frozen sweet potato

I love sweet potatoes

I love them even more when they are purple, minimally impact my blood glucose levels and give me stable energy, all while satisfying my sweet tooth.

Purple sweet potatoes have a nice texture, rich deep flavor and are a great source of antioxidants, fiber and vitamins and minerals making them a wonderful thing to incorporate into your diet. Unfortunately, they are not always in season in my corner of the world, so when they are - or when they are on sale - I tend to buy them. And a lot of them. I also hate wasting food - so freezing the sweet potatoes was the first thought. Now freezing sweet potatoes before baking them is another wonderful technique, however the cook and prep time can be quite long. So my next thought was what about freezing AFTER baking… does it work

I luckily stumbled upon this recipe from Che Jorge and took to adding a few of my own personal favorites touches that help even more with stable blood glucose levels by creating resistant starch.

This method of cooking them requires baking, then freezing, which changes the texture quite beautifully.

When you are ready to enjoy, just pop them out of the freezer about 15minutes before consumption to allow them to thaw a bit. I like to top mine with nut butter to add a good source of healthy fat to stabilize energy levels and promote further satiation.

what you’ll need

• purple sweet potatoes

• aluminum foil

what to do

• preheat oven to 400

• wash and cut your sweet potatoes

  • Cutting into chunks helps with the thawing process as opposed to one piece

• wrap the portioned sweet potatoes into aluminum foil

• bake for 35-40m

• remove from oven, let rest for about an hour then store in freezer

• when ready to enjoy, remove from freezer, take out of foil and let thaw for about 15m. add desired toppings ( I love american dream nut butters for this - code ‘NEEVE’ saves you $$ ) and enjoy!