By Kristina Alnajjar, Rural Program Associate
eat right. WITH COLOR.
The Center for Science in the Public Interest (CSPI) ranks the sweet potato as one of the most nutritious vegetables out there. I would have guessed a leafy green, but no arguments here. Sweet potatoes are delicious and very versatile. They can be transformed into great soups, pies, casseroles, fries, and even crackers. After a little research, I found at least 20 different cookbooks solely dedicated to the versatility of sweet potatoes.
They are an important source of vitamin B6, potassium and fiber. They contain little sodium, no fat and are an excellent source of Vitamin A. Unlike nuts or avocados, sweet potatoes are a fat free source of Vitamin E. Whether or not you are a fan, the recipe below is worth checking out. You might just change your mind if you are not already in love. Color your palate with Sweet Potatoes!
Remember, for another week it is National Nutrition Month. Check out www.eatright.org to find recipes, fact sheets, puzzles, and videos for all ages. After all good nutrition is invaluable.
Sweet Potato Crackers
Sift 1.5 cups of flour, 2.5 tablespoons of baking powder, and 0.5 teaspoon of salt together in large bowl. Add 3 tablespoons of butter by hand and work until the mixture becomes coarse. Cook 1 medium sweet potato until soft and remove skin. Puree with a bit of milk. Beat 1 cup of puree into flour and knead well. Divide dough into 4 pieces and roll thin. Use cookie cutters of any size, sprinkle with salt, sesame seeds or a little cayenne, if desired. Bake on a cookie sheet for 10 minutes at 350 degrees. Turn over and bake 3-4 minutes more. Cool on rack and store in an airtight container.
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