Spinach pasta with basil and feta.
Lisa M Baragiola

The “Other” Potato

Power Potato

I’m sure you’re noticing a trend from a few of my previous blogs. Fall is my happy place. What is it about the change of seasons that causes us to crave certain foods? Pumpkins and apples immediately come to mind this time of year and of course the sweet potato. I must admit the sweet potato isn’t my favorite vegetable, but with increasingly creative preparation methods, I’m stepping out of my comfort zone. Will you join me as we learn more about this “powerhouse vegetable.”

Nutritional Value

Sweet potatoes are a starchy root vegetable. They come in a variety of colors, orange, white and purple, loaded with nutrients. One cup provides 4 grams of protein, 213% of the daily value (DV) of vitamin A, 44% DV of vitamin C and 43% DV of manganese. Orange and purple varieties are rich in antioxidants which may protect you from chronic disease, support the immune system and promote eye health. Sweet potatoes also contain both soluble and insoluble fiber that promotes the growth of good bacteria.

Adding Them to Your Diet

Sweet potatoes are tasty with or without skin. They can be baked, boiled, roasted, fried, or steamed. Their natural sweetness makes them an ideal ingredient for both savory and sweet dishes, for example, chips, toast, fries, mashed and baked goods. Preparing them roasted changed my mind and of course you must like sweet potato fries dipped in ranch dressing.

Buying and Storing

This vegetable is available all year round but is most flavorful in the late fall and winter months. They are planted in spring, requiring 100 to 150 days to mature. Harvest takes place between August through early November. When buying sweet potatoes, choose the medium size that feels heavy with no bruises or sprouts. Store them in a cool, dry area with good ventilation and they will last up to a month. Enjoy this tasty recipe Roasted Sweet Potato and Broccoli Salad.

Roasted Sweet Potato and Broccoli Salad

Ken Foland, Executive Chef, Events by FSC
Sweet and savory salad
Prep Time 15 mins
Total Time 1 hr
Course Salad
Servings 8


  • 5 oz organic girl super greens
  • 2 lbs whole sweet potatoes, large diced
  • 8 oz fresh broccoli florets
  • 8 oz fresh radishes, sliced thin (place in water to keep moist)
  • 4` oz dried cherries
  • 4 oz slivered almonds, toasted
  • 1 oz olive oil
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 4 oz mayonnaise
  • 4 tbsp white sugar
  • 2 tbsp kosher salt
  • 1 tbsp apple cider vinegar
  • 1 each small orange, zested and juiced


  • Preheat oven to 400 degrees.


  • Gather sweet potatoes and broccoli in a bowl.
  • Toss with olive oil, salt, and pepper.
  • Place on a sheet pan and roast for 15-20 minutes, until everything is tender. Cool completely.


  • Combine the mayonnaise, sugar, salt, orange zest and orange juice together in a bowl.
  • Adjust seasoning if necessary.


To Serve: Toss organic super green mix with sweet potatoes, roasted vegetables, sliced radish, roasted almonds, and cherries. Toss with desired amount of dressing. Serve immediately. 


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