Originally published December 7 2005
Cancer organization supports nutrition benefits of sweet potatoes
by Mike Adams, the Health Ranger, NaturalNews Editor
The American Institute for Cancer Research claims that sweet potatoes contain more beta-carotene than carrots, as well as more vitamin C than tomatoes.
They are rich in flavor and natural sweetness and are packed with immune system boosting beta-carotene, the chemical that gives the sweet potato its deep orange color.
According to the American Institute for Cancer Research, fresh sweet potatoes have more beta-carotene than carrots and more vitamin C than tomatoes.
Not just a holiday side, sweet potatoes are great to serve throughout the year, but they pair particularly well with fall fare such as pork roasts, turkey, duck and Cornish hens.
Every family has its favorite recipe for a brown-sugar-and-pecan or marshmallow-topped sweet potato casserole.
The food staff of The Advocate tweaked a couple of those oldie but goodie recipes for readers to try, and tested a less-rich sweet potato and apple casserole that would taste good alongside a bowl of spicy chicken and sausage gumbo.
Here are the sweet potato dishes we liked best: SWEET POTATO CASSEROLE Advocate-tested recipe.
INGREDIENTS: 29-ounce can cut sweet potatoes, drained 3 tablespoons butter, melted 1/2 cup sugar 1 egg, beaten 1 teaspoon Grand Marnier (or vanilla) Praline Topping (recipe follows) DIRECTIONS: Preheat oven to 350 degrees.
Dump can of drained sweet potatoes into large bowl.
Mix in butter, sugar, beaten egg and Grand Marnier.
Spoon into a greased 8-inch round casserole dish.
Bake at 350 F for 20 minutes or until Praline Topping is caramelized and sweet potatoes are heated through.
PRALINE TOPPING Recipe from Tommy C. Simmons, food editor of The Advocate.
INGREDIENTS: 5 tablespoons butter, melted 3/4 cup brown sugar 2 tablespoons all-purpose flour 2/3 cup coarsely chopped pecans DIRECTIONS: Mix topping ingredients together until crumbly.
You may have to work the mixture with your hands.
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