Hey, Sweet Potato. I Think It's Time to Move On...
From just being a pie filling that is. Sweet potatoes are so much more than just a great pie filling. They are a powerhouse of nutrients! Here are just a few reasons you want to have them as a regular guest at your dinner table.
Glowing Skin and Healthy Hair
Your diet plays a huge role in the health of your hair and skin. Sweet potatoes are a great source of vitamin A, C and E. Studies show vitamin A could protect against sun damage. Vitamins C and E promote collagen production, which equals a youthful glow. Click/tap the picture below to check out my DIY face wash video for more natural skin care goodness.
Sweet potatoes can actually help you destress. This totally justifies stuffing my face with sweet potato fries! Sweet potatoes contain magnesium, which promotes relaxation among other things.
The vitamins A and C in sweet potatoes are not just good for our looks. These vitamins are powerful antioxidants. The beta-carotene in these veggies may also help prevent breast and ovarian cancers.
Your Heart Will Love You
B6 and Potassium will help keep your ticker tickin'. Sweet potatoes are loaded with B6, which is shown to keep our blood vessels and arteries healthy. Potassium is important in regulating heart beat and helps to regulate blood pressure.
So just eat plain ol' baked sweet potatoes or sweet potato fries? Nah, that's boring (but it is hard for me to turn down a nice, crispy sweet potato fry). I like to be a little more creative with my food. Here's a quick and easy recipe using sweet potatoes.
Southwest Sweet Potato Bowl
3 lbs sweet potatoes, peeled, cut into 1 1/2 in. pieces
1/4 cup olive oil
2 teaspoons sea salt
1 teaspoon pepper
1 teaspoon cumin
1 16 oz package frozen corn
1 15 oz can organic black beans
1 8 oz package Mexican blend cheese (or vegan cheese)
1 16 oz container fresh pico de gallo
2 ripe avocados
1 bunch cilantro
Preheat oven to 450 degrees F. Toss potatoes, oil, salt, pepper, and cumin on a rimmed baking sheet. Roast, tossing occasionally, until tender and browned (35-45 mins). While potatoes are cooking, cook corn according to directions on the bag. Drain any liquid and set aside in a large bowl. Rinse and drain the beans, then add to the corn. Dice the avocados and chop the cilantro.
To serve, add potatoes to a bowl. Layer with a sprinkle of cheese, corn and bean mixture, pico, avocado, and top with cilantro.
Message me and let me know what you think! Share with a friend who loves sweet potatoes!