I have a new found love for sweet potatoes. The nice thing about sweet potatoes is that they are so versatile. With the switch of a few ingredients, they can go sweet, like in sweet potato pie, or savory, like in sweet potato totes (Yup, they are a thing!). Sweet potatoes are also very healthy. Here are eight reasons to incorporate sweet potatoes into your diet:
- Vitamin C: Aids in a healthy immune system and produces collagen which helps maintain youthful skin.
- Vitamin D: Helps build healthy bones, heart, nerves, skin, and teeth.
- Vitamin B6: Reduces chemical homocysteine in our bodies, which in turn reduces heart disease.
- Magnesium: A relaxation and anti-stress mineral.
- Iron: Good for red and white blood cell production; helps with stress and metabolizing protein.
- Potassium: Electrolyte that regulates heartbeat and nerve signals.
- Beta-carotene: Helps strengthen eyesight and boost immunity.
- Low Glycemic Index: Contains natural sugars released slowly into the bloodstream making a balanced source of energy.
Since I have been craving sweet potatoes lately, I wanted to use them in a new way. I got the idea for these “baked” potatoes from one of my favorite cookbooks, The 150 Healthiest 15-Minute Recipes on Earth.
- 2 sweet potatoes
- 1 cup of fresh broccoli
- 7 cherry tomatoes
- ½ red bell pepper
- ⅓ cup sun-dried tomato strips with oil
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ cup shredded mozzarella cheese (feta would also be delicious)
- Preheat the broil.
- Scrub the potatoes and pierce with a fork. Place the potatoes in a small bowl with 3 tablespoons of water. Microwave the potatoes on high for 8 to 12 minutes until tender. Turn the potatoes halfway through for even cooking
- While the potatoes are cooking, bring water to a boil in a large pot. Place the broccoli in the boiling water and cook for 3 minutes. Remove with slotted spoon and set aside.
- While the broccoli and potatoes are cooking, combine the tomatoes, peppers, sun-dried tomatoes with oil, garlic powder, basil, oregano in a food processor. Process until until smooth. Add salt and pepper if desired.
- When the potatoes are ready, place on a broiler sheet. Carefully slice each potato down the middle and stuff each potato with half of the broccoli, sauce, and cheese.
- Broil for 3-5 minutes until the cheese is melted and the sauce is warm.
I enjoyed this recipe with russet potatoes before. I loved the idea of “baking” the potato in the microwave on a busy work night. I had hoped it would work well on sweet potatoes, and it did!
I still haven’t gotten the Bear to eat sweet potatoes, so he got a very large russet potato!
What is your favorite sweet potato recipe?