Sweet Potatoes for the Win!
Sweet Potatoes are low glycemic and are a good substitute for regular white potatoes, which are higher glycemic. They are a source of healthy carbohydrates that can provide energy without raising blood sugar quickly. Slice into thin strips for fries or cut into small wedges or chunks and bake them. They have a slightly sweet flavor which makes them great for adding to meals to fend off sugar cravings. You can use white sweet potatoes, purple sweet potatoes or the classic orange sweet potatoes. White sweet potatoes are less sweet tasting and may be more reminiscent of regular potatoes.
Make sure you use a sharp knife to cut through the potatoes. I really like the Wusthof Chef’s Knife for the job. For this recipe cut them into about 1/2″ small chunks and coat with olive oil and salt/pepper. So simple, yet satisfying and filling.
I like to pair these with my Mediterranean Quinoa recipe along with steamed broccoli for an easy meal. Or enjoy them as a side dish with a steak or other protein. They also make a great source of healthy carbs in green salads.
Baked Sweet Potato
Sweet potatoes are a healthy carb!
For low FODMAP and SIBO Diets you may not be able to tolerate sweet potatoes in a normal serving size, so start with 1/4 cup once a day to see how you feel. As you eliminate SIBO with treatment, you should be able to tolerate 1/4 to 1/2 cup serving.
- Prep Time10 min
- Cook Time35 min
- Total Time45 min
- Serving Size8
- 4 organic sweet potatoes
- 2 tbl organic olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Pre-heat the oven to 425 degrees.
Peel the skin off the sweet potatoes. Cut the ends of the potatoes and discard.
Cut potatoes into small 1/2″ to 1″ chunks. If you make them larger wedges they will need to cook longer.
Place on a baking sheet and add olive oil, salt and pepper. Use your hands to gently roll the potatoes around the baking sheet to get them covered in oil.
Bake at 425 for 35 minutes. When done, let cool on baking sheet.