As a (new!) member of Recipe ReDux, I signed up to receive free samples of California Sweetpotatoes to test out and was shocked when a HUGE box of fresh, colorful California Sweetpotatoes arrived at my doorstep. Which is a good thing, because I happen to love sweetpotatoes and the three very different varieties piqued my interest.
4 grams of fiber, 2 grams of protein, a good source of vitamin C and more than a day’s worth of vitamin A, all for 105 calories per serving
Which is awesome, because you will want to eat as much California sweetpotato that you can get your hands on. And, since they're available year-round, that shouldn't be a problem.
Sweetpotatoes are also not yams, contrary to popular belief. In fact, sweetpotatoes are moist and sweet, while yams are dry and starchy and not readily available in the U.S. Part of this confusion from the fact that there are varieties of sweetpotatoes called "yams." However, sweetpotatoes with orange interiors have a higher beta-carotene content than true yams. Sweetpotatoes are grown in the United States, while yams are imported from the Caribbean.
Okay to on to what may be my new favorite food and quite possibly the only thing I'll be eating all winter long. The Coast-to-Coast California Sweetpotato Roast features three different varieties of California sweetpotato for a variety of tastes, colors and textures, as well as sweet Vidalia onions from my home state of Georgia, and a juicy apple and two crunchy bell peppers grown locally here in Virginia. These flavors are definitely enough on their own, but I added a pound of sliced chicken sausage links as well as a tiny bit of cayenne pepper, smoked paprika, kosher sea salt and dark brown sugar to really make the flavors shine. The contrast of sweet, salty, smoky and spicy keeps you on your toes and craving just one more bite. Which is a-okay, because this is a figure-friendly meal that is also packed with fiber, beta-carotene, potassium, protein, polyphenols, flavenoids, vitamin C, vitamin E, and vitamin A, among others. It will also make you feel like a spirited traveler!
3 California Sweetpotatoes, scrubbed and roughly chopped
2 locally grown bell peppers, diced
1 clove garlic, finely chopped
1/2 large or 1 medium Vidalia onion, diced
1 large apple, cored and roughly chopped
1 package pre-cooked chicken sausage links (6), sliced*
1.5 tbsp. coconut oil, divided
1 tsp dark brown sugar
1 tsp smoked paprika
salt, to taste
cayenne pepper, to taste*I like to slice my sausage on the diagonal. More exposed surface area for searing!
Preheat oven to 400 degrees and line a large cookie sheet or roasting pan with aluminum foil.
Melt 1/2 tablespoon coconut oil in a large skillet over medium-low heat. Add garlic and onions and cook until fragrant. Add diced bell peppers, stirring frequently until soft. Set aside.
While potatoes and apples are roasting, sear chicken sausage over medium high heat.