Sweet potatoes rock!
They are powerhouses when it comes to flavor and nutrients. Sweet potatoes are naturally sweet-tasting but their natural sugars are slowly released into the bloodstream, helping to ensure a balanced and regular source of energy, without the blood sugar spikes linked to fatigue and weight gain.
Sweet potatoes also help support your immune system with their abundance of vitamins C, D, and B6. Plus, they have essential minerals our bodies need to function properly, like potassium, magnesium, and iron.
Let’s not forget that gorgeous color in our sweet potatoes; orange. This tells us they are high in carotenoids like beta carotene and other carotenoids, which is the precursor to vitamin A in your body. Carotenoids help strengthen our eyesight and boost our immunity to disease, they are powerful antioxidants that help ward off cancer and protect against the effects of aging.
We try to have at least one sweet potato a week and I’m always looking for a new way to serve these beauties up. I like this recipe for a spicy kick. Try it and let me know how you like it!
Spicy Sweet Potatoes
o 1 ½ pounds sweet potatoes or yams, peeled and cut into 1-inch pieces
o 1 small red onion, peeled and chopped
o 2 TBSP extra-virgin olive oil
o 1 to 1 ½ tsp chili pepper
o 4 gloves garlic, chopped fine
Heat oven to 400 degrees. Place the prepared potatoes (or yams) and onions in a reusable plastic bag or mixing bowl. Drizzle in the olive oil. Shake bag, or toss, to coat vegetables well. Next, spread the vegetables into a glass baking dish in one layer; sprinkle evenly with the chili powder. Cover with foil and roast for 35 minutes. Remove the foil, carefully add the chopped garlic evenly, then cook for 10-15 minutes, stirring until the vegetables are tender and lightly browned. Serve warm.
TIP: I cook a big batch so I have leftovers! Yum! Remember my motto….cook once, eat twice!