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                The Vegetable Vault:  Sweet Potatoes
                ------------------------------------
                Reprinted from _The Sprue-nik Press_,
                      Nov. 1992, first edition

Many people eat sweet potatoes only on Thanksgiving--a pity, since
these tuberous roots are among the most nutritious foods in the
vegetable kingdom.  They also possess an intense natural sweetness,
which is produced by an enzyme in the potato that converts most of its
starches to sugars as the potato matures.  This sweetness continues to
increase during storage, and when the potato is cooked.

Moist orange-fleshed varieties of sweet potato dominate the market,
but you can also find dry yellow-fleshed types The former are usually
plumper in shape and somewhat sweeter than the latter.  Moist-fleshed
potatoes are often incorrectly called "yams".  True yams are large
starchy roots grown in Africa and Asia; they are seldom available in
this country.  However, common usage has made the term "yams"
acceptable when referring to sweet potatoes.

Because of its rich flavor, the sweet potato's reputation is
(unfairly) that of a caloric treat.  In reality, a five-inch baked
sweet potato contains only about 120 calories--no more than a white
potato.

Sweet potatoes are also sold canned or frozen.  The canned potatoes
are usually packed in heavy syrup, possibly containing gluten
(candied), although some processors also pack them in water.  Canned
sweet potatoes are substantially lower in beta carotene, vitamin C,
and the B vitamins than fresh ones.

Sweet potatoes, which are grown largely in California, Louisiana, and
New Jersey, are sold throughout the year; but the greatest supplies
are available in the fall and early winter.  Many stores feature sweet
potatoes around Thanksgiving and Christmas.

Look for potatoes that are heavy for their size.  Avoid any that are
not smooth, hard, and free of bruises or decay, which may appear as
shriveled or sunken areas or black spots.  Even if cut away, a decayed
spot may have already imparted an unpleasant flavor to the entire
potato.  Check the tips, where decay usually begins.

Sweet potatoes are subject to rapid spoilage.  To help preserve them,
growers cure them by storing them at a high temperature and humidity
for about 10 days before sending them to market.  This process also
enhances their natural sweetness.  After purchase, sweet potatoes
should be kept in a cool (55-60 degrees F), dry place, such as a
cellar, pantry, or garage.  They should never be kept in the
refrigerator, where they may develop a hard core and an "off" taste.
Sweet potatoes will keep for a month or longer if stored at 55 degrees
F.

Cooked sliced or mashed sweet potatoes can be frozen; just add a
little lemon juice to keep them from darkening and pack them into
freezer containers.