Photo courtesy of: @grokgrub
Who would have thought to use sweet potatoes as an edible plate? We’re so stoked someone did because now we have tons of recipes to experiment with. Try your hand at creating a scrumptious baked sweet potato round and top it off with a combination of delish ingredients. Check out some of our favorites below and read up on why they’re so good for you!
SWEET POTATO
These babies shouldn’t be saved just for the holiday season, they are packed with tons of nutrients that we should be taking advantage of year-round. A substantial amount of research has proven that these naturally sweet root vegetables possess antioxidant, anti-inflammatory, and disease-fighting components. The gorgeous hue of sweet potatoes is owed to the carotenoid beta-carotene, which comes in large doses in sweet potatoes. Carotenoids are natural pigments responsible for the colorful appearances of some fruits and vegetables. As an antioxidant, beta-carotene can help ward off free radicals that damage cells through oxidation, which can make you vulnerable against chronic diseases. This antioxidant can help support your immune system, as well as lower your risk of heart disease and cancer.
WATERMELON RADISH
Have you ever seen a more gorgeous veggie? They aren’t just good to look at, they are GREAT to eat as well. Watermelon radishes are a rich source of antioxidants, vitamins and minerals. Plus, watermelon radishes are 89 percent water, which can lend to improving your hydration. Originally cultivated in China, large, colorful watermelon radishes are a nutritious root vegetable. The Chinese have long believed in the healing powers of this vegetable, thanks to its high phytochemical profile including zeaxanthin, lutein and beta-carotene. We already know a lot about beta-carotene thanks to the sweet potato, but lutein and zeaxanthin are also important additions to our diet. Lutein and zeaxanthin are classified as xanthophyll carotenoids. They are antioxidants that destroy harmful free radicals generated by exposure to light, which initiates oxidative damage in the eyes and skin. These xanthophylls provide protection against free radicals that can damage cells and DNA, and thus cause cancer.
PEACH
This summertime staple seems to be a secret superfood. We all know peaches are delicious but they are also incredibly nutritious. Peaches contain tons of different vitamins and minerals including vitamins A,C, E and K, as well as potassium, magnesium, phosphorus, and a few other important minerals. Quite possibly the best part, researchers at Texas A&M recently found that peaches have antioxidant levels that rival blueberries—and that they contain two types of polyphenols (antioxidants) that may help kill breast cancer cells while leaving healthy cells intact. Thank you, peaches!
ASPARAGUS
Although sometimes they get a bad rap, these spear-shaped veggies should not be looked past. Asparagus are yet another veggie with serious cancer-fighting power and health benefits. Asparagus is a very good source of fiber, folate and vitamins A, C, E and K. This herbaceous plant is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals. This is why eating asparagus may help protect against and fight certain forms of cancer. Need more reasons to chow down? Asparagus are packed with antioxidants, ranking among the top fruits and vegetables for their ability to neutralize cell-damaging free radicals.
INGREDIENTS
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 1 tablespoon butter, melted
- Desired toppings
DIRECTIONS
- Scrub the sweet potatoes, leave unpeeled, and cut into rounds.
- Combine olive oil and melted butter.
- Arrange the potato slices, not touching, in rows on a baking sheet.
- Lightly brush the potatoes with the oil mixture; being careful to not use too much or the fries get mushy.
- Roast at 450°F for 18 to 22 minutes, or until they are golden and crisp, turning them once with a spatula.
- Transfer the potatoes to paper towels to drain, sprinkle them with the salt to taste, and serve them warm.
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