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