好的，让我们结束令人困惑的部分。那些甜美，湿润的，通常是我们在感恩节吃的橙根是地瓜（ipomoea batatas），不是山药。山药是完全不同的。真正的山药（Dioscorea Batatas）很难在杂货店中找到，非常淀粉和干燥。他们的皮肤浓密，白色的肉，看起来像缠结的根。如果您看到或品尝过，您不会将其误认为是红薯。

Now that we have that cleared up, the rest of the sweet potato story is pretty straightforward. Highly nutritious (they’re rich in beta carotene, vitamin C, and good carbohydrates), sweet potatoes have thin, edible skins and come in many shapes and colors, from the more common orangefleshed varieties to yellow- and even purple-fleshed ones. The deep-orange sweet potatoes are usually moister and sweeter than their yellow counterparts. I’m partial to a variety called Garnet, which has very dark flesh that’s especially sweet and creamy. Sweet potatoes come into season in late summer and are available right through spring, but they’re at their best in the fall and early winter.

在市场上，选择坚固的，无瑕的地瓜，并小心地处理它们，因为它们容易擦伤。我对购买后不久使用红薯的劝告感到迷惑不解，因为存放在一个黑暗，凉爽的地方，空气流通良好，它们会保留几个月。他们会变得更干燥，但仍然很好。

今天烤红薯，明天使用

烤的地瓜在冰箱中很好地保存一周或更长时间，因此您可以将它们带到手上，将它们用作两次烘烤，在汤中两次使用，或者刚变成整体，并用一块香草黄油或汤匙亮起香蒜酱。

尝试不同的风味伙伴

我喜欢通过添加一些刺激性，辛辣，酸或咸味的东西来使事情变得生动，以与红薯甜味相反。锋利的奶酪搭配得很好，酸奶油，奶油奶油和酸奶。烤山核桃或核桃很棒，炒或焦糖洋葱或葱和烤大蒜也很棒。我发现所有新鲜的草药都会成为良好的风味伴侣，柑橘汁和任何种类的热情都会增加火花。在调味品和香料中，我喜欢大豆和庞氏酱，香醋，枫糖浆，咖喱粉，姜和辣椒粉（尤其是熏制的西班牙语类型Pimentón）。

Easy handling

Sweet potatoes are easy to prep. All you need to do is peel and cut them—and sometimes neither is necessary. They’re good baked, fried, sautéed, and even boiled. They’re a flavorful addition to winter braises and if you dice and roast them, they make a quick and tasty side to any fall dish. One of the best methods for cooking sweet potatoes is to bake them whole in their jackets. I don’t even oil the skins (which, incidentally, I enjoy eating). I just lay them on a baking sheet and put them in a 425°F oven for about an hour, until they’re very tender. A pat of plain or flavored butter is all they need—or a spoonful of pan juices if you’ve roasted some meat.

准备地瓜前方

As with any potato, peeled sweet potatoes will darken when exposed to air. To prevent this, keep cut potatoes fully submerged in a bowl of cold water until ready to cook, then pat dry and proceed with your recipe.

红薯任何您想要的

• 使富裕的烤红薯两次使用剩下的烤红薯。将土豆纵向切成一半，然后挖出柔软的肉。将其捣碎，并与软葱，磨碎的亚洲，酥脆的培根片和一团奶油奶油混合。在375°F烤箱中烘烤空皮，然后在45分钟至1小时的顶部烘烤直至高温和烤面包。
• 放秋季汤of sweet potatoes, caramelized onions, red peppers, and fennel or corn. Caramelize the onions in olive oil, then add the red pepper, sweet potatoes, and fennel or corn and lightly brown them. Season with salt and pepper, add vegetable broth, and simmer until very tender. Purée the soup, enrich it with a bit of cream, and garnish with fennel fronds or chopped parsley.
• 尝试精致的甜果酱薯条。Cut peeled sweet potatoes (a very large one will serve two) into 2×1/4-inch matchsticks. Heat a little oil in a heavy sauté pan, add the sweet potato sticks, and sauté over medium-high heat, tossing frequently until browned and tender, 12 to 15 minutes. Season with salt, a dash of cayenne, lime juice, and chopped cilantro.
• 对于美味的甜果酱泥, mash boiled or roasted sweet potatoes with orange juice, ginger, and cream or with toasted and ground coriander seed, a little sour cream, and cream.
• 做一个简单的泰式咖喱通过烹饪大块剥皮的地瓜和俄罗斯土豆，洋葱片以及在咖喱酱和植物油中切成丁的贝尔胡椒粉几分钟。倒入椰奶，加入野生石灰（kaffir）叶子，然后煮至蔬菜变软。用盐和胡椒粉调味，然后与米饭一起食用。
• 制作酥脆的烤红薯。将剥皮和切成丁的红薯加橄榄油，切碎的迷迭香，切碎的百里香，盐和胡椒粉，然后在450°F烤箱中烤，直到在外面变成褐色，然后在里面变褐色，大约20分钟。食用前撒上新鲜的柠檬皮。