Thursday 13 August 2015

Superfood: Sweet Potatoes

Packed with both nutrients and a sweet flavor, sweet potatoes are one of the most versatile and healthful vegetables available. They are chock-full of disease-preventing, cancer-fighting, and immune-boosting benefits. These tubers are also good sources of the anti-inflammatory nutrients, vitamins A and C, making them an excellent food choice for those suffering from arthritis or asthma. People with diabetes may also benefit from eating this root vegetable because it ranks low on the glycemic index and has less of an effect on blood glucose levels.

Superfood: Sweet Potatoes

Roasted Sweet Potatoes and Apples

Roasting Fuji, Golden Delicious, and Granny Smith apples with sweet potatoes give this dish an extra punch of fiber and flavor. Consider using half the amount of sweet potatoes and replacing the other half with another seasonal favorite, butternut squash.
Roasted Sweet Potatoes and Apples Recipe
Photo: Leigh Beisch; Styling: Dan Becker


3 pounds orange-flesh sweet potatoes (often labeled
3 tablespoons extra-virgin olive oil
Fuji apples, peeled and cut into 1-in. chunks 
Golden Delicious, peeled and cut into 1-in. chunks
Granny Smith apples, peeled and cut into 1-in. chunks 

1/4 cup maple syrup
Finely shredded zest of 1 lemon
1 tablespoon fresh lemon juice 
1 tablespoon chopped fresh thyme, plus sprigs
About 1 1/2 tsp. kosher salt
1/2 teaspoon freshly ground black pepper


1. Preheat oven to 425°. In a large bowl, toss sweet potatoes, oil, apples, syrup, lemon zest and juice, chopped thyme, 1 1/2 tsp. kosher salt, and pepper until coated.
2. Spread mixture in a single layer in 2 large, oiled, rimmed baking pans. Roast until sweet potatoes are browned and tender when pierced, 40 minutes, turning chunks every 15 minutes. Transfer to a platter, add more salt to taste, and garnish with thyme sprigs.
Make ahead: Up to 1 day; chill. Reheat, drizzled with a little olive oil, in a 425° oven in 2 baking pans, until hot, 20 minutes.
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