Valentine’s Day is not the only thing that is sweet about February. It’s also the time we celebrate National Sweet Potato month. Since 1971, North Carolina has ranked No. 1 in sweet potato production. Our top sweet potato-producing counties are Sampson, Nash and Johnston, accounting for half of the state’s supplies.
“Sweet potatoes are among the most easily prepared of all vegetables,” said Barbara “Babs’ Wilkinson, former NCDA&CS home economist. “They may be baked, boiled, browned, fried and candied. They can be used to make biscuits, bread, muffins, pies, custards, cookies, or cakes.”
For dozens of sweet potato recipes, visit the N.C. Sweet Potato Commission’s website. Or, try this quick, kid-friendly way to enjoy sweet potatoes.
Fried Sweet Potatoes:
Slice potatoes into 1/4-inch thick slices. Place in salted water for 30 minutes. Drain. Heat butter in large skillet; add potato slices. Cook until tender and golden brown, turning once. Drain on paper towels. Sprinkle with sugar.
Note from the test kitchen: We left the skins on for additional health benefits. And we think brown sugar would be a great substitute for the sugar.