Sweet Potatoes

The names sweet potatoes and yams are used interchangeably, but they are actually different vegetables.  Yams are more starchy and have a rough, brown skin while sweet potatoes’ skins are softer,  more reddish and the inside is darker and creamier than a yam’s.  As part of the same family that gives us morning glories and bindweed, they are filled with nutrition.  Sweet potatoes are extremely high in Vitamin A and about the same as white potatoes in calories, protein and carbohydrates.

After they are dug up, they are left on the soil surface for about 10 or 15 minutes to allow some drying time.  Some of the dirt is removed, but they are not washed immediately.  Then they are placed in a warm, humid area for a week to ten days.  This is called curing.  It will allow a periderm or second skin to form over any cuts or bruises that occurred through the digging to prevent any rotting or diseases.  It also lets the starches convert to sugars to improve the flavor.  After they are cured, they can be eaten or stored in a space above 55F for several months.

Now that you know more than you thought you needed, here is a recipe found on the Web.

Make-Ahead Breakfast Burritos

Ingredients:

• 2 medium sweet potatoes, scrubbed and cut into 1/2-inch cubes
• 3 green onions, chopped
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 1 pound breakfast sausage, chorizo, orAndouille sausage, cooked
• 1 tablespoon butter
• 8 eggs
• 8 (10 inch) flour tortillas
• ½ cup salsa
• 1 (4 ounce) package queso fresco, farmer’s cheese, Monterey Jack, or similar, crumbled

Directions:

Preheat the oven to 400 degrees F.  Line a baking sheet with parchment paper.

Place sweet potatoes and green onions on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to combine and spread out evenly.  Roast in the preheated oven until soft, about 25 minutes.

Meanwhile, cook sausage in a skillet over medium-high heat, breaking apart the clumps with a wooden spoon, 8 to 10 minutes. Drain any excess fat; transfer the meat to a bowl and set aside to cool. Wipe out the skillet and return it to the stove.

Whisk eggs in a bowl. Heat butter in the skillet over medium-high heat. Pour in eggs and scramble until just set, 3 to 5 minutes. Scrape eggs into a bowl and let cool.

Line up tortillas in assembly-line fashion. Divide meat between the 8 tortillas. Top each with a portion of sweet potato-onion mixture, scrambled eggs, 1 tablespoon salsa, and cheese. Fold the bottom of each tortilla up over the filling, then fold in both sides and roll up burritos.

Flip burritos so they are seam side down. Wrap each individually with aluminum foil and place into a resealable plastic bag on which you have already written the contents and date.  Store in the fridge for up to 3 days or freeze. These reheat more evenly when thawed.  Take one out of the freezer and thaw in the fridge overnight for a quick breakfast.

To reheat a thawed burrito, remove from aluminum foil and wrap in a paper towel. Heat in the microwave at 30% power for 2 to 3 minutes, or until warmed through. For frozen, heat at 30% power for 5 minutes, or until warmed through, turning over halfway through.