The loaded sweet potato is a healthy choice for a side dish or even a snack like a chip. They can be boiled, roasted, baked or deep fried. Sweet potatoes offer a lot more than a aromatic side to our Christmas or Thanksgiving dinner plate.
For example, they are more healthy than their cousins, the regular potato. Despite not having any relations to the yummy yams they do share the same bright colored flesh which is high in antioxidants. However, they are often sold as yams.
Did you know that the loaded sweet potato has twice the fiber content than a regular potato which can keep you full longer while promoting a healthy digestion? I guess this makes it perfect to relieve mild symptoms of constipation. Try them dried as in chips for a tasty snack.
This sweet starchy vegetable is very rich in vitamin C and E. Vitamins C and E promote healthy glowing skin. Despite the sweet tasting flesh they are known to lower blood sugar levels. Healthy blood sugar levels reduce the risk of type 2 diabetes, which is a very good thing. The high potassium levels found in this tubular vegetable helps control blood pressure levels as well.
As the head family cook I love this sweet starchy vegetable because it is always in season. Seems like around the holidays its referred to as Yams but any other time sweet potato. I like to prepare the loaded sweet potato by adding cinnamon, brown sugar, thyme and rosemary to the mix. You can also mix together with pumpkin prepared the same way.
Cinnamon’s strong aromatic scent can increase the cognitive processing that occurs in the brain. It also aids in lowing blood sugar levels therefore it is ideal to pair with sweet potatoes. Cinnamon also had diuretic properties which go a long way when it comes to loosing weight!
Rosemary helps fight cancer, fungus, gout, pain and inflammation that can be found in our bodies. When you add all of these herbs and seasonings together you can see how this little ole potato becomes a powerhouse of added benefits.
How to Make Loaded Sweet Potatoes
- 2 tbsp. of olive oil
- 3 large sweet potatoes – roughly cut
- 1 tsp of cinnamon
- ½ tsp of fresh thyme
- 1 tsp of fresh rosemary – chopped
- ½ tsp of brown sugar
- salt n pepper to taste
- Preheat oven to 400° F.
- In a large Ziploc bag add the roughly cut sweet potatoes, olive oil, seasonings and brown sugar. Seal the bag and shake all ingredients together.
- Empty the contents of the Ziploc bag into a shallow baking dish. Place dish into oven for 45 mins.
- Serve the loaded sweet potato garnished with fresh rosemary sprigs.
Note: to make chips thinly slice the vegetable, place on top of parchment paper on a cookie sheet, sprinkle with sea salt and bake in oven for 10 mins on one side and 3 mins on the other.