Sweet Potatoes

I’m revisiting a topic I have written about in the past. Why? Because I love sweet potatoes and they love us! They deserve to be given added attention because they provide us with such good nutrition.

Sweet potatoes are rich in vitamins and minerals our bodies require. They are also a very good source of fiber. We need fiber every day to keep our system working as it is meant to.

I like sweet potatoes better than white potatoes as they are so delicious with a touch of sweet flavour and starchy texture.

There are several varieties of sweet potatoes ranging from the traditional orange fleshed potato to white sweet potatoes, purple and even yellow. The skin of the sweet potato is edible in all of these varieties. In fact it is recommended that you include the sweet potato skin in the recipe you are using. I always keep the skin on my sweet potatoes, even when I mash them.

Unlike a white potato which belongs to the nightshade family, sweet potatoes are a member of the morning glory family.

The nutritional breakdown of a sweet potato is impressive. They provide great amounts of fiber as well as vitamins and minerals our bodies need. These nutrients include iron, selenium, calcium, B vitamins and Vitamin C. The beta-carotene content in a sweet potato is high. This beta-carotene is an antioxidant that converts to vitamin A in the digestive process. If you add a little oil or good butter fat to the potato before eating it, the absorption of the beta-carotene will increase.

We are suppose to aim to consume at least 5 servings of veggies per day and a medium sweet potato counts as one of those servings.

Sweet potatoes are good for digestion, whereby the phytosterol content of the sweet potato has a protective effect on the digestive system.

My favorite way to enjoy sweet potatoes is to bake them as they are, or cut them into wedges tossed in oil and salt and pepper and roasted in the oven, or boil and mash them. But there are so many ways to prepare a sweet potato side dish.

The fall and winter season is a good time to incorporate sweet potatoes into your meals. To me, sweet potatoes are comfort food and I love to use them in many recipes or as a stand alone side dish.

Here is a simple and tasty “comfort food” recipe for you to serve your friends and family. It will be a hit.

ROASTED HASSELBACK SWEET POTATOES

2 tbsp. good olive oil

2 tbsp. good maple syrup

1 tbsp. fresh thyme leaves or 1 tsp. dried thyme

Himalayan salt and fresh cracked black pepper

Preheat oven to 425. Lightly oil a baking sheet. Combine olive oil and maple syrup and thyme in a small bowl.

Cut slits in the top of each potato 1/4″ apart all the way along the top of the potatoes. Put them on the cooking sheet and brush with the maple syrup and olive oil mixture until it is all used up. Sprinkle top of potatoes with salt and pepper. Roast until tender about 45 minutes.

Serve next to a Sunday roast…grilled meat. Just about anything will taste good with a sweet potato on the side.

, ,

No comments yet.

Leave a Reply