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During the holidays, it is traditional to eat a lot of rich, cooked food: Turkey, ham or roast beef, mashed root vegetables with tons of butter, casseroles, soups, breads… By the time dessert comes, I am usually craving something sweet, but feeling far too full to indulge in another heavy dish.
So, this year I am lightening up the dessert course and improving its nutrition! Sweet and spicy like the Thanksgiving classic, but so much lighter and healthier after a decadent family meal—I think you will really enjoy this special holiday pie!
History of the Sweet Potato Sweet potatoes belong to an entirely different food family than either yams or the common potato that is such a large part of the American diet. While sweet potatoes and yams do look similar, once you experience the distinct taste and texture of the real African yam you will definitely know the difference, appreciating each of these root vegetables for their unique qualities.
Sweet potatoes are native to Central America and are one of the oldest vegetables known to man. They have been consumed since prehistoric times, and there are sweet potato relics dating back 10, years that have been discovered in Peruvian caves.
Christopher Columbus brought sweet potatoes back to Europe after his first voyage to the New World in By the 16th century, Spanish explorers had carried them to the Philippines, and the Portuguese to Africa, India, Indonesia and southern Asia. Around this same time, sweet potatoes began to be cultivated in the southern United States, where they remain a staple food in traditional Southern cuisine and where sweet potato pie has its roots.
More recently, vibrant purple varieties of sweet potato from Asia have become available to U. Sweet potatoes are not always orange-fleshed on the inside but can also be white, as well as a spectacular purple color.
The purple-fleshed sweet potato contains anthocyanins, which are nutrients that have important antioxidant and anti-inflammatory properties.
Particularly when passing through our digestive tract, anthocyanins may be able to lower the potential health risk posed by heavy metals and oxygen radicals.
In addition to tons of beta-carotene, sweet potatoes are also a great source of vitamin C and manganese, and a good source of copper, dietary fiber, vitamin B6, potassium and iron.
Recent research has shown that a minimum of grams of fat per meal significantly increases our uptake of beta-carotene from sweet potatoes.
Sweet potatoes are particularly yummy with coconut oil or grass-fed butter. Sweet Potato Selection and Storage Choose sweet potatoes that are firm and do not have any cracks, bruises or soft spots.
Avoid those that are displayed in the refrigerated section of the produce department because cold temperatures will ruin their taste. Sweet potatoes should be stored in a cool, dark and well-ventilated place, where they will keep fresh for up to two weeks.
Do not refrigerate them!Throughout Europe, the most important new food in the 19th century was the potato, which had three major advantages over other foods for the consumer: its lower rate of spoilage, its bulk (which easily satisfied hunger) and its cheapness.
Pie crust In its most basic definition, pie crust is a simple mix of flour and water.
The addition of fat makes it pastry. In all times and places, the grade of the ingredients . About Potatoes. Whether mashed, baked or roasted, people often consider potatoes as comfort food. It is an important food staple and the number one vegetable crop in the world.
The European Potato Failure was a food crisis caused by potato blight that struck Northern Europe in the mids. The time is also known as the Hungry leslutinsduphoenix.com the crisis produced excess mortality and suffering across the affected areas, particularly affected were the Scottish Highlands and even more harshly leslutinsduphoenix.com people starved due to lack of access to other staple food sources.
The first impact of the potato on society was the intimate relationship between the domestication of the potato and the evolution of Andean civilization which affected Andean culture and religion. In. A History of Irish Cuisine (Before and After the Potato) John Linnane BSc, MSc.
Lecturer in Food Production, Dublin Institute of Technology, Cathal Brugha St, Dublin, Ireland.