All of a sudden I developed a
liking love for sweet potatoes. I can’t say that I just bake a sweet potato and eat it like a regular potato. (So do I love sweet potatoes then?) Actually, I had that for dinner tonight. A baked potato with reduced-fat cheddar and a TON of broccoli + a small apple. Broccoli. That’s another thing that I developed a love for. Cooked broccoli that is. I just can’t do the raw. Who’s with me?
Oh, back to the sweet potatoes. Yum! It all started with sweet potato fries. Well, Alison, aren’t sweet potato fries a better choice than regular fries? Well, potentially. But you’re much better off eating sweet potatoes in an un-fried version. Limit/moderation on the fries.
Sweet potatoes themselves have some great benefits to them. They contain antioxidants, anti-inflammatory properties, and blood sugar-regulating nutrients. The color-related pigments of a sweet potato (hello, orange!) are what gives the potato antioxidant and anti-inflammatory benefits.
Often times potatoes, both white and sweet, are looked at negatively because of their carbohydrate composition and thus its affect on blood sugars. However, sweet potatoes actually can help regulate blood sugars because of their excellent fiber content (6.6 grams in a medium sweet potato) and something called adiponectin. Adiponectin is a protein hormone which is produced by our fat cells and helps to regulate insulin metabolism. To get the full regulation of blood sugars from sweet potatoes, make sure you eat the skins!
These honey-lime sweet potato tacos are an excellent way to include sweet potatoes into your meal rotation. The tacos are still a good source of protein with the added black beans and each taco containing 6 grams of vegetarian protein. In addition, each taco contains 7 grams of fiber.
Not only can you eat this dish as a taco, I used the sweet potato, corn, black bean mixture simply over some spinach for lunch today. It was delicious!
I was really bummed when I came home to find that my husband ate all the rest of the leftovers for lunch. I wanted another salad topped with the leftovers tomorrow. Must have been good!
- 1 1/2 pounds sweet potatoes
- 3 tablespoons olive oil, divided
- ~1 teaspoon cumin
- ~1 teaspoon paprika
- ~1/2 teaspoon cayenne pepper
- Salt & black pepper
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15.5 ounces) reduced-sodium black beans, drained and rinsed
- 1 cup yellow corn, frozen or fresh
- 3 tablespoons honey
- 3 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro (optional)
- 8 corn tortillas
- Preheat your oven to 425 degrees.
- Dice the sweet potatoes into 1/2 inch cubes. Place the diced sweet potatoes on a baking sheet. Drizzle with approximately 2 tablespoons olive oil and toss the potatoes to evenly coat them with olive oil.
- Over the sweet potatoes, evenly sprinkle the cumin, paprika, cayenne pepper, and a small bit of salt and pepper. Bake in the preheated oven for about 15-20 minutes, or until the potatoes are tender enough to pierce them easily with a fork. Toss the potatoes about halfway into roasting.
- While the potatoes are roasting, heat a large skillet with 1 tablespoon olive oil. When hot, add the diced onion and sauté until the onions begin to caramelize (about 7 minutes). Then, add the garlic. Reduce the heat to medium-low and add in the black beans, corn, honey, and lime juice. Heat for another 2 minutes, until warmed. Add the roasted sweet potatoes and cilantro.
- Serve in warm tortillas with any other toppings you may desire, such as cheese, avocado, lettuce/spinach, etc.
- Nutrition Facts, per 1 taco (no extra toppings): 220 calories, 6 grams fat, 1 gram saturated fat, 4 grams monounsaturated fat, 1 gram polyunsaturated fat, 0 milligrams cholesterol, 434 milligrams potassium, 108 milligrams sodium, 38 grams carbohydrates, 10 grams sugar, 6 grams added sugars, 7 grams fiber, 6 grams protein, 43% vitamin A, 8% vitamin C, 6% calcium, 11% iron