I know a lot of people think about sweet potatoes around Thanksgiving, but I love them all year long. We grill them in the summer (I’ll share that recipe another time) and bake or roast them the rest of the year. Whole, cubed or cut into fries, sweet potatoes never disappoint. They are called sweet for a reason….my kids have loved sweet potatoes since they were babies. Add more sweet vegetables to your diet and feel your sugar cravings subside – it really works!
Sweet potatoes are true Super Foods. Super Foods have gotten a lot of attention in recent years, for good reason.
Sweet potatoes are loaded with beta-carotene which is converted to Vitamin A in your body. Why Vitamin A? Vitamin A is essential for healthy vision and cell growth. Beta-carotene and other carotenoids may help prevent skin, breast and prostate cancer. Sweet potatoes also have Vitamins C and B, potassium, iron and calcium. Bottom line – the more color on your plate the better (carotenoids = color)! Choose a sweet potato over a white potato for greater nutritional value.
This is a recipe I’ve been making a lot lately because the prep is so quick and easy, and then you toss in the oven and forget about it. Sometimes I cut fries instead of cubes to keep things interesting for my kids, but tonight, it was cubes. This recipe is based on Kimberly Snyder’s Italian-Style Sweet Potatoes:
2 pounds organic sweet potatoes, peeled and cubed in bite-size pieces
1-2 tbsp melted coconut oil (may use grapeseed oil, but due to the heat, olive oil is not ideal)
1 tbsp dried oregano or 1 1/2 tbsp fresh
1 tbsp dried rosemary or 1 1/2 tbsp fresh
½ tsp sea salt
Preheat oven to 350 degrees. Mix sweet potatoes with oil, spices and salt in large bowl to coat all. Place on baking sheet lined with parchment paper. Bake for 30-40 minutes or until soft. Baking times vary depending on size of cubes.
Add a salad or side of vegetables and this is a perfect light lunch or dinner! We had these for dinner along with sautéed kale, mushrooms and tomatoes.