The sweet potato is called a superfood for good reason.
Sweet potatoes are super nutritious vegetables that are easy to love. They are most well known for the high amount of vitamin A, in the form of beta-carotene and indicated by their colorful orange flesh.
Sweet potatoes are also good sources of vitamin C, manganese, copper, pantothenic acid, and vitamin B6. They are also high in fiber, potassium, niacin, vitamin B1, vitamin B2, and phosphorus. Whoa, that's a mouthful!!!
They are a carbohydrate, as are all vegetables. An average sweet potato has about 26 grams of carbs, which is why it is extremely filling too. While many people are afraid of carbs, the truth is that there are good carbs and bad carbs and sweet potatoes are good carbs. The trick is to enJOY the natural sweet goodness of the sweet potato and avoid adding lots of sugar and fat.
My latest obsession is doctoring up the baked sweet potato. Sometimes I just slather it with some Greek yogurt, other times I top it with lots of zaatar, and sometimes just a little salt and maybe a teaspoon of butter is all it needs. Check out my 3 favorite recipes for baked sweet potatoes.
I saw salt baked sweet potatoes at a cafe in Israel recently and my son begged me to try it. It was only a baked sweet potato, but by baking in salt somehow it seemed more exciting. You can also just bake them on a layer of salt for a similar result. I love the sweet potato skin anyways, but when baked in salt it is even better.
When you want something a bit fancier all you have to do is hassleback. Cut thin slices, drizzle some dressing, and bake it up.
Never throw away the skins. They are high in fiber and other nutrients so even if you are making mashed sweet potatoes I recommend baking them up, reserving the mash, and enJOYing the skins. This version makes them into a meal by adding kale, blue cheese, and nuts.
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