By: Janine Serio
What is starchy, sweet, and also part of the vegetable family? Da’ sweet potato, of course!
As the weekly marathon mileage increases, and strength training sessions get more intense, finding alternatives to the usual grains for energy has been a must. This can be especially challenging if you have a gluten allergy and are limited in choices. Although sweet potatoes have always graced our nutrition plan – at some point, at least – it has been an awesome addition to fueling our grueling workouts.
So, why do we think this “tuber” is off the charts?
1. It is packed with vitamins and minerals galore! It is a fabulous source of beta carotene, Vitamin C, and potassium.
2. Chock full of fiber, it helps keep you fuller, and satiated, longer. Pair it with a fabulous lean protein, and some yummy vegetables, and you have a well-rounded, “A+” meal!
2. Sweet potatoes are part of the hypoallergenic family, so they are perfect for those who have food sensitivities.
3. We <3 the fact they are low on the glycemic index so they will keep energy up without spiking your blood sugar levels.
If you are still on the fence as to whether or not you are a fan of this powerhouse spud, check out our favorite recipes from some of our favorite peeps. And if you are not one for fancy recipes – quick and convenient is more your speed – eating them plain is pretty awesome too!
Bon Appetite! 🙂
Sweet Potato, Brussel Sprouts & Egg Recipe (Adapted from Stupid Easy Paleo)
- 9 large eggs, beaten
- 1 tsp. smoked paprika
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- 1 tbsp. ghee butter
- 1 large sweet potato, cooked, cooled, and roughly chopped
- 1 medium onion, diced
- 1 lb. Brussel sprouts, sautéed
- Preheat the oven to 350°F
- In a large bowl, beat the eggs together with the smoked paprika, salt and pepper. Mix in the chopped sweet potato. Set aside.
- In a large cast iron skillet over medium-high heat, add the ghee butter. Then, add the onion and Brussel Sprouts; sauté on medium heat until they are softened and slightly tender, about 6 to 8 minutes.
- Pour the egg mixture into the skillet. Turn off the heat and stir the ingredients to combine.
- Bake for 20-25 minutes or until the eggs are set and not runny.
- Serve directly from the skillet or slice and store for leftovers.
Slow Cooker Hearty Bean & Sweet Potato Chili (Adapted from He & She Eat Clean)
1 small yellow onion
- 2 cloves garlic, minced
- 1 box of Pomi Brand diced tomatoes
- 1-15 oz can black beans, preferably organic and drained
- 1-15 oz. can chick peas, preferably organic and drained
- 2 cups sweet potatoes, peeled and cubed
- 1 lb turkey breast, ground
- 1 bay leaf
- 2 tbsp. chili powder
- 1/2 tsp. cayenne (*if not a fan of spice/heat, feel free to eliminate)
- 3/4 tsp cumin
- 1/2 tsp. oregano
- Sea salt & black pepper to taste
- 1/2 tsp coarse grind pepper
- 1/2 cup water
- 1 1/2 cups water
- Place sweet potatoes, black beans, chick peas, tomatoes, and garlic at the bottom of the slow cooker.
- Layer ground turkey breast, spices/seasoning, and water.
- Put slow cooker on low, cover with lid, and cook for ~8 hours. All slow cookers vary so adjust cooking time as needed.
- 30 minutes before finished, carefully remove lid, stir, and taste. Adjust seasonings as necessary.
- Cook for an additional 20-30 minutes on low. Place in bowls and serve.
Sweet Potato Muffins (Adapted from Runner’s World)
- 2 1/2 cups almond flour
- 3/4 cup coconut palm sugar, organic
- 2 tsp. baking powder
- 1 tsp. ground ginger
- 1/4 tsp. baking soda
- 1/4 tsp. sea salt
- 1/2 cup coconut oil, melted
- 1 can sweet potato, organic
- 1 egg, beaten
- 1/2 cup coconut milk (from can)
- 1/2 tbsp. fresh lemon juice
- Preheat oven to 375 F
- In a medium-sized bowl, add coconut milk and lemon juice. Whisk and let sit for ~5 minutes.
- Combine flour, sugar, baking powder, ginger, baking soda, and salt.
- In the same bowl as the coconut milk and lemon juice, add coconut oil, sweet potato, and egg. Whisk until combined.
- Fold wet mixture into dry; stir until combined.
- Spray a muffin tin with coconut oil spray and fill muffin cups 3/4 full. Bake for 20-25 minutes, or until an inserted toothpick comes out clean.
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