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By HELEN W. SMITH
Extension Agent, Home Economics
Nutritious, delicious sweet potatoes are good and good for you. A versatile vegetable, they can be eaten raw, baked, candied, mashed, and souffled.
One medium sweet potato provides a full day’s supply of vitamin A for a mere 135 calories (it’s the brown sugar, butter, etc. that adds the calories).
Selection
When selecting sweet potatoes, look for smooth, plump potatoes that are clean, dry, and uniform in shape and color. Size and variety are a matter of personal preference.
One pound of sweet potatoes equals three medium sweet potatoes or 1-3/4 cups mashed or three servings.
Basic preparation .
‘ To bake, grease the skins of clean potatoes and bake at 375 degrees F. for 60 minutes.
To boil, cook in boiling salted water to cover 20 to 30 minutes. Drain; remove skins. Cooked potatoes may then be mashed, candied, glazed, etc.
To pan roast, peel sweet potatoes and cover with boiling salted water. Cook 10 minutes. Drain and put in
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