With its sweet and orange flesh, sweet potato has conquered our plates. So much so that she almost dethroned her cousin the potato. From family platters to chef's plates, the tuber gently sets itself up as a sure bet for French cuisine.

From Peru to Made in France: sweet potatoes are all good

Long regarded as exotic and only imported, the sweet potato, originally from Peru, has become trendy and is now cultivated in France. We cultivate at home 6 varieties, including a curiosity purple flesh! And his season lasts until March. So much to enjoy. Especially as its assets, the sweet pot is refueling: caloric, rich in antioxidants, vitamins and minerals, it has a low glycemic index and wins hands down the comparison with the potato. Easy and quick to cook, with a cheerful color, a sweet taste and a creamy texture, it stimulates the creativity of health food lovers.

How to cook sweet potato?

Potato (not sweet), but also pizza dough or bread, in the famous "sweet potato toasts": slices (1.5 to 2 cm) sweet potato pasta toaster (2 x 4 min) and garnished with salty or sweet. To test ! Mixed puree, its flesh replaces all or part of the flour, butter or sugar in many recipes, especially cakes (example: "vegan brownies"). We are full of ideas in the book Clea ( sweet potato , ed La Plage, € 9.95) and that of Anne de la Forest ( This weekend, I test sweet potato toasts (€ 3.99) , Hachette ed.).

In failure of inspi? The best recipes found on Pinterest can be found below !