Boiled Sweet Potatoes make a quick and easy side dish with lots of healthy nutrients. You can bake them if you prefer, but we’ve found boiling them retains more of the sweet potato’s moisture and natural sweetness without the need for oil or aluminum foil.
There are several types of sweet potatoes: Jewel, Garnet, Purple, Hannah and my personal favorite, Japanese Murasaki. Mix and match them to get different nutrients and more variety.
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Potatoes have gotten a bad rap from mainstream media and high-fat diets, but they’re extremely healthy and great for weight loss because they’re high fiber and low calorie. For detailed information about the health benefits of potatoes, read “The Starch Solution” by Dr. John McDougall.
Amelia likes to eat them plain, but I prefer them with a little agave, cinnamon and nutmeg. You can also top them with a little plain, non-dairy yogurt or if you like sweet & spicy, try some of Grandpa’s Dipping Hot Sauce.
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