Fall Fun – Sweet Potatoes

Fall is all about oranges, reds, and yellows. Not only do the leaves change color, but so do the foods we eat! Pumpkins, apples, squash, and oh yeah… sweet potatoes! Sweet potatoes are not always the number one food talked about in the fall but they should be; I love sweet potatoes!

Because of their orange pigment, sweet potatoes are high in beta-carotene which is converted into vitamin A. Vitamin A is an essential nutrient that our body uses for healthy skin and mucous membranes, boosting immune systems, and good eye health. Sweet potatoes also have the ability to protect against free radicals and lower the risk of developing cancer and heart disease. Isn’t healthy food awesome?

Below is a super easy roasted sweet potato recipe that I found; enjoy! SY

Roasted Sweet Potatoes with Pecans (Serves 4)


4 sweet potatoes, scrubbed and cut into bit size pieces

2 T olive oil

¼ C toasted pecans, coarsely chopped

Salt (optional) and pepper to taste


Preheat oven to 350° F.

Toss the sweet potato pieces with the olive oil, salt (optional) and pepper, and place in a baking dish.

Roast for 10 minutes, stir, then remove from oven and toss the sweet potatoes with a spatula or tongs so that they will brown evenly. Return the sweet potatoes to the oven and roast until they are fork tender (about another 10 minutes).

Remove sweet potatoes from the oven and toss with the pecans. Return to the oven and roast another 7 to 10 minutes.

Remove the sweet potato mixture to a warm platter and serve immediately.


Nutritional information per serving:

Calories: 220 ⁄ Protein: 3 g ⁄ Carbohydrate: 33 g ⁄ Fiber: 5 g ⁄ Sodium: 20 mg*
Saturated fat: 1 g ⁄ Polyunsaturated fat: 2 g ⁄ Monounsaturated fat: 6 g
Trans fat: 0 g ⁄ Cholesterol: 0 mg

*with no salt; with a dash of salt in the entire recipe, 55 mg/serving; with ¼ teaspoon salt in the entire recipe, 160 mg/serving