Well - Fall 2010 - (Page 12)

NUTRITION Yam or Sweet Potato? The NotSo-Humble Sweet Potato Did you know that sweet potatoes offer as much potassium as bananas and are rich in ﬁber, too? Don’t let the “sweet” in sweet potato fool you. These starchy vegetables are chock-full of nutrients that can help turn any dish into a nutritious meal. Yams and sweet potatoes are not related botanically, although they look similar. Yams are closely related to lilies and grasses, while sweet potatoes are members of the morning glory family. From a cooking standpoint, yams are starchier and drier than sweet potatoes. Sweet Potato and Peanut Soup Loaded with vegetables, this soup hits the spot on a cold night. The small amount of peanut butter adds a subtle nutty accent to the ﬂavor of the sweet potatoes. These familiar ﬂavors combine to make something new, unusual and delicious. Ingredients 1 Tbsp. canola oil 1 small onion, chopped 2 carrots, chopped 2 cloves garlic, minced ¼ c. white wine 2 large sweet potatoes, peeled and cubed 4 c. chicken stock 1 Tbsp. peanut butter 1 tsp. cinnamon Half-and-half to taste Crushed peanuts to garnish Directions 1. Heat the oil in a large pot. When it is shiny and almost smoking, add the onion, carrots and garlic and sauté until the onion is translucent and the carrot is soft, about 4 minutes. Season with salt and pepper. Add the white wine and cook until the wine reduces slightly. One of the oldest cultivated vegetables, sweet potatoes are known for their rich, sticky presence during traditional Thanksgiving gatherings. Grandma always made them loaded with brown sugar, marshmallows and butter, but today’s sweet potato has claimed its spot in haute cuisine. Instead of sweet potato casserole, you’re likely to see menu items such as roasted sweet potato wedges with sa ron aioli, sweet potato quesadillas with salsa verde crema, and smoked shrimp cakes with a warm re-roasted rémoulade and sweet potato nests. They can even be found in pancakes, risotto and crème brûlée. Sweet potatoes are an excellent source of vitamins A and C and beta carotene, and they provide some of the recommended daily allowance of iron, potassium, ber and several other nutrients. And because North Carolina is one of the nation’s largest producers of this powerhouse potato, and fall and winter are the peak growing seasons, there is no reason not to add them to your family’s diet. The Sweet Potato and Peanut Soup recipe to the right is from UNC Health Care Executive Chef Shawn Dolan. The hearty, delicious soup is a healthy way to ward o those chilly fall and winter days. Give the recipe a try at home to taste the more sophisticated side of the sweet potato. 2. Add the sweet potatoes and chicken stock and simmer about 30 minutes or until the vegetables are soft and cooked through. Add the peanut butter and cinnamon and transfer to the blender, working in batches, and blend until smooth. 3. Return the blended soup to the pot and add half-and-half a little at a time until the soup looks creamy and rich. Season with salt and pepper to taste and garnish with crushed peanuts. Nutritional Information (per serving) Serving size: 12 ounces. 160 calories, 5 g total fat, 1 g saturated fat, 23 g carbohydrates. Try It! Then Tell Us Visit our Facebook page and tell us about your experience making this recipe at home: www.facebook.com/unchealthcare. 12 Fall 2010 Well PHOTO: LIZA PERRY http://www.facebook.com/unchealthcare

Table of Contents for the Digital Edition of Well - Fall 2010

Well - Fall 2010
Contents
UNC Health Care News
Community
100 Years of Medical Advancement
Managing Diabetes for a Lifetime
Fixing His Failing Heart
Nutrition
Q&A
Calendar

Well - Fall 2010