SweetPotatoes Can Take Center Stage Every Day (NAPSA)—Healthful and delicious, rarq PS sweet potatoes aren't just for the holidays. ‘These versatile vegetables are great in sweet and savory dishes and should be enjoyed year-roundat any timeof day. California sweet potatoes are pri- marily grown on small family farms and are prized for their flavor and texture thanks to the Golden State's warm, dry climate and rich, sandy soil. One 4-oz. sweet potato has only 105 calories, 0g fat and no cholesterol, and contains an abundanceof healthy properties such as fiber, protein, calcium, and vitamins A and C. Here are a few ways to add sweet potatoes to your everyday, all-year enjoyment: Sweet Potatoes for Breakfast: Try using sweet potatoes instead of white potatoes in your go-to home fry recipe—they make great accompaniment to your favorite breakfast fare. The next time you make a breakfast hash, substitute sweet potatoes for regular potatoes or use a combo. Don't forget to add some onion and a sprinkle of cayennefora little kick. Sweet Potatoes for Lunch: Toss roasted and cooled sweet pota- toes with arugula, white beans and a basic mustard vinaigrette for a nutritious and delicious protein- and fiber-packed meal. For great flavor and texture, add sweet potatoes to any pureed butternut squash or carrot and ginger soup recipe. Sweet Potatoes for Dinner: Cut sweet potatoes, carrots, turnips and parsnips into equal sizes, place on roasting pan or cookie sheet, toss with a generous amountofolive oil, coarse salt, pepper and a dash of cur- ry powder, and roast in a 350 F oven until done. Serve alongside chicken, pork, lamb,steakorfish. Sweet Potatoes for Dessert: Sweet potatoes and pecans are a match made in heaven—whocanresist a slice of homemadesweetpotato pie? Sweet Potatoes for Snacking: Oven-baked sweet potato chips are a delicious and healthy alternative to regular old potato chips andit’s OK if you can't eat just one. And for the ultimate sweet potato snack, try making these California Sweet Potato Nachos: Nachosare nice and nutritious when madewith sweet potatoes. California Sweet Potato Nachos Excellentfor backyard barbecues, after-school snacking and watching the big game, these nachos pack a ton of nutrients, color and flavor into a finger-lickinformat. Yay team! Serves 4 to 6 2 Ibs (3 to 4 medium) California sweet potatoes 2 Tbspolive oil 1 tsp chili powder 1 tsp coarse salt, or more to taste ‘A tsp pepper 2 c shredded cheddarand pepper jack cheese 1 c drained black beans 1% c fresh or frozen corn (thawed if frozen) 1 c guacamole Scallions, for serving Cilantro, for serving Salsa, for serving Sour cream,for serving Preheat oven to 425 F. Cut each sweet potato lengthwise into 8 wedges (halve any long wedges crosswise). On large rimmed baking sheet lined with parchment, toss sweet potatoes with oil, chili powder, salt and pepper. Arrange wedges cut sides down and bake until browned and tender, 15 to 20 minutes. Add moresalt to taste. Arrange wedges cut sides up and top with cheese, beans and corn. Return to oven and bake until the cheeseis melted, 3 to 5 minutes. Top with guacamole, scallions, cilantro, sal- sa and sour cream andserve. For more information about cooking with sweet potatoes, visit www. casweetpotatoes.com. yea: Editor’s Note: This story should be of particular interest to the editors in the states of California, Arizona, Oregon, Washington, Nevada, Utah and Idaho.
