$3.75
Many people eat sweet potatoes only on Thanksgiving, and that's a shame, since they're among the most nutritious of vegetables. Their bright color is a key to their high beta-carotene content, and they also contain the carotenoids lutein and zeaxanthin. Eaten with the skin, a baked sweet potato is an excellent fiber source (about half of which is soluble). And these naturally sweet treats supply substantial amounts of vitamins C and B6, and manganese, as well as a small amount of potassium.
Our Earth Exotics™ packaging is unique and is designed for ease of use and with the intent of creating very little waste. Although our packaging is microwave capable, it is not the optimal way to prepare vegetables. We highly encourage you to try other cooking methods such as roasting, sautéing, steaming, and even boiling in some cases. You will find that the vegetables will have a better texture and flavor by utilizing some of these tried and true cooking methods, and will leave you with a better eating experience.
ROAST: Preheat oven to 400°. Remove product from bag, place on a baking sheet or roasting pan, toss with olive oil salt and pepper and roast for 20 - 30 minutes.
Sweet Potato/1 medium baked
Calories 117 Total fat (g)
0.1
Saturated fat (g) 0
Monounsaturated fat (g) 0
Polyunsaturated fat (g) 0.1
Dietary fiber (g) 3.4
Protein (g) 2
Carbohydrate (g) 28
Cholesterol (mg) 0
Sodium (mg) 11
Beta-carotene (mg) 15
Vitamin C (mg)
28
Vitamin B6 (mg) 0.3
Manganese (mg) 0.6
SELECTION
The orange-fleshed type tends to be plumper. Look for moist, tender pieces. Old Sweet Potatoes may have a milky white residue on the exterior.
STORAGE
After purchase, sweet potatoes should be kept in a refrigerated area (35°F to 40°F). Earth Exotics™ Sweet Potatoes are trimmed, cleaned and cubed for convenience and must be kept cold in order to maintain shelf life.
HANDLING & PREPARATION
Moist- and dry-fleshed sweet potatoes are interchangeable in most recipes (except in baked goods, where the difference in the moisture content might be critical).
