SALAD: Roasted sweet potato with leek, ruby red orange and radish sprouts. SALAD: Roasted sweet potato with leek, ruby red orange and radish sprouts.
IT IS winter and therefore it comes with expectation that curries, stews and hearty soups will be the go-to comfort foods. That is good, but one also needs immune boosting food to keep flu and colds at bay.
Sweet potatoes are a good example. They are a good source of vitamin C, D, B6, iron, potassium, antioxidants etc.
A few days ago, I bought a ready-made sweet potato dish. It was awfully sweet and the experience of having to eat it inspired this week’s dish.
Sweet potatoes contain natural sugars which are released slowly into the blood stream and that helps keep ones energy up throughout the day. It makes you wonder why we feel the urge to add more sugar when preparing the vegetable. In addition to that, cooking sweet potato with skin on add fibre to one’s diet.
A lot of people, especially from the Mpumalanga, Limpopo and KZN provinces would prefer sweet potato boiled for breakfast and served with tea. Why not try it in a salad?
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