More produce from the winter farmer's market: ---> --->
I had several of these beautiful "Southern Ruby" sweet potatoes from a local farm that specializes in wonderful heirloom vegetables.
They really look pretty orange to me, OK, maybe slightly 'redder' than other sweet potatoes. (And what is UP with my pictures on Blogger lately? Either they post weird, don't post at all, or are blurry! ACK!)
At any rate - I needed to use the potatoes up, and wasn't feeling in the least bit creative, so I simply boiled them, slipped the skins off and mashed them with a little maple syrup, Earth Balance and vegetable broth.
Served 'em with a H-U-G-E green salad and that's pretty much all.
In case you needed convincing that these things are good for you - from the Texas Sweet Potato Growers website:
"As a main dish or prepared as a dessert, the sweet potato is a nutritious and economical food. One baked sweet potato (3 1/2 ounce serving) provides over 8,800 IU of vitamin A or about twice the recommended daily allowance, yet it
contains only 141 calories making it valuable for the weight watcher. This nutritious vegetable provides 42 percent of the Recommended Daily Allowance (RDA) for vitamin C, 16 percent of the RDA for calcium, 10 percent of the RDA for
iron, and 8 percent of the RDA for thiamine for healthy adults. It is low in sodium and is a good source of fiber and other important vitamins and minerals.
A complex carbohydrate food source, it provides beta carotene which may be a factor in reducing the risk of certain cancers.
For the most food value, choose sweet potatoes of a deep orange color. "