o Shane Watt
(Director of Sweet Potatoes)
208-542-2898 Sales Line
shanew@wadafarms.com

o Anthony Totta
(New Business Development)
816-522-8262 Sales Line
anthonyt@wadafarms.com

Sweet potatoes typically have a dark orange flesh. They have a smooth texture and are starchy and sweet. They are also rich in complex carbohydrates, dietary fiber, beta carotene, vitamin C, and vitamin B6. They are great baked, boiled, or fried. Sweet potatoes are available year round.

Choose sweet potatoes that are without cracks or soft spots. They should be firm to the touch. The sweet potato has yellow or orange flesh inside, but its thin skin can be yellow, orange, red, brown, white or even purple.

Store sweet potatoes in a cool, dry, dark place. They should keep fresh for about a week. Don't place them in the refrigerator but rather in a well-ventilated but cool cupboard.

Prepare sweet potatoes whole if possible because most of their nutrients are near the skins. The skins are very easy to remove after they have been cooked. You can top baked sweet potatoes with butter and salt, or brown sugar and cinnamon if you prefer.

Baked sweet potatoes

Before cooking, wash the sweet potatoes well. Brush each potato with vegetable oil. Preheat oven to 400 degrees F. Pierce the skin with a fork. Place on oven rack and bake for 40-50 minutes until tender. Remove from oven and prick with fork to release steam.

Microwave sweet potatoes

Wash and pierce the sweet potatoes. Place the potatoes on a paper towel in microwave oven. Cook two sweet potatoes on high for 6-8 minutes. More potatoes will obviously take longer.

Boiled sweet potatoes

Wash and pierce the sweet potatoes. Place whole potatoes in a large pot. Cover completely with water. Boil approximately 30 minutes for 5 medium sweet potatoes.