BenefitsRich in Beta-Carotene: The orange hue comes from beta-carotene, an antioxidant that the body converts to vitamin A, which is essential for good vision and a strong immune system.
High in Fiber: The high fiber content in sweet potatoes helps promote a healthy digestive system and regulates bowel movements.
Blood Sugar Regulation: The fiber and complex carbs in sweet potatoes can help regulate blood sugar levels, making them a good option for diabetics.
Loaded with Vitamins: Sweet potatoes are a great source of several essential vitamins such as B6, C and E, which benefit brain health, immune function and skin health, respectively.
Rich in Minerals: Sweet potatoes are high in essential minerals such as potassium, magnesium, and calcium, which support heart health, muscle function and bone strength.
Anti-inflammatory Properties: The antioxidants in sweet potatoes, including beta-carotene and vitamin C, have anti-inflammatory benefits that can help reduce inflammation in the body.
Supports Weight Management: The high fiber content can make you feel fuller longer.
Boosts Brain Function: The antioxidants in sweet potatoes can help protect the brain from free radical damage, potentially reducing the risks of degenerative diseases such as dementia.
Promotes Gut Health: The fiber in sweet potatoes serves as a prebiotic, supporting the growth of beneficial gut bacteria, which is crucial for digestive health.
Versatility in Cooking: Aside from health benefits, sweet potatoes are incredibly versatile in the kitchen, from main dishes to desserts, making them an easy addition to various meals.
Sweet Potato & Black Bean Tacos with Shredded Turkey
6 corn tortillas
2 medium-sized sweet potatoes, peeled and cubed
1 can of black beans, drained and rinsed
1 ripe avocado, sliced
1 c salsa
Juice of 1 lime
Fresh cilantro leaves, chopped for garnish
2 c shredded turkey, pre-cooked
Cooking spray or a drizzle of oil
Salt and pepper to taste
Step 1: Preheat oven to 400°F.
Step 2: Toss cubed sweet potatoes in a light coating of cooking spray or a drizzle of oil. Season with salt and pepper. Spread them on a baking sheet in a single layer. Roast in the preheated oven for about 20 to 25 minutes or until they’re tender and slightly crispy on the edges.
Step 3: While the sweet potatoes roast, heat the shredded turkey in a skillet over medium heat. Add a bit of turkey broth or water to keep it moist, if needed.
Step 4: In a separate pan, warm black beans over medium heat. Season with salt and pepper.
Step 5: Heat corn tortillas in a skillet or directly over the stove flame until they’re warm and slightly crispy. Layer each tortilla with roasted sweet potatoes, black beans and shredded turkey.
Step 6: Top with slices of avocado, salsa, lime juice and chopped cilantro.
Per serving (2): Calories: 420; protein: 10g; carbs: 70g; fats: 10g; fiber: 15g