Forget the chocolate. February is all about the sweet potato. The sweet potato made its debut in the late 1400s with the Native Americans, and today is served in many dishes across the globe. The sweet potato, which is often confused with a yam, is orange (and sometimes even purple in color).
Sweet potatoes are, also, some of nature’s biggest sources of nutrition. It includes important vitamins such as:
Vitamin A: One sweet potato can meet OVER 300% of your daily Vitamin A needs. Vitamin A plays a vital role in vision, bone development and immune function.
Manganese: The sweet potato is also a good source of manganese. Manganese helps maintain normal blood sugar levels and optimal thyroid function.
Fiber: Does it get any better? A sweet potato contains up to 4 grams of fiber, up to 16% of your daily value, which allows you to stay fuller for longer periods of time! Plus fiber is great nutrient for lowering cholesterol.
Vitamin C: A sweet potato also contains 35% of your daily recommend amount of Vitamin C. In additional to the nutrients that a sweet potato provides, it is also low in calories and fat, making the sweet potato ideal for weight management.
Curious about incorporating the sweet potato in your favorite dishes? Check out one of our favorite recipes.
Over Roasted Wedges
Preheat oven to 450°. Peel three small sweet potatoes lengthwise into eight wedges. In a large bowl, combines 1 ½ tablespoons garlic-flavored olive oil, ½ teaspoon dry mustard, ½ teaspoon salt and 2 teaspoons minced fresh rosemary. Next, add sweet potatoes and toss to coat. Arrange the sweet potatoes in a single layer on a baking sheet. Bake potatoes for 30 minutes or until soft and lightly browned. Turn the wedges one time after the first 15 minutes. Serve immediately.