Each year, the Louisiana Sweet Potato Commission holds a Sweet Rewards Recipe Contest in conjunction with Louisiana Cookin’ magazine. 

Last year’s winner in the Soup Category was Sally Sibthorpe of Shelby Township, MO, who wowed judges with her recipe for Ginger Thai Sweet Potato Bisque. This soup makes a zesty Thanksgiving starter, fusing Asian flavors with the natural goodness of America’s sweet potato crop. 

All of the ingredients should be available at your local natural and organic food store. Click here for more sweet potato recipes. 

Ginger Thai Sweet Potato Bisque

Makes 6 to 8 servings

1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove minced garlic
4 cups cooked sweet potatoes
2 tablespoons freshly grated ginger root
1 can (15 ounces) coconut milk
2 cups chicken stock
1 teaspoon salt
1/4 cup soy sauce
2 tablespoons lime juice
1 teaspoon red curry paste
4 tablespoons minced cilantro
4 tablespoons shredded coconut

1. Heat oil in a 3-quart saucepan or stockpot on medium setting. Add onion and garlic, and sauté until tender.
2. Remove mixture to a food processor or blender. Add sweet potatoes and ginger, then puree until mixture is smooth.
3. Return mixture to saucepan. Add coconut milk, chicken stock, salt, soy sauce, lime juice and curry paste. Bring to a simmer, and cook for 15 minutes.
4. Stir in 2 tablespoons of the cilantro. Simmer for 2 minutes more.
5. Ladle soup into serving bowls, and garnish with shredded coconut and remaining cilantro.

Recipe and photo courtesy of the Louisiana Sweet Potato Commission

1.8 billion pounds. 

That’s how many sweet potatoes were grown last year by the major U.S. sweet potato-producing states, according to the U.S. Census Bureau. North Carolina led the way with 874 million pounds, followed by California (437 million pounds) and Mississippi (335 million pounds). 

We’ve increased our consumption of the healthful orange tuber over the years. In 1999, the average American consumed 3.7 pounds of sweet potatoes. Last year, we averaged 5.1 pounds per person, according to the U.S. Department of Agriculture’s Economic Research Service. 

We really should eat more. Sweet potatoes are a nutritional powerhouse. A half-cup serving contains only 90 calories, with no fat or cholesterol and only 35 mg sodium. This serving size delivers 3 g fiber, 2 g protein, 380% of your daily vitamin A requirement and 35% of your daily vitamin C requirement.

With Thanksgiving fast approaching, I’ll focus on sweet potatoes over the next few days. Check out Bargain of the Week for shopping and preparation tips. In addition to the recipes already available on our organic blog (listed below), I’ll add some new ones for culinary inspiration.

Recipes for Your Thanksgiving Table

• Sweet Potato Toppers
• Sweet Potato and Spiced Pecan Soup with Chive Chantilly
• Grilled Sweet Potato Steaks with Maple Pecan Butter
• Sweet Potato Bake
• Roasted Sweet Potatoes with Cinnamon Pecan Crunch
• Mashed Sweet Potatoes and Apples with Pecan Streusel Topping
• Curried Sweet Potato
• Roasted Vegetable Medley
• Sweet Potato Biscuits
• Organic Sweet Potato Custard
• Sweet Potato Bundt Cake
• Organic Turkey Sandwiches (with Thanksgiving leftovers) 

Year-Round Treats

• Sweet Potato Pie Smoothies
• Kootu Curry
• Cinnamon Beef Tagine

Photo courtesy of the North Carolina SweetPotato Commission

Virtually every supermarket and natural/organic food store is now offering sweet Thanksgiving deals on holiday sweet potatoes, including organic varieties. 

My shopping trips have revealed mixed results. Some of the sweet potatoes have been blemish-free beauties, while others were moldy mounds. 

When shopping for sweet potatoes, look for firmness, dark coloring and a smooth texture. Head to another market if the selection sports wrinkles, bruises, sprouts or decay. (Even if you cut away the decay, the flavor will be rank.) 

Maintain freshness by storing fresh sweet potatoes in a dry, cool (55°F to 60°F) place, such as a cellar, pantry or garage. Do not store them in the refrigerator; they’ll develop a hard core and unpleasant taste. 

Stored properly, sweet potatoes will keep for roughly 30 days. If you’re going to store them at room temperature, they’ll last about a week. 

Never wash sweet potatoes until you’re about to cook them. Excess moisture promotes spoilage. When you’re ready to cook, wash them thoroughly. Whenever possible, leave the skins on, as they contain most of the vegetable’s nutrients. 

Sweet potatoes with dark-orange flesh are moister, while those with lighter skins and yellow flesh are decidedly less sweet and plump. Yellow-fleshed sweet potatoes also require a longer cook time. Avoid mixing the two varieties when cooking, as you’ll encounter textural differences and uneven doneness.

Photo courtesy of the Louisiana Sweet Potato Commission

You’ll make the most nutritious—and delicious—produce choices when you buy locally grown organic fruits and vegetables that are in season. It’s also the most economical way to shop the produce aisle.

So, what’s in season this month?

Apples and sweet potatoes join the peak-season list, while cucumbers, tomatoes and summer squash move off.

Choose firm apples with no soft spots. Sweet potatoes should be firm, dark and smooth.

