February marks National Sweet Potato Month—offering extra incentive for savoring the hearty, nutritious and versatile root vegetable.

Believed to have been first cultivated in the tropical Americas at least 5,000 years ago, sweet potatoes continue to gain popularity as an all-purpose superfood. They are an excellent source of many key nutrients such as fiber, vitamins A and C, calcium, potassium and manganese; contain antioxidants; and are low in sodium, according to University of Illinois Extension.

Sweet potatoes inspire infinite creativity in the kitchen—especially with hundreds of varieties boasting unique colors, flavors and textures. Whether baked, mashed, fried or transformed into a delectable dessert, sweet potatoes can satisfy a wide variety of palates.

Commemorate the occasion by incorporating locally grown sweet potatoes in a mushroom, sweet potato and kale breakfast skillet, or a curried sweet potato soup for lunch or dinner.

Sweet potatoes are in season September through February in Virginia, where 184 farms harvested sweet potatoes on 204 acres in 2022, according to the most recent U.S. Census of Agriculture.

Visit the Virginia Grown website to find locally grown sweet potatoes near you.

Mushroom, Sweet Potato and Kale Breakfast Skillet

3 tablespoons olive oil, divided
2 sweet potatoes, cut into 1/2-inch pieces
1 pound white button mushrooms (or crimini mushrooms), cleaned and quartered
2 cups kale, stemmed, roughly chopped
1 teaspoon ground cumin
1/2 teaspoon paprika
kosher salt and freshly ground black pepper, to taste
4 large eggs
1 avocado, halved, pitted, peeled and sliced
chopped fresh parsley, for garnishing

Heat oven to 375°.

In a large cast-iron skillet, heat 2 tablespoons oil over medium-low heat. Add potatoes and cook, stirring occasionally, until they are light golden-brown and tender-crisp, about 10 minutes.

Stir in the remaining oil, mushrooms and kale, and cook until the kale is wilted, about 1-2 minutes. Stir in cumin, paprika, salt and pepper. Remove from heat.

Make four small wells in the mushroom mixture. Crack an egg into each well. Bake until the whites are set and yolks are cooked to your liking, about 6-8 minutes. Garnish with avocado and parsley, and serve.

—Recipe courtesy of The Mushroom Council.

Curried Sweet Potato Soup

2 tablespoons olive oil
1 cup diced onion
1 teaspoon minced garlic
2 tablespoon curry powder
6 cups chicken or vegetable stock
6 cups peeled, diced sweet potatoes
2 cups heavy cream
salt and pepper to taste
crispy fried onions for garnish

In a medium soup pot, heat olive oil over low heat. Add onion, and cook until translucent, about 8-10 minutes.

Add garlic and curry powder, and cook until curry becomes fragrant, about 1 minute.

Pour in the stock, and mix in the sweet potatoes. Bring to a simmer, and cook for 20 minutes or until the potatoes are tender.

Remove from the heat and cool slightly. Puree using a stick blender or in a blender using small batches. Stir in the heavy cream, and add salt and pepper to taste. Garnish with fried onions before serving.

—Recipe prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program