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My all-time favorite root vegetable is the sweet potato. It is an important part of my Paleo-esque diet, especially breakfast.

Orange-fleshed sweet potatoes may be one of nature’s unsurpassed sources of beta-carotene (Vitamin A), in addition to being high in fiber and lower in glycemic index than the white potato. It’s important to have some fat in your sweet potato-containing meals if you want to enjoy the full beta-carotene benefits of this root vegetable.

Sweet potatoes are not always orange-fleshed on the inside but can also be a spectacular purple color. The purple-fleshed sweet potato anthocyanins have important antioxidant properties and anti-inflammatory properties. Particularly when passing through our digestive tract, they may be able to lower the potential health risk posed by heavy metals and oxygen radicals.

I want to share my easy and tasty recipe for Sweet Potato Mash. I enjoy this as a breakfast 3-4 times a week. I prefer to wrap the potato in foil and bake it until soft. You can also boil or steam it. I keep cooked, wrapped potatoes in the fridge for easy use.

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