Sweet potatoes are rich in vitamins A and E.
Sweet potatoes are a naturally sweet and starchy vegetable that can be used year round to help add color, flavor and nutrition to your meals. While typically red in color, sweet potatoes can have white, yellow, orange or purple skin. Sweet potatoes are available throughout the year and are often found in Southern cuisine, as well as Spanish, German and French recipes. Though they may taste slightly sweet, they can be used in all parts of a meal from appetizers and entrees to desserts.
Instructions
1. Peel your sweet potatoes. This step is not necessary, but can help to decrease the overall cooking time of your cubes. According to the North Carolina Sweet Potato Commission, sweet potatoes have over four times your daily recommended intake of beta-carotene when eaten with the skin on. Regardless of whether or not you peel your potatoes, thoroughly wash potatoes before peeling to help remove any dirt or dyes.
2. Cut the potato lengthwise into large planks. A large potato will typically yield approximately three to four planks, however the width can be varied depending on how large, or small, you want your cubes.
3. Cut the planks into strips. Keeping the planks together, lay the potato down and on its side and cut the planks into narrow strips. The thickness of the strips depends on your preference and recipe needs.
4. Cut strips crosswise into cubes. This can be done while keeping the strips together to help minimize the amount of cuts needed. Try to cut cubes as close to the same size as possible. This will help the cubes to cook evenly. Otherwise, smaller cubes may cook faster than larger cubes and may result in overcooked or burnt sweet potato.
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