SWEET 'OL SWEET POTATOES!
Mar 1, 2012
If you love potatoes, switch from white to sweet—the latter contain more age-fighting nutrients and are less likely to rile your blood sugar. Don’t be fooled by terminology; the moist, orangy tubers often labeled “yams” and the drier, yellower ones generally called “sweet potatoes” are both varieties of the same plant. Don’t douse your sweets in syrupy concoctions, either; noted alternative practitioner Andrew Weil, MD suggests baking the moister varieties in a 350° oven until fork-tender, or pan-frying them in a spot of olive oil. He says both types can be oven-roasted—just peel, cube, toss with olive oil, salt and pepper, spread in a baking pan and roast in a 450° oven (stirring every 10 minutes) until nicely browned. Enjoy!