Sweet potatoes and Thanksgiving go hand in hand. I remember as a child looking forward to my grandmother’s creamy sweet potato casserole topped with melted marshmallows. It makes my mouth water just to think about it.
But the old-fashioned sweet potato casserole I grew up eating just isn’t good for you at all. And it’s such a shame to take one of the best sources of the powerful antioxidant beta-carotene, touted to be protective against cancer and aging, and trump its health benefits by smothering it in butter and sugar.
Here’s a yummy sweet potato recipe that’s much better for you. One of the ingredients in this recipe is olive oil. Including fat in sweet potato dishes significantly boosts the uptake of the beta-carotene, a carotenoid, from sweet potatoes. So you can enjoy a sinfully delicious side dish without the guilt.
Carotenoids are great for fueling up the brain and boosting your health by preventing:
- Eye disease
- Cardiovascular disease
- 4 large sweet potatoes, peeled and cut into 1-inch cubes
- ¼ cup olive oil
- ¼ cup honey
- 2 teaspoons ground cinnamon
- Sea salt
- Preheat oven to 375 degrees F.
- Line a baking sheet with aluminum foil to facilitate cleanup.
- Place sweet potatoes in a large bowl.
- In a small bowl, whisk together olive oil and honey.
- Pour olive oil and honey mixture over sweet potatoes and gently toss to coat.
- Transfer sweet potatoes to the baking sheet and sprinkle with cinnamon, sea salt and pepper.
- Roast for 25 to 30 minutes or until tender. Serve hot.