March Feature: Sweet Potatoes

For some time in the fitness and dieting world, there’s been a war, sweet potato vs. potato. The sweet potato has been deemed a “superfood” and has in many ways earned that title. They’re packed with vitamin A and beta-carotene, and provide a rich source of complex carbohydrates with a low glycemic index rating (meaning they don’t spike your blood sugar).

From healthy eaters, to body builders, to flavor enthusiasts, this clean starch is popular and easy on the taste buds. Sweet potato nutrients are some of the best you can find, and the slight edge in protein in sweet potato makes it a strong contestant for king of the spuds. Right now, there are over 4,000 known types of potatoes and about 5,000 types of sweet potatoes growing throughout the world.

Potatoes and sweet potatoes can come in a rainbow of colors, like white, orange and even purple. For the most part, sweet potato nutritional value is the strongest amongst the spuds. Sweet potatoes excel in filling up hungry stomachs, providing energy and leaving you feeling fuller for longer. They’re packed with vitamin A and beta-carotene as well as a low glycemic index and load. Their high levels of glucose also make sweet potatoes an IDEAL component of your post workout meal.

These are the kinds of carbs that you want in your diet. And, if you are prone to giving in to your sugar cravings, a sweet potato might be the right choice for you to satisfy your sweet tooth. Or, try the purple sweet potatoes, people say they have a caramel-esque taste.


Oven Baked Sweet Potato Fries with Sea Salt and Parsley

  • 3 large sweet potatoes
  • 2 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 tbsp chopped parsley

Preheat the oven to 400 degrees F. Cut the potatoes into wedges. Place on a baking tray. Drizzle with oil and sprinkle with paprika, salt and pepper. Toss everything together with your hands.  Place in the oven to cook for 25-30 mins. Turn once with a spatula during cooking and keep an eye on them for the last 10 minutes to ensure they don’t overcook. Once cooked, sprinkle with a little chopped parsley and a sprinkling of salt and pepper before serving.



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