Sweet region - Almost all of Australia's sweet potatoes are grown in Queensland, with Bundaberg being the dominant region.
Sweet on you - the longer a sweet potato stays growing underground, the sweeter its flavour will be. So sweet taters that hibernate under the soil in winter turn out sweeter than those that grow rapidly in the heat of summer – who'd have thought!
Slow & steady - Sweet potatoes planted in summer are only in the ground for 5 months, while crops planted in spring or autumn can take up to 10 months until they're harvested!
Chameleon skin - the colour of sweet potato skin changes based on the season it's picked. Sweet potatoes harvested in the summer are pinker while the winter crop appears more pale and aged but is still super tasty.
Selecting, Storing and Preparing
Perfect pick – Look for sweet potatoes with unblemished skin and a pinkish colour. Also, make sure they are firm all over and don't have any soft spots.
Fridge vs. pantry – the debate has finally been settled, but there isn't a winner. Sweet potatoes are happy residing in either the fridge or pantry! They don't like arctic temperatures though, so check the settings on your fridge aren't too low or they'll freeze!
Hey there sprout – Are your spuds growing shoots? Step away from the bin! Just snap any shoots off and cook your sweet taters as normal – sometimes they are actually tastier and sweeter after sprouting!
Tricks and Tips
Sneaky spuds – Sweet potatoes can easily be disguised in a white potato mash. Combine your sweet roots with white potatoes and mash it up all together – even those fussy eaters won't notice the difference!
Boost with butter – Adding a dollop of butter to your sweet potato mash can actually help increase your absorption of Vitamin A.
Spudtacular goodness – Don't peel away the goodness from your sweet taters. Eating the skin lowers your glycemic index and adds valuable nutrients to your meal. Just remember to scrub well before cooking!
Prep time: 20 mins
Cook time: 50 mins
500g Sweet Potato, peeled, thinly sliced
Olive oil spray
1/2 cup (125ml) light thickened cream
3/4 cup (90g) grated tasty cheese
100g small broccoli florets, blanched
2 tbsp shredded basil
Preheat oven to 200C/180C. Lightly grease and line base and sides of a 20 x 30cm rectangular slice pan.
Place sweet potato on a lined oven tray. Spray with oil and bake for 15-20 minutes until tender.
Beat eggs, cream and half of the cheese together. Layer sweet potato and broccoli over base of pan. Pour over egg mixture. Sprinkle with basil and remaining cheese.
Bake for 25-30 minutes until golden and set. Stand for 5 minutes before slicing.