If you love potatoes, switch from white to sweet—the latter contain more age-fighting nutrients and are less likely to rile your blood sugar.
Don’t be fooled by terminology; the moist, orangy tubers often labeled “yams” and the drier, yellower ones generally called “sweet potatoes” are both varieties of the same plant.
And don’t douse your sweets in syrupy concoctions, either.Andrew Weil, MD, suggests baking the moister varieties of sweet potatoes in a 350° oven until fork-tender. Click To Tweet
He says you can also pan-frying them in a spot of olive oil and that both types can be oven-roasted—just peel, cube, toss with olive oil, salt and pepper, spread in a baking pan and roast in a 450° oven (stirring every 10 minutes) until nicely browned. Enjoy!