This February brings National Sweet Potato Month, providing the perfect opportunity to explore the nutritional benefits and culinary possibilities of this versatile root vegetable.
Sweet potatoes have ancient origins, with experts believing they were initially grown in tropical regions of the Americas more than 5,000 years ago. Today, these orange powerhouses are increasingly recognized as a superfood packed with essential nutrients. According to University of Illinois Extension, they deliver high amounts of fiber, vitamins A and C, calcium, potassium, and manganese while being naturally low in sodium and rich in antioxidants.
The kitchen possibilities are endless with sweet potatoes, thanks to hundreds of different varieties that offer distinct colors, tastes, and textures. From roasted and pureed preparations to fried dishes and dessert applications, these root vegetables can please diverse taste preferences.
Honor this special month by using locally sourced sweet potatoes in dishes like a hearty breakfast skillet combining mushrooms, sweet potatoes, and kale, or warm up with a spiced curried sweet potato soup for your midday or evening meal.
In Virginia, sweet potato harvest season runs from September through February. The most recent U.S. Census of Agriculture data shows that 184 Virginia farms produced sweet potatoes across 204 acres in 2022.
The Virginia Grown website can help you locate locally produced sweet potatoes in your area.
Mushroom, Sweet Potato and Kale Breakfast Skillet
3 tablespoons olive oil, divided
2 sweet potatoes, cut into 1/2-inch pieces
1 pound white button mushrooms (or crimini mushrooms), cleaned and quartered
2 cups kale, stemmed, roughly chopped
1 teaspoon ground cumin
1/2 teaspoon paprika
kosher salt and freshly ground black pepper, to taste
4 large eggs
1 avocado, halved, pitted, peeled and sliced
chopped fresh parsley, for garnishing
Heat oven to 375°.
In a large cast-iron skillet, heat 2 tablespoons oil over medium-low heat. Add potatoes and cook, stirring occasionally, until they are light golden-brown and tender-crisp, about 10 minutes.
Stir in the remaining oil, mushrooms and kale, and cook until the kale is wilted, about 1-2 minutes. Stir in cumin, paprika, salt and pepper. Remove from heat.
Make four small wells in the mushroom mixture. Crack an egg into each well. Bake until the whites are set and yolks are cooked to your liking, about 6-8 minutes. Garnish with avocado and parsley, and serve.
Recipe courtesy of The Mushroom Council.
Curried Sweet Potato Soup
2 tablespoons olive oil
1 cup diced onion
1 teaspoon minced garlic
2 tablespoon curry powder
6 cups chicken or vegetable stock
6 cups peeled, diced sweet potatoes
2 cups heavy cream
salt and pepper to taste
crispy fried onions for garnish
In a medium soup pot, heat olive oil over low heat. Add onion, and cook until translucent, about 8-10 minutes.
Add garlic and curry powder, and cook until curry becomes fragrant, about 1 minute.
Pour in the stock, and mix in the sweet potatoes. Bring to a simmer, and cook for 20 minutes or until the potatoes are tender.
Remove from the heat and cool slightly. Puree using a stick blender or in a blender using small batches. Stir in the heavy cream, and add salt and pepper to taste. Garnish with fried onions before serving.
Recipe prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program
