Sweet potatoes are not only colorful and versatile, they are also one of nature’s greatest sources of beta-carotene, a natural substance that the body can transform into vitamin A. Beta-carotene has been shown to decrease symptoms of exercise-induced asthma, and may help prevent certain cancers and heart disease.
Roasting sweet potatoes at a lower temperature for a longer period of time allows them to develop a caramelized flavor that, topped with some nut butter and a few shakes of cinnamon, is a delicious and nutritious way to satisfy any sweet tooth.
Enjoy this simple superfood at breakfast, lunch or dinner with this recipe, courtesy of the Centers for Disease Control and Prevention (CDC).
Glazed Sweet Potatoes
Yields 4 servings
1 pound sweet potatoes, peeled and cut into 1/2-inch-thick slices
1 tablespoon cornstarch
1 tablespoon brown sugar
3/4 cup unsweetened orange juice
2 tablespoons lemon juice
Spray a 1-quart casserole dish with vegetable cooking spray and place sweet potato slices on the bottom. Combine cornstarch and brown sugar in a small bowl. Add orange and lemon juices, stirring well. Pour over potatoes and cover; bake at 425° F for 40 minutes or until potatoes are tender and glaze is thickened.