This delicious sweet potato based recipe is a perfect for fall. Enjoy as dinner or as a side with lunch. This recipes if gluten-free, paleo, dairy-free and vegetarian.
Besides simple starches, raw sweet potatoes are rich in complex carbohydrates, dietary fiber and beta-carotene (a provitamin A carotenoid), while having moderate contents of other micronutrients, including vitamin B5, vitamin B6 and manganese (table). When cooked by baking, small variable changes in micronutrient density occur to include a higher content of vitamin C at 24% of the Daily Value per 100 g serving (right table).
Sweet potato varieties with dark orange flesh have more beta-carotene than those with light-colored flesh, and their increased cultivation is being encouraged in Africa where vitamin A deficiency is a serious health problem. A 2012 study of 10,000 households in Uganda found that children eating beta-carotene enriched sweet potatoes suffered less vitamin A deficiency than those not consuming as much beta-carotene.
Roasted Sweet Potato & Coconut Milk Soup with Fried Sage
- 3 1/2 Lbs Organic sweet potatoes Peeled and quartered
- 1 Can Coconut milk
- 3-4 Cups Homemade or high quality chicken stock
- 1 Bunch Fresh sage
- 4 Cloves garlic Peeled and minced
- 3 Large Shallots Peeled and chopped
- Extra virgin olive oil
- Unrefined sea salt
- Cayenne pepper
- Freshly ground black pepper