“I received free samples of California sweetpotatoes mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Sweetpotato Council and am eligible to win prizes associated with the contest. I was not compensated for my time.”
This is my final sweetpotato recipe, I promise! I made a recipe similar to this several months ago, but have tweaked the recipe in many ways since then. As a reminder, the California Sweetpotato Council has decided to call them “sweetpotatoes” instead of “sweet potatoes” in order to emphasize their unique characteristics and high quality taste. Here is some great information on these tasty sweetpotatoes!
“What’s unique about California sweetpotatoes is that they are grown in soft sand and are hand sorted during harvest to minimize scarring and scratching. The result is a visually, higher quality (i.e., more attractive) sweetpotato. California sweetpotatoes are a “nutrition bang for the calorie buck” with 4 grams of fiber, 2 grams of protein, a good source of vitamin C and more than a day’s worth of vitamin A, all for 105 calories per serving (1 medium size, cooked). Plus, they are available year-round.”
“Consumers often mistakenly think that sweetpotatoes are yams. The California Sweetpotato Council also wants to set the record straight to clear up this confusion and shift the vernacular. Sweetpotatoes are sweet and moist, while yams are dry and starchy and not readily available in the U.S. Part of the confusion comes from the fact that there are varieties of sweetpotatoes called yams. Sweetpotatoes with orange interiors have a higher beta-carotene content than true yams. Sweetpotatoes are grown in the United States, while yams are imported from the Caribbean. (The scientific name of sweetpotato is Ipomoea batatas and it’s a member of the morning glory family. A yam on the other hand belongs to the Yam plant family.)”
And here are the pictures (not taken by me) of the sweetpotato samples that the council sent me to try out. The three varieties I received were the Covington (rose colored skin), the O’Henry (copper skin with white flesh), and the Diane (red skin with orange flesh). They were all delicious–much better than any other sweetpotatoes I have ever tried.
And here is the recipe!
Sweetpotato, Black Bean, and Brown Rice Salad with Creamy Cheezy Dressing
One-third a cup of almond butter
About one-third a cup of water
2 tablespoons of lemon juice
One teaspoon of sea salt
One-fourth a cup of nutritional yeast
One teaspoon of garlic powder
One teaspoon of dried ground cumin
3 California Sweetpotatoes, chopped and roasted (instructions below)
2 cups of cooked black beans, drained and rinsed if canned
2 small tomatoes, chopped
2 to 4 cups of cooked brown rice (or other grain)
For the dressing: Combine almond butter, water, sea salt, lemon juice, nutritional yeast, garlic powder, and cumin in a food processor, and blend until smooth.
For the sweetpotatoes: Chop the sweetpotatoes into small pieces, place in a bowl, and toss with 2 tablespoons of olive oil. Place on a greased baking sheet, and roast at 400 degrees for about 25 to 30 minutes, until softened. Remove and let cool while preparing the other ingredients.
For the salad: In a large bowl, mix together the sweetpotatoes, black beans, tomatoes, and rice, then add the dressing and stir to thoroughly coat the mixture. Chill for at least an hour before serving.
The delicious sweetness of the sweetpotatoes goes together fabulously with the tangy, garlicky dressing and the juicy tomatoes. It could be served as-is, on top of a salad, or even wrapped in a tortilla. Here is the link where you can see other creative sweetpotato recipes!