If you've been misled to believe that a sweet potato is bad for your diet, think again. This tuber is eaten in large quantities in countries like Japan, Peru, and New Guinea where obesity, diabetes, and heart disease rates are much lower than here in the U.S. It's the toppings that we put on any potato that can clog arteries, add excess weight, and lead to poor health. Sweet potatoes are not yams and are diabetic friendly foods despite what you may hear in the media. Yams are originally from Africa, rarely sold in the United States, and can be up to seven feet long! Quiz yourself and know the difference between a yam and a sweet potato.
I typically eat three to seven large sweet potatoes every week in a variety of oil-free dishes or on their own as a snack. I like them roasted, mashed, baked, and boiled. To save time I typically roast my sweet potatoes in bulk, storing them in the fridge for a great grab and go snack or to use as an ingredient for tacos, salads, soups, and more. Roasting a sweet potato caramelizes it and deepens the natural sweetness of the root...making it my earth candy! Sweet potatoes are low in calories (103 for a medium-sized), high in fiber, vitamin A, potassium, B vitamins, are very filling, and best of all...they are delicious! Here are a few of of my favorite recipes:
Be Well! ~Tiffany