Sweet Potatoes*

The benefits of eating Sweet Potato are, well, SWEET!

• Eating one large baked sweet potato gives you nearly 25 percent of your daily potassium needs.
• The orange-flesh sweet potatoes are very rich in beta-carotene (vitamin A).
• A single large sweet potato contains more than 100 percent of the RDA for vitamin C.
• The purple-flesh varieties are outstanding sources of antioxidants.
• A large sweet potato contains 37 g of carbohydrates.
• Sweet potatoes contain a valuable amount of dietary fiber (just over 3 grams per medium sweet potato).
• They are also a very good source of manganese, copper, dietary fiber, niacin, and vitamin B5.
• While most starchy root vegetables are not helpful for controlling blood sugar, the sweet potato actually improves blood sugar regulation—even in persons with type 2 diabetes. 

Try this easy fiber filled sweet potato recipe:

Chili Stuffed Sweet Potato

4 medium sweet potatoes, baked at 400 for 40-50 min.

1 teaspoon olive oil

1 cup chopped yellow onion

1 red bell pepper, diced

2 garlic cloves, minced

1 1/2 tablespoons chili powder

1 teaspoon dried oregano

1/2 teaspoon cumin

1/4 teaspoon chipotle chili powder or cayenne pepper, if you like a kick

1-15 ounce cans of black beans (do not drain)

¾ cup tomato sauce

salt and pepper to taste

Cilantro, avocado and sour cream or greek yogurt for garnish

While the sweet potatoes are roasting, prepare the chili by sauteing in oil: onion, bell pepper and garlic; cook until softened, about 6-8 minutes. Next mix in chili powder, oregano, cumin and chipotle chili powder or cayenne; stir for 1 minute. Mix in beans and tomato sauce. Bring chili to a boil, stirring occasionally. Reduce heat to medium-low and simmer until sweet potatoes are done cooking and chili thickens. Taste and season again with salt and pepper or additional spices.

Once sweet potatoes are done, split them open. Place about 1/3-1/2 cup of chili in each potato. (You will most likely have extra chili leftover which you can serve on the side.) Top potatoes with cilantro, avocado and greek yogurt or sour cream, if desired. Serves 4.