Did you stock up on sweet potatoes when they were cheap last week? I sure did…40 pounds! They were a quarter of the regular price. Though I may have gone a little overboard, I can always cook and freeze them before they get wrinkly.
If you did stock up you might like to know that sweet potatoes last about a month at 55-60°. They only last a week at room temperature.
Like white potatoes, sweet potatoes are not supposed to be stored in the refrigerator. At temperatures lower than 55° the starches change to sugars. Though that sounds like it might be a good thing, apparently they develop an off taste. Personally, I’ve stored sweet potatoes in my garage at refrigerator temperatures and have not noticed an off taste.
Wherever you store them be sure that air can circulate around the sweet potatoes. A mesh bag or a basket works well. Never store sweet potatoes in a plastic bag.
We’ve been enjoying Stuffed Sweet Potatoes. It’s sort of a clean out your refrigerator meal using leftovers and whatever you have on hand. I serve it as a meal in itself or with a salad.
We stuffed our sweet potatoes last night with braised kale, coconut, bacon and caramelized onions. Though I cooked the kale, bacon and onions separately, it would have been more efficient to use one pan and do it this way:
- Cook the bacon and onions in the pan
- Drain the fat
- Add the kale, a minced garlic clove, some ground pepper and a little water to the pan, and cook it until soft
We only eat bacon 2-3 times a year at my house. The way I see it, the only healthy bacon is from pastured pork and has no nitrites or other preservatives added. Though I’d like to, I have yet to buy pastured pork. Until we do, my solution is to eat bacon infrequently and buy it nitrite free at the grocery store.
If you’re in the same boat and you’d like bacon for your Stuffed Sweet Potatoes, you can get a $1 coupon for any Applegate Organic and Natural Meat product. Hopefully you can pair the coupon with a sale to get a great price. When I printed it a few days ago, the coupon was worth $2, but I see they’ve lowered it.
Stuffed Baked Sweet Potatoes
- Choose and scrub sweet potatoes that are approximately the same size. If the size of your potatoes varies, cut the larger ones so they will all get done baking at the same time.
- Pierce the skin in a few places. Sweet potatoes may ooze as they bake, so bake them on a cookie sheet. Bake them at 400° for 45-60 minutes or until they are tender when pierced with a fork.
- Slice potatoes down the middle and squeeze them open to create a receptacle for your toppings.
- Topping Ideas:
- Any meat cubed, shredded or ground, homemade sausage
- Nuts, especially toasted walnuts or pecans
- Sauteed vegetables- greens like spinach, kale and swiss chard are my favorites, onions, garlic (roasted while the sweet potatoes bake-yum) cabbage, green beans, cauliflower, tomatoes, others
- Sauteed apples, raisins
- Cooked beans…black beans are especially attractive with the orange sweet potato flesh, hummous
- Condiments: coconut, salsa, butter or sour cream mixed with cinnamon, cumin or herbs, brown butter sage, tahini, peanut butter (yes, you read that right), or a peanut sauce
Black Bean Sweet Potato Veggie Burgers is another another main dish idea using sweet potatoes that our family likes.
How does your family like to eat sweet potatoes?
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