Have a sweet tooth? Nibble a sweet potato!
Think about this. One-half cup of sweet potatoes delivers more beta carotene (antioxidant) than 12 cups of broccoli. Sweet potatoes also supply vitamin E, another antioxidant, and potassium, too. Raw sweet potatoes make an easy low-calorie, nearly fat-free snack. They deliver fiber, even more with the peel on. Sweet potatoes give a no-sugar-added sweetness to a meal, and cooking makes them sweeter yet.
Sometime this week, do this with sweet potatoes:
- Blend cooked and chilled sweet potatoes in breakfast smoothies. (Quick tip: Use canned sweet potato purée.)
- Cut them in strips for oven-baked fries.
- Substitute sweet potatoes for white potatoes or apples in recipes.
Rosemary Roasted Sweet Potatoes
- 2 pounds sweet potatoes, roughly cut into 11⁄2-inch pieces
- 3 large cloves garlic, peeled and coarsely chopped
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons olive oil
- 1⁄4 cup toasted pine nuts (See March 8.)
- 2 tablespoons chopped parsley
- 1 teaspoon salt
- 1⁄4 teaspoon coarsely ground black pepper
Preheat oven to 375°F. In roasting pan, combine sweet potatoes, garlic, rosemary, and oil. Toss to blend well. Roast for 50 minutes, turning occasionally. Just before serving, sprinkle with pine nuts and parsley, and season with salt and pepper. Makes 8 (1/2-cup) servings.
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