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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: