Getting used to eating sweet potatoes on a regular basis is truly crucial if we are keen on eating healthy while avoiding gaining weight.
Sweet potatoes are rich in many vitamins and minerals, especially vitamin B6, C and D. Vitamin C will not only improve your immune system, it will also support the collagen production necessary for a perfect “wrinkle free” skin.
Vitamin D and natural sugars present in sweet potatoes are released to the bloodstream slowly (compared to wheat or classic potatoes) and this ensures a balanced source of energy rather than well known ups and downs we sometimes experience.
I am including several other sweet potato benefits;
- they contain iron which supports white blood cell production and resistance to stress, while helping us metabolise proteins
- they are an excellent source of magnesium, a mineral well known for its relaxation and anti-stress benefits
- sweet potatoes are also a source of potassium which helps regulate heartbeat and nerve signals
- they are rich in beloved beta carotene and other carotenoids which are responsible for the protection against the effect of ageing
BAKED SWEET POTATO WITH SHRIMP SALAD
Preparation 10 minutes / Baking 40 minutes in total /Serves 1 person
- 1 medium sweet potato, well washed and sliced in half
- 4-5 peeled shrimps
- 1/2 avocado
- 1 small red onion, peeled and chopped
- bunch of thinly sliced red cabbage
- 1/2 red chilli pepper, chopped
- 1 spring onion, washed and chopped
- 2 tablespoons olive oil
- freshly squeezed juice from 1 lime
- coriander for garnishing
- sea salt and black pepper for taste
Preheat your oven to 200ºC (400ºF). Place the sweet potato (washed and sliced in half) on the baking tray. I would suggest you put a baking paper on the tray too before you place your sweet potato there. Bake for 35-40 minutes.
In a saucepan or wok, heat up one tablespoon olive oil and throw in shrimps. Season with salt and pepper. Be careful about overcooking your shrimps, 4-5 minutes are truly enough. If you overcook them, they will become chewy and hard.. Once your shrimps catch this beautiful golden colour, remove them onto the plate to cool off for a minute.
Chop your vegetables and herbs and mix them in a bowl together with shrimps, olive oil, salt, pepper and lime juice. Leave to marinate while your sweet potato gets ready.
As soon as you take the sweet potato out, gently (with a tablespoon) mix the inside of a potato with some salt and fill with shrimp salad.
Garnish with coriander for a complete taste, enjoy!