Sweet Potatoes

I love sweet potatoes. Just ask my coworkers. I probably eat them 3-4 days a week at lunch. They say, " Really Bethany? MORE sweet potatoes?" Sweet and savory. Roasted in the oven to a light brown crunch on the outside and tender on the inside. They are just so delicious. And I can't get over how healthy they are.

I avoid eating "normal" potatoes, and I searched for a while to find a good replacement carb for recipes. I cycle regularly to work, so I still needed some sort of carbs to power my rides. Sweet potatoes are rich in vitamin A and are almost fat-free.  One baked sweet potato has approximately 135 calories, making it a good source of energy.

When preparing sweet potatoes, wash the skins and cook thoroughly. They are ground vegetables and are subject to a food poisoning known as botulism.

Roasting:

When roasting, I slice in half lengthwise, then slice into 1/8" to 1/4" pieces. Place on a cookie sheet and mix with 2-3 tbsp olive oil, and sprinkle generously with salt and pepper. Bake at 425 degrees for about 30 minutes, or until tender when poked with a fork. (Rosemary and other herbs are also delicious on sweet potatoes. Experiment!)

Eat roasted sweet potatoes as sides with meals, on salads, in egg scrambles for breakfast or on top of brown rice pasta dishes.