SYS-CON MEDIA Authors: Tom Leyden, Sean Houghton, Glenn Rossman, Ignacio M. Llorente, Xenia von Wedel

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California Sweetpotatoes--One Word, Endless Delicious Possibilities

LIVINGSTON, Calif., Jan. 23, 2014 /PRNewswire/ -- The California Sweetpotato Council recently put Registered Dieticians (RD's) across the country to the test in a national contest to create healthy, delicious recipes using California sweetpotatoes. More than 80 dieticians entered their original creations from baked goods to soup and sides showcasing this nutritional superstar.

(Photo: http://photos.prnewswire.com/prnh/20140123/SF50402)

During the month of November, The California Sweetpotato Council challenged Recipe ReDuxers – a network of registered dietitians – to get to know California Sweetpotatoes and find out what makes them so super. California-grown sweetpotatoes get their start in soft sand, and are hand sorted during harvest to minimize scarring and scratching. Not only are California sweetpotatoes good looking, they are also a good source of fiber {4 grams/serving}, vitamin C, and an excellent source of vitamin A {more than a days' worth of your daily requirement}! In addition, 1 medium sweetpotato has only 110 calories and 2 grams of protein, making them a natural fit for any healthy diet.

The contest participants also learned a little known secret-- this beloved vegetable is, in fact, not a potato that is sweet as the oft used name suggests. Sweetpotatoes couldn't be more different from a white potato and are a different vegetable entirely!  Then there's the yam/sweetpotato confusion. The "yams" you see in the grocery store?  They are actually sweetpotatoes. The difference is in the variety, not the vegetable.  

The winning recipe coincidentally came from a California-based registered dietician, E.A. Stewart. Stewart took the challenge and created a recipe that is the essence of sweetpotatoes –super healthy and simply delicious!  This creative and healthy dish is a must have addition to your recipe repertoire, especially since it can be served for breakfast, lunch, brunch or dinner. California Sweetpotato Hash [Greek Style] with Feta and Eggs wowed the judges with the combination of fresh flavors, quick cooking time, and appetizing appearance. "One of my favorite things about cooking with CA Sweetpotatoes besides their delicious taste, and nutrient profile, is their versatility in the kitchen. Since creating my hash recipe, I've also had fun making cookies, smoothies, and more, all with CA sweetpotatoes," said Stewart.

The registered dietitian and health community are well aware of the many benefits, versatility, and delicious taste of sweetpotatoes, and the rest of the country is not far behind. Sweetpotatoes are mentioned almost daily as an important food to add to the diet, included on list after list of "superfoods," and have become a mainstay on restaurant menus across the country. The fact that you can bake, boil, broil, grill, fry, steam, roast, saute, puree or just pop them in the microwave and eat them makes them the clever cook's favorite vegetable.

For more sweetpotato inspiration and all of the recipes included in the Recipe Redux California Sweetpotato contest, visit http://thereciperedux.com/recipe-archive/. To learn more about California Sweetpotatoes, visit casweetpotatoes.com  and follow us on Facebook and Pinterest at California Sweetpotatoes.

California Sweetpotato Hash {Greek Style} with Feta Cheese and Eggs

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings

Ingredients

  • 2 medium California sweetpotatoes { 4 cups shredded}
  • 1 medium onion, finely chopped
  • 4 cups chopped baby spinach
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon dried Greek seasoning*
  • 1/4 teaspoon sea salt, or to taste
  • fresh ground black pepper to taste
  • 4 eggs**
  • 4 ounces feta cheese
  • Fresh oregano for garnish, optional

Instructions

  1. Prepare the sweetpotatoes: Peel the sweetpotatoes, then shred them with a food processor or by hand, and set aside, then chop the onions by hand or in a food processor, and set aside. Chop the baby spinach, and set aside.
  2. Heat the olive oil over medium in a 12-inch cast iron, or other, skillet. Add the shredded sweet potatoes and toss to coat in the oil. Cook the sweet potatoes over medium for about 5 minutes, tossing regularly so they don't burn. Add the chopped onion and cook for an additional 4 minutes, then add the chopped spinach and cook for 1-2 minutes, or until wilted.
  3. Stir in the Greek seasoning, sea salt and ground black pepper to taste.
  4. Spread the veggie mixture evenly across the pan, and make 4 holes in the veggies. Next, crack one egg in each hole, and cook for 2 minutes, then place a lid over the pan and cook for an additional 3 minutes, or until eggs are cooked to your liking.
  5. Remove skillet from heat, and top with crumbled feta cheese and fresh oregano for garnish before dividing in to 4 servings.

Notes
*You can use a combination of dried mint, dried oregano, and garlic salt in place of the Greek seasoning.
*Because of potential risks from consuming raw eggs, the USDA has issued this warning: "SAFE HANDLING INSTRUCTIONS: To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly."

SOURCE The California Sweetpotato Council

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