Food For Thought: We Love Sweet Potatoes

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Since 1971, North Carolina has ranked as the Number 1 sweet potato-producing state in the U.S. Its hot, moist climate and rich, fertile soil are ideal for cultivating sweet potatoes, averaging at nearly 60% of the U.S. supply. According to the USDA, North Carolina harvested nearly 95,000 acres of sweet potatoes in 2016, nearly 30,000 more acres than California, Louisiana, and Mississippi combined – also top producing states. The top sweet potato-producing North Carolina counties are Sampson, Johnston, Wilson, and Nash accounting for about half of the state’s supply. Sweet potatoes contain virtually no fat and are low in calories. A medium-baked sweet potato eaten with the skin is a mere 103 calories, about the same as half a cup of brown rice. Research has found these root veggies may play a role in stabilizing or lowering blood sugar, due to their low glycemic index. Foods low on the glycemic index break down more slowly in the body, which may produce fewer fluctuations in blood glucose and insulin levels. More information and other recipes can be found online.

Here is a recipe from N.C. Cooperative Extension of Lenoir County. For more information, follow us on a variety of social media sites: Facebook, Instagram, and YouTube @persongranvillefcs

Roasted Sweet Potato Wedges

Serves 4


  • 3 small sweet potatoes (~2 lbs.)
  • 1 ½ Tbsp olive oil
  • ½ tsp dry mustard
  • 2 tsp minced fresh rosemary
  • ½ tsp salt


Preheat oven to 450°F. Peel sweet potatoes; cut each potato lengthwise into 8 wedges. In a large bowl, combine sweet potatoes and remaining ingredients; toss well to coat. Arrange potatoes in a single layer on a baking sheet. Bake potatoes at 450°F for 30 minutes or until soft and lightly browned, turning wedges after the first 15 minutes. Serve immediately.

Nutrition Information: 189 calories, 5g fat, 3g protein, 34g carbohydrates, 4g fiber, 0mg cholesterol, 307mg sodium