The number on producer of sweet potatoes in the United States alone, is the state of North Carolina, planting and harvesting more than 40% of the national supply.
The website for the sweet potato industry, North Carolina Sweet Potatoes say that the list of sweet potato varieties changes rapidly and new varieties are released almost annually.
The most popular varieties sold at your local market are, Covington Sweet Potato, O’Henry Sweet Potato, and the Japanese Sweet Potato.
The popular food magazine, also found on line, Saveur says that shopping for sweet potatoes, particularly during the Thanksgiving holiday (USA), you can came across a surprising range of varieties, 16 to be exact.
They go on to say that a consumer can find both heirlooms and new hybrids alike, all which are being grown in the United States.
Our feature recipe – Roasted Sweet Potatoes And Figs – uses three different types of sweet potatoes, which are the speckled purple sweet potato, which is named because of their flecked magenta flesh.
An heirloom variety with pale orange skin and flesh, and not to forget the Hannahs varity which has tan skin and an off-white interior. When roasted the flesh takes on a yellow cast, a lightly sweet flavor, and a dry texture.
Roasted Sweet Potatoes And Figs
2 1/4 pounds sweet potatoes, different colors
5 tablespoons olive oil
Himalayan salt and fresh black pepper to taste
6 dried figs
Zest and juice of 1 lemon
2 peeled coins fresh ginger
2 1/2 tablespoons sugar
3 tablespoons dark balsamic vinegar
12 scallions or green onions (white and green parts), cut into 1 1/2 inch segments
1 red chili,halved, seeded, thinly sliced
Preheat oven to 475 degrees. Scrub potatoes and slice each one into wedges.
Toss wedges with 3 tablespoons of olive oil, 2 teaspoons of Himalayan salt, and a few grinds of black pepper. Spread on a baking sheet. Roast until soft, about 25 minutes.
Meanwhile, place the dried figs in a medium saucepan with lemon zest, juice, ginger, and 1 tablespoon of sugar. Cover with fresh water by 2 inches. Bring to a boil and simmer until figs return to plump fig pose.
Scoop figs from saucepan with a slotted spoon and drain on some paper towels. Let dry, and quarter the figs, cutting away the stems.
In a small saucepan, stir together the balsamic vinegar, and remaining 1 1/2 tablespoons of sugar. Bring to a boil, reduce heat and simmer until thickened, about 4 minutes.
Arrange roasted sweet potatoes on a serving platter. Pour remaining 2 tablespoons of olive oil into a sauce pan and heat. place in onions, and chili. Fry for about 4 to 5 minutes, stirring often. Spoon the oil, onions, and chili over the sweet potatoes.
Nestle the figs among the wedges and drizzle with the balsamic reduction. Suggested to serve at room temperature.
Maybe you are wondering what to do with the water solution that was used to dehydrate the figs? Put it into your Nutri-Bullet or blender, and blend for about 30 to 40 seconds and drink down a nutritious anti-inflammatory drink.
What Others Are Reading:
Reblogged this on The Militant Negro™.