ON SWEET POTATOES: Yes, there is a health benefit! A dynamite source of Beta Carotene, Potassium and surprisingly an excellent source of Vitamin C. If we held a beta-carotene contest, sweet potatoes would just about tie carrots for first place. Though these are available year-round, peak season for freshly harvested sweet potatoes is mid-fall to late winter. There are many varieties of sweet potato, but I*ll stick to the moist, orange/purple-fleshed sweet potatoes. The orange/purple varieties have a thicker, darker skin, with bright orange flesh. It is much sweeter and moister than others. Whichever variety you choose, look for potatoes that are small/medium in size to medium/large, about 3/4 pound to 1 1/4 pound in size, with smooth, unbruised skin. Sweet potatoes may look hardy, they actually are quite fragile and spoil easily. Any cut or bruise on the surface quickly spreads and ruins the whole potato. Do not refrigerate them. It speeds up the deterioration. An ideal temperature is at 55 to 60 degrees.
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