Contributed by Jennifer Peachey

I did not try yams and sweet potatoes until I was in my twenties. Turnips and parsnips used to be those awful smelling things that my mom only cooked at Christmas, and I didn't eat. Rutabagas, a vegetable cross between a savory cabbage and a turnip, didn't become part of my vocabulary until recent years. I only ate beets if they were pickled, and even then, very rarely. Like many people, my experience with tubers and roots was limited to the potato.

When I became a parent, and keenly interested in nutrition, I wanted my children to eat all vegetables. Experts believe the best way to get your children to eat certain foods is to eat them yourself. So I did. Lo and behold, we have all come to love these vegetables, except beets, but we keep trying.

Of the tubers and roots, sweet potatoes have become a family favorite. Although it is the flavour we like, they are also highly nutritious. Sweet potatoes are the only low-fat food with a high Vitamin E level and are also extremely high in Vitamin A. Both these vitamins lower the risk of heart disease. Sweet potatoes are also a good source of iron because they are rich in Vitamin C, which aids in iron absorption. They provide antioxident protection and can help regulate high blood pressure as well.

Our favorite way to eat sweet potatoes, and yams, turnips, potatoes and carrots are oven-baked (see "Oven-Roasted Root Vegetables" in Vegetable Side Dishes). Like potatoes, sweet potatoes are ideal for mashing and baking whole. They can also be baked into chips. To do this, thinly slice the sweet potato and lay each slice on a lightly oiled cookie sheet. Season with salt and pepper, or chili powder, if desired. Bake in the oven at 350 F until crisp, turning once. Served with fresh salsa, these make a nutritious finger-food snack. The kids are sure to eat them. And the parents will love them too! Be enthusiastic, make them taste great, and there will no longer be a root problem!

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