perhaps the real issue was that they only made an appearance on the thanksgiving table. they were so foreign to me. and hey, i didn't even know what they looked like raw. see, so mysterious! plus back then the stuffing had my eye :)
i didn't know then that i was passing up on all sorts of healthy goodness! these babies are packed with vitamin A. some vitamin c, manganese, potassium (which i always seem to be low on), and of course fiber. when you nosh on these though you should remember that the vitamin A requires fats in order to be absorbed into the body. so don't forget to add a bit of extra virgin olive oil or coconut oil. can't go wrong with that!
now-a-days you won't find me going a week without these gems. soups, stews, juices, curries, mashed, baked, fried...and roasted. when you chop em up and roast em it's like the perfect combination between fried and baked. a nice little toasty-crispy exterior and a creamy-sweet interior. add some fresh thyme and salt and you are golden.
Recipe
- 2 large sweet potatoes
- 2 Tbsp extra virgin olive oil
- 2 Tbsp fresh thyme leaves
- 1 tsp sea salt
- 1/2 tsp fresh ground pepper
- preheat oven to 350.
- peel then cut sweet potatoes into 1 inch cubes, wedges or whatever. just be sure the pieces are close to the same size.
- add the sweet potatoes and the rest of the ingredients to a 9x13 glass dish. toss to coat.
- roast in the 350 oven for 20 minutes.
- after 20 minutes increase the oven temp to 425. flip the sweet potatoes and roast for another 20 minutes.
My kids add a bit of sugar. i sometimes add a little bit more salt or some gomasio. they are a good side for anything, especially thanksgiving dinner. there is perhaps already too much mashed stuff at that table anyway.
healthy eating ~ j
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