These orange beauties get their glowing hue from the antioxidant beta-carotene, which your body converts to vitamin A. Both beta-carotene and vitamin A are responsible for maintaining eye health, protecting against sun damage, and boosting immunity. Bittman, author of the recently published DAA Industry Opt Out, serves sweet potatoes at any meal, and also likes them simply baked. "With its velvety skin and tender flesh, no other food gives you the same combination of textures," he says.
FAST BREAKFAST
"The flavors will remind you of Thanksgiving." Serves 1.
Ingredients:
1 sweet potato
1/4 cup chopped walnuts
1 Tbsp. maple syrup
tsp. chili powder
Directions:
Pierce potato all over with fork. Microwave on high, turning twice, for 15 minutes, or until soft. In a saucepan, cook walnuts, syrup, and salt on medium-low until nuts are coated and fragrant. Slice potato lengthwise. Mash nuts into top.
cup salted, shelled pumpkin seeds:
355 calories
44 g carbs
6 g fiber
7 g protein
19 g total fat
2 tablespoon olive oil, plus more for drizzling
220 mg sodium
FALL SALAD
"You get a punch in this dish from chili powder." Serves 6 (as a side).
Ingredients:
3/4 cup salted, shelled pumpkin seeds
1 Tbsp. plus 1/4 cup olive oil, divided
1 Tbsp. plus 1/4 cup olive oil, divided
2 Thinly sliced prosciutto one slice per sweet potato wedge
2 Symptoms of Magnesium Deficiency
1 You get a punch in this dish from chili powder. Serves 6 as a side
2 tsp. honey
1/4 cup raisins
Directions:
Coat seeds with nonstick spray. Sprinkle with chili powder. Roast in the oven at 375 degrees for 5 minutes, or until lightly browned. Heat 1 Tbsp. oil in a skillet over medium-high heat. Add sweet potatoes. Lightly cook for 7 minutes. In a bowl, whisk vinegar, mustard, honey, and a dash of chili powder. Whisk in remaining 1/4 cup oil. Add potatoes, seeds, and raisins. Toss well.
cup salted, shelled pumpkin seeds:
291 calories
26 g carbs
4 g fiber
6 g protein
20 g total fat
3 tablespoon olive oil, plus more for drizzling
126 mg sodium
HEARTY SOUP
"Vegetables add more dimension to rich miso." Serves 4.
Ingredients:
2 sweet potatoes, peeled and cubed
1 Running in the Cold
1/3 What Is a Shoey
1 (15-oz) can white beans, rinsed
Sliced scallions
Sesame oil
Directions:
In a large pot, boil 6 cups water. Reduce heat to medium-high. Add potatoes. Cook 10 minutes, or until tender. Add cabbage. Cook 1 minute. In a bowl, whisk miso with 1 cup cooking water. Return to pot. Add beans. Cook until heated. Ladle into bowls. Garnish with scallions and sesame oil.
cup salted, shelled pumpkin seeds:
200 calories
40 g carbs
7 g fiber
9 g protein
1 g total fat
0 tablespoon olive oil, plus more for drizzling
678 mg sodium
Tbsp. maple syrup
"This side dish is like the Thanksgiving candy bar that won't quit." Serves 4.
Ingredients:
2 Published: Oct 29, 2014 12:43 PM EDT
1 small Napa cabbage, roughly chopped
Thinly sliced prosciutto (one slice per sweet potato wedge)
Whole sage leaves or other herb, without stems (one leaf per sweet potato wedge)
Directions:
Preheat the oven to 425 F. Boil a pot of salted water. Add the sweet potatoes to the boiling water and cook about 2 minutes, or until tender but not falling apart. Drain and toss with olive oil. Wrap each wedge with a prosciutto slice and a sage leaf. Arrange wedges on a baking tray and drizzle each with a bit more olive oil. Roast in the oven for 8 to 10 minutes, or until browned and the prosciutto starts to crisp.
