I have a real fancy for sweet potatoes. Where were they when I was a child? They’re highly digestible, rich in vitamin C, just as useful as ordinary potatoes in the kitchen, and have a distinctive sweet flavour. Depending on the variety, they can also have a role in the ornamental garden.

Sweet potatoes, known as kumera, are originally a native of South America and are an important starch staple in the Pacific Islands. Their botanical name is Ipomoea batatas and the flowers resemble those of Morning Glory. (They’re equally pretty and just as short lived).

Sweet potatoes don’t have to take a long time to prepare. Cutting them into ½” slices and steaming them for just 7 minutes not only brings out their great flavour but helps to maximise their nutritional value. And you can add cinnamon, nutmeg, and/or cloves for extra flavour and nutrition.

Here’s a recipe with honey, ginger and cinnamon.

Ingredients:
6 cups orange sweet potatoes, peeled and cut into 1-inch pieces
½ medium onion, cut in half and sliced thinly
4 medium cloves garlic, chopped
1-½ TBS finely minced fresh ginger
½ tsp cinnamon
½ TBS honey
1 TBS + 1 cup chicken or vegetable broth
salt and white pepper to taste

Method :

• Slice onions and chop garlic and let sit for 5 minutes to enhance their health-promoting properties.
• Cut sweet potatoes into 1″ cubes.
• Heat 1 TBS broth in a 12-inch or larger stainless steel skillet.
• Saute onion over medium heat for 3 minutes, stirring frequently.
• Add garlic and ginger and continue to saute for another minute, stirring constantly.
• Add sweet potatoes, cinnamon, honey, and 1 cup broth. Mix and simmer over low heat covered for about 15 minutes, or until sweet potatoes are tender.
• Season with salt and pepper.