It’s National Diabetes Month and fall is in full swing! Now is the perfect time to enjoy and celebrate the fall harvest. Some fall foods steal the show. At only 100 calories per serving, sweet potatoes are one of the highest sources of beta carotene and are a good source of vitamin C, fiber and potassium. Sweet potatoes are perfect for any plate but especially for people with diabetes. They are lower on the glycemic index compared to white potatoes and deliver chart topping vitamin A for eye health. The fiber helps with blood glucose control and weight management and the potassium helps control blood pressure. With all of these benefits and more, sweet potatoes can proudly flaunt the title: superfood.
In the kitchen
Choose small sweet potatoes which tend to have the sweetest, richest flavor. Roast sweet potatoes instead of boiling them for the best flavor and nutrient retention. Roasting also enhances the natural sweetness.
|Spicy, Smoky Sweet Potato “Fries”||
#ratingval# from #reviews# reviews
- 1 pound sweet potatoes, scrubbed (peeling is optional)
- 1 tablespoon olive oil
- 2 teaspoons chipotle chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Coarse salt to taste
- Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper.
- Slice the potatoes lengthwise into fries. Place the potatoes into a large mixing bowl and toss with the olive oil, chipotle chili powder, onion powder and garlic powder. Make sure all fries are evenly coated.
- Spread the fries onto the pan in a single layer. Don’t crowd the pan.
- Roast at 400°F for 15-20 minutes or until slightly browned, turning once. Sprinkle with salt to taste.
See my original post and more at Food Calc’s Nutrition Insight Blog.
Image courtesy of flickr user wikioticsIan