Just because Thanksgiving has passed and all the leftovers are gone, you don’t have to say goodbye to all the flavorsome goodness of traditional holiday food. Take the nutritious sweet potato, for example, which can easily be incorporated into your weekly menu. 

SELECTION AND STORAGE

Make sure to buy sweet potatoes that aren’t refrigerated, as the cold can affect the taste. Look for firm potatoes that are small to medium in size and have smooth, unblemished skins. For optimum flavor, sweet potatoes are best stored in a cool, dark and well-ventilated place, preferably a brown paper bag with several air holes. Make sure to keep them away from heat sources until you’re ready to prepare; sweet potatoes kept in this manner should stay fresh for up to 10 days. Since the potato’s flesh will turn dark when it comes into contact with air, try to cook them as soon as they’re peeled or sliced.

DID YOU KNOW?

A sweet potato’s orange-colored flesh contains a high amount of vitamins A, B6, C and D, along with antioxidant and anti-inflammatory properties. Sweet potatoes are also a good source of magnesium, which is necessary for blood and muscle function and a healthy heart. It is believed that the sweet potato was cultivated in the U.S. around the 16th century. Today, you can pick these delicious and nutritious potatoes up at local Placer County farmers’ markets. If you think the only way to enjoy them is with lots of brown sugar and marshmallows, you’re missing out! While this type of tot will please any sweet tooth and pair nicely with maple syrup and walnuts, it’s also tasty in other savory options, including this month’s featured recipe by Courtney McDonald: Sweet Potato, Butternut Squash, Leek and Apple Soup. 

WEB EXCLUSIVE
Sweet Potato, Butternut Squash, Leek and Apple Soup
Recipe by Courtney McDonald

• 2 tbsp. extra-virgin olive oil 
• 1/4 cup unsalted butter
• 1 leek, green tops removed, washed well and sliced crosswise 
• 1 lb. sweet potatoes, peeled and diced
• 1 small butternut squash, peeled and diced
• 2 tart apples (such as Mutsu or Granny Smith), peeled and diced 
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 1/2 cup heavy cream (optional)

In a large soup pot over medium flame, heat the olive oil and butter until butter is melted. Add the leeks and garlic and cook, stirring occasionally, until leeks are soft and fragrant, about 12 minutes. Add the sweet potatoes, squash and apples, season generously with salt and pepper, and add enough cold water to cover vegetables. Bring the pot to a boil, and then reduce to a simmer. Cook until all vegetables are very soft, about 30 minutes. Purée soup in a blender in batches and return to the pot. Adjust seasoning and add cream if desired. Heat soup back to a simmer and serve! Serves 6.

Article by Carol Arnold.  Photo © tashka2000/fotolia.com For details on where to buy Placer County farm-fresh produce, wine, meat and other products, visit placergrown.org and foothillfarmersmarket.com.