Sweet potatoes are on everyone’s mind and plate this season. They seem to go hand in hand with the holidays, and are a great winter vegetable to include in your diet well into the New Year. Sweet potatoes elevate blood sugar gently rather than with the jolt delivered by simple refined carbohydrates, so there’s no energy crash after you eat them. Much higher in nutrients than white potatoes and especially rich in vitamin A, sweet potatoes offer a creamy consistency that is satisfying and soothing. Cravings for sweets can be greatly reduced by adding sweet vegetables, such as sweet potatoes, yams, parsnips, beets, squash, turnips and rutabagas to your daily diet.
Sweet Potatoes are healing to the stomach, spleen, pancreas and reproductive organs and help to remove toxins from the body. They can increase the quantity of milk in lactating women and can lessen cramps and premenstrual symptoms.
There should still be sweet potatoes available at your local farmer's market and they will last a few weeks stored in a cool, dark place. Don't refrigerate, or the centers may become tough - here's why.
Read on for a sweet & tangy sweet potato recipe...
Sweet Potatoes with Lime and Cilantro
This recipe is an eye-opener for those who find sweet potatoes cloyingly sweet or those who are tired of eating them smothered in marshmallows and brown sugar. Japanese sweet potatoes, with their pale flesh and delicate flavor, are a treat if you can find them.
Prep time: 10 minutes
Cooking time: 30-40 minutes
Yield: 4 servings
2 sweet potatoes
1/2 cup fresh cilantro
1 Tablespoon olive oil
salt and pepper, to taste
1. Wash the sweet potatoes and bake them whole, in their skins, at 375 degrees until tender, about 40 minutes. Meanwhile, wash and chop cilantro leaves.
2. When sweet potatoes are done, slit open the skin and place on serving plate.
3. Season with salt and pepper and a drizzle of oil, if you like, then squeeze fresh lime juice all over, and shower with cilantro.