Sweet Potatoes Are Really Sweet

 November is sweet potato awareness month, best time to incorporate these nutritious vegetable in your plate. 
Sweet potatoes are starchy tubers packed with vitamins, minerals and antioxidants. It is a good source of fiber, beta carotene (precursor of vitamin A), Vitamin C, magnesium and potassium. Sweet potatoes are low in sodium, fat free and cholesterol free.This nutritious vegetable has low glycemic index. They appear to stabilize blood sugar level.

Have a look at informative chart I found from Whole foods website.

Select sound and firm roots without bruises, wrinkles and decay. Choose deep orange color sweet potato for more food value.

Before cooking sweet potatoes, scrub skin and trim off any bruised or woody portions. 

Store them at cool and dry place but do NOT refrigerate. Refrigeration develops a hard core and undesirable taste after cooking.

Sweet potatoes can be baked, boiled, fried, broiled, canned or frozen. They can also be cooked in the microwave oven.

References: 

United States Sweet Potato Council

Aggie Horticulture