I used to abhor sweet potatoes. In fact, as a child, I spent a lot of time dreading Thanksgiving dinners because I knew my mother was going to make me eat them. I even hated pumpkin pie because–in my opinion–it tasted like sweet potatoes. All of this changed a year ago.  

David brought over some small sweet potatoes from the farmers’ market and convinced me to try them again. He made them with this wonderful honey mustard walnut sauce. I actually had seconds! Anyone who knew me as a child would not have believed it. Now, I really like them, but it took 38 years and a chef to convince me. (I’m stubborn that way.)

I recently did some reading about these autumn veggies and found out some interesting nutrition facts. The orange variety is loaded with beta-carotene, which converts to vitamin A. Vitamin A is known to activate the DNA controls the production of new skin cells. This stimulates turnover and the shedding of old skin cells.

Sweet potatoes are also high in vitamin C, which slows the damage rate of free-radicals, those pesky erratic molecules that break down collagen and cause dryness, fine lines, and wrinkles. This potent antioxidant helps keep your skin smooth.

Plus, when you eat sweet potatoes with the skin on, they have as much fiber as a half a cup of oatmeal. Great for the digestive system.

One easy way to cook sweet potatoes is to cut them in 1” cubes, leaving the skin on. Toss the pieces with EVOO and roast in a shallow baking pan for 30-40 minutes at 450°. Sprinkle on some sea salt and serve.