Sweet potatoes are packed with carotenoids, including the vision-protecting lutein, and zeaxanthin as well beta-carotene (vitamin A) and vitamin C, which both have antioxidant and anti-inflammatory properties. Sweet potatoes are therefore good for fighting the free radicals responsible for clogged arteries, heart disease, stroke, cancer and age-related eye diseases.
They help reduce inflammation in asthma and rheumatoid arthritis. Another antioxidant in sweet potatoes is vitamin E, which is good for the skin and can soothe skin conditions such as eczema.
Sweet potatoes release their sugars slowly into the bloodstream, providing long-lasting energy, and can help stabilize blood sugar levels.
- Scrub 2 sweet potatoes, each about 275 g (9oz), and put them in a roasting tin. Prick with a fork and drizzle with 1 tablespoon olive oil and a little salt. Bake a preheated oven, 200°C (400°F), Gas Mark 6, for 45 minutes.
- Chop 2 large tomatoes, ½ small red onion and 1 celery stick and mi with a small handful of chopped fresh coriander, 2 tablespoons lime juice and 2 teaspoons caster sugar.
- Halve the sweet potatoes and sprinkle with 50 g (2oz) grated emmental cheese and serve topped with the Salsa.
Serves: 2 persons
Storing and Serving:
- Store sweet potatoes for several days in a cool, dark , airy place
- Do not keep them in the refrigerator.
- Eat the skins if they are organic.
- Bake, steam, boil or roast them
NUTRITIONAL CONTENT PER 100 G RAW, YELLOW FLESH: energy 87 kcals | protein 1 g | carbohydrates 21 g | fat 0 g | fibre 2 g | vitamin C 23 mg | carotene 3930 mcg | vitamin E 4.56 mg