Are Sweet Potatoes Good for You?
They're versatile and packed with antioxidants
There are many misconceptions about sweet potatoes. First, they aren’t potatoes at all. Potatoes are part of the nightshade family, which includes tomatoes, eggplants, and peppers, while sweet potatoes are a relative of the morning glory. They aren’t yams either—true yams are starchy vegetables with a bark-like skin and are far less sweet. But it’s believing the myth that sweet potatoes aren’t good for you that could do you the biggest disservice. The words “sweet” and “potato” may conjure up an image of a carb and sugar bomb, when in reality they’re one of the most nutritious vegetables you can eat. Packed with nutrients that help fight inflammation and enhance immunity, you could go as far as to say that sweet potatoes are fall’s perfect food.
There’s more to sweet potatoes than the sugary pies and casseroles served at Thanksgiving. Separate this tasty tuber from the brown sugar and marshmallows often added to them, and you have yourself a healthy ingredient that’s also inexpensive and delicious.
“Sweet potatoes are a wonderful way to get natural sweetness along with health benefits,” says Joan Salge Blake, RDN, a nutrition professor at Boston University.
Putting Them on Your Plate
Sweet potatoes are popular in cuisines from around the world. Orange sweet potatoes, for instance, are a staple food in Africa, where they may be served in a peanut stew.
The drier, less sweet, white-fleshed boniato (batata) is more common in the Caribbean, where you may see it served mashed or used in desserts.
Purple sweet potatoes are a main food in the traditional diet of Okinawa, a region known for its high concentration of centenarians. More than half of the daily caloric intake of Okinawan diets comes from sweet potatoes.
In the U.S., next to the traditional Thanksgiving preparations, sweet potato fries and chips are a common way of consuming this vegetable. Though they may be higher in some nutrients than their white potato counterparts, depending on how they’re made, both sweet potato fries and chips can be high in saturated fat and sodium, Salge Blake says. You can make a healthier version at home by cutting sweet potatoes into matchsticks, drizzling with olive oil, and roasting at 400° F (or you can use an air fryer). For better-for-you chips, slice rounds on a mandoline, drizzle with olive oil, and roast at 400° F.
An even better bet: Focus on healthier prep methods, such as steaming and roasting, to keep this wholesome food nutritious and allow its natural flavors to shine, Castro Mortillaro says. Baked sweet potatoes can be a canvas for toppings that can easily turn them into a meal. Try them with black beans and a spoonful each of guacamole and salsa in a salad or in a corn tortilla; seasoned with cumin and chili powder and tossed into a grain bowl with chickpeas, farro, and spinach that’s been sautéed with garlic; topped with shredded barbecue chicken and Greek yogurt and chives; or with cinnamon, nutmeg, and a drizzle of tahini.
Soup is another way to enjoy the rich flavor and texture of sweet potatoes. Salge Blake likes to roast sweet potatoes along with acorn squash, onions, and apples. Blended together with low-sodium chicken or vegetable broth and water, the sweet potatoes add thickness and depth. “The soup has the consistency of a chowder or a bisque, but it doesn’t have the cream,” she says.
Pumpkin spice fans may want to try adding cooked sweet potatoes into a smoothie along with a combo of allspice, cinnamon, ginger, and/or nutmeg.
Still, there’s no need to dismiss your holiday tradition. “If melted marshmallows on top of your sweet potatoes is the one dish you look forward to every year, I say have at it,” Castro Mortillaro says. Just know that there are also loads of healthier ways to enjoy sweet potatoes year-round.