Sweet taters

I just dug up my sweet potatoes. This is the second year I have tried sweet potatoes. The crop was better than last year but I was still a little disappointed in the crop production. The vines looked fantastic this year. So good that the deer loved chomping on the tender vine leaves. I think that this is one reason that my crop was not as productive. Just another reason to put up a fence. Another issue I had was where I planted them. I decided to save space and plant them in between my pepper plants.....BAD IDEA. During the summer all was good but when it was time to dig up my potato crop, my pepper plants were still producing. I will definitely place them in a different location next year.

Why grow sweet potatoes? Well I LOVE them! I love baking them. I love roasting them in the oven with some olive oil and sea salt. I love mashing them. But my very, very , very favorite way is candied sweet potatoes which I fix only a few times a year-especially on Thanksgiving. I just boil them in their skins until the the potato is tender. I cool the potatoes, skin them, and slice them in 1/4-1/2 inch slices. Arrange potato slices in a buttered casserole dish. Dot with butter and brown sugar. Place in 375 degree oven until sugar and butter melts -usually 30 minutes. Yummy!!!!!!!!

Sweet potatoes are chock full of beta- carotine, vitamin E, B6, potassium, and iron. They are high in fiber. And they digest more slowly that white potatoes not causing your blood sugar to spike. Sweet potatoes are great additions to your diet being low in fat and cholesterol and 180 calories per cooked cup-of course that is plain NOT the candied recipe.

The bright orange of the baked sweet potato makes a great presentation with a leafy green vegie like kale. Try sweet potatoes this week. I will be preparing my sweet potatoes for Thanksgiving!