Sweet potatoes and I used to be enemies. Perhaps this was because I was most familiar with them mashed, sweetened and covered in toasted marshmallows, a concept I still cannot grasp to this day. So after years of hating, I decided to re-embrace the sweet potato, and I should probably write it an apology letter.
Healthwise, sweet potatoes are a stellar addition to your diet. They’re full of iron, potassium, and Vitamins B6, A (a 100-gram portion contains 380% of your recommended daily value!), C and D, which means you’re basically fighting cancer, heart attacks, stress, obesity and blindness every time you eat one. Because they’re naturally sweet, you can use them to really flavor food without having to add syrups and sugars, and they’re a great alternative to white potatoes - as they have a lower glycemic index than your average Idaho, they help keep your blood sugar levels steady and make you feel fuller longer.
Almonds have their fair share of benefits, too. The nut is often touted as a weight loss star because just a handful is nutrient packed and will help stave off hunger for a while, but many don’t know that almonds also protect against diabetes, high blood pressure and heart disease. The greatest benefit of all, though? The FIBER! Let’s be real for a second here: the best foods for you are the ones that get things moving. Since we’re on a health kick here, the potatoes are tossed in tasty anti-inflammatories ginger and turmeric, which I couldn’t rave about more on this site.
This dish couldn’t be easier to make. It’s intended for a big one-person lunch, but you can double, triple, or quadruple the recipe to serve as an appetizer or side dish for a bunch of people.
1 medium sweet potato
1/4 tsp. ground ginger
1/4 tsp. turmeric
1/8 tsp. salt
1/4 tsp. pepper
2 Tbsp. olive oil
1/4 c. slivered almonds
2 tsp. lemon juice
1 c. wild arugula
Preheat oven to 425 degrees F.
- Peel potatoes and cut into 1/4-inch pieces. Toss in spices and oil in a small bowl. Spread out in an oven-safe dish and roast for 30 minutes or until edges have browned and crisped. Add arugula to bowl.
- In a small skillet, toast slivered almonds. This will take you about 5 minutes, so wait until potatoes are almost ready. Make sure to move almonds around occasionally so that they don’t burn.
- Add finished potatoes to arugula, top with almonds, drizzle with lemon juice, and serve. Easy, right?