I love sweet potatoes! Never was there a more delicious and versatile vegetable. It is also one one of the few vegetables frequently requested by my picky-eating daughter. These lovely tubers are in season right now, and throughout the fall and winter you can find good deals at both farmers’ markets and grocery stores.
As one of nature’s superfoods, sweet potatoes are chock-full of beta-carotene, an antioxidant that helps protect the health of our skin and eyes. They are also low on the glycemic index and may even improve blood sugar! In addition, sweet potatoes have anti-inflammatory properties. They are bundles of unending goodness. Here are some ideas to inspire you and help you easily incorporate sweet potatoes into your diet.
The roasting twofer: roasted sweet potato side dish and sweet potato soup.
Peel and dice two medium sweet potatoes into roughly 1 inch by 1 inch chunks and place in a roasting dish. Chop and place 1/4 red onion and 3 to 4 peeled whole garlic pieces in one half of the dish. This is the soup side. Next toss in 1.5 TBS of fat (butter or coconut oil work great), and shake in a little salt and pepper, making sure to keep the soup side separate from the roasting side. Roast at 350 for about 30 minutes (turning half way through).
Once roasted, half the potatoes can be used for that night’s dinner. This night, we had black eyed pea tempeh, greens, and roasted sweet potatoes. The soup half of the dish goes into a blender with 1 cup of vegetable broth, 1 tsp of curry, and 1/4 tsp of cinnamon. (I like thick soup, but you can adjust the amount of broth to get your preferred consistency.) Total prep, cooking, and soup-mixing time was about 45 minutes (mostly down time), and I ended up with five servings of roasted potatoes and two lunches worth of sweet potato soup!
Spanish tortillas are delicious, and if you ever have a chance to eat one at a tapas bar, I highly encourage you to try them. Traditionally, this lovely Spanish dish is made with white potatoes and onion, but I have sweet potatoes so that how we are going to roll! Check out my recipe here.
Make Your Own Sweet Potato
On MYO sweet potato night, I bake one sweet potato for each member of the family, usually sized relative to their size (Bake at 400 degrees for 45 minutes to an hour). Once cooked through and soft, the family pulls out all the leftover vegetables and beans we have from the week, along with other traditional toppings like butter and cheese. Everyone stuffs their potato with the fillings they like best. Like magic I have a clean fridge and a happy and full family.
As always, I hope these ideas inspire you to get in your kitchen and create something with one of this season’s lovely treasures.