SWEETPOTATOES OR SWEET POTATOES

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SWEETPOTATOESOR SWEET POTATOES ?

• presented by HARRIET RUBAMBE

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• Sweetpotato (as one word)
• is now
• the preferred spelling
• rather than
• Sweet Potato

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THE HISTORY OF IT ALL

• Sweetpotatoes were actually born in Mexico,
  Central, and South America, as well as the West
  Indies.
• Their botanical name, Ipomoea batata, was derived
  from the American Indians of Louisiana who were
  growing them in native gardens as early as 1540.
• The Indians referred to sweetpotatoes as batatas.
  
• Sweetpotatoes are part of the morning glory
  family
• The A.C.E vitamins (found in sweetpotatoes) are
  known as the anti-oxidant setthey play a role in
  cancer prevention.
• Phytochemicals that are found in purple
  sweetpotatoes
• may also be an anti-cancer advantage.

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IS IT NUTRITIOUS?

http//www.wholehealthmd.com/refshelf/foods
_view/0,1523,40,00.html
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FACT

• There are several basic types of sweet potatoes
  
• 1) Moist (orange-fleshed)
• 2) Dry (yellow-fleshed)
• 3) White-fleshed
• 4) Purple-fleshed

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FACT

• Sweetpotatoes contain an enzyme that converts
  most of its starches into sugars as the potato
  matures.
• This sweetness continues to increase during
  storage and when they are cooked.

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THE TRUTH IS

• Since sweet potatoes are such a good source
  of fiber, they're a good food for people with
  diabetes.
• The fiber helps lower blood sugar by slowing
  the rate at which food is converted into glucose
  and absorbed into the bloodstream.
• Also, because they are such complex
  carbohydrates, sweet potatoes can help control
  weight

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AM I A YAM ?

• Several decades ago when orange flesh sweet
  potatoes were introduced in the southern United
  States producers and shippers desired to
  distinguish them from the more traditional white
  flesh types.
• The African word "nyami" referring to the
  starchy, edible root of the Dioscorea genus of
  plants was adopted in its English form, "yam".

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FACT

• Yams in the U.S. are actually sweet potatoes
  with relatively moist texture and orange flesh.
• Although the terms are generally used
  interchangeably, the U.S. Dept of Agriculture
  requires that the label "yam" always be
  accompanied by "sweet potato."

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• Use them in soups, casseroles, puddings, baked
  goods, or as a substitute for white potatoes in
  your favorite recipes.
• They make a nice addition to stir-fries cut them
  into thin sticks so that they will cook quickly.

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recipe Baked Sweet Potatoes with Ginger and
Honey

• INGREDIENTS
• 9 sweet potatoes, peeled and cubed
• 1/2 cup honey
• 3 tablespoons grated fresh ginger
• 2 tablespoons walnut oil
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground black pepper
• .............
  ..................
• DIRECTIONS
• Preheat oven to 400 degrees (205 degrees C).
• In a large bowl, combine the sweet potatoes,
  honey, ginger, oil, cardamom and pepper. Transfer
  to a large cast iron frying pan. Bake for 20
  minutes.
• Turn the mixture over to expose the pieces from
  the bottom of the pan. Bake for another 20
  minutes, or until the sweet potatoes are tender
  and caramelized on the outside.

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more SWEETPOTATO SOUP

• INGREDIENTS
• 2 tablespoon Margarine
• 2 medium Onions,chopped
• 2 medium Carrots,diced
• 1 large Celery stalk,diced
• Handful of celery leaves
• 6cup Diced sweet potatoes (1/2")
• 2 Bay leaves
• 1/4 t Dried thyme
• 1/4 t Ground nutmeg
• 1 cup Soy milk,
• or as needed Salt to taste Fresh ground pepper to
  taste
• DIRECTIONS
• -Heat the margarine in a large pot. Add the
  onions, carrots and celery and saute over low
  heat until the onions are golden. Add the celery
  leaves and sweet potato dice.
• -Just add enough water to cover all but about one
  inch of the vegetables. Bring to a boil, then
  stir in the bay leaves and seasonings.
• -Simmer over moderate heat until the sweet
  potatoes and vegetables are tender, about 20
  minutes. With a slotted spoon, remove about half
  of the solid ingredients and transfer to a food
  processor along with about one-half of the
  cooking liquid.
• -Process until smoothly pureed, then stir back
  into the soup pot. Add the soy milk as needed to
  achieve a slightly thick consistency. Season to
  taste with salt and pepper. Simmer over very low
  heat for another 10 to 15 minutes.

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• Thanksgiving is typical, but
• Grace your table with some sweetpotatoes anytime!
• THEY ARE NUTRITIOUS
• AND
• DELICIOUS !!

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REFERENCES

• http//www.agmrc.org/agmrc/commodity/vegetables/sw
  eetpotatoes/
• http//www.foodreference.com/html/artsweetpotato.h
  tml
• http//aggie-horticulture.tamu.edu/plantanswers/ve
  getables/sweetpotato.html
• http//www.vegparadise.com/highestperch11.html
• http//www.wholehealthmd.com/refshelf/foods_view/0
  ,1523,40,00.html