This starchy vegetable has bulk to keep your tummy full for hours. Yet its nutritional profile makes the calories worth it, especially since they are fat free. Its fiber alone is enough to make a sweet potato worth eating.
If a beta-carotene contest were held, sweet potatoes would tie carrots for first place. That may make them top-notch for fighting chronic diseases like cancer and heart disease, as well as disease related to inflammation, such as asthma and rheumatoid arthritis. Sweet potatoes are also rich in potassium and vitamin C; a small potato provides almost half the daily allowance.
The sweet potato, of course, is not only fit for baking: it can be grated and stir-fried; sliced and steamed, sauteed, broiled or roasted; wrapped in foil and baked in a fire; fried or, even better, cut into fries and baked with a little oil until crisp (or included in tempura); made into soup, a pasta sauce, a filling for ravioli or pie; used as a thickener; dried and eaten as a snack; reheated and drizzled with olive oil; braised in curries or soy-based dishes or European-style stews
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