Sweet Potatoes are an excellent source of Vitamin A. A good source of Vitamin C, manganese, copper, pantothenic acid, Vitamin B6, potassium, dietary fiber, niacin, Vitamin B1, Vitamin B2, and phosphorus.
White potatoes and sweet potatoes have complementary nutritional differences; one isn’t necessarily better than the other. For instance, sweet potatoes have more fiber and Vitamin A, but white potatoes are higher in essential minerals, such iron, magnesium, and potassium.
The same amount of white potatoes and sweet potatoes contain about the same amount of carbohydrates (1/2 cup = 15 grams carbohydrates). Sweet potatoes, however, have more fiber and are slightly lower on the glycemic index than white potatoes.
2 medium to large sweet potatoes, peeled and diced
1/2 Spanish onion, diced
1 small red pepper, diced
1 Tablespoon Avocado or Olive Oil
1 – 2 medium Granny Smith apples, cored and diced
Salt and pepper to taste
Cayenne pepper to taste
Using a large saute’ pan, heat oil, add sweet potatoes and cover and cook for 4 – 5 minutes over medium-high heat. (Covering will help the potatoes cook inside more quickly). Uncover and add the onions and red peppers. Cook for an additional 2 -3 minutes. Do not stir constantly or items will not brown. Add salt, pepper, and cayenne.
Add apples last and continue to cook for another 3 – 4 minutes until everything is nicely caramelized.
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