Sweet potatoes are on everyone’s mind this season. (Ok, maybe not everyone… as some do not enjoy the delicacy of a delicious sweet potato melting in your mouth…) But they seem to go hand in hand with the family gatherings, and fortunately, eating these and other sweet vegetables needn’t be limited to this time of year. As soon as it frosts, then it is time to dig sweet potatoes! Store them in a cool, dark place and eat them roasted, steamed, or baked like a white potato. They are even good grilled! 😀
Cravings for sweets can be greatly reduced by adding sweet vegetables, such as sweet potatoes, yams, parsnips, beets, squash, turnips and rutabagas to your daily diet. Sweet potatoes elevate blood sugar gently rather than with the jolt delivered by simple refined carbohydrates, so there’s no energy crash after you eat them. This makes them an ideal vegetable or side dish for diabetics! 🙂 Much higher in nutrients than white potatoes and especially rich in vitamin A, sweet potatoes offer a creamy consistency that is satisfying and soothing.
They are healing to the stomach, spleen, pancreas and reproductive organs and help to remove toxins from the body. They can increase the quantity of milk in lactating women and can lessen cramps and premenstrual symptoms. If you don’t have any sweet potatoes in your kitchen, go out and buy some (organic and local if possible) and make the recipe below. (I am trying not to drool… because anything with lime and cilantro is bound to taste yummy! 🙂 )
Sweet Potatoes with Lime and Cilantro
This recipe is an eye-opener for those who find sweet potatoes sweet or those who are tired of eating them smothered in marshmallows and brown sugar (NOT healthy!!) . Japanese sweet potatoes, with their pale flesh and delicate flavor, are a treat if you can find them.
Prep time: 10 minutes
Cooking time: 30-40 minutes
Yield: 4 servings
4 sweet potatoes
1/2 bunch fresh cilantro
butter or olive oil, salt (optional)
- Wash the sweet potatoes and bake them whole, in their skins, at 375 degrees until tender, about 40 minutes.
- Wash and chop cilantro leaves.
- When sweet potatoes are done, slit open the skin and place on serving plate. Season with salt and dots of butter or a sprinkle of oil, if you like, then squeeze fresh lime juice all over, and shower with cilantro leaves.
Anything is better with cilantro, right? 😀
Enjoy! ~Coach Shannon
- Institute for Integrative Nutrition
- Mannafold Blessings In Health