10 different varieties of sweet potatoes.

Barbara Worley, FACS Agent, UGA Extension Forsyth County

Did you know that many Americans don’t get enough potassium in their diet? Potassium helps lower your risk of heart disease and stroke. While bananas get credit for providing dietary potassium, they’re only a runner up. Sweet potatoes are the potassium powerhouse, delivering nearly 700 mgs per spud. They’re also free of saturated fat and cholesterol, low in sodium, and high in fiber, vitamin A, and beta-carotene. So don’t save sweet potatoes for holidays; sweeten your everyday meals this fall with one of the healthiest, most delicious foods you can eat!

German Sweet Potato Salad

2 large sweet potatoes, peeled and diced to ¼-inch pieces

6 slices of bacon, chopped

½ cup finely chopped red onion

½ cup cider vinegar

½ cup water

2 teaspoons sugar

2 teaspoons salt

½ teaspoon ground black pepper

¼ cup chopped fresh dill

Place diced, peeled potatoes in a medium saucepan. Cover with water and season with salt. Bring the water to a boil, then reduce to a simmer until potatoes are fork-tender, about 20 minutes. Remove from heat and drain water from pot.

In a large skillet, sauté bacon over medium heat until brown, about 3 minutes. Using a slotted spoon, transfer bacon to paper towels. Heat drippings in skillet over medium heat. Add onion and sauté for 2 minutes. Whisk in vinegar, water, and sugar. Simmer until mixture is reduced to 2/3 cup, about 4-5 minutes. Remove from heat. Add potatoes to skillet and toss to coat with sautéd mixture. Transfer to a large serving bowl. Add crumbled bacon and fresh dill and toss until well mixed. Season to with salt and pepper to taste. Serve warm.

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