Like all orange and yellow vegetables, sweet potatoes are an excellent source of the powerful antioxidant beta-carotene, which has been linked to a reduced risk of cancer and heart disease, and with potential anti-inflammatory properties. For an easy to make meal with sweet potato, check out this delicious stuffed and baked sweet potato recipe. Next week if you're in the mood for something different, try this sweet potato soup with shredded chicken recipe.
- 4 small sweet potatoes, scrubbed
- 1 tbsp extra virgin olive oil
- 2 large red onions, thinly sliced
- 2 garlic cloves, thinly sliced
- 100g baby spinach leaves
- 50g reduced-fat feta cheese, crumbled
- 2 tbsp raisins
- 1 tbsp pepitas, lightly toasted
- 1 tbsp sunflower seeds, lightly toasted
- Preheat oven to 200°C. Prick the sweet potatoes well and roast for 40-50 minutes, turning once, until tender when pierced with a skewer.
- Meanwhile, heat the olive oil in a large non-stick fry-pan over low heat and cook the onion, stirring occasionally, for 8-10 minutes, until softened and light golden. Add the garlic and cook, stirring, for 1 minute. Add the spinach and stir until just wilted. Remove from heat, add the feta, raisins and seeds, then season to taste with sea salt and freshly ground black pepper.
- Cut a slit in each potato. Mash the flesh lightly with a fork and spoon in the filling.
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Recipe from the Anti-Inflammatory Cookbook by Chrissy Freer, published by Murdoch Books. Photography by Julie Renouf.