Potatoes often get a bad rap, but they’re actually a good source of nutrients—including vitamin C, potassium, some B vitamins, and fiber (especially when eaten with the skin). Sweet potatoes in particular stand out as an excellent source of beta-carotene, a carotenoid the body converts to vitamin A, which supports vision, immune function, and overall cellular health. This recipe also checks the box for being easy to prepare and affordable.
If you can find them, you can use white sweet potatoes (sometimes called Jersey sweets) in this recipe. They have a somewhat firmer texture than orange-fleshed sweet potatoes (but have minimal beta-carotene).
- 1 tablespoon olive oil
- 2 pounds sweet potatoes, well scrubbed and cut into ½ x 3-inch sticks
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons cider vinegar
- 2 teaspoons dark sesame oil
- ½ teaspoon salt
- In a large nonstick skillet, heat the olive oil over medium heat. Add the sweet potatoes and cook, stirring frequently, until not quite tender, about 7 minutes.
- Add the garlic and ginger, and cook, stirring occasionally, for 2 minutes.
- Add the vinegar, sesame oil, and salt, and toss until the sweet potatoes are well coated and cooked through.
Makes 6 servings; per serving: 185 calories, 4g total fat (<1g saturated), 5g dietary fiber, 35g carbohydrate, 3g protein, 210mg sodium.
From The Wellness Kitchen
