Orange sweet potatoes=great! Then came purple. You’ll love this purple sweet potato & Brussels sprout medley!
If you haven’t tried them yet, you are most definitely missing out.
This glowing purple cousin to the sweet potato that you know so well is actually not as sweet. It’s a bit starchier and firmer—which is actually a perk when it comes to baking them. They don’t fall apart, and they make amazing baked oven fries.
In addition to your plate being infiltrated with purple hues, purple sweet potatoes are known to be a resistant starch helping to feed your gut bugs the good stuff. In fact, all sweet potatoes are just absolutely jacked with nutrition include vitamin A, C, and B vitamins, antioxidants, protein, and fiber.
Sweet potatoes have many health benefits:
- Help to lower inflammation
- Support your heart
- Lower inflammation
- Help with fertility
- Fuel your brain
- Help to fight cancer
- Good for your eyes
- Boost immunity
- Stabilize blood sugar
- Support Digestive health
The easiest way to prep sweet potatoes is to simply roast them. You can cut them in whichever shape you desire: fries, rounds, or just in half. From there, I lay them out on a tray, add some avocado oil and bake for approximately 1 hour at 375. Sometimes I will even toss in other veggies like beets, Brussels sprouts, onions, or carrots.
Ingredients
- 1 cup Brussels sprouts, halved
- 1 purple sweet potato, sliced into rounds
- 1 beet, peeled and chopped
- 1 tablespoon avocado oil
- 1 teaspoon sea salt
Directions
Bake for 1 hour at 375 or until crispy out edges and cooked through
