Thanksgiving is around the corner, making it an excellent time to find healthy alternatives to some of the fattening sides that typically accompany this holiday meal. Sweet potatoes are a mainstay of a traditional holiday menu and are popular throughout the season, which is actually a good thing considering their high nutritional value.
We recommend nutrient-rich foods such as sweet potatoes to members of our weight loss clinics so that they improve their health as they lose weight. Sweet potatoes are loaded with vitamin A in the form of beta-carotene—one average size potato contains more than 400 percent of our recommended daily needs for this important nutrient. They are also a great source of fiber, which helps fill us up and promotes healthy digestion, and bloat-fighting potassium. Sweet potatoes also contain strong amounts of copper, niacin, manganese, phosphorus and pantothenic acid, as well as vitamins B1, B2, B6 and C.
Instead of serving the quintessential sweet potatoes recipes loaded with brown sugar and marshmallow, why not let their sweetness stand on their own with this simple recipe for baked sweet potatoes. It’s super easy to make and just as scrumptious, yet doesn’t have all the fat calories and sugars that traditional recipes do.
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4 large sweet potatoes
2 tbsp Cinnamon
2 tbsp Vanilla extract
Himalayan sea salt
Preheat the oven to 350º. Peel the sweet potatoes and chop them into small cubes, around a half an inch each. Heat the coconut oil in a pan until it becomes liquid. Add in the cinnamon and vanilla extract and stir well. Pour the warm mixture over the sweet potatoes. Toss the sweet potatoes to fully coat. Place them on a cookie sheet and sprinkle with Himalayan sea salt. Bake for approximately 40 to 45 minutes.
Makes four servings.