Gold sweet potatoes are an excellent source of beta carotene which can be converted into vitamin A, as well as vitamin C and potassium. They also contain vitamins B5, B6, E and manganese, as well as chlorogenic acid, a polyphenol antioxidant. They have a lower GI and more fibre than regular potatoes. Boiling seems to be associated with lower GI values than baking, frying or roasting. However, they may increase the risk of kidney stone formation in those prone to these due to their oxalate content. Gold sweet potato soup with potato and rosemary is a hearty meal! Just peal the potatoes, cut into segments, cover with water in a pot and boil till soft. Top with rosemary and...bon appetite!
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