There are many ways to pack in healthy and natural foods into this Thanksgiving season. A sweet potato can be the answer. The sweet potato is a tuberous root vegetable belonging to the family of plants of the morning glory, and native to Central America. Sweet potatoes are an excellent source of vitamin A, potassium, vitamin C, B6, riboflavin, copper, pantothetic acid and folic acid.

The sweet potato is high in dietary fiber, naturally occurring sugars and complex carbohydrates. You can add more nutrition value to your Thanksgiving dinner by adding a sweet potato recipe or have as side dish. Yum! They can even be used for dessert. The sweet potato is popular even in the famous sugarbusters diet as they’re a great substitute for other foods high in sugar and carbohydrates such as rice, pasta and corn. It’s also good in beta-carotene.

Add some sweetness with a dessert this Thanksgiving: Sweet Potato Pudding:

Recipe:

• 1 (29 ounce) can sweet potatoes
• 2 eggs, lightly beaten
• 220 g packed brown sugar
• 250 ml milk
• 55 g melted butter
• 15 ml lemon juice
• 0.4 g ground ginger
• 0.5 g ground cloves
• 1 g ground cinnamon
• 2 g salt

Directions:

1. Preheat an oven to 350 degrees F. Grease a 1 1/2 quart baking dish.

2. Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish.

3. Bake in preheated oven until hot and golden brown on top, about 30 minutes.

 

This entry was posted on Wednesday, November 19th, 2008 at 9:23 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.