Sweet potatoes are a nutritionally valuable and, according to Ayurvedic terminology, sattvic food. Sattva is one of the three qualities of nature manifested by balance, light and lightness. Sattvic food keeps the body in harmony and fosters a healthy and balanced mind.
Sweet potatoes have an orange to purple skin and are native to the warm regions of the subtropical and tropical belt. In addition to vitamin C, they contain large amount of beta-carotene, a provitamin A from which our bodies make vitamin A. This has a positive effect on the immune system, good eyesight and healthy skin. Their sweet taste is due to the presence of natural sugars fructose, glucose and sucrose. They are also rich in fibre.
For one serving you need:
- 1 large or 1 and 1/2 medium sweet potatoes
- 1 heaped teaspoon turmeric
- 1 level teaspoon ground coriander
- 2 heaped teaspoons crushed cumin
- 1 heaped teaspoon sweet paprika
- 2 level teaspoons Himalayan salt
- 1/2 teaspoon black peppercorns
- 2 tablespoons ghee
Preheat the oven to 392 °F (200 °C). Spread the ghee on the baking sheet. Clean the sweet potatoes (scrape them like potatoes or leave the skin on - it contains healthy fibre) and cut them into 0,2 Inch (1/2cm) wide slices (rounds). The sweet potato can be cut in half lengthways to make the slicing easier. Mix all the spices and coat the sweet potatoes in it and arrange side by side on a baking sheet. Place in a preheated oven and bake until soft, 15 - 20min. A suitable side dish to go with it can be your favourite spread or a fresh vegetable salad.