If Mom is handling Christmas dinner, you may find a traditional Sweet Potato Bake, topped with marshmallows, at the holiday table. 

But many Americans, including organic consumers, are opting for more sophisticated flavors and exotic ingredients. 

“The way people in this country eat is gradually changing for the better,” says sweet potato grower Sue Johnson-Langdon, executive director of the North Carolina Sweet Potato Commission. “And that goes for sweet potatoes, too. The message that sweet potatoes are a good, complex carbohydrate is getting out there. Sweet potatoes don’t have to be swimming in butter and blanketed by a thick layer of gooey marshmallows.” 

Johnson-Langdon believes you can keep things simple by adding a few spices, herbs, seeds, dried fruits and/or nuts to mashed sweet potatoes. 

“The mild sweetness and velvety texture of cooked sweet potatoes goes so well with spicy, salty and earthy seasonings,” she says. “Nuts and dried fruit add crunch and color, as well as additional healthy benefits.” 

Here is Johnson-Langdon’s list of top add-ins for mashed sweet potatoes: 

1. The Usual Suspects. Traditional spices include cinnamon, nutmeg, ginger, ground coriander and sage.
2. Curry Powder. Sweet potatoes are often paired with curry powder in Indian cuisine. A blend of up to 20 different herbs, spices and seeds, standard curry powder is milder than the Madras variety. The most common ingredients in curry powder are cardamom, chilies, cinnamon, cloves, mace, nutmeg, red and black pepper, poppy and sesame seeds, saffron and turmeric.
3. Rosemary. A member of the mint family, rosemary (fresh or dried) imparts subtle hints of lemon and pine.
4. Cumin. Available as a whole seed or ground into a powder, cumin adds a strong, spicy-sweet and earthy flavor to dishes.
5. Dried Fruits. For added flavor, texture and color, nothing beats dried plums (prunes), cranberries, cherries, apricots, blueberries, raisins and figs. Mix-and-match with other ingredients, as you desire.
6. Nuts. Walnuts, pecans, almonds and peanuts add crunch and flavor, along with protein, heart-healthy fats, and other vitamins and nutrients.

Photo courtesy of the North Carolina SweetPotato 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