Potatoes aren't all bad — especially when it comes to the tasty sweet variety. Sweet potatoes are high in vitamins B6, C and D, as well as iron and magnesium, and can easily be added to any recipe you have cooking in the kitchen tonight. Here are a few healthy, unconventional ways to eat the little orange delights.
Sweet potatoes can taste just like pumpkin pie. No, seriously! Trying to distinguish the difference between pumpkin and sweet potato pie is near impossible, as it is in this smoothie. This one comes to use courtesy of the blog Girls Gone Sporty.
2 large sweet potatoes, cooked and cooled
1 medium banana
1 cup plain almond milk
1 cup vanilla or vanilla honey Greek yogurt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cinnamon sticks for garnish, if desired
Cook and cool two large sweet potatoes.
Put all ingredients in your blender and blend until smooth, approximately 2-5 minutes.
Pour and garnish with cinnamon sticks. If desired, add a little light whipped cream on top.
To give the smoothie a more dessert-like flavor, place in freezer for about 20 to 30 minutes before serving.
Skip the artery-clogging deep fryer. These sweet potato fries use the superfood as nature intended with just a little bit of seasoning and cooking.
1/2 cup olive oil
4 sweet potatoes, cut in strips
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
Mix together black pepper, onion powder, garlic powder, salt and paprika in small bowl. Set aside.
Preheat oven to 450 degrees F.
Place sweet potato strips in plastic storage bag. Add olive oil and toss. Then add spice mixture to taste. Season as needed.
Place on a foil-covered baking sheet. Bake for about 20 minutes.
Get your intake of sweet potatoes with a fresh, light perspective.
1 pound sweet potatoes, cubed
1 onion, sliced
2 tablespoons minced garlic
2 tablespoons olive oil
Salt, garlic powder and pepper to taste
1 package field greens
Dressing of choice
Preheat oven to 400 degrees F.
Mix together garlic, onions, potatoes and olive oil. Line a baking sheet with aluminum foil and place mixture on top. Sprinkle with salt, pepper and other preferred spices.
Bake for 40 minutes, stirring and flipping potatoes until tender and golden brown.
Place mixture atop plate of field greens. Add desired amount of dressing.