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NUTRITION ayfroiwebuoea.DrrSm,dgowvri“iennetsaaeoewmtrttaeslpileeonsott.us”ttraahcfntoeeodoeolsf

THE HEALTH BENEFITS OF

SWEET POTATOES

ACCORDINGTO MILLIE SMITH, MS, RD, LD, CNSC, Clinical and bring out a sweet, nutty and buttery flavor. From there,
Nutrition Manager at The Medical Center, Navicent Health, sweet you can mash them, use them as an ingredient in other
potatoes are packed with nutrients, including high amounts of recipes or serve them as is with just a sprinkle of cinnamon
vitamin A, vitamin C, vitamin B6, soluble and insoluble fiber on top for added flavor.”
(which promotes gut health), and manganese (which promotes
wound healing and cartilage and bone formation). Plus, Smith notes, sweet potatoes are delicious.
“They have grown on me as I have gotten older,” Smith says.
They’re also a great substitute for many of your greasy, “They have a creamy texture that makes them an excellent
less healthy favorites, such as French fries or loaded baked pairing with many entrées, and they are so versatile.”
potatoes, and can be served in a variety of ways.
INTERESTED IN NUTRITION COUNSELING? CONTACT
“They can be prepared as main dishes, sides, in stews and NAVICENT HEALTH’S OUTPATIENT DIETITIAN AT
even as desserts,” Smith says. “Roasting your sweet potatoes 478-633-5212.
in the oven or on the grill will caramelize the natural sugars

Toss out those greasy fries. This
delicious side dish or snack is low
in calories and easy to make.

SWEET POTATO WEDGES

INGREDIENTS DIRECTIONS NUTRITIONAL INFORMATION

2 medium sweet potatoes, peeled 1. P reheat the oven to 425˚ F. (Makes 4 servings)
1 tablespoon olive oil 2. C ut peeled sweet potatoes in half Calories: 80
1/2 teaspoon curry powder Total fat: 3.5g
1/4 teaspoon ground cumin lengthwise, and then cut each half Saturated fat: 0.5g
1/8 teaspoon ground cloves into six wedges. Cholesterol: 0mg
1/2 teaspoon salt 3. C ombine remaining ingredients Sodium: 330mg
1/4 teaspoon pepper in a bowl. Add the sweet potato Total carbohydrate: 12g
wedges, and toss gently Dietary fiber: 2g
to coat. Protein: 1g
4. P lace the wedges onto a baking
sheet so they do not overlap. Recipe courtesy of Produce
Bake until very tender (about for Better Health Foundation,
25 minutes), and serve. www.FruitsandVeggies.org,
and North Carolina State University
Plants for Human Health Institute

14 navicenthealth.org | FALL 2019