Spring is on the horizon (and thankfully so) as the seasonal winter bounty is dwindling this time of year. Luckily, storage crops likes apples, carrots and sweet potatoes are still abundant at farmers markets. Sweet potatoes, in particular, make a regular appearance at our house. Rich in fiber and beta-carotene, which provides that beautiful orange hue, sweet potatoes are an excellent source of carbohydrates and a vegetable to boot.
Prep Tip: If your oven is on, roast some sweet potatoes. You can cut them up and toss them with olive oil, salt and pepper or simply cook them whole. Poke a few holes in the skin prior to roasting.
Try A One-Pan Meal: Roasted chicken, sweet potatoes and Brussels sprouts cooking together on one pan? Yes, it’s that easy. One-pan meals are in my weekly rotation for good reason. One pan, a few simple ingredients, into the oven and dinner is served. Check out a few of my favorite mix-and-match one pan dinners here.
More Sweet Potato Recipes to Try:
Sweet Potato and Cranberry Oats – Katie Cavuto, MS, RD, Chef
Sweet Potato, Winter Squash and Cranberry Crumble – Katie Cavuto, MS, RD, Chef
Sweet Potato Noodles with Cashew Cream Sauce –Kara Lydon, RD, LDN, RYT, The Foodie Dietitian Blog
Roasted Poblano and Goat Cheese Sweet Potato Bites with Avocado Crema – Kayleigh McCordie, RDN of The Lively Table
Sweet Potato and Cauliflower Rice Tabbouleh – Liz Weiss, RDN of Meal Makeover Moms
By: Katie Cavuto, MS, RD
Nourish.Breathe.Thrive
