Irritable Bowel Syndrome Message Boards | Re: Sweet Potatoes with Caramelized Apples

Actually, there's a TON of it that I have to finish before it spoils! Plus I have to make it now for my dad's Thanksgiving and for my sister's Thanksgiving this Sunday! So come on over and help me finish it off.

Exerpt from FoodNetwork.com:

Sweet Potato. This large edible root belongs to the morning-glory family and is native to tropical areas of the Americas. There are many varieties of sweet potato but the two that are widely grown commercially are a pale sweet potato and the darker-skinned variety Americans erroneously call "yam" (the true yam is not related to the sweet potato). The pale sweet potato has a thin, light yellow skin and a pale yellow flesh. Its flavor is not sweet and after being cooked, the pale sweet potato is dry and crumbly, much like a white baking potato. The darker variety has a thicker, dark orange skin and a vivid orange, sweet flesh that cooks to a much moister texture. Fresh sweet potatoes are available sporadically throughout the year, though not as readily during the summer months. Canned and frozen sweet potatoes are available year-round and are sometimes labeled as yams. When buying fresh sweet potatoes choose those that are small- to medium-sized with smooth, unbruised skins. Sweet potatoes don't store well unless the environment is just right, which is dry, dark and around 55 degrees F. Under perfect conditions they can be stored for 3 to 4 weeks. Otherwise, store in a cool, dark place and use within a week of purchase. Do not refrigerate. Sweet potatoes--particularly the pale variety--can be substituted for regular potatoes in most recipes. They can be prepared in a variety of ways including baking, boiling and saut�ing. Sweet-potato chips can now be found on some restaurant menus. Sweet potatoes are high in vitamins A and C. See also potato.

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- Jennifer

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