The sweet potato has yellow or orange flesh, and its thin skin may either be white, yellow, orange, red or purple. Sometimes this root vegetable will be shaped like a potato, being short and blocky with rounded ends, while other times it will be longer with tapered ends. There is often much confusion between sweet potatoes and yams; the moist-fleshed, orange-colored root vegetable that is often called a “yam” is actually a sweet potato.  As an excellent source of vitamin A (in the form of beta-carotene) and a very good source of vitamin C, sweet potatoes have healing properties as an antioxidant food. Both beta-carotene and vitamin C are very powerful antioxidants that work in the body to eliminate free radicals. Free radicals are chemicals that damage cells and cell membranes and are associated with the development of conditions like atherosclerosis, diabetic heart disease, and colon cancer. Since these nutrients are also anti-inflammatory, they can be helpful in reducing the severity of conditions where inflammation plays a role, such as asthma, osteoarthritis, and rheumatoid arthritis.

Southwestern Sweet Potato Salad

4-5 large sweet potatoes, peeled, cut into quarters
¼ diced red pepper
¼ diced green pepper
3 green onions sliced

Dressing:
½ cup  mayonnaise
2 tbsp. lime juice
1 or 2 chipotle pepper in adobo sauce chopped finely
Salt & Pepper

Boil potatoes in salted water until cooked but slightly firm.  Cool and mash slightly, add vegetables.  Mix ingredients for dressing and fold into sweet potato mixture.  Garnish with parsley.

Curried Sweet Potato Soup

3/4 cup finely chopped onion
1 cup finely chopped leek, washed well and drained
2 large garlic cloves, minced
3 large carrots, sliced thin (about 1 1/2 cups)
1 – ½ tsp curry powder
3 tablespoons unsalted butter
3 large sweet potatoes, peeled,  cut into quarter pieces
1  russet potato, peeled, cut into quarter pieces
6 cups vegetable or chicken broth plus additional for thinning the soup if desired
1- ½ cups water
Plain nonfat yogurt
2 tablespoons chopped fresh chives

In a soup pan cook the onion, leek,  garlic, and carrots with the curry powder in the butter over moderate heat, stirring, until the vegetables are softened. Add the sweet potatoes, russet potato, the 5 cups broth, water and simmer the mixture, covered for 15 to 20 minutes, or until the potatoes are very tender.  With a hand-held blender puree the mixture until smooth, add additional broth to thin the soup to the desired consistency. Season the soup with salt and pepper.  Serve with dollop of yogurt and chopped chives