Sweet potatoes do not have the high starch content of regular potatoes. What they do have is fiber—more than a serving of oatmeal. They also have anti-inflammatory properties, have high amounts of the powerful antioxidant, vitamin E and of bioavailable beta carotene. Not only that, but they actually rank higher in nutritional value than either spinach or broccoli!
They are also rich in potassium—342 mgs in just one!
Sweet Potato Hash
Ingredients
2 tsp olive oil
1/2 cup chopped onions
1 medium sweet potato or yam, diced into small cubes
1/2 chopped green pepper (optional)
1 tbsp water fresh ground pepper
Directions
Heat oil in a skillet over medium heat. Add the onions, saute for 2-3 minutes. Add the sweet potatoes and bell peppers and 1 tbsp of water. Cover and cook for 15 minutes or until potatoes are soft. Toss often to prevent burning. Serve, sprinkling with fresh ground pepper.
Sweet Potato Coconut Soup (a simple variation on the above recipe) The above recipe can easily be made into a delicious coconut/curry soup. Instead of olive oil, I use coconut oil. Once the potatoes are softened, I add a can of coconut milk with about 1/2 tsp of curry powder, or to taste. Let simmer for 10 minutes and thicken with a little coconut flour made into a paste. Or, simply sprinkle in about a half tsp of Xanthum Gum or other thickener of your choice. It’s an alkalizing, nutritious, and very filling soup!
“The Paleo Solution”
Angies Grapevine 