The humble sweet potato. Contains high levels of vitamin C, potassium and beta-carotene.
The beta carotene is the same compound that makes carrots orange, and also an antioxidant, additionally beta carotene may help to stabilise blood sugar levels and is also an anti inflammatory compound. The sweet potato’s fibre content helps give it a low glycemic index.
Mashing sweet potatoes will ultimately make them easier for your body to digest, so if you cook them in large chunks (as show above) then you will get the added benefit of not exposing a large surface area to digestive processes, ultimately this should lower the glycemic index even further. Remember it’s about how you cook your food, not just what you eat. Either way you should be eating a lot of these.
I usually douse these beasts in olive oil, salt, pepper, sesame seeds and Cajun spices (see photo above) then nuke them at 250 degrees, until they go a bit crunchy.