picture courtesy of CA Sweetpotato Council

What’s the difference between a sweet potato and a sweetpotato?  Or better yet…did you know there WAS a difference?  Well you’re not alone – the various definitions have always been a bit fuzzy to me too.  Here’s some clarification from the California Sweetpotato Council: “What’s unique about California sweetpotatoes is that they are grown in soft sand and are hand sorted during harvest to minimize scarring and scratching. California sweetpotatoes are a ‘nutrition bang for the calorie buck’ with 4 grams of fiber, 2 grams of protein, a good source of vitamin C and more than a day’s worth of vitamin A, all for 105 calories per serving (1 medium size, cooked). Plus, they are available year-round.”

Sounds great to me!  Although all potatoes are higher in starch than many other vegetables, sweet potatoes and sweetpotatoes are also higher in fiber and beta-carotene (the vitamin A precursor) many times over, making them a more nutrient-dense – and more flavorful – choice.

Despite the fact that it’s October hasn’t registered with Mother Nature here in the mid-Atlantic region (it’s still hitting 90 in DC!), it’s time to start shifting our food selections to match the fall season.  And nothing is Fall-ier (more Fall-ish?  Fall like?) than chili.  Or sweet potatoes.  Or…sweetpotatoes.  This week all my recipes will be feature California Sweetpotatoes, courtesy of the CA Sweetpotato Council*, and I’m kicking things off with a twist on a classic American cold-weather staple: Three Sweetpotato Chili.

These are the three varieties I was sent – Covington, Diane, and O’Henry.

This is delicious – hearty and savory, with plenty of pure sweetpotato flavor, and bulked up with barley.  Most impressively, it only takes 10 minutes to make!  Well….10 minutes + 5 hours.  Enjoy this one-pot, one-spoon meal on a cozy day this fall!

Three Sweetpotato Chili
Ingredients:

• Three 6″ sweetpotatoes of different varieties (I used Covington, O’Henry, and Diane)
• 1 onion
• 15-oz canned black beans
• 15-oz canned kidney or red beans
• 24-oz diced canned or fresh tomatoes
• 1 c barley (sub rice if gluten-free)
• 2 Tbsp flour (sub cornstarch if gluten-free)
• 4 c chicken broth (sub vegetable for vegetarian or vegan)
• 2 cloves garlic
• 2 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp pepper
• 1/2 tsp red pepper (if you like spicy)
• 12-oz sweet corn

Directions
Dice onion, garlic, and sweetpotatoes (leave skins on!).  Add with all other ingredients to a 6-qt slow cooker, mix to distribute evenly, and cook on high for 5 hours.  Serve with garnish of basil and dollop of plain greek yogurt.

 before… and after!

Check out other sweetpotato recipes here!

*I received free samples of California sweetpotatoes mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Sweetpotato Council and am eligible to win prizes associated with the contest. I was not compensated for my time.