Soft sweet but smoky paprika seasoned sweet potato wedges with crispy edges. A small serving is the perfect accompaniment to a good GD friendly meal and of course a dollop of full fat mayonnaise or sour cream!
Sweet potatoes are a good source of fibre (although the majority of the fibre is found in the skin, so it’s best to keep this on to benefit), vitamins and minerals including vitamins B & C. They contain high amounts of an antioxidant called beta-carotene which converts to vitamin A when eaten. Vitamin A is fat soluble meaning to get the greatest benefit from the sweet potato it is best to eat it with a source of fat, just like in this sweet potato wedges recipe which adds olive oil.
Due to nutritional benefits of sweet potato, they count towards one of your 5-a-day (unlike white potatoes). HOWEVER, sweet potatoes still contain the same amount of carbs as white potatoes and so they will raise blood glucose levels.
Just like white potatoes, the way the sweet potatoes are cooked can also change the impact they have on blood glucose levels e.g. boiling potatoes results in a lower GI score than baking a potato for a long amount of time.
Some find that they tolerate sweet potatoes better than white potatoes, whilst others do not see much difference and some do not tolerate them well at all. As with all starchy carbs, you should find some that YOU personally tolerate better. If you haven’t tried sweet potatoes since having diabetes, then start with a small serving very well-paired with protein and fat to help slow the absorption of the sugar from them and see how you get on.
Sweet Potato Wedges
- 2 large sweet potatoes (baking potato size)
- 2 tbsp olive oil
- 1 tsp paprika
- ½ tsp salt & ground black pepper
- Pre-heat the oven to 200°c (fan)
- Wash and scrub the sweet potatoes clean, but no need to peel them (you want the skin left on for the extra fibre this provides). Slice them into wedges and add to a large bowl
- Sprinkle the wedges with seasoning and paprika, drizzle with 2 tbsp of olive oil and toss them to ensure they are evenly coated
- Spread in a single layer on a baking tray and cook for 35 - 40 mins, or until they are cooked and golden at the edges