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Sweet potatoes are a favourite in my household and their popularity is rising across the country. I notice more and more restaurants offering sweet potato wedges and mash as an alternative to normal potato!

The good news is, these sweet and delicious potatoes are a great choice of carbohydrate! They have a low Glycaemic Index, which means that they release sugar more slowly into the bloodstream and promote better blood sugar control – a must in Diabetes and Weight Control. They are high in dietary fibre and packed with antioxidants, vitamins and minerals. Sweet potatoes are so high in beta-carotene (a precursor for Vitamin A) that they are being promoted for cultivation in countries where malnutrition and Vitamin A deficiency is rife.

My favourite way to prep them is quick and simple. I cut them into wedges, spray with some vegetable oil and sprinkle with mixed herbs and crushed chilli’s. Cook at 200 C for 45 minutes to an hour and voila!

I’m also big on soups at the moment, no doubt because of the definite chill in the air! Try this sweet potato and carrot soup recipe that I found:


1 TBS vegetable oil

1 medium onion, chopped

1 cup chicken or vegetable stock

1 medium sweet potato, peeled and diced

5 large carrots, peeled and sliced

1 TBS chopped ginger

1 TBS low fat/fat-free plain Greek yoghurt (optional)


1. Heat oil in a large saucepan. Add onion and cook until soft. Add stock plus 2 cups water, then add sweet potato, carrot, and ginger. Bring to a boil, reduce heat, and simmer until vegetables are tender.

2. Strain out vegetables and put them in a food processor or blender. Puree until smooth, adding a bit of broth if needed.

3. Pour vegetable puree back into the saucepan and stir until well blended and smooth. Add salt and pepper to taste. Serve with a dollop of yoghurt on top, if desired.