Sweet potatoes are very easy to add to your diet.

Sweet potatoes are very easy to add to your diet.

How to Add Them to Your Diet
Sweet potatoes are very easy to add to your diet.

They can be enjoyed with or without the skin and can be baked, boiled, roasted, fried, steamed, or pan-cooked.

Their natural sweetness pairs well with many different seasonings, and they can be enjoyed in both savory and sweet dishes.

Some popular ways to enjoy sweet potatoes include:

Sweet potato chips: Peeled, thinly sliced, and baked or fried.
Sweet potato fries: Peeled, cut into wedges or matchsticks, and baked or fried.
Sweet potato toast: Cut into thin slices, toasted, and topped with ingredients like nut butter or avocado.
Mashed sweet potatoes: Peeled, boiled, and mashed with milk and seasoning.
Baked sweet potatoes: Baked whole in the oven until fork-tender.
Sweet potato hash: Peeled, diced, and cooked with onion in a pan.
Spiralized sweet potatoes: Cut into spirals, sautéed, and sauced.
In baked goods: Sweet potato puree adds moisture without fat.
Preparing sweet potatoes with a little fat — such as coconut oil, olive oil, or avocado — can help boost the absorption of beta-carotene since it’s a fat-soluble nutrient (41Trusted Source, 42Trusted Source).

Although cooking sweet potatoes slightly reduces their beta-carotene content, they still retain at least 70% of this nutrient and are considered an excellent source (43Trusted Source, 44Trusted Source).

SUMMARY
Sweet potatoes are a versatile root vegetable that can be prepared in many ways.
The Bottom Line
Sweet potatoes are nutrient-dense root vegetables that come in a variety of colors.

They’re high in fiber and antioxidants, which protect your body from free radical damage and promote a healthy gut and brain.

They’re also incredibly rich in beta-carotene, which is converted to vitamin A to support good vision and your immune system.

Sweet potatoes are versatile and can be prepared in both sweet and savory dishes, making them an exceptional carb option for most people.

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