Here are the Centers for Disease Control and Prevention’s top choices:

• Apples
• Avocados
• Bananas
• Bell peppers
• Cantaloupe
• Carrots
• Corn
• Eggplant
• Grapes
• Lettuce
• Onions
• Peaches
• Pears
• Sweet potatoes

Click here to find a farmer’s market near you.

Recipes to Inspire You

1. Grilled Sweet Potato Steaks with Maple Pecan Butter
2. Sweet Potato Pie Smoothies
3. Curried Sweet Potato
4. Granny Smith Guacamole
5. California Waldorf Salad
6. Warm Griddle Salad with Chicken and Apples
7. Apple-Celery Stuffing

Photo courtesy of the Louisiana Sweet Potato Commission

Many people think of sweet potatoes as a winter vegetable reserved for Thanksgiving or Christmas dinners.

In truth, these golden gems are available year-round, and they hit the nutritional jackpot: One half-cup of sweet potatoes contains 90 calories, no fat or cholesterol, 380% of your daily vitamin A requirement, 35% of your vitamin C requirement and 3 g fiber (about 11% of your daily requirement).

Our weekend “steak” recipe replaces meat with sweet potatoes. Prep time is only 10 minutes, and cook time is just shy of 90 minutes.

All of the ingredients should be available at your local natural and organic food store.

Grilled Sweet Potato Steaks with Maple Pecan Butter

Makes 6 to 8 servings

4 large sweet potatoes
Olive oil
Salt and pepper

Maple Pecan Butter
1/4 cup (1/2 stick) butter
1/4 cup maple syrup
3 tablespoons chopped pecans
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon salt

Wash sweet potatoes, and wrap each one in a single sheet of aluminum foil.

Preheat your grill to approximately 400°F.

Place wrapped sweet potatoes on the grill. Close lid; cook for 1 hour and 15 minutes with indirect heat, or until sweet potatoes soften.

While potatoes cook, prepare Maple Pecan Butter. Melt butter in small saucepan. Add maple syrup, pecans, cinnamon, cayenne pepper and salt. Heat mixture on low for less than 1 minute or until a layer of bubbles forms over the surface. Remove from heat, and set aside until needed.

Remove sweet potatoes from grill. Unwrap and halt cooking process by dipping them into a bowl of cold water. Place sweet potatoes on a countertop and let them cool for at least 30 minutes before cutting into 1/2-inch thick medallions.

Coat each sweet potato steak with olive oil, and lightly season with salt and pepper. Grill each steak for 3 to 4 minutes on each side. Remove potato steaks from grill and serve drizzled with warm Maple Pecan Butter.

Recipe created by World Champion Pitmaster Chris Lilly. Photo courtesy of Kingsford.

Photo: North Carolina Sweetpotato Commission, Inc.

“Of all of the spices, I find cardamom one of the most intriguing and impressive, with its distinctive floral aroma and unique clean flavor,” says Al Goetze, chief spice buyer for McCormick & Company, Inc. “Cardamom has a rich history, which originated in the tropical rainforests of Southern India. References to cardamom are found in Hindu scriptures dating back thousands of years. New plantings spread the cultivation to Sri Lanka and Guatemala; however, India remains a major producer—and the largest consumer—of cardamom.”

Each 6′ to 9′ plant has multiple stems, Goetze notes, that “yield the ribbed pods containing the cardamom seeds. Each pod has four to six tiny dark seeds, which are the source of cardamom’s wonderful perfume-like aroma and taste. To ensure minimal loss of color and splitting, immature parrot-green pods are picked just prior to them turning yellow and opening. The pods are then carefully dried in hot air chambers for 16 hours. The cuisines of India and the Middle East favor the whole, immature green pods, which represent about half the crop. Fully ripened yellow pods contain the mature seeds, which have the highest volatile oil content and flavor. They are highly prized for use here in the States.”

Goetze and his family enjoy the following recipe this time of year.

Mashed Sweet Potatoes and Apples with Pecan Streusel Topping

Makes 8 servings

2 pounds sweet potatoes, peeled and cut into 1″ chunks
2 large Granny Smith apples, peeled and cut into 1″ cubes
2 tablespoons butter, softened
2 teaspoons pure vanilla extract
2 teaspoons ground cardamom, divided
1/4 teaspoon salt
1/2 cup brown sugar
1/4 cup (1/2 stick) butter
1/2 cup chopped pecans

1. Preheat oven to 350°F.
2. Place sweet potatoes and apples in large saucepan. Add cold water to cover 1″ over sweet potatoes. Bring to boil on high heat.
3. Reduce heat to medium-low. Cover and cook 15 to 20 minutes or until tender.
4. Drain well and return to saucepan. Add 2 tablespoons softened butter, vanilla, 1 teaspoon of the cardamom and salt. Mash until well blended and smooth.
5. Spoon into lightly greased 1½-quart casserole dish.
6. Mix brown sugar, 1/4 cup butter and remaining 1 teaspoon cardamom in small bowl until coarse crumbs form. Stir in pecans. Sprinkle over sweet potato mixture.
7. Bake 30 minutes or until lightly browned and heated through.

Read More About Cardamom

A Passage to India
Masala Chai
White Hot Chocolate
Cardamom Flan