Every month we highlight a produce that reflects what is more available in the pantry and in your local grocery store! The month of October is sweet potato!
- Store sweet potatoes in a dry, dark, cool area for as long as a month. Otherwise, use your sweet potato within the week.
- Never place a sweet potato in the refrigerator.
- Vitamin A keeps our eyes working, our immune system strong, and our cells growing.
- Vitamin C keeps our immune system strong and helps our bodies heal quickly.
- Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too.
Check out this easy fall recipe for Sweet Potato Pancakes!
- 1 cup complete pancake & waffle mix (or 1 8-ounce package)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- 3 teaspoons brown sugar (1 Tablespoon, packed)
- 1/2 cup mashed sweet potatoes (or winter squash, or pumpkin (baked or canned))
- 3/4 cup water
- chopped nuts (1/4 cup, optional)
1. Combine all ingredients and stir just until large lumps disappear. Over-stirring will cause tough pancakes.
2. Pour slightly less than 1/4 cup batter for each pancake onto skillet or electric griddle at 350°F-375°F.
3. When pancakes bubble around edges and towards center, sprinkle with chopped nuts (if you choose) and flip pancakes.
4. Pancake is done when bottoms are golden brown.
5. Serve with applesauce or syrup.