#Sweet potatoes can be a wonderful source of potassium, vitamin A, and fiber. They also contain significant amounts of vitamins C and B6. And even though they are a carbohydrate, they are lower on the glycemic index than many other food sources like white rice and corn.
#They contain relatively little sugar, and most sweet potatoes are low in fat.
#Sweet potatoes can be eaten raw, baked or boiled. But cooking can diminish their nutritional value by rendering some nutrients unavailable. They can also lose much of their nutritional value when they are overcooked. For example, sweet potatoes are sensitive to a high heat and will lose vitamin B6 content if cooked at more than 230 degrees Fahrenheit (110 degrees Celsius), which works out to five-and-a-half minutes of boiling time.
#It is a good idea to cook sweet potatoes while they are still a little hard, rather than soft. That way, you will retain the most nutrients and the starch will be less easily lost in the cooking process.
#You can choose to eat your sweet potatoes raw or cooked. Raw sweet potatoes may have no taste, light color or texture, but they contain more beta-carotene and vitamin A than those that have been boiled or baked.
#Sweet potatoes are part of the nightshade family, which includes foods such as tomatoes, eggplants and peppers. They contain powerful antioxidants, including vitamins A and C. They have also been shown to help protect against heart disease and cancer.
#For extra nutritional value, you can choose to cook sweet potatoes with rosemary or cinnamon. These herbs add a nice flavor to your dish.
#To retain the most nutrients in your sweet potatoes, you should cook them while they are still firm. That way, you will lower the chances of leaching out their valuable nutrients. The same goes for boiling versus baking. You should always cook your sweet potatoes lightly at first and then leave them in a covered dish to finish cooking in their own steam or even reheat them slowly.
#Even if they are cooked gently and taken care of properly, the nutritional value of sweet potatoes will eventually degrade over time. That is because their starchy fiber, which is good for you, can leach out of the skins during storage and cooking. The best way to preserve the valuable nutrients in your sweet potatoes is to consume them quickly after they are harvested, but even then nothing beats eating them fresh.
#A couple of other things to avoid when it comes to sweet potatoes: Don't cook them in oil or put sugar on them as these will mask their natural sweetness.
#You can cut your sweet potato into any shape you like. And you can peel the skin or not.
#Sweet potatoes are often served with butter and salt, or served for dessert topped with ice cream or whipped cream. Hot beverages like soups, stews and casseroles can also be enjoyed with sweet potatoes. You just need to keep in mind that too much sugar will turn your meal into dessert instead of a nutritious meal. #Sweet potatoes are often served on Thanksgiving and Christmas, and they can be great to serve at any special occasion.
#You can also store sweet potatoes for a few weeks in your refrigerator. Just gently rinse them off and pat dry before placing them in a bowl. Refrigeration will improve the flavor of the fresh sweet potatoes so don't leave it too long. The best thing is to eat them while they are still fresh, once they've reached their peak. And even if you have to reheat them in the microwave, you can still enjoy them as a nutritious side dish or meal.
#The best way to store sweet potatoes is to store them in the refrigerator, where they'll stay fresh longer. You can also freeze sweet potatoes, but only for a couple of months. To do so, simply cook them and cut them into pieces before freezing.
#Do not grate or mince the skin of a fresh sweet potato because this will cause it to become mushy and greasy. Instead, leave the skin on for just as long as you would eat it. This will give you the most nutrients in the freshest way possible.
#Fresh sweet potatoes have a lot of nutritional value and can make nutritious snacks or side dishes. A fresh sweet potato is a good source of vitamins A and C. The skin contains almost all of these vitamins, but they are more difficult to absorb than vitamins that are found in the flesh.
#The nutrients found in sweet potatoes will begin to degrade shortly after they have been harvested.
#If you are going to bake your sweet potato, bake it with the skin still on and make sure that it is firm before you do so.
#When choosing sweet potatoes, try to get them organic if you can; otherwise wash them thoroughly and peel them before cooking. This will remove a lot of the dirt and pesticides.
#Sweet potatoes are naturally gluten-free and they also happen to be low in fat and sodium as well as being cholesterol-free and an excellent source of fiber.
#When baking, leave the skin on, cover with a lid or some foil and bake at 350°F (180°C) for an hour or so. If they are still firm, they are ready.
#If you are serving sweet potatoes as a side dish, try not to make them too sweet. The natural taste of sweet potatoes is better than putting lots of sugar on them. To make them sweeter, add spices like cinnamon or nutmeg for a more satisfying taste.
#When cooking fresh sweet potatoes there are two options: bake or boil. Boiling will take longer but baking will take up less of your time.
#The sweet potato is a starchy root vegetable that belongs to the morning glory family. It is thought to have originated in Mexico. The plant is high in vitamin C and beta-carotene, which gives it its orange color. The root vegetable gets its name from the sweetness of its flesh.
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