Veggies...what are they good for?

Sweet Potatoes

The sweet potato (Ipomoea batatas) is a dicotyledonous plant which belongs to the family Convolvulaceae. Amongst the approximately 50 genera and more than 1000 species of this family, only I. batatas is a crop plant whose large, starchy, sweet tasting tuberous roots are an important root vegetable (Purseglove, 1991; Woolfe, 1992). The young leaves and shoots are sometimes eaten as greens. The sweet potato is only distantly related to the potato (Solanum tuberosum). It is commonly called a yam in parts of North America, although they are only very distantly related to the other plant widely known as yams) (in the Discoreaceae family), which is native to Africa and Asia. (http://en.wikipedia.org/wiki/Sweet_potato)

Roasted Vegetable Curry

· 1 large or 2 small sweet potatoes
· 1 onion
· ½ small head of cauliflower
· 2 tablespoons vegetable oil
· ½ teaspoon salt
· 2 teaspoons grated peeled ginger root
· 2 tablespoons curry powder
· ½ teaspoon salt
· 1 cup coconut milk
· 1 cup diced tomatoes

Preheat the oven to 450 degrees.

Peel the sweet potatoes and onion, cut them into ¾ inch chunks, and place them in a large bowl. Cut the cauliflower into bite-sized florets (about 3 cups) and add to the bowl. Add the oil, sprinkle with salt and toss to coat. Spread the vegetables in a single layer on one or two oiled baking trays. Roast for 20 minutes, stirring once after about 10 minutes.

Meanwhile, in a bowl whisk together the ginger, curry powder, salt, and coconut milk until smooth. Stir in the tomatoes.

After the vegetables have roasted for 20 minutes, pour the curry sauce over them and stir to coat. Return to the oven until tender, about 5 minutes. (Moosewood Restaurant Simple Suppers, p. 53)

Apple Sweet Potato Casserole

· 2 sweet potatoes
· ½ cup water
· 2 large apples
· 1 cup apple juice
· 2 tablespoons cornstarch
· 3 tablespoons water
· ½ cup honey
· ⅓ cup wheat germ

Cook sweet potatoes in ½ cup water until tender about 20 minutes. Peel and slice lengthwise into ½-inch thick slices. Lay them in a casserole dish. Peel and core apples, slicing ½-inch thick. Lay apple slices on top of sweet potatoes. Bring apple juice to a boil. Combine cornstarch and water. Add to juice, cooking until sauce is clear and thickened. Add honey. Spoon over apples, then top with wheat germ. Bake at 350 degrees for 30-45 minutes or until apples are tender. (Practical Produce Cookbook, p. 256)