It is that Central America or South America were the center of origin and domestication of sweet potatoes. In Central America, sweet potatoes were domesticated at least 5,000 years ago. Peruvian sweet potato remnants dating as far back as 8,000 BC have been found in South America. Sweet potatoes like long, hot growing seasons; which might explain why it is the state vegetable of North Carolina.
The sweet potato is an excellent source of vitamin A, which supports good vision, the immune system, and bone growth. Sweet potatoes are a good source of vitamin B-6, magnesium, and vitamin C. It’s also great for the complexion. High in fiber and low in fat and calories, this root vegetable is a super food; a healthy alternative to snack foods when prepared without added butter, sugar or salt.
No matter when you cook a sweet potato, breakfast, lunch, dinner or dessert, sweet potatoes are yummy morning, noon or night. Celebrate with the breakfast and lunch recipes below.
- 1 cup mashed sweet potatoes
- 1 ½ cups organic all-purpose flour
- 1 ½ cups almond or oat milk
- 1/3 cup water
- 2 tablespoon flaxseed meal
- 3 ½ teaspoons baking powder
- ½ teaspoon vanilla extract (optional)
- ¼ teaspoon ground nutmeg
- ¼ earth balance, melted
- In a small bowl whisk flaxseed meal and water; set aside.
- In a medium bowl, sift together flour, baking powder, and nutmeg.
- In a separate medium bowl, mix sweet potatoes, prepared flaxseed meal, milk and butter
- Add nutmeg and vanilla extract to sweet potato mixture and mix well.
- Blend sweet potato mixture into the flour mixture to form a batter.
- Preheat a lightly greased griddle over medium-high heat.
- Drop batter mixture onto the prepared griddle by heaping tablespoonful, and cook until golden brown, turning once with a spatula when the surface begins to bubble.
- Serve topped with blueberries and maple syrup.
Sweet Potato Veggie Wrap for lunch!
Bon appétit ~