Sweet potatoes – nourishing and full of taste
Back to the roots!
With its sweet-tasting, slightly nutty flavour, the sweet potato has become a staple of the German market.
Depending on the variety, its flesh can be white, orange or even bright purple.
DOriginally from South America, the sweet potato thrives in a tropical climate. It is said to have first arrived in Europe with Columbus in 1493. Back then, it was reckoned to be an aphrodisiac and to boost potency – two properties that helped its rapid spread throughout Europe.
Today, Stadtmann imports sweet potatoes from Spain, Portugal, Israel, Egypt, the US and Nicaragua.
Sweet potatoes: packed with goodness!
The sweet potato is bursting with valuable nutrients and vital substances:
- Beta-carotene / vitamin A: no other vegetable contains quite as much beta-carotene as the sweet potato. Beta-carotene is converted into vitamin A by the body. Vitamin A is vital for the formation and development of cells and various tissue.
- Vitamin C: as an antioxidant, strengthens the immune system.
- Vitamin E: retards the aging process.
- Potassium: regulates blood pressure and promotes cardiac health.
- Magnesium: promotes regeneration and relieves muscular cramps.
- Calcium: stabilizes bones and teeth, and is also important for nerve and muscle functions.
Thomas Gerner
T. + 49 2041 1845-33
M. +49 160 97220391
Richard Meyer
T. +49 2041 1845-57
M. +49 151 11870829
Karl Ohligs
T. +49 2041 1845-35
M. +49 178 7575077
Sweet potato soup
Ingredients for four; preparation approx. 20 min.
500 g sweet potatoes
2 carrots
1.5 l vegetable stock
1 large onion
4 tsp tomato purée
3 tbsp olive oil
1 carton crème fraiche
1 tsp finely grated ginger
1 TL tsp sweet paprika
1 tsp curry powder
1 bunch of parsley
salt, freshly ground pepper
Preparation
Dice the onion and sweat in the olive oil until transparent. Add the tomato purée and fry briefly. Avoid burning, otherwise it will taste bitter. Add the diced carrot and sweet potato, then cook for a further four minutes or so. Pour in the vegetable stock and simmer over a medium flame for around 30 minutes until the vegetables are soft and tender. Blend to a creamy consistency. Add the finely grated ginger, followed by the curry powder, paprika, crème fraiche and finely chopped parsley. Stir well and season with salt and pepper. Bon appetit!
Sweet potato soup
Ingredients for four; preparation approx. 20 min.
500 g sweet potatoes
2 carrots
1.5 l vegetable stock
1 large onion
4 tsp tomato purée
3 tbsp olive oil
1 carton crème fraiche
1 tsp finely grated ginger
1 TL tsp sweet paprika
1 tsp curry powder
1 bunch of parsley
salt, freshly ground pepper
Preparation
Dice the onion and sweat in the olive oil until transparent. Add the tomato purée and fry briefly. Avoid burning, otherwise it will taste bitter. Add the diced carrot and sweet potato, then cook for a further four minutes or so. Pour in the vegetable stock and simmer over a medium flame for around 30 minutes until the vegetables are soft and tender. Blend to a creamy consistency. Add the finely grated ginger, followed by the curry powder, paprika, crème fraiche and finely chopped parsley. Stir well and season with salt and pepper. Bon appetit!