Food of the Month: Sweet Potatoes
Care of Amy Symington of ameliaeats.com
One potato, two potato.
You say potato, I say sweet poe-tah-toe. Sweet potatoes pack a nutritious yet delicious punch. They are high in beta carotene, the precursor to vitamin A, which is good for your skin, eyesight, and reducing your overall risk of cancer. They are also a high fibre food, aiding in digestion, the creation of good gut microflora and reducing the risk of all of the chronic diseases. They are chocked full of antioxidants including vitamin C and contain high levels of manganese and copper.
Sweet potatoes are a very versatile ingredient and are used around the world in many traditional dishes, from sweet potato pie in the USA to spicy peanut soup in Africa to Indonesian Kolak Pisang, a decadent sweet potato and banana dessert. The leaves of the sweet potato can also be consumed and have similar nutritional benefits as other leafy greens, including significant levels of folate and iron. Sweet potatoes aren’t just good for fancy fries, they are the most versatile of all of the root vegetables, so use them in your sweet, savoury and spicy dishes.