A sweet discovery

Cinzia Cuneo 8 febbraio, 2010 verdure

Originally published in the Journal de Montréal on February 16, 2008.

A staple food for people in Asia and Latin America, the sweet potato is mostly used in purées for infants in North America. However, it is an all-purpose vegetable that can replace potatoes and winter squashes in most recipes.

On top of that, it can also be included in many desserts, thanks to its sweet taste. From the health point of view, the sweet potato contains more vitamins and minerals than many vegetables. Although it has roughly the same amount of carbohydrates as the potato, its glycemic index is much lower, thereby making it a moderately good choice for diabetics.

The colour of its flesh ranges from creamy white through orange, red and purple. From a nutritional point of view, the orange or purple flesh varieties are better.

A few of our recipes that feature sweet potatoes:

• Baked Sweet Potatoes with Rosemary
• Chicken and Sweet Potato Bake
• Spicy Sweet Potato Soup
• Sweet Potato Oven-Fries

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.