The Endlessly Versatile Sweet Potato

Sweet Potatoes: Roasted, Loaded, Fried, and Made into Pie
By Mary-Frances Heck
(Clarkson Potter, 2017)

Sweet potatoes are a staple food in many cultures for good reason: They’re loaded with vitamin A as well as a good amount of vitamins B, C, and fiber. And they’re lower on the glycemic index (meaning less blood sugar increase) than white potatoes. The leaves and stems are edible and high in vitamin K. Cooked in any number of different ways, they can be used in dishes from mains to desserts.

In her new cookbook, Mary-Frances Heck offers 60 recipes for preparing sweet potatoes. Among the delights, you’ll find dishes like Sweet Potato-Apple Butter Crostini with Speck; Cracked Sweet Potatoes with Chilies and Coconut; Celeriac, Sweet Potato, and Scallop Chowder; Sweet Potato Chocolate Babka; and Black-Bottom Sweet Potato Pudding Pie. Attractive photographs, extensive headnotes, and informational chapters provide additional helpful detail.

Meet author Mary-Frances Heck at Omnivore Books

Thursday September 21, 6:30–7:30pm
Mary-Frances Heck: Sweet Potatoes: Roasted, Loaded, Fried, and Made into Pie
Omnivore Books on Food
3885a Cesar Chavez St, San Francisco

Edible East Bay’s book editor Kristina Sepetys is eager to share her ideas and book recommendations with our readers.