Store Sweet Potatoes in a cool, dry place. Do not refrigerate; cold storage reduces flavor and causes toughness.
I have never lamented the end of summer; I love the warm days and cool nights of fall. New school beginnings and familiar busy schedules. But what I love most of all is the warm rich comfort foods that fall brings like the deep hardy flavours of a savory stew or the sweet richness of a baked pie.
When I think of fall flavours I think of pumpkin and squash and, of course, the sweet potato. The colourful and earthy sweet potato is such a great addition in many fall dishes. I use them in casseroles, soups and sometimes in stuffing. You can use them any way that you use regular potatoes; fried, mashed, baked, roasted all taste great. My husband loves mixing them with regular potatoes for a more substantial side dish. Their natural sweetness makes them a great addition to baked goods such as pies, cakes and squares. Or try something unexpected like in waffles, or doughnuts!
