Today we are going to talk a little about Sweet Potatoes. They really are a superfood and part of a plant-based Whole Foods lifestyle diet.
You can make a meal out of them and not worry about gaining a pound –as long as you control what you put on or in it.
Each sweet potato has about 103 calories. Their creamy orange flesh is one of the best sources of vitamin A you can consume. Plus B1, B2, B, C and E as well as potassium calcium, Iron, magnesium, phosphorus, Zinc thiamin,riboflavin, and folate. Keep the skin on because it is a great source of quercetin, potassium and fiber. Indeed a real Super food.
You can bake, steam or microwave them. Or add them to casseroles, soups and many other dishes. Flavor with lemon or lime juice or just a little sea salt and freshly ground pepper instead of butter.
- 2 large sweet potatoes, peeled, cut into 1x3-inch wedges
- 3 T. coconut oil
- ½ t.sea salt
- ½ t, freshly ground black pepper
- ¼ t. garlic powder
- ¼ t. paprika
- Position rack in upper third of oven and preheat oven to 425 degrees F.
- Place sweet potatoes and coconut oil in large bowl, toss lightly. Sprinkle with salt, pepper, paprika and garlic powder.
- Arrange potatoes in a single layer on prepared baking sheet, being sure not to overcrowd them.
- Bake until tender and golden brown, turning occasionally. Cooking time is 20 to 25 minutes depending on the thickness of the cut. Cool 5 minutes before serving.
Some will think it strange as a chef that I am not a big fan of using a mircowave oven. I will share an article on the reasons in a future blog post because I do have one and use it vary sparingly.
I hope that sweet potatoes are part of your clean eating plan. Give this recipe a test because they are not just for Thanksgiving dinner and should be on your kitchen table often.
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Eat Healthy, Laugh often, Enjoy Life