Tis’ the season to enjoy some of my favorite foods like roasted sweet potatoes! There is nothing as beautiful as the colors of autumn leaves and the foods that reflect this palette: cranberries, pumpkins, squashes, cinnamon, and the list goes on. Can you smell it yet? What saddens me about this time of year, is the neglect and abuse of our poor sweet potatoes! Yes, I said it! Candied sweet potatoes are not just over-played, but really its just plain wrong to pair such a healthy, wonderful piece of nature with marshmallows!! Do we have to take everything healthy and ruin it with artificial mush? I know many people who just plain don’t like them and won’t try them because they spent years eating this overly sweet mushy version! Today, we are reinventing the sweet potato tradition and with good reason!
Did you know that sweet potatoes have a lower glycemic index then other tubers, meaning they have less effect on your blood-sugar AND contain anti-oxidant properties. Also, sweet potatoes have a superior ability to raise blood levels of vitamin A, particularly in children. Here’s a fun fact: when you pair healthy fats with sweet potatoes you increase your body’s ability to uptake this vitamin A. So, with that in mind don’t cringe when you see the butter in this recipe, butter is better!!