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Sweet Potatoes

Try sweet potatoes - the official vegetable of North Carolina!

Fresh Baby - Sweet Potato Image
Veggie Guide: Shopping, Storage, Preparation, and More
  • Sweet potatoes should be firm, smooth shaped and have clean skin.
  • Store unwashed in a dry, dark, cool place for 3-5 weeks.
  • Scrub well under cold water and remove skin with vegetable peeler. If roasting or baking whole, keep the skin on.
  • Eat stir-fried, baked, roasted or grilled.
  • Tastes great with carrot, ham, lime, nuts or pineapple.
  • Season with chili pepper, cinnamon, curry powder or maple syrup.

Tip: Cut sweet potato into cubes and add the cubes to soup, stew or chili.

Start Simple with MyPlate

Starting simple is a great way to try out a new vegetable, like sweet potatoes. Here are a couple easy ways to enjoy them.

  1. Cut sweet potato into cubes and add the cubes to soup, stew or chili.
  2. Next time you make mashed potatoes, use half sweet potatoes and half white potatoes.
Sweet Potato Burritos
with Avocado Crema

Serves 6

  • 2 sweet potatoes, peeled and diced
  • ½ cup (4 oz.) store-bought salsa
  • 2 Tbsp cilantro, chopped
  • 2 Tbsp vegetable oil
  • ½ small onion, diced
  • 1 cup canned black beans,
    rinsed and drained
  • 1 ½ cups pepper jack cheese, shredded
  • 6 (8-inch) flour tortillas
Avocado Crema
  • Mash 1 pitted avocado with ¼ cup sour cream and 1 Tbsp lime juice in a bowl.
  1. Place sweet potatoes in a pot and cover with water. Cover pot with a lid and bring to a boil. Turn heat down to low and simmer for 15 minutes. Drain water. Mash sweet potatoes with a fork or potato masher. Stir in salsa and cilantro.
  2. Heat oil in a skillet pan over medium heat, add onions, and cook for 5 minutes. Add beans to the onion mixture. Cook for 2 more minutes. Turn off heat. Stir in sweet potato mixture.
  3. To make each burrito, spoon ¾ cup of the filling and ¼ cup shredded cheese on to a tortilla and roll up the tortillas. Repeat this step 5 times to make 6 burritos.
  4. Brown two sides of each burrito in a non-stick pan over medium heat.
  5. Serve with avocado crema.

Recipe is an excerpt from I ❤️ Vegetables book.
Free recipe cards below for download in English or Spanish.

Nutrition Facts per serving:
440 calories; 22g fat; 48g carbohydrates; 16g protein;
7g sugars; 35mg cholesterol; 490mg sodium

What Else is in Season

Other Vegetables in Season include:

  • Beets
  • Bell Peppers
  • Broccoli
  • Brussels sprouts
  • Carrots
  • Cabbage
  • Cauliflower
  • Celery
  • Collard Greens
  • Garlic
  • Green Beans
  • Mushrooms
  • Leeks
  • Parsnips
  • Peas
  • Potatoes
  • Pumpkin
  • Radishes
  • Rutabagas
  • Spinach
  • Sweet Potatoes/Yams
  • Turnips
  • Winter Squash

View our What’s In Season GUIDE for FALL for a printable, 2-sided, complete list of fruits and vegetables in season plus shopping, storage, preparation, and start simple tips.