I’m guilty. I have shared a lot of fast and easy recipes that aren’t necessarily the healthiest. (All in moderation, right!)
What I don’t share, are the real and healthy foods that I am sure to include in the family meals (daily).
Let’s start with a family favorite – sweet potatoes.
First, some nutritional information, followed by our favorite way to make them.
These would be a perfect addition to your Easter menu.
As a source of nutritional information, I used: Harvard School of Public Health https://www.hsph.harvard.edu/nutritionsource/food-features/sweet-potatoes/
“Sweet potatoes with orange flesh are richest in beta-carotene.”
Harvard’s website does warn to be cautious of consumption amounts. “Though sweet potatoes are a rich source of beta carotene, they have a high glycemic index and … load —almost as high as that of a white potato.”
Yet, look at what sweet potatoes are able to provide:
- Vitamin A in the form of beta-carotene
- Vitamin B6
- Vitamin C
Now, here’s how we make them.
1. Preheat the oven to 400 F.
2. Rinse and scrub each potato – leaving the skin on.
3. Poke each potato with a fork (multiple times).
4. Wrap each potato in tinfoil (optional – there are some concerns about the use of tinfoil).
5. Bake for 60 – 90 minutes.
6. Remove and cut down the middle. Add cinnamon and honey (local is best – there are many benefits to using organic, local honey – including some relief from allergens).
Research does indicate that boiling your sweet potatoes does retain the most nutritional value.
There are many ways to cook and garnish the sweet potato, but this is our favorite way to add them to our meals. You can get lost in sweet potato ideas on Pinterest.
Share how you love to make them!
Thank you for your responses and sharing even more ideas!
Marjorie writes, “I boil them, mash them add a lil butter, brown sugar and top with mini marshmallows and bake til the marshmallows brown. OOOOOH it’s like dessert. NUMMOS!!!”
Kim writes, “Spiralize and saute with olive oil, rosemary, salt, pepper (or roast them).”
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