For the first 23 years of my life I pretty much existed without sweet potatoes (that probably explains why I am now trying to make up for eat by eating tons of them). Sweet potatoes are part of the root vegetable family and actually only distantly related to the potatoes. The reason why I grew up without them is because they have never really been cultivated in Europe. Sweet potatoes have been around forever in the Americas as well as Asia and Africa (under slightly different forms and names). On my recent trip to Japan I also discovered them in desserts – which made me use them in my own 😉
Sweet potatoes are high in beta carotene (vitamin A) as well as Vitamin C and Manganese. They are also high in healthy slow sugars so they keep you satisfied for a long time and regulate your blood sugar levels to avoid peaks and excessive insulin production.
Other than being a nutritious goldmine, sweet potatoes are also incredibly delicious and super versatile. There are more sweet potato recipes in the making, but let’s start with an easy smoky hummus recipe. Great as a snack or as a side with a salad or a grain bowl.
- 1 large sweet potato, roasted for 1hr
- 2 tsp Tahini
- 2 tsp smoked paprika
- 1 scallion
- Roast the sweet potato on a baking sheet for 45-60 min (until soft) at 400°.
- Peel sweet potato (careful, hot so let cool off for a bit) and put it into the blender together with the other ingredients.
- Blend until smooth and creamy. Feel free to add a little bit of water if needed but make sure it gets not too liquid.