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.
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
- 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
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.
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.