Healthy living

Sweet potato or kumera

Varieties of sweet potato
L to R: sweet potato (gold) and sweet potato (white)

Use in soups, curries, stir-fries and vegetable side dishes

Varieties

  • Gold: a thicker, dark orange skin with orange, dry flesh ideal for baking
  • White: thin, light yellow skin and pale yellow flesh. The flavour is not as sweet as the gold variety

Selection

Avoid those that are cracked, bruised or soft.

Storage

In a cool, dark, well-ventilated place, maybe in the potato box.

Cooking

Sweet potatoes should be brushed, cleaned and peeled thickly.

Cooking time is dependent on quantity and size of rounds.

Boil or steam for 10-15 minutes or until tender (cut into thick rounds).

Microwave in a covered dish with 2 tablespoons water on high (100%) for 8-10 minutes, stirring after 4 minutes to ensure even cooking.

Bake chunks of sweet potato with potato and pumpkin when roasting meat.

Serving suggestion

Grill slices of sweet potato brushed with oil and sprinkled with chopped rosemary leaves until tender and brown. Serve with grilled chops. Serve with zucchini, tomato halves and eggplant slices.


This publication is provided for education and information purposes only. It is not a substitute for professional advice. Information about a service, product or treatment does not imply endorsement and is not intended to replace professional advice. Readers should note that over time currency and completeness of the information may change. All users should seek advice from a qualified professional for answers to their questions.

Picture of poached egg and asparagus on a muffin with text: Try something new today - we have a recipe for every occasion