At the market, choose well-shaped, firm sweet potatoes. Avoid any with soft, dark spots.
The more deeply colored the sweet potato, the moister its flesh, according to the Sweet Potato Commission. Unless you’re making something that needs a sturdy potato, moistness is a desirable quality.
For longer life and to preserve their taste, store sweet potatoes in a cool, dry, dark place, but do not refrigerate raw sweet potatoes.
Sweet potatoes are virtually fat-free. A medium baked sweet potato has only 140 calories and contains four times the recommended allowance of beta-carotene, and twice the RDA of vitamin A.
– For perfect baked sweet potatoes, rub a little oil over clean and dry sweet potatoes of uniform size. Place on a baking sheet and bake at 400 degrees for 40 to 50 minutes, depending on size.
– To microwave, choose uniform sweet potatoes. Wash and pierce with a fork in several places. Cook on high, rotating each potato one-half turn halfway through cooking time (3 to 4 minutes for 1 medium, 5 to 6 minutes for 2 medium and 8 to 9 minutes for 4 medium). Remove from microwave, wrap in foil and let rest at least 5 minutes before serving.
– To make toasted sweet potato chips, scrub and peel potatoes, if desired. Cut into 1/4-inch thick slices. Brush each side lightly with olive oil. Season with salt and pepper. Place slices on a baking sheet and bake in a 350-degree oven for 30 minutes, flipping slices halfway through.
