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 Doughnut Holes With Cardamom-Orange Glaze
If I were on a desert island and could only have three different foods, I hope doughnuts would be one of my options. After experimenting with pumpkin puree in doughnuts every fall (with a popular response), I decided to try mashed sweetpotatoes. Another small leap is in the use of cardamom in place of cinnamon or cloves. These bite-sized Sweetpotato Doughnut Holes With Cardamom-Orange Glaze need to be washed down with a super cold glass of fresh apple cider. I promise you will be transported.
