Sweet Potato
Naturally sweet, deeply satisfying, and it makes a bowl feel complete.
Why I love it
Roasted into caramelized little cubes, they're almost dessert, and they anchor a grain bowl, a sheet-pan dinner or a board with real substance.
Buying it
Firm, smooth and heavy, with no soft spots, sprouts or bruises. Smaller ones cook faster and evenly.
Storing it
A cool, dark, dry spot, a pantry or drawer, never the fridge (cold turns them hard and off-flavored). They keep for weeks.
Using it
Cube and roast until caramelized, mash, or add to a sheet-pan supper. A little olive oil and salt is all they need.
A little nutrition
Rich in beta-carotene (vitamin A), fiber and potassium, a complex carb that satisfies and steadies your energy.
Cut them into small, even cubes and give them room on the pan, that's how you get caramelized edges instead of a soft steam.