Try this rather tasty and simple Broiled Sweet potato bites recipe, they pair well with a variety of meals.

When I was younger, approximately a year ago or so, I thought I didn’t like sweet potatoes. One night we were invited to our friends’ home for dinner. We were waiting for the main dish to finish on the grill and I was ravenous. My friend had just pulled some roasted vegetables out of the oven and sweet potatoes were among the crew. Fueled only by the will to live and trying to avoid making hangry comments, I popped a roasted sweet potato in my mouth and braced myself to say a pleasantry which was honest but not hurtful. Once again the foolish perceptions of youth and a strange allegiance to the non-sweet potatoes of this world had kept me away from a food I now love! Who knew we could all coexist peacefully together and my new liking of the sweet didn’t diminish my original and abiding love for my old companions – russet, white, baby, and red potatoes?

When I went to the store to purchase sweet potatoes on my own I was confused. I saw two options labeled as sweet potato – a purple variety and a light skin colored variety. I purchased the light skin variety which was white inside. They tasted sweet and delicious, but I was visually drawn more to the orange colored flesh variety I had at my friend’s house. Plus, my internal nutrition cues were going off about the other colors and the vitamin and mineral diversity they likely provide. Now, when I go to the store, I don’t trouble myself with how they are labeled. Originally I knew I wanted sweet potatoes and so when I would see darker skin and orange flesh ones labeled as yams, I wouldn’t entertain the thought. Now, I don’t let the names get under my skin and buy the colors I want. So liberating, I tell ya. 

I will never throw my good ol’ friend
the [non-sweet] potato under the bus.

– your forever friend

I will never throw my good ol’ friend the [non–sweet] potato under the bus. He endures a lot of torment in this day in age about his carbohydrate content, glycemic index and any number of other hurtful slander. So my recommendation for sweet potatoes does not imply that they should always take the place of potatoes! Both deserve a seat at/on our tables.

Sweet potatoes are a good source of fiber, vitamins, and minerals. They are particularly high in vitamin A which has vision, skin, and immune benefits.  Leave the skin on for maximum nutrient value and just cause you’re crazy like that. Sweet potatoes are also rich in antioxidants, especially the orange and purple varieties. They are a tasty addition to the “starch” portion of our plates when using the plate method.

Chicken or Beef? Pair this sweet potato recipe with a protein dish.

The Recipe