Sweet Potatoes are high in beta-carotene, which raises levels of vitamin A in our blood
The pigments in Purple sweet potatoes have been shown to have antioxidants and anti inflammatory benefits
The Vitamin A in sweet potatoes helps protect smokers and those affected by secondhand smoke from the damages of emphysema
Sweep potatoes have Vitamin C, which prevents the growth of cancer causing free radicals
Unlike white potatoes, which have a high glycemic index, sweet potatoes are low on the glycemic index
The dietary fiber in sweet potatoes aids the digestive system, particularly in pregnant women
Vitamin B-6, which is found in sweet potatoes, helps alleviate the symptoms of morning sickness in pregnant women, and helps in the formation of red blood cells.
Having both Vitamin C and iron, sweet potatoes are a great source of iron because Vitamin C enables the iron to be absorbed by the body.
Fun Fact – Sweet potatoes are the official vegetable of North Carolina
Courtesy of RealHealthyRecipes.com
Here’s what you need…
- 1 lb loose Italian sausage
- 1 sweet potato, peeled and diced
- 2 Tablespoons plus 1 teaspoon olive oil
- 2 yellow onions, diced
- 1 Tablespoon garlic, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon sea salt
- ½ teaspoon red pepper flakes
- ½ cup dry white wine
- 4 cups chicken broth
- 1 (15 oz) can diced tomatoes in juice
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (5 oz) package baby kale
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- Form the sausage into 40 small meatballs using about a teaspoon of sausage per meatball. Place the meatballs on one of the prepared baking sheets and bake in the preheated oven for 10 minutes.
- In a medium bowl toss the diced sweet potato with 1 teaspoon of olive oil and a sprinkle of salt and pepper. Spread the sweet potato over the remaining baking sheet and bake in the preheated oven for 15-20 minutes, until tender.
- Heat the olive oil in a soup pot over medium-low heat. Add the onions, garlic, Italian seasoning, sea salt and red pepper flakes. Partially cover and cook for 10 minutes, until the onions are soft. Increase the heat to high.
- Deglaze the pot with the wine and cook until evaporated. Stir in the broth, tomatoes and sweet potato and bring to a boil. Reduce the heat to medium and simmer, 8-12 minutes.
- Stir in the meatballs, chickpeas and the kale until wilted. Season to taste with salt and black pepper. Enjoy!
Nutritional Analysis: One serving equals: 397 calories, 19g fat, 26g carbohydrate, 705mg sodium, 7g sugar, 9g fiber, and 20g protein.