I am just going to admit it…. I am obsessed with sweet potatoes. The have so many more nutrients than regular white potatoes, and just taste so much better. Actually… they have complex carbs, unlike the white potato, which make them better at maintaining blood sugar levels which doesn’t make you crave more carbs after eating them. Sweet potatoes also are rich in fiber, vitamin E, vitamin A, and beta carotene. They actually have more fiber than oatmeal! 😮 More about sweet potato nutrition here.
Here are my favorite ways to eat sweet potatoes:
1. Mashed Sweet potatoes, my own recipe.
Peel 6 sweet potatoes, leaving on some skin if desired.
Cut each potato into ½ inch thick rounds.
Spread out sweet potato rounds onto sprayed cookie sheet.
Sprinkle nutmeg, cinnamon, salt, and agave nectar on potato rounds. Drizzle or spray olive oil.
Back at 375 for 60 minutes, until fork tender.
In a food processor, put cooked tender rounds, one can of white kidney beans (drained), and 1 ½ cups chicken broth.
Blend until desired smoothness.
2. Spicy sweet potatoes, a recipe from the New York Times.
This recipe combines the sweetness of sweet potatoes and red onions with paprika and spicy cayenne pepper.
3. Maple sweet potatoes, a recipe from the New York Times.
This recipe adds hearty flavors of maple and pecans to sweet potatoes, with an unexpected dash of lime juice.
4. Roasted sweet potato slices, my own recipe.
Just peel a few sweet potatoes (or leave some skin on for extra nutrients and fiber) and chop into thin slices, either horizontally or vertically. On a cookie sheet, spray with olive oil and sprinkle with salt, pepper, and smoked paprika. Bake at 425 degrees until fork tender. Eat as they are, or dip in ketchup as sweet potato fries!
Happy Allergy Free Eating… and keep your life sa-weeeet!