Sweet Potato

Sweet potatoes, or yams, are my favorite vegetable on the planet. I just adore them and I could eat them every day. They are sweet, creamy, and delicious, and taste like a divine dessert. You can roast them, boil them, mash them, or grill them, and even sneak them into desserts, sauces, salads, pastas, and rice dishes. They are one versatile potato!

  • Orange fleshed sweet potatoes are bursting with the antioxidant, beta-carotene, which is converted into Vitamin A and provides amazing anti-inflammatory benefits for the body.
  • In order to reap all the benefits of beta-carotene from sweet potatoes, eat them with some healthy fat to help absorb all the goodness. Olive oil, coconut oil, ghee, grass-fed organic butter, or avocado will do just fine.
  • Sweet Potatoes are packed with Vitamin C, which is beneficial in reducing icky free radicals and boosting our immune system.
  • As they pass through our digestive tract, sweet potatoes may be able to help lower the amounts of heavy metal and oxygen radicals in our body.
  • Sweet potatoes have plenty of fiber, which is great for healthy-happy digestion.
  • Sweet potatoes boast unique root storage proteins known to contain super antioxidant powers. These proteins, along with a host of Vitamin C, make sweet potatoes one powerful immune boosting veggie.

Vegukate Tips:

No need to buy organic, sweet potatoes fall on the “clean fifteen.” However – organic sweet potatoes tend to taste better, in my humble opinion, so go organic if you’d like! Scrub sweet potatoes with a brush under running water before consuming, organic or not.

Sweet potatoes should be stored at room temperature in a cool, dark, and well ventilated place. They should keep fresh for up to two weeks. Cooked sweet potatoes will keep for 3-5 days when refrigerated in an airtight container.