Sweet potatoes are my favorite fall tuber. My preferred way of eating them is fresh-baked, sliced open, drizzled with coconut oil, and a dash of sea salt. I eat the whole thing, even the skin.
The sweet potato (Ipomoea batatas) is a root vegetable which is rich in an antioxidant called beta carotene and can be effective at raising blood levels of vitamin A. Sweet potatoes are nutritious, high in fiber, very filling, and delicious. The potatoes can be prepared by boiling, baking, steaming, or frying.
Sweet potatoes are usually orange but also found in other colors, such as white, red, pink, violet, yellow, and purple. Cooked sweet potatoes are high in fiber, with a medium-sized sweet potato containing 3.8 grams.
From a nutritional standpoint, the best way to prepare sweet potatoes is boiling them, which preserves almost 80 percent of the Vitamin A contents. The also helps preserve the vegetable’s water content making them easier to digest if you suffer from constipation or other gut sensitivities. However, in many restaurants today, the roots are either roasted, baked, or grilled with complementary herbs, spices and olive oil which adds flavor complexity during the cooking process. The Sweet Potato Home Fries recipe is prepared in a similar fashion and prepared with chili powder, cumin, garlic, and other ingredients. As a herb mix replacement, try my Vegetable & Snack Seasoning which contains additional herbs, spices and nutritional yeast. The recipe is a wonderful accompaniment to my Southwest Tofu Scramble.
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This recipe pairs well with the Southwest Tofu Scramble
Click HERE for the recipe.
Regina Thomas Dillard is a certified chef, founder of Inner Sanctum Wellness, Regina Cooks Culinary School and the author of FEED: Living Food Recipes to be Made and Eaten with Love. Available softcover, digital download and Amazon.