North Carolina has been ranked the top sweetpotato grower in the U.S. since 1971. We’ve always been fond of candied yams (a starchy type of sweetpotato – not technically yams) and sweetpotato pie at Thanksgiving. When sweetpotato fries started sidling up to our burgers, we opened our minds to sweetpotato potential.
After all, they provide 300 percent of our daily requirement of vitamin A and about one-third of our daily vitamin C. Nutritionists encourage us to pair about a teaspoon of butter with a sweetpotato to help our bodies absorb all of those vitamins. Butter rounds out the delicate, almost nutty, slightly sweet flavor. Sweetpotatoes are high in fiber, low in calories, contain no fat and taste delicious. What’s not to love?
Sweetpotato Butter
A friend recently told me about her disappointment in a sweetpotato butter she purchased at a market. After careful consideration, I put together a game-changing Sweetpotato Butterrecipe and offered it to her. She loved it! It was the result of testing a few combinations and luckily coming across a lemon in my refrigerator. Lemon zest is the ticket. This recipe contains dairy butter, so it needs to be refrigerated. Try it on waffles, pancakes, scones, muffins, biscuits – or just about anything.
