I admit it. My entire life I have always had a sweet tooth. I never really struggled with my weight or had other health problems growing up, so I was never forced to address and curb my addiction. That’s right – we get addicted to sugar. Eating even a small amount leads to desire for more and when we “kick the habit” we go through withdrawal symptoms such as headaches, mood swings, cravings and fatigue. I no longer get my “fix” from M&M’s, chocolate chip cookies, and gummy candies (my 3 favorites when I was younger). Instead I incorporate sweet vegetables into my daily diet which alleviates the need for the big sugar kick I used to rely on from cookies and candy.
Sweet potatoes are rich in antioxidants including Vitamin C and beta-carotene (what becomes Vitamin A in your body). They are also great sources of iron, Vitamin B6, potassium and fiber! Plus they taste pretty darn good. They are super sweet and but without all the added sugar.
This recipe is full of sweetness and you get all the added health benefits by eating sweet potatoes instead of sugar, corn starch and cocoa butter.
Ingredients:
2 medium sweet potatoes
Cinnamon
Extra virgin Olive Oil
Directions:
Preheat oven to 350 degrees
Chop sweet potatoes and place in baking dish large enough so that the potatoes are evenly dispersed across the bottom of the dish
Sprinkle lightly with extra virgin olive oil and cinnamon
Toss potatoes to make sure they are evenly coated
Bake until tender – approximately 30 minutes
These potatoes are quick and easy, make a great side dish to any meal or can be eaten by themselves at any temperature as a sweet snack.
Tags: Recipes, Sugar, Vegetarian / Vegan, Wheat Free