HARVEST GUIDE - WEEK 19 - OCTOBER 3, 2013
It’s finally time for sweet potatoes...SWEET! Along with those we’re harvesting carrots, broccoli, spinach, kale...and possibly sage if time permits!
Sweet potatoes are one of my favorite foods, especially in the fall. And, ironically (or maybe not), they belong to the same family as my favorite flower: the morning glory. Yes, that’s right, the sweet potato is not in the same family as the potato. The potato is a nightshade, along with eggplant, peppers, and tomatoes. The sweet potato, on the other hand, is in the morning glory family, also known as the Convolvulaceae family. There aren’t too many other edible members of this family--one of the only ones being water spinach, which is prized in many other countries but considered an invasive weed in the United States. On the contrary, the sweet potato is a common staple in many American households during the winter, adding vibrant color to contrast the many more neutral root vegetables. That bright orange hue indicates high levels of beta-carotene, which the body then converts to vitamin A. They’re also a great source of vitamin C, manganese, potassium, and iron.
APPLE CIDER GLAZED SWEET POTATOES
1 1/2 lbs. sweet potatoes, peeled and cut into 3/4-inch pieces
1 tbsp. olive oil
salt + pepper to taste
1/2 c. spiced apple cider
Preheat oven to 400 degrees. Toss sweet potatoes with oil on a rimmed baking sheet. Season with salt and pepper. Bake 25 minutes, stirring halfway through cooking time. While potatoes are roasting, heat apple cider in a small saucepan over high heat. Bring to a boil and cook until reduced to about 2 tablespoons, about 12 minutes. Drizzle sweet potatoes with apple cider reduction; toss to coat. Bake 5 minutes more.