You’ve probably heard about good and bad starches. Obviously the processed starches are those you want to avoid. Recently grains have been given a bad rap because of the damage they can cause in the gut if not processed or prepared correctly, not to mention the phytates they contain that leaches minerals from your body.
The latest craze, especially among the Paleo community has been the famous sweet potato. Not a bad option, great tasting, satisfying, and a good source of complex whole food carbohydrates that most can tolerate without experiencing any negative side effects. Traditionally in the US and Canada, sweet potatoes are thought of to be one in the same, or at least in the same family, though this is actually not true. True yams are cultivated in Africa, Asia, Latin America, the Caribbean and Oceania. There are also many varieties of sweet potatoes with varied skin and flesh color.
How to Store Sweet Potatoes
Sweet potatoes are more perishable than your average potato, so storing them correctly is a must.
♦ Any damage to the skin will shorten the shelf life as well as decrease nutrients and quality
♦ They like cool dry areas with good air flow, with 55-65 degrees Fahrenheit being ideal.
♦ Can be stored for up to 2 months in the winter, keep no longer than a week in warmer weather.
♦ Do not wash until ready to cook, they will spoil faster.
♦ Do not store raw sweet potatoes in the refrigerator. They will become hard and change the taste.
♦ Great source of Fiber- especially when reducing grain intake.
♦ High in Antioxidants- vitamin E and beta- carotene- Eat with a healthy fat, such as butter or coconut oil to absorb fat soluble vitamins
♦ Low Glycemic- doesn’t spike blood sugar when eaten with a healthy fat.
♦ Great Source of Potassium– maintains fluid and electrolyte balance.
Tired of eating a plain baked sweet potatoes? Try this tasty and satisfying recipe that’s sure to be a hit!
Sweet Potato Salad with Bacon Dressing
10 slices of pastured bacon, medium diced
1 red onion, finely sliced
3 cloves garlic, finely chopped
3/4 cup white wine vinigar
1/2 cup extra virgin olive oil
2 Tbsp maple syrup
4 sweet potatoes, peeled, cooked and cut into 1-inch dice, kept warm
Sea Salt and freshly ground pepper
4 green onions, finely sliced
1/4 cup chopped parsley
Heat pan over high heat. Add bacon and fry until crisp. Remove bacon to a plate lined with paper towels. Pour off all but 2 tablespoons of the fat. Add onions and garlic and cook until onions become translucent. Remove pan from heat, add vinegar, olive oil, maple syrup, and reserved bacon. Place the potatoes in a large bowel, pour the dressing over and season with salt and pepper. Fold in the green onions and parsley. Serve at room temperature. Serves 8.
*Recipe extracted from avthomasproduce.com
What’s your favorite way to eat sweet potatoes? Share below or on the Wise Roots Facebook